This is a quick and easy recipe for granola!
Sometimes, I don’t have patience for the time it takes to bake granola. So I decided to try granola on the stove top and see if it could yield a similar result.
It works, and it’s true! It is sweet, crunchy, deliciously fresh, with nutritious ingredients. It’s far better than anything you can buy in a bag or box.
It makes a smaller batch, which is great for those who don’t need to make a lot of granola.
It can be used in a variety of ways, but you can also just eat it plain.
How to use this homemade granola
- You can add yogurt to your smoothies or top it with berry parfaits.
- You can also try a berry salad as an alternative to croutons. .
- For a finishing touch, bake some lightly sweetened, diced fruit.
- Grilled fruit can be added to with mascaropone or peaches.
- Sprinkle on ice cream, banana splits, or pudding.
- Then dip the fruit in a caramel dip or fruit dip, then dip it into the granola.
Stove top Granola Recipe Ingredients
- 2 1/2 Tbsp coconut Oil
- 1 1/2 cups rolled oatmeal
- 3 Tbsp honey
- 1/8 tsp Salt
- 1/3 cup chopped pecans
- 3 Tbsp finely shredded coconut (optional).
How to make Stovetop Granola
- Add the ingredients to a measuring cup. Use parchment paper to line a baking sheet.
- Coconut oil can be melted in a 12-inch nonstick skillet on medium heat.
- Cook the oats, stirring constantly, until slightly crisped and dried, about 4 to 6 min.
- Reduce heat to medium-low. Add honey and salt. Stir right away.
- Allow to cook while stirring constantly until the mixture turns lightly golden. This should take approximately 1 minute.
- Cook mixture for about one minute more.
- Spread the mixture immediately on a parchment-covered baking sheet. Use spatula to press down until you have clusters.
- To speed up the process, place it in the fridge or freezer for 5 minutes to cool down and become crisp. For a longer shelf life, store in an airtight container at the room temperature.
There are many variations of this Granola
You can try adding a few teaspoons of different mix-ins to your dish:
- Dried fruits
- There are many types of nuts: almonds, walnuts and hazelnuts; cashews; peanuts; macadamia, macadamia, pistachios.
- Seeds (flax, hemp, chia, sesame, poppy, pumpkin)
- To give it an extra boost of flavor, add 1/2 tsp coconut extract or vanilla extract to the heat at the end.
These are some helpful tips
- Do not substitute honey with another sweetener. It won’t have the same crisp texture as maple syrup or sugar.
- Coconut oil can be substituted with butter
- For a better texture, I recommend that you use rolled old-fashioned oats and not quick oats .
- Use unsalted nuts to make granola less salty.
- You can quickly chop pecans by placing them in a small bag that has a zipper and then crushing with a meat mallet.
- Use a heavy nonstick skillet to ensure even heat distribution
- Keep it in the fridge to preserve its shelf life and maintain its crisp texture.
- A crispier tip: If the granola isn’t crispy enough, heat it on a baking sheet at 250 degrees for 15 minutes.