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Snack recipe · from the recipe book

Skillet Cocoa Almond Granola with Pepitas

Loose, crisp oats toasted in a skillet with a bittersweet cocoa-brown sugar glaze, crunchy almonds and pepitas, and chewy raisins for bursts of fruit.

Skillet Cocoa Almond Granola with Pepitas

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ½ cup whole60 gAlmondsroughly chopped
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1½ tbsp20 gCanola oil
  • 2½ tbsp packed35 gBrown sugar
  • 3 tbsp15 gUnsweetened cocoa powder
  • 1½ tbsp20 gWater
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt
  • ⅓ cup50 gRaisinsdried berries, added after cooling

Steps

  1. Prepare first: chop the almonds, and line a large baking sheet with parchment for cooling.
  2. Make the cocoa glaze: in a small bowl, whisk the brown sugar, unsweetened cocoa powder, cinnamon and salt, then stir in the water and vanilla until smooth. Set the cocoa glaze aside.
  3. Toast the almonds and pumpkin seeds in a large dry skillet over medium heat, stirring often, for 3 to 4 minutes until fragrant. Tip them into a bowl.
  4. Add the canola oil to the same skillet, then add the oats and stir to coat. Toast over medium heat, stirring often, for 5 to 6 minutes until lightly golden.
  5. Pour the cocoa glaze over the oats, return the almonds and pumpkin seeds to the skillet, and stir constantly over medium-low heat for 3 to 4 minutes until the glaze dries and the oats smell toasty; lower the heat if the cocoa starts to scorch.
  6. Spread the granola in a thin layer on the lined baking sheet and let it cool completely, about 20 minutes, so it crisps; break up any clumps to keep it loose.
  7. Once cool, stir in the raisins. Store airtight at room temperature 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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