How to make Granola in Stovetop in just 20 minutes?

A quick stovetop granola recipe that takes less than 20 minutes to prepare! A wonderful batch of granola can be made quickly with just 5 ingredients and a straightforward skillet cooking technique.

A Simple and Quick Recipe for Granola!

Granola typically requires a lengthy cook time in the oven, and there are times when I simply lack the patience to wait that long. So I tried making granola on the stovetop to see if I could achieve the same results in a lot less time.

Unbelievably, it also works! It is fresh, delectably sweet, nutty, toasty, crisp, and made with wholesome ingredients. In other words, far superior to anything purchased in a box or bag.

Furthermore, it produces a smaller batch because you might not always require a large quantity of granola.

It may be used in countless ways, or you can just eat it plain because it’s so delicious!

Utilizations for This Homemade Granola

• Add to yogurt or top berry parfaits with it to finish.
• Replace the croutons in a fruit salad with this (I adore this idea!).
• To conclude, bake some chopped, minimally sweetened fruit.
• Add to grilled fruit with mascarpone, such as peaches.
• Sprinkle over pudding, ice cream, or a banana split.
• Fruit can be dipped in a fruit or caramel dip before being covered with granola.

Ingredients for a stovetop granola recipe

• Coconut oil, 2.5 tablespoons
• Rolling oats, 1 1/2 cups
• 3 tablespoons of honey
• 1/8 teaspoon of salt
• Pecans, roughly one-third cup
• Finely chopped coconut, 3 tablespoons (optional)

How to Make Granola in the Stove

1. Ingredients should be ready to add after being measured. Use parchment paper to cover a baking sheet.
2. In a 12-inch nonstick skillet set over medium heat, melt the coconut oil.
3. Oats should be added and cooked for 4 to 6 minutes, stirring and spreading practically frequently, or until they are just beginning to dry out and get slightly crunchy.
4. Medium-low heat should be used. Add salt and honey. Stir immediately.
5. Let simmer for about a minute, tossing and distributing evenly frequently, until just beginning to turn gently golden.
6. Cook mixture for a further minute or so, stirring in the pecans and coconut, until just beginning to turn golden.
7. Pour immediately onto a parchment-lined baking sheet, spread out, and push down with a spatula to create clusters.
8. If you want it to set up more quickly, chill it for about 5 minutes in the freezer or refrigerator until it’s crisp and cool. For longer shelf life, store in an airtight container at room temperature or in the refrigerator.

Alternatives for This Granola

Consider including a few tablespoons of different mix-ins:

• dried fruit
• various kinds of nuts (almonds, walnuts, hazelnuts, cashews, peanut, macadamia, pistachios)
• Seeds (flax, hemp, chia, sesame, poppy, pumpkin)
• Add a splash of extract (either 1/4 tsp. almond extract or 1/2 tsp. vanilla extract) at the end of the cooking process for an additional flavor boost.

Practical Advice

• Never attempt to substitute another sweetener for honey. Sugar and maple syrup won’t provide the same crisp finish.
• Coconut oil can be swapped out for butter.
• For a superior texture, I advise using rolled, old-fashioned oats rather than quick oats.
• To make the granola less salty, use unsalted nuts.
• Pecans can be swiftly “chopped” by placing them in a small, sealable bag and pounding them with a meat mallet.
• Use a hefty non-stick skillet if possible for even heating.
• Store in the refrigerator for the crispest texture and longer shelf life.
• If you want your granola to be crispier, try cooking it on the prepared baking sheet in the oven for about 15 minutes at 250 degrees.

Easy Granola

A quick and simple stovetop granola recipe that takes under 20 minutes to prepare! To make excellent granola quickly, all you need are five simple ingredients and a skillet.

Ingredients

• 2 1/2 Tbsp coconut oil
• 1 1/2 cups rolled oats
• 3 Tbsp honey
• 1/8 tsp salt
• 1/3 cup chopped pecans
• 3 Tbsp finely shredded coconut (optional)

Instructions

1. Ingredients should be ready to add after being measured. Use parchment paper to cover a baking sheet.
2. In a 12-inch nonstick skillet set over medium heat, melt the coconut oil.
3. Oats should be added and cooked for 4 to 6 minutes, stirring and spreading virtually continually, until they are crisp and lightly toasted (color just slightly deepening).
4. Medium-low heat should be used. Add salt and honey. Stir immediately.
5. Let simmer for about a minute, tossing and distributing evenly frequently, until just beginning to turn gently golden.
6. Cook mixture for a further minute or so, stirring in the pecans and coconut, until just beginning to turn golden.
7. Pour immediately, spread it out over the parchment, and then push down with a spatula to create clusters.
8. If you want it to be set up more quickly, chill it for approximately 5 minutes in the freezer or refrigerator until it’s crisp and chilly. For longer shelf life, store in an airtight container at room temperature or in the refrigerator.