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Breakfast recipe · from the recipe book

Skillet Cocoa Almond Granola with Honey

Deep cocoa clusters toasted in a skillet with honey, almond butter and crunchy chopped almonds, with a whisper of cinnamon and a pinch of salt.

Skillet Cocoa Almond Granola with Honey

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ½ cup whole70 gAlmondsroughly chopped
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 3 tbsp50 gAlmond butter, no salt added
  • 3 tbsp60 gHoney
  • 1 tbsp packed15 gBrown sugar
  • 3½ tbsp18 gUnsweetened cocoa powdersifted
  • 1½ tbsp20 gCoconut milk, canned
  • 2¼ tsp10 gCanola oil
  • ½ tsp1 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • ¼ tsp1.5 gSalt

Steps

  1. Line a baking sheet with parchment and set it near the stove.
  2. Set a large nonstick or cast-iron skillet over medium heat. Add the canola oil, then the oats, almonds and pumpkin seeds, and toast, stirring often, until fragrant and lightly golden, 6 to 8 minutes. Scrape into a bowl and take the skillet off the heat.
  3. In the same skillet over low heat, stir the honey, almond butter, brown sugar and coconut milk until smooth and bubbling at the edges, about 2 minutes.
  4. Take the skillet off the heat and whisk in the unsweetened cocoa powder, cinnamon, vanilla and salt until the cocoa syrup is smooth and glossy.
  5. Return the toasted oat mixture to the skillet and fold until every piece is coated in the cocoa syrup.
  6. Set the skillet over medium-low heat and cook, pressing the granola into an even layer and turning it in large pieces every 2 minutes, until it smells toasty and looks dry, 8 to 10 minutes. Watch closely, as cocoa scorches quickly.
  7. Tip the granola onto the lined sheet, press it firmly into a flat layer with a spatula, and let it cool completely, about 20 minutes, so it crisps.
  8. Break into clusters and store airtight for up to 2 weeks.

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

Contains: 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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