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Breakfast recipe · from the recipe book

Skillet Cocoa Coconut Almond Granola

Toasty, deeply chocolatey oats, almonds and coconut with a pinch of salt, finished with melty-edged chocolate chips and crunchy pumpkin seeds.

Skillet Cocoa Coconut Almond Granola

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ⅓ cup whole50 gAlmondsroughly chopped
  • 3½ tbsp20 gSweetened shredded coconut
  • 1 tbsp15 gOlive oil
  • 2½ tbsp50 gMaple syrup
  • 3 tbsp15 gUnsweetened cocoa powder
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt
  • ¼ cup35 gPumpkin seeds (pepitas)
  • 2 tbsp20 gSemisweet chocolate chips

Steps

  1. Make the cocoa syrup first: in a small bowl, whisk the maple syrup, unsweetened cocoa powder, vanilla, cinnamon and salt until smooth and no lumps of cocoa powder remain; set it aside.
  2. Heat the olive oil in a large skillet over medium-low heat. Add the oats and almonds and toast, stirring often, for 6 to 8 minutes until fragrant and lightly golden.
  3. Stir in the shredded coconut and toast 1 minute more.
  4. Pour the cocoa syrup over the oat mixture and stir constantly for 3 to 4 minutes until the syrup coats everything and the mixture looks dry and glossy; lower the heat if it smells scorched.
  5. Spread the granola on a plate or tray in an even layer and let it cool completely, about 20 minutes, so it crisps.
  6. Once fully cooled, break the granola into clusters, then stir in the pumpkin seeds and chocolate chips.
  7. Serve in bowls, and store any extra in an airtight jar.

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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