Easy Stovetop Granola

Name: Easy Stovetop Granola Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
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))

Published September 4, 2021

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An easy granola recipe made on the stovetop and ready in under 20 minutes! You only need 5 ingredients and to follow a simple skillet cooking method to achieve a delicious granola in no time!

A Quick and Easy Granola Recipe!

Sometimes I just don’t have the patience for how long a lengthy-cook time granola traditionally takes in the oven. And so I set out to test granola over the stovetop to see if I could get a similar result in a fraction of the time.

And believe it or not it works! It’s sweet, nutty, crisp, toasty, made with nutritious ingredients, and deliciously fresh. In other words much better than what you buy in a box or bag.

Plus it makes a smaller batch because you may not always need a big batch of granola.

There are endless ways to use it, or you can simply snack on it plain because it’s completely irresistible!

Ways to Use This Homemade Granola

Add to yogurt or finish it over berry parfaits.
Toss into a berry salad instead of croutons (love this one!).
Bake some diced, lightly sweetened fruit and use this for a finish.
Add to grilled fruit, such as peaches with mascarpone.
Sprinkle over ice cream, a banana split, or pudding.
Dip fruit into a fruit dip or caramel dip then dunk in the granola.

Stovetop Granola Recipe 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)

How to Make Stovetop Granola

Measure out ingredients and have ready to add. Line a baking sheet with parchment paper.
Melt coconut oil in a 12-inch non-stick skillet over medium heat.
Add oats and cook, while stirring and spreading even almost constantly, until oats are slightly crisp and dried (just lightly deepening in color), about 4 to 6 minutes.
Reduce heat to medium-low. Pour in honey and salt. Stir right away.
Let cook, while stirring and spreading even constantly, until just starting to turn lightly golden, about 1 minute.
Add pecans and coconut and cook mixture just until barely golden brown, about 1 minute longer.
Immediately pour and spread over parchment on baking sheet, press down using spatula until you get clusters.
If you’d like it to set faster chill in fridge or freezer about 5 minutes until cool and crisp. Store in an airtight container at room temperature or in the fridge for longer shelf life.

Possible Variations for This Granola

Try adding a few tablespoons of various mix-ins:

Dried fruit
Different types of nuts (almonds, walnuts, hazelnuts, cashews, peanut, macadamia, pistachios)
Seeds (flax, hemp, chia, sesame, poppy, pumpkin)
At the end off heat drizzle in a splash of extract for another boost of flavor (1/2 tsp vanilla or coconut extract, or 1/4 tsp almond extract)

Helpful Tips

Don’t try to use a different sweetener in place of honey. Maple syrup and sugar won’t give it the same crisp finish.
You can substitute butter for coconut oil.
I recommend that you use rolled, old fashioned oats, not quick oats, for a better texture.
Use unsalted nuts so granola isn’t overly salty.
To quickly “chop” pecans just place in a small resealable bag and crush up with a meat mallet.
Preferably use a heavy non-stick skillet for even heat distribution.
Store in the fridge for a longer shelf life and crispiest texture.
Crispier tip: If you find the granola didn’t crisp up to your liking, you can try heating on the prepared baking sheet at 250 in the oven for about 15 minutes.

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Granola, yogurt and fruit bowl shown from above.

5 from 2 votes

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