Granola is like a warm hug in a bowl, isn’t it? Especially when it’s homemade—there’s something so comforting about that. Picture this:
a crisp autumn morning, a mug of steaming coffee in hand, and the scent of toasting oats wafting through the house. It’s pure bliss! This stovetop granola recipe is not just quick but a delightful burst of flavors—think crunchy, nutty goodness with a hint of sweetness.
Perfect for those days when you want something cozy but can’t be bothered to turn the oven on.
Steps
- Gather all the ingredients and prepare a baking sheet by lining it with parchment paper.
- Heat coconut oil in a large non-stick skillet over medium heat until melted.
- Add rolled oats to the skillet and cook, stirring frequently, for about 4 to 6 minutes until they become slightly crisp and change color.
- Lower the heat to medium-low and mix in honey and salt, stirring immediately.
- Continue cooking, stirring constantly, until the mixture begins to turn light golden, which should take about 1 minute.
- Incorporate chopped pecans and shredded coconut, and cook the mixture for another minute until it reaches a light golden brown.
- Transfer the granola mixture onto the prepared baking sheet and press it down with a spatula to form clusters.
- To cool and set the granola quickly, place the baking sheet in the fridge or freezer for about 5 minutes until it is crisp. Store the granola in an airtight container at room temperature or refrigerate for longer storage.
Ingredients
- 2 1/2 tablespoons coconut oil
- 1 1/2 cups rolled oats
- 3 tablespoons honey
- 1/8 teaspoon salt
- 1/3 cup chopped pecans
- 3 tablespoons finely shredded coconut (optional)
Nutritional Values
Calories: 1332 | Calories from Fat: 756 | Fat: 84g | Saturated Fat: 48g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Sodium: 306mg | Potassium: 744mg | Carbohydrates: 144g | Fiber: 18g | Sugar: 54g | Protein: 24g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 6mg
FAQ
- Can I substitute honey with another sweetener in this stovetop granola recipe?
- It’s not recommended to replace honey with other sweeteners like maple syrup or sugar, as they may not result in the same crisp finish.
- What type of oats should I use for the best texture?
- It is best to use rolled, old-fashioned oats rather than quick oats to achieve a better texture in your granola.
- How can I make my granola crispier if it doesn’t meet my preference?
- If your granola isn’t as crispy as you’d like, you can place it on a prepared baking sheet and heat it in the oven at 250°F for approximately 15 minutes.
- Is it necessary to use coconut oil, or can I substitute it with something else?
- You can substitute coconut oil with butter if preferred, but ensure it is unsalted to maintain the desired flavor profile.
- How should I store the granola for maximum freshness?
- To keep your granola fresh and maintain its crispy texture, store it in an airtight container at room temperature or in the refrigerator for an extended shelf life.
Tips
- Choose Rolled Oats for Best Texture: Opt for rolled, old-fashioned oats instead of quick oats to achieve a superior texture in your granola.
- Maintain a Crisp Finish with Honey: Stick to using honey as your sweetener, as alternatives like maple syrup or sugar won’t provide the same crisp texture.
- Utilize a Heavy Non-Stick Skillet: For even heat distribution, it’s advisable to use a heavy non-stick skillet when making your granola.
- Enhance Shelf Life and Crispiness: Store your granola in the fridge to extend its shelf life and maintain a crisp texture.
Equipment
- 12-inch Non-stick Skillet – Essential for cooking the granola evenly on the stovetop.
- Baking Sheet – Used to spread and cool the granola after cooking.
- Parchment Paper – Lining for the baking sheet to prevent sticking and for easy cleanup.
- Meat Mallet – Useful for quickly chopping pecans by crushing them in a resealable bag.
