Easy Skillet Granola | Stovetop granola is a quick and easy breakfast recipe that can be made in just 15 minutes. This skillet granola is a quicker alternative to baked granola and is easily customizable by adding in your favorite nuts and seeds or dried fruit.
This quick stovetop granola recipe takes only 15 minutes and is full of simple ingredients like oats, nuts, and seeds.
Whether you prefer pecans or almonds, cashew or peanuts, this skillet granola can be customized to suit your tastes and pantry items.
Create a crunchy, nutty, and satisfying breakfast granola with this easy stovetop method – no turning on the oven, no shaking the pan every 10 minutes for an hour so your granola doesn’t burn. Just pan fry all of these wholesome and healthy ingredients while stirring occasionally.
The result is a tasty breakfast cereal with depth of flavor from the coconut oil, savory nuts, caramelly coconut sugar, warmth of ground cinnamon and those classic bakery vibes from vanilla extract.
Whether you garnish a smoothie bowl, make a yogurt bowl, or just let your homemade granola swim in oat milk, this recipe is a keeper. Easy, nutritious, and delicious – exactly what we strive for!
This granola recipe was created with using it as a topping in mind. It doesn’t have a lot of fat and sweetener in it which is what helps granola clump up as it cools (so do egg whites).
I like my granola like everything else, on the less sweet side. You can add more coconut sugar or maple syrup to suit your taste.
This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.
You’ll make this skillet granola all on the stovetop, just by adding ingredients at different times.
- Add the coconut oil to a skillet over medium heat. Let it melt.
- Add the coconut sugar and stir it into the melted coconut oil.
- Next add the oats, almonds, sunflower seeds and pumpkin seeds to the skillet. Stir well. If the mixture seems too dry, add another tablespoon or two of coconut oil. The mix shouldn’t be slathered in oil though.
- Cook the oats, nuts, and seeds over medium heat for 10-12 minutes, stirring constantly. The oats will turn darker in color as they toast and the mix will become fragrant. The oats will get toasty and have a crisp texture.
- Turn the heat off and add the cinnamon, vanilla extract, hemp hearts, pinch of salt, and coconut chips.
- Stir everything until well combined.
- Pour the granola onto a parchment paper lined sheet pan. The parchment paper will allow you to pick up the granola and let it slide into a jar once it’s cooled.
- Spread the granola and let it cool – this doesn’t take long, about 20 minutes.
Tips for Making stovetop granola
What to serve with skillet granola
This skillet granola is perfect as cereal – just cover it with a little oat milk and enjoy! Try a yogurt bowl by spooning yogurt into a bowl, adding fresh fruit like figs, a handful of granola, and a drizzle of maple syrup.
I love adding crunchy texture to my Strawberry Smoothie Bowls by adding a handful of this easy granola on top.
Once properly cooled this granola will last for weeks at room temperature in a sealed container.
You can also store this granola in the freezer.
Rolled oats or large flake oats are the best for granola because they will get crispy and have a chewy texture. Quick oats will work but because of their small thin shape they don’t have as pleasing a texture and will cook faster.
Yes this recipe is easily customizable and can be scaled up to store in the freezer. A large skillet may be necessary to make sure the mixture is spread out evenly.
Add dried fruits to stovetop granola after it has cooled and before you store it. Adding the dried fruit while cooking can cause them to burn because of the sugar content and change their shape and texture.
Skillet Granola with Coconut and Seeds
- 1/4 cup coconut oil
- 1/4 cup coconut sugar
- 2 cups rolled oats
- 1/2 cup sliced almonds
- 1/2 cup coconut flakes
- 2 tablespoons pumpkin seeds
- 2 tablespoons sesame seeds
- 2 tablespoons hemp seeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- pinch of salt
- Heat a skillet over medium heat and add the coconut to melt.
- Add the coconut sugar and stir it into the coconut oil until combined.
- Add the oats, almonds, pumpkin seeds, and sunflower seeds. Stir to combine. Cook for 10-12 minutes, until toasty, stirring often.
- Turn the heat off and add the cinnamon, vanilla extract, hemp hearts, a pinch of salt, and the coconut chips. Stir well.
- Pour the granola onto a parchment paper lined sheet pan. Spread it out and let it cool until fully cooled – about 20 minutes.
- Use the parchment paper to help you pick up the granola and let it slide into a jar or container for storage.
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