I really wanted granola for my yogurt yesterday, but there was no way I was turning on the oven when it was 98 with 110% (If that were possible, that’s what it would have been!) humidity! Hence, the skillet style. I had toasted nuts before in a skillet and thought I should try to make granola using a large skillet. And, believe it or not, it worked!! I was quite happy, as were my tastebuds. 🙂 Definitely going to keep this recipe for the summer!
Try to spread the nuts evenly over the surface of the skillet right where the heat is to get a more even toasting. Be sure to stir periodically to keep from burning!
Depending on the size of your burner, you may need to stir more often and cook longer to make sure that the granola is nice and toasted.
Speaking of not turning on the oven for baking and cooking. . .do you or a friend need a new Crock-Pot?? Today is the last day to enter the GIVEAWAY for a fancy, portable 6 qt Crock-Pot. Head on over and leave a comment stating your idea for fun a fitness/health challenge. Good Luck!
- 1/2 C almonds, coarsely chopped
- 1/2 C pecans, coarsely chopped
- 1/2 C oats
- 1/4 C oat bran
- 1/4 C ground flax seed
- 1/4 tsp salt
- 5 tbsp maple syrup
- 1 tbsp vanilla extract
- 3 tbsp honey
- 1/4 C water
- 2 tbsp butter, melted and cooled
- Place nuts in a large skillet. Toast over medium heat 5-7 minutes or until nuts start to turn a light golden brown, stirring occasionally.
- Stir in the oats, oat bran, flax seed, and salt.
- In a small bowl, stir together the syrup, vanilla, honey, water and butter. Drizzle over the nuts and stir until nut mixture is coated. Press the mixture together with a spoon to form chunks if you like larger pieces of granola.
- Cook for 25-35 minutes or until oats turn a light golden brown. Stir every 5 minutes.
- Spread granola out on a paper towel to cool. Store in an airtight container.