Super Quick Skillet Granola

SUPER QUICK SKILLET GRANOLA

Feature by Leah Vanderveldt
Photo Credit: Leah Vanderveldt
Magazine: Issue #34

Super Quick Skillet Granola

Super Quick Skillet Granola

Crunchy, slightly sweet, slightly salty granola is my all-time favorite for breakfast topping. I like to make my own granola because a.) it makes my apartment smell amazing and b.) I love playing with new combinations of ingredients in each batch. 

But sometimes I don’t have the time to bake up a big batch before the start of the week. Luckily, I found skillet granola. 

Instead of the hour or so it takes to make a big batch at a low heat in the oven, we toast everything quickly on the stove top, stir in some fat (olive oil, in this case, but coconut oil and butter work great, too) and sweetness and pop it in the freezer to crisp up. 

Boom: Homemade granola goodness (almost) instantly. 

Super Quick Skillet Granola 

Ingredients

●    ½ cup oats
●    1 cup coconut flakes
●    1 cup mix of pepitas + sunflower seeds or nuts of choice
●    2 tablespoons ground flax seeds
●    ½ teaspoon cinnamon (optional) 
●    ½ teaspoon salt
●    2 tablespoon hemp seeds
●    2 tablespoons olive oil
●    1-2 tablespoons maple syrup (or honey)

Method

1. Place oats, coconut flakes, pepitas, and sunflower seeds in a large skillet, over a medium-high heat, stirring occasionally. 

2. After 2 minutes, stir in ground flax, cinnamon, and salt. Cook until everything is toasted and fragrant, about 3 to 5 minutes. Add hemp seeds and turn off the heat. 

3. Clear a space in the skillet with a rubber spatula. add olive oil and maple syrup (this should bubble a little when you pour it into the pan) and stir vigorously until the mixture is coated. 

4. Place your skillet in the freezer for about 10 to 15 minutes until dry and crunchy. Remove from freezer and store in an air-tight container in your fridge for up to 2 weeks. 

FEATURED RECIPE AUTHOR:

Leah Vanderveldt is a writer, recipe developer, and the current food editor at mindbodygreen.com. She’s worked in publishing in both New York and Sydney, Australia and, despite making the switch to digital, still loves a good print magazine.  She believes that learning to cook is the key to treating yourself right and is all about sharing easy and delicious ways to eat more vegetables. When she’s not cooking or writing, she can be found exploring her Brooklyn neighborhood, getting out in nature, or traveling with her husband. Learn more about Leah at LeahVanderveldt.com

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