Snack recipe · from the recipe book
Spiced Maple Pecan Skillet Granola with Chia
Toasty oats and buttery pecans glazed in maple with warm cardamom, nutmeg and a pinch of sea salt, cooked into crisp, golden clumps.

- Skillet
- 40 min · 20 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Dairy-free
- 31–45 g carbs
- Fiber 6 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 1½ cups120 gOld-fashioned rolled oats
- ⅔ cup chopped70 gPecansroughly chopped
- 2½ tbsp50 gMaple syrup
- 1 tbsp15 gOlive oil
- ½ oz12 gChia seeds
- 1 large33 gEgg whiteswhisked until frothy
- ½ tsp1 gGround cardamom
- ¼ tsp0.5 gGround nutmeg
- 1 tsp4 gVanilla extract
- ⅛ tsp1 gSalt
Steps
- Prepare first: chop the pecans and whisk the egg white in a small bowl until frothy; line a sheet pan or large plate with parchment for cooling.
- In a medium bowl, stir together the maple syrup, vanilla, cardamom, nutmeg and salt to make the maple glaze.
- Heat the olive oil in a large nonstick skillet over medium-low heat. Add the oats and pecans and toast, stirring often, for 5 to 6 minutes until fragrant and lightly golden.
- Tip the toasted oats and pecans into the bowl with the maple glaze, add the chia seeds, and stir until evenly coated. Let cool 2 minutes, then fold in the frothy egg white so it coats the mixture.
- Return the mixture to the skillet over low heat and press it into an even layer. Cook without stirring for 3 minutes, then flip in large pieces with a spatula and cook 3 to 4 minutes more until deep golden, dry to the touch and the egg white is fully cooked and set to 160°F (71°C).
- Spread the granola on the parchment and let it cool completely, about 20 minutes, to crisp up. Break into clumps and store airtight.
Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.
Contains: Egg, 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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