10 Minute Stove-Top Granola

Store bought granola tends to be high in sugar and sodium, so your best bet is to make it at home where you can control the ingredients. There is no oven needed for this granola, which makes it the perfect recipe for quick fixes and Sunday batch cooking. Enjoy it as part of breakfast, as a snack, or even over fresh fruit or ice cream for a sweeter treat.
By | January 01, 2015

Ingredients

  • 1 1/4 cup rolled oats
  • 1.5 tablespoons chia seeds
  • 1/3 cup sliced almonds
  • 2 tablespoons sunflower seeds
  • 1/4 cup dried cranberries (apple juice sweetened preferred)
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 tablespoons pure maple syrup
  • 1 tablespoon coconut oil

Instructions

1. In a medium sized bowl, mix together all ingredients except for the coconut oil. Make sure spices and maple syrup are evenly dispersed.

2. Heat a medium skillet over medium heat until warmed. Add the coconut oil, melt, and add in the maple-oat mixture.

3. Cook for 10 minutes or until the granola is fragrant and toasted, stirring frequently to prevent burning. Transfer granola to a parchment lined baking sheet to cool. Store cooled granola in an airtight container for up to one week.

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Ingredients

  • 1 1/4 cup rolled oats
  • 1.5 tablespoons chia seeds
  • 1/3 cup sliced almonds
  • 2 tablespoons sunflower seeds
  • 1/4 cup dried cranberries (apple juice sweetened preferred)
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 tablespoons pure maple syrup
  • 1 tablespoon coconut oil
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