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.
Serving Size 12
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.
