About this recipe
Let’s be real—baking granola in the oven sounds amazing, but who has 45 minutes and the willpower to not open the oven every 5 minutes? That’s why I love this stovetop granola recipe. It’s ready in just 10 minutes, it’s naturally sweetened, and you can make it with the nuts, seeds, and oats you already have in your pantry.
Whether you’re prepping breakfast for the week or packing school lunches, this is one of those easy, healthy recipes you’ll make again and again.
Why you’ll love this recipe
- Ready in 10 minutes. No oven, no baking sheet, no waiting around.
- Customizable. You can mix in your favorite nuts, seeds, and dried fruits.
- Naturally sweetened. Just a touch of maple syrup—no refined sugars.
- Perfect for meal prep. Keeps well in a jar for breakfasts and snacks.
- Kid-approved. A handful with yogurt? Perfect lunchbox win.
Ingredient notes
- Oats: Use old-fashioned rolled oats, not quick oats.
- Oil: I use coconut oil, but avocado oil or even olive oil works.
- Maple syrup: Adds a light, natural sweetness.
- Spices: Cinnamon is a must, but nutmeg or pumpkin spice are great too.
- Nuts & seeds: Almonds, walnuts, pecans, pumpkin seeds, chia, flax—go with your favorites.
- Dried fruit: Look for unsweetened versions—like dried cherries, cranberries, or apricots.
How to make stovetop granola
- Heat the pan: Warm a large skillet (cast iron works great) over medium heat.
- Toast the base: Add oats, coconut oil, and maple syrup. Stir for 3-4 minutes until the oats start to toast and aren’t sticky.
- Add flavor: Sprinkle in cinnamon, then stir in coconut flakes, nuts, seeds, or any heat-safe add-ins. Cook for 2-3 more minutes.
- Cool it down: Remove from heat. Stir in delicate ingredients like chia seeds or dried fruit. Let cool completely before storing.
Variations
- For a fall twist, add apple pie spice mix and pecans.
- For a tropical feel, use dried pineapple and coconut flakes.
- For a chocolate version, stir in cacao nibs and chopped dark chocolate after it cools.
tips for the best stovetop granola
- Don’t walk away! Stir constantly—granola can burn fast on the stovetop.
- Use a wide pan. This helps toast everything evenly.
- Cool completely before storing to keep that crunch.
- Make a big batch. This recipe doubles easily and stays in a sealed jar for 1–2 weeks.
Ways to Use This Homemade Granola
- Breakfast Bowl: Top your yogurt or smoothie bowl with a handful of granola.
- Snacks: Enjoy it as a crunchy, on-the-go snack.
- Dessert Topping: Sprinkle over ice cream or baked apples for extra texture and flavor.
- Baking: Use as a crunchy layer in parfaits or a topping for muffins and bread.
Stovetop Granola Recipe
Equipment
- 1 Non-stick skillet
Ingredients
- 2 cups rolled oats not quick oats
- 2 tablespoons coconut oil or any neutral oil
- ¼ cup maple syrup or agave syrup
- 1 teaspoon ground cinnamon
- ½ cup chopped nuts almonds, pecans, or walnuts
- ¼ cup pumpkin seeds pepitas
- ¼ cup unsweetened coconut flakes
- ¼ cup dried fruit cherries, cranberries, apricots – no added sugar
- 1 tablespoon chia seeds optional, add after heat
Instructions
Heat your pan:
- In a large skillet (cast iron is ideal), melt the coconut oil over medium heat.
Toast the base:
- Add oats and maple syrup. Stir constantly for about 3–4 minutes, until the oats start to toast and aren’t sticky.
Add flavor:
- Sprinkle in cinnamon, then mix in nuts, pumpkin seeds, and coconut flakes. Cook for another 2–3 minutes, stirring often.
Remove from heat:
- Turn off the heat and stir in the dried fruit and chia seeds, if using.
Cool completely:
- Spread on a plate or baking sheet to cool. Store in an airtight jar for up to 2 weeks.
Notes
- Use what you love: Swap or skip any nuts, seeds, or fruit you don’t like.
- Watch the heat: Stir frequently to avoid burning—stovetop granola cooks fast.
- Storage: Once completely cool, store in a glass jar or airtight container in a dry place.
- Serving ideas: Pair with almond milk, layer into parfaits, or sprinkle over smoothie bowls.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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