Toasted Coconut Stovetop Granola
I’m pretty sure I can never make granola in the oven ever again. Ever.
This stovetop version is just too good to make it any other way. I had never made granola on the stove before this one, and I can’t even begin to tell you how much I love it. It is crispier than any granola that I’ve ever made in the oven.
There are minimal ingredients, it is naturally sweetened with real maple syrup, and did I mention that it is super crispy?! Because it is, so so crispy. Ohhhhh and that coconut is to die for. You could put toasted coconut in pretty much anything and I would eat it. And it is actually infused with coconut flavors in two ways, with big coconut flakes, and coconut oil.
This granola is perfect over yogurt, eaten with milk, or just right out of the jar straight to your face. It is super healthy, and tasted indulgent all at the same time. I suggest you make a pretty big batch of this because it won’t last long. Don’t say I didn’t warn you.
Ingredients
- 2 cups gluten-free old fashioned rolled oats
- 1 cup unsweetened coconut flakes
- 1/2 cup roughly chopped walnuts
- 1/3-1/2 cup dried cranberries
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1/3 cup real maple syrup
Instructions
- In a large mixing bowl, combine the oats, coconut flakes, and walnuts. Stir to combine.
- In a smaller mixing bowl, whisk together the coconut oil, maple syrup, cinnamon, and salt until evenly combined. Pour the wet ingredients over the dry ingredients, and then use a wooden spoon or spatula to mix everything together until the oat mixture is well coated with the oil mixture.
- Preheat a large skillet (I used a cast iron), over medium heat, then add the granola to the skillet. Use a wooden spoon to stir it occasionally (every couple of minutes). It takes roughly 15 minutes total to cook in the skillet, so watch it closely so it doesn't burn. You may have a few pieces of coconut that ends up burning, but just pick those out at the end.
- Once the granola has turned a golden brown color, remove the skillet from the heat and let it cool down for a few minutes. It will get even crispier as it cools.
- Once cooled, add the cranberries and transfer to glass jars. Serve over yogurt, smoothie bowls, or with milk.
I’ve never thought of stovetop granola… I love that! Will have to try this weekend 🙂
Can I make these with steel cut oats instead of rolled oats? How should I adjust the method for steel cut oats?
I’ve never tried stovetop granola with steel cut oats, so I’m not 100% sure. Steel cut oats are more dense and hard to chew if they aren’t softened. You could always try and see how it turns out, but the steel cut are going to take longer to cook, so I would leave the coconut out until the last 5-10 minutes or so. Otherwise, the coconut would be in there much longer, and it would burn before the oats had time to cook through.
I hope this helps!
Yes. Thank you. 🙂