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Breakfast recipe · from the recipe book

Vanilla Cardamom Maple Pecan Granola with Dates

Big, crackly maple-glazed oat and pecan clusters with warm vanilla and cardamom, finished with chewy bits of date and toasty pumpkin seeds.

Vanilla Cardamom Maple Pecan Granola with Dates

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • ½ cup chopped60 gPecansroughly chopped
  • ½ oz15 gChia seeds
  • 3 tbsp65 gMaple syrup
  • 2 tbsp25 gOlive oil
  • 1 large33 gEgg whiteswhisked until frothy
  • 1¼ tsp5 gVanilla extract
  • ½ tsp1 gGround cardamom
  • ¼ tsp1.5 gSalt
  • ¼ cup35 gPumpkin seeds (pepitas)
  • 2 dates48 gMedjool dates, pittedfinely chopped

Steps

  1. Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment.
  2. In a large bowl, stir together the oats, chopped pecans, chia seeds, ground cardamom and salt.
  3. In a small bowl, whisk the maple syrup, olive oil and vanilla until combined.
  4. Pour the maple mixture over the oat mixture and stir until every flake is glossy.
  5. Fold in the frothy egg white until evenly coated; it binds the clusters.
  6. Spread the mixture on the baking sheet and press it firmly into an even layer about 1/2 inch thick.
  7. Bake 40 to 45 minutes, rotating the pan halfway but not stirring, until deep golden and dry to the touch.
  8. Let the granola cool completely on the pan, about 30 minutes, so it crisps into a sheet.
  9. Break the sheet into clusters, then toss with the pumpkin seeds and chopped dates. Store airtight up to 2 weeks.

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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