Out of granola? No panic! This 10-minute skillet granola is exactly what you need. As the name suggests, it all comes together right on the stovetop, in a pan or skillet, using just 6 simple ingredients (!!!) you probably already have in your pantry. Plus, you don't even need to turn on your oven!
A recipe to save your morning!
We've all been there, those mornings when you don't have the time (or energy) to make a batch of granola from scratch, like my homemade applesauce granola).
Or just don't have anything for breakfast in the house, and the idea of making porridge just doesn't cut it–because, let's be honest, granola always wins.
That's when you want to reach for this life-saving recipe. Just like my cherry tomato pasta saves the day for dinner, this skillet granola has rescued my mornings more times than I can count.
It's quick enough to be made on the spot when you're rushing to get breakfast on the table. You only need 10 minutes of prep and cooking time, plus another 10 minutes to let it cool (which gives you enough time to tidy up the kitchen or empty the dishwasher).
It's also a great granola recipe for summer whenever you don't want to turn on the oven to avoid turning your kitchen into a sauna.
Note
Note that this granola doesn't form little clusters, it's more of a loose but crispy granola.
Key ingredients and substitutions
- Rolled oats: For the best texture, I recommend using old-fashioned rolled oats instead of quick oats. Rolled oats are thicker and give you that satisfying bite, which is especially important since the granola won't be baking for 30 minutes in the oven. If you're following a gluten-free diet, make sure to use gluten-free certified rolled oats.
- Sunflower seeds: These little guys provide some extra crunch and are super convenient as they don't require any more prep (unlike nuts which need to be chopped first).
- Coconut oil: A key ingredient to get your skillet granola nice and crispy. Note that it adds a delicate coconut flavor. If you don't like it, use refined coconut oil, which won't have that coconut taste.
- Maple syrup: Not only does it sweeten the granola but also helps it crisp up. When the maple syrup is heated, some of its water evaporates, which provokes crystallization as it cools down–and ultimately gives our granola a crunchy texture.
- Vanilla extract: To give the granola a little flavor boost.
- Salt: A non-negotiable for granola as it enhances all the flavors.
Elo's tips
- Adjust the roasting time according to the pan you’re using. If you're using a cast-iron skillet, it'll take a little longer to warm up, so your oats and seeds will need more time to turn golden compared to a non-stick pan.
- Stir often to prevent some oats and seeds from getting really dark while others are barely roasted.
- Remove the skillet from the heat before adding the coconut oil and maple syrup. It gives you a few extra seconds to stir it all in and make sure everything is evenly covered without worrying about burning. Plus, your pan is hot enough for the oil to melt.
- Let it cool before serving so it crisps up nicely. But no worries, it only takes about about 10 minutes.
- To help it cool quicker, you can transfer the granola to a baking sheet.
- Making a double batch? Make sure to use a pan that is large enough for most of the oats and sunflower seeds to be in contact with the warm surface for even roasting.
Step-by-step instructions
- Step 1: Dry-roast the oats and sunflower seeds in a skillet over medium heat until golden. This takes about 5-7 minutes in a cast-iron skillet and 3 minutes in a non-stick pan.
- Step 2: Add in the rest of the ingredients. Remove the skillet from the heat and stir in the coconut oil and maple syrup. Then, add in the vanilla extract and salt and give it a good stir to make sure everything is evenly coated. Let it cool for 5-10 minutes for it to crisp up.
Storage tips
You can store the cooled granola in an airtight container at room temperature for 4-5 days.
Serving suggestions
- Yogurt: Spoon the skillet granola over some creamy yogurt for a simple and satisfying breakfast or snack. My favorite is unsweetened soy yogurt with some banana slices or coconut yogurt with diced mango and passion fruit.
- Thick smoothie bowl: Top it with granola on top for added crunch. It's the perfect way to make a smoothie more filling.
- Milk: You can't go wrong with this classic. Pour some milk over your granola for a quick and easy breakfast. Whether it's soy milk, almond milk, or oat milk, it'll soak up the flavors from the granola.
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The recipe
10-Minute Skillet Granola
Ingredients
- 1 cup (100 g) rolled oats gluten-free if needed
- ½ cup (65 g) sunflower seeds
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup double the amount if you like it sweeter
- 1 pinch of fine salt
- ¼ teaspoon vanilla extract
Instructions
Dry-roasting: Add the oats and sunflower seeds to a cast-iron skillet or non-stick pan. Stir over medium heat until golden. It will take 5-7 minutes in a cast-iron skillet and about 3 minutes in a non-stick pan.
Make the granola: Remove the skillet from the heat. Add in the coconut and maple syrup. Stir until everything is evenly coated. Add in a pinch of salt and the vanilla extract. Stir again.- Let it crisp up: Let the granola cool for about 10 minutes. To speed up the process, you can remove it from the hot pan and transfer it to a baking sheet. Serve right away or transfer it to an airtight container.
Nutrition
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