Oats, sunflower seeds, pecans, and buckwheat form the base of this small batch of stovetop granola. There’s no need to turn on the oven for this flavorful vegan and gluten free granola recipe!
Back in the heyday of the bakery side of Sweet Miscellany, I was baking around 8 or 9 pounds of granola per week. Some weeks, it was as much as 15 pounds depending on demand and market traffic. Naturally, I ended up eating A LOT of granola! It became my official breakfast in the warmer months because I didn’t have to turn on the oven or stove once it was baked. And, it didn’t involve much thinking either. Put granola in bowl, add yogurt or milk, add fruit, EAT.
Those hours in the kitchen with 2 ovens burning for many hours at a time were brutal! Even though I don’t bake at that scale anymore, turning on my oven even if only for a short time still heats up my kitchen. And as we head into these warmer months here in Texas, I try to avoid that added heat in ANY way I can. Enter skillet granola! I can still get some of that toasty goodness without turning my kitchen into a space heater. Plus, it takes much less time from raw ingredients to finished product. YES!
I first started playing around with my skillet granola method when I was developing this recipe for blueberry peach crumble ice cream. It was July in Texas and I wanted to make a crumble topping for the ice cream without turning my oven on. It was when I spied my cast iron skillet sitting on the stove that the idea came to me. And, the rest is pretty much history. Or would it be “blogstory”? Moving on…
I’ve been turning to this method lately to make small batches of granola to go along with my cultured cashew cream/yogurt experiments and chia pudding in the mornings. I like to keep the batches small so that I don’t get too tired of whatever flavor combo I’ve chosen. From start to finish it only takes about 15 minutes so you won’t get too bogged down with work in the kitchen. For a simple and filling breakfast, I recommend pairing some of this granola with chia pudding or yogurt and some fresh fruit.
Small Batch Stovetop Granola
- Total Time: 20 minutes
- Yield: 2–4 servings 1x
- Diet: Vegan
Description
Oats, sunflower seeds, pecans, and buckwheat form the base of this small batch of stovetop granola. There’s no need to turn on the oven for this flavorful vegan and gluten free granola recipe!
Ingredients
- 1 heaped tbsp of coconut oil
- heaped 1/2 cup rolled oats
- 1/4 cup raw sunflower seeds
- 1/4 cup chopped raw pecans
- 1 tbsp raw buckwheat groats
- pinch of sea salt
- 2 tbsp maple syrup or honey
- 1/4 tsp ground cinnamon, optional
- 1/4 tsp ground cardamom, optional
Instructions
Heat the coconut oil in a skillet set over medium heat. Add the oats, sunflower seeds, pecans, and buckwheat groats and stir so that they become coated in the oil.
Add the remaining ingredients and continue to stir every minute or two until the granola just starts to turn a golden color. Remove the granola from the heat and allow it to cool.
Makes 2-4 servings. Once cool, store leftovers in an airtight container at room temperature and enjoy within 1-2 weeks.
Notes
- For the batch pictured here, I paired the granola with this chia pudding and local blueberries for a filling summer breakfast!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: breakfast
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