Stovetop Granola
This method trades the set-it-and-forget-it nature of the oven for active attention. You will finish with a crisp result that holds its structure when cooled, provided you do not crowd the pan.
Manage your heat and your momentum.
The sugars will caramelize quickly, so keep your spatula moving. Use a wide skillet to ensure every oat touches the metal surface.
- 12-inch heavy-bottomed skillet
- Heat-resistant silicone spatula
- Large parchment-lined baking sheet
What goes in.
- 3 cupsold-fashioned rolled oats
- 1/2 cupsliced almonds or chopped pecans
- 1/4 cupmaple syrup
- 2 tbspneutral oil or melted coconut oil
- 1/4 tspfine sea salt
- 1/2 cupdried fruit, added after cooking
Toast, don't char
Because the heat source is concentrated on the bottom of the pan, you must turn the oats over every 30 seconds to distribute the heat and prevent hot spots.
The method.
Combine the dry goods
Place the oats and nuts in the cold skillet and set the heat to medium.
Toast the base
Stir frequently for 4-5 minutes until the oats smell toasted and turn a shade darker.
Add the binders
Pour in the syrup, oil, and salt. Stir vigorously to coat every oat, scraping the bottom of the pan to prevent the sugar from scorching.
Caramelize
Continue cooking for 3-5 minutes. The mixture should turn deep amber and appear clumpy. If it smells like burnt sugar, move it off the heat immediately.
Cool and set
Spread the granola onto the parchment-lined sheet in a thin, even layer. Let it sit undisturbed for 15 minutes to harden.
Other turns to take.
Cacao Crunch
Add two tablespoons of cocoa powder with the dry oats, and fold in chocolate chips once the mixture is completely cool.
Spiced Seed
Replace nuts with sunflower and pumpkin seeds, and add one teaspoon of cinnamon to the oil mixture.
When it doesn't go to plan.
Wait for the pan to cool slightly before adding dried fruit to prevent it from turning chewy or melting.
Listen for the sound of the oats; they make a dry, scratching noise against the pan when they are properly toasted.
Never walk away from the stove; stovetop granola goes from golden to black in seconds.
The ones that keep coming up.
Why did my granola turn out chewy?
The sugar did not get hot enough or you did not let it cool completely on the baking sheet before storing.
Can I use honey instead of maple syrup?
Yes, but honey burns faster, so lower your heat by one notch and increase the frequency of your stirring.