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Snack recipe · from the recipe book

Skillet Coconut Cardamom Cinnamon Raisin Granola

Crisp, toasty oat clusters with chewy raisins, golden coconut and a warm cinnamon-cardamom glaze sweetened with brown sugar and orange juice.

Skillet Coconut Cardamom Cinnamon Raisin Granola

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • ⅓ cup30 gSweetened shredded coconut
  • 1½ tbsp15 gSesame seeds
  • 2 tbsp30 gCoconut milk, cannedstirred well
  • 2½ tbsp packed35 gBrown sugarpacked
  • 1 tbsp (15 ml)15 gOrange juice
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • ⅛ tsp1 gSalt
  • ⅓ cup50 gRaisins

Steps

  1. Line a sheet pan or large plate with parchment and set it beside the stove.
  2. Heat a large dry skillet over medium heat. Add the oats and toast, stirring often, until fragrant and lightly golden, about 6 minutes.
  3. Add the sesame seeds to the oats and toast 1 minute more, then tip the oat mixture into a bowl.
  4. In the same skillet over medium-low heat, stir the canned coconut milk, brown sugar, orange juice, cinnamon, cardamom and salt until the sugar melts and the glaze bubbles, about 2 minutes.
  5. Return the toasted oat mixture to the skillet and stir until every flake is coated with the glaze.
  6. Cook, stirring and pressing the granola against the pan, until it looks dry and deep golden, 5 to 7 minutes.
  7. Stir in the sweetened shredded coconut and cook 1 to 2 minutes, just until the shreds turn pale gold; watch closely so they don't scorch.
  8. Spread the granola on the lined pan and press it into an even layer. Let it cool completely, about 20 minutes, to crisp.
  9. Break the cooled granola into clusters, toss with the raisins, and store airtight for up to 2 weeks.

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

Contains: Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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