Chunky Stovetop Granola

This easy stovetop granola cooks in about 10 minutes and needs no oven. Let it cool briefly for crunchy homemade granola clusters filled with almonds, pumpkin seeds and Craisins.

Course Breakfast, Snack Food

Cuisine American

Keyword 10-minute granola, chunky stovetop granola, crunchy granola clusters, granola without an oven, quick homemade granola, skillet granola

Prep Time 3

Cook Time 10

Cooling time for chunks 5

Total Time 18

Servings

Calories 332kcal

Author Shari Lynne

Ingredients

2 Tablespoons coconut oil
1/3 cup honey, plus a little more if desired, or maple syrup
2 cups old-fashioned rolled oats
1/2 cup pumpkin seeds
1/2 cup almonds
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt (I use Baja Gold, but regular sea salt works)
1/2 cup craisins

Instructions

Melt the coconut oil in a large skillet over medium-low heat.
Add the rolled oats and cook, stirring frequently, until they are lightly browned and smell toasted.
Add the honey, pumpkin seeds, almonds, cinnamon, pumpkin pie spice and sea salt. Stir well to coat everything evenly.
Continue cooking and stirring for just a few minutes. Reduce the heat if the mixture begins browning too quickly.
Remove the skillet from the heat and stir in the Craisins or raisins.
For chunky granola, press the mixture together gently with a spoon while warm and let it cool undisturbed for about five minutes. Break it into clusters and enjoy.

Notes

Do not cook the Craisins or raisins with the oats; they can become very hard.
Rolled oats create the best granola texture. Steel-cut oats may also be used for an extra-crunchy, chewier variation.
Let the granola cool completely before transferring it to an airtight container.
Add chocolate chips only after the granola is completely cool.
For the chunkiest granola: Use honey. Its thicker, stickier texture helps the ingredients hold together as they cool. Maple syrup works for flavor and sweetness, but it creates a looser granola with fewer chunks.

Nutrition