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Snack recipe · from the recipe book

Brown Butter Walnut Coconut Skillet Granola

Buttery, golden oats and walnuts with deeply toasted coconut, a warm hint of cinnamon and chewy raisins folded in at the end.

Brown Butter Walnut Coconut Skillet Granola

Ingredients

  • 1¾ cups140 gOld-fashioned rolled oats
  • ⅓ cup chopped45 gWalnutsroughly chopped
  • ½ cup40 gSweetened shredded coconut
  • 1½ tbsp20 gUnsalted butter
  • 2 tbsp packed30 gBrown sugar
  • 1 tbsp20 gMaple syrup
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 1 tsp4 gVanilla extract
  • ⅓ cup45 gRaisins

Steps

  1. Prepare first: chop the walnuts and line a baking sheet or large plate with parchment for cooling.
  2. Toast the coconut alone in a dry large skillet over medium-low heat, stirring constantly, 2 to 3 minutes until golden. Tip the coconut onto a small plate and set it aside.
  3. In the same skillet, melt the butter over medium heat and let it foam until it smells nutty and turns light brown, about 2 minutes.
  4. Add the oats and walnuts to the browned butter and toast, stirring often, 6 to 8 minutes until fragrant and lightly browned.
  5. Sprinkle the brown sugar, cinnamon and salt over the oats, then drizzle in the maple syrup. Stir constantly 2 to 3 minutes until the sugar melts and the oats look glossy and clumpy.
  6. Take the skillet off the heat and stir in the vanilla and the toasted coconut.
  7. Spread the granola on the lined sheet and press it into an even layer. Let it cool completely, about 20 minutes, so it crisps.
  8. Break the cooled granola into clusters and fold in the raisins. Serve as a snack or store in an airtight jar 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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