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Coconut Oil-Free Sesame Pumpkin Seed Skillet Granola

Crunchy oats and pepitas toasted with sesame, cinnamon and coconut, glazed in honey and finished with melty dark chocolate chips.

Coconut Oil-Free Sesame Pumpkin Seed Skillet Granola

Ingredients

  • 1¾ cups140 gOld-fashioned rolled oats
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 1½ tbsp15 gSesame seeds
  • ½ cup40 gSweetened shredded coconut
  • 1½ tbsp25 gTahini
  • 2 tbsp45 gHoney
  • 2¼ tsp10 gOlive oil
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 3½ tbsp35 gSemisweet chocolate chips

Steps

  1. Line a large plate or baking sheet with parchment and set it beside the stove.
  2. In a small bowl, whisk the tahini, honey, olive oil, cinnamon and salt into a smooth glaze.
  3. Toast the oats in a large dry skillet over medium heat, stirring often, for about 5 minutes until fragrant and lightly golden.
  4. Add the pumpkin seeds and sesame seeds to the oats and toast, stirring, for 2 to 3 minutes until the pepitas start to puff.
  5. Lower the heat to medium-low, pour the tahini-honey glaze over the oat mixture and stir for 3 to 4 minutes until everything is coated and turns deep golden.
  6. Stir in the shredded coconut and toast for 1 to 2 minutes more, watching closely so it browns without burning.
  7. Spread the granola on the lined plate, press it flat with a spatula and let it cool completely, about 20 minutes, so it crisps into clusters.
  8. Break the cooled granola into pieces and fold in the chocolate chips. Store airtight.

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: Sesame. 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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