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Breakfast recipe · from the recipe book

Almond Butter Cardamom Coconut Skillet Granola

Crisp toasted almond clusters and golden coconut with warm cardamom, a maple-almond butter glaze and melty-edged dark chocolate bits.

Almond Butter Cardamom Coconut Skillet Granola

Ingredients

  • 1⅔ cups130 gOld-fashioned rolled oats
  • ⅓ cup whole50 gAlmondsroughly chopped
  • ⅓ cup35 gSweetened shredded coconut
  • 2 tbsp35 gAlmond butter, no salt added
  • 2 tbsp40 gMaple syrup
  • 1¾ tsp8 gCanola oil
  • ½ oz10 gChia seeds
  • ½ tsp1 gGround cardamom
  • ½ tsp1 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt
  • 3½ tbsp35 gSemisweet chocolate chipsroughly chopped

Steps

  1. Line a baking sheet with parchment and set it near the stove.
  2. In a small saucepan or microwave-safe bowl, gently warm the almond butter, maple syrup and canola oil just until smooth and pourable, then stir in the vanilla, cardamom, cinnamon and salt to make the glaze.
  3. Set a large skillet over medium heat and toast the oats and almonds, stirring often, for 5 to 6 minutes until fragrant and lightly golden.
  4. Lower the heat to medium-low, pour the glaze over the oats and almonds, and stir until everything is evenly coated; cook 4 to 5 minutes, stirring and pressing gently so small clusters form.
  5. Add the shredded coconut and chia seeds and cook 2 to 3 minutes more, stirring constantly, until the coconut turns golden; watch closely so it doesn't scorch.
  6. Spread the granola on the lined baking sheet, press it lightly into an even layer and let it cool completely, about 20 minutes, so it crisps.
  7. Break the cooled granola into clusters and toss in the chopped chocolate chips. Store airtight at room temperature.

Check labels: Vegan when you buy semisweet chocolate chips labeled vegan.

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

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Contains: Tree nuts. Some brands contain milk, gluten, soy.

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

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