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Breakfast recipe · from the recipe book

Skillet Pumpkin Spice Almond Granola

Crisp, buttery skillet-toasted oats and almonds glazed in brown sugar, pumpkin pie spices and a touch of molasses, finished with crunchy pepitas and chewy dates.

Skillet Pumpkin Spice Almond Granola

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ⅓ cup whole50 gAlmondsroughly chopped
  • 1½ tbsp20 gUnsalted butter
  • 2¼ tsp10 gCanola oil
  • 2½ tbsp packed35 gBrown sugarpacked
  • 1½ tsp10 gMolasses
  • 1 tbsp15 gWater
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • 1 tsp4 gVanilla extract
  • ¼ tsp1.5 gSalt
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 2 dates48 gMedjool dates, pittedchopped

Steps

  1. Before heating anything, chop the almonds and dates, and line a baking sheet with parchment for cooling.
  2. In a small bowl, stir together the brown sugar, molasses, water, cinnamon, ground ginger, nutmeg, cloves and salt to make the spiced syrup; set it beside the stove with the vanilla.
  3. Set a large nonstick skillet over medium heat and add the canola oil and the butter; once the butter melts, add the oats and almonds.
  4. Toast the oats and almonds, stirring often, for 6 to 8 minutes, until fragrant and lightly golden.
  5. Lower the heat to medium-low, pour the spiced syrup over the oats, and stir until every flake is coated.
  6. Keep cooking, stirring and pressing the mixture against the pan, for 4 to 6 minutes, until it smells toasty and starts to clump; turn off the heat and stir in the vanilla.
  7. Spread the granola on the lined baking sheet, press it into an even layer, and let it cool undisturbed for about 20 minutes, until crisp.
  8. Break the cooled granola into clusters, then toss in the pumpkin seeds and the dates. Store airtight for up to 2 weeks.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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