Skillet Granola with Coconut and Seeds

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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.

Granola in a glass jar.

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.

Granola in a glass jar.


This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.

Ingredients for granola on a white marble counter.
  • oats: I use large flake oats because they are bigger and have a chewy texture.
  • nuts and seeds: I like a combination of sliced almonds, pumpkin seeds, sunflower seeds, and hemp hearts. Try adding pecans, cashews, or walnuts instead.
  • flavor: I like cinnamon and vanilla extract for a pretty typical flavor. Try maple extract or different warm spices like nutmeg or cardamom.
  • coconut oil: I like the flavor of coconut oil in granola and it’s perfect with the rest of the coconut in this recipe. Try a different mild cooking oil or plant-based butter instead if you don’t use coconut oil. It will work but the flavor will be different.
  • coconut chips/flakes: I also use large coconut chips in my granola, they have a crunchy flavor and toast well in a skillet.
  • coconut sugar: I like its darker caramelly flavor.


  • oats: You can use rolled oats instead.
  • coconut sugar: I use coconut sugar to sweeten the stovetop granola and it also gives depth of flavor. Try brown sugar or maple syrup instead.
  • nuts and seeds: Use your favorite nuts and seeds instead.
  • coconut chips: try regular smaller coconut flakes found in the baking aisle instead. They don’t have the size or crunch but will give coconut flavor.
Granola in a glass jar.


Prep Tips

  • Use a skillet over medium heat. I use an enameled cast iron skillet. You can also use a non-stick skillet.
  • To cool: Prepare a parchment lined baking sheet to cool the granola on.
  • Measure ingredients before cooking so that you can add the ingredients quicker.

You’ll make this skillet granola all on the stovetop, just by adding ingredients at different times.

A dollop of solid coconut oil in a skillet.
  1. Add the coconut oil to a skillet over medium heat. Let it melt.
Coconut sugar is stirred into coconut oil to combine.
  1. Add the coconut sugar and stir it into the melted coconut oil.
Almonds and seed on top of oats in a skillet.
  1. 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.
Granola in a skillet.
  1. 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.
Vanilla extract is poured into granola in a skillet.
  1. Turn the heat off and add the cinnamon, vanilla extract, hemp hearts, pinch of salt, and coconut chips.
Granola is stirred in a skillet.
  1. Stir everything until well combined.
Granola is poured onto a parchment paper lined pan.
  1. 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.
Granola is spread out on a parchment paper lined pan.
  1. Spread the granola and let it cool – this doesn’t take long, about 20 minutes.

How to Serve stovetop granola

You can eat this granola like cereal, in a bowl with milk, or on top of yogurt or a smoothie bowl.

Granola in a glass jar.

Tips for Making stovetop granola

  • choose a large pan: Choosing a wide skillet is helpful in this recipe and is key to getting the oats to crisp up. Letting the oats spread out instead of being piled up on top of each other lets the oats maintain contact with the heat, allowing them to toast properly.
  • heat and stir: I use an enameled cast iron pan over medium heat. The cast iron maintains and distributes heat evenly. Make sure your heat isn’t too high as nuts and seeds can burn very easily.
  • flavor: Vanilla extract is made with alcohol. Heating vanilla can cause the alcohol to evaporate and the flavor to lessen. Adding the vanilla off of the heat helps to retain the flavor.
  • cool and store: Let the granola cool fully before storing it in a jar, container with a lid, or baggie. If the granola isn’t cooled, the heat will be trapped, steam will form and your granola will turn soggy and will go bad faster. It doesn’t take long to cool granola when you spread it out on a sheet pan.
  • customize: This recipe is super customizable. You can switch the oats, nuts, seeds, spices, sweetener, fat, pretty much every ingredient! Once the granola has cooled feel free to add in chopped dried fruit like raisins, apricots, or cranberries, or try adding chocolate chips.

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.

Granola in a glass jar.


Can I use quick oats instead of rolled oats for stovetop granola?

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.

Can I double or halve the stovetop granola recipe?

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.

Can I add dried fruits to stovetop granola while cooking?

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.

Granola in a glass jar.

Skillet Granola with Coconut and Seeds

Stovetop granola is a quick and easy breakfast recipe that can be made in under 20 minutes. This skillet granola is easily customizable by adding in your favorite nuts and seeds or dried fruit.
Servings 12
special diet
A brown circle with the letters p and b to signify plant-based.
An orange circle with the letters s and f to signify soy-free.
A green circle with the letter v to signify vegan.
A green circle with the letters v and v to signify vegetarian.
prep time2 minutes
cook time10 minutes
total time12 minutes


  • 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.



Store in a jar at room temperature for a few weeks.
This granola can be frozen.
This granola recipe is on the less sweet side, feel free to adjust the sweetener to your preference.
Substitute different nuts or seeds to customize this recipe. Add chocolate chips or chopped dried fruit into cooled granola.


Serving: 0.25cup | Calories: 187kcal | Carbohydrates: 15g | Protein: 5g | Fat: 13g | Sodium: 9mg | Potassium: 123mg | Fiber: 3g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 2mg
course Breakfast
cuisine Canadian
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About the Author

Hi, I’m Jacqueline. I write this website and create plant-based recipes that are easy to make and taste great. I love gardening and taking care of my little cabin, and am happy both reading or watching a new show on Netflix.

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