Tag Archives: stovetop granola

Easy Stovetop Peanut Butter Granola

Hello! I’d say happy Wednesday, but it’s…just Wednesday. The Wednesday after a holiday weekend in the middle of a pandemic. Happy is a stretch.Easy Stovetop Peanut Butter GranolaBut you know what is happy—er, what is making me happy? This Easy Stovetop Peanut Butter Granola. It’s super crisp, crunchy and peanut buttery, and took fifteen whole minutes to make. That’s the magic of stovetop granola. When you skip the oven, it takes 1/3 of the time! Oh, and it only makes a quart. Add this to the list of small batch recipes we all need this year!Easy Stovetop Peanut Butter GranolaThis isn’t my first go-round with peanut butter granola or stovetop granola. Nope! This is a combination of two of my favorite granolas for maximum efficiency. Maximum efficiency is important when we’re discussing how to get Easy Stovetop Peanut Butter Granola into our faces. We’re trying to do it efficiently. To that end, there are five steps in the stovetop granola-making process and they’re all super easy.Easy Stovetop Peanut Butter GranolaCombine the wet ingredients. Whisk your oil, brown sugar, maple syrup, natural peanut butter, vanilla, cinnamon and salt together in a measuring cup. This provides the majority of the flavor in your granola and help it get good and crispy.Easy Stovetop Peanut Butter GranolaToast the dry ingredients. Combine your oats and chopped peanuts in a heavy pan over medium heat. Stir them around for about 10 minutes, until fragrant and a little darker in color. Don’t burn ‘em.Easy Stovetop Peanut Butter GranolaAdd the wet ingredients to the dry. Pour your peanut butter/maple/brown sugar/oil mixture into the oats and peanuts.

Toast everything together. This is the part where you stir everything for another five minutes, until the sticky stuff is all absorbed and everything has darkened and smells very peanut buttery.Easy Stovetop Peanut Butter GranolaCool. Scatter your granola on a rimmed baking sheet on a rack and let it come to room temperature. This is the part where your granola gets real good and crispy while you decide how you want to serve it. I highly recommend yogurt, raspberries and an artful drizzle of peanut butter.Easy Stovetop Peanut Butter GranolaYou may notice that Easy Stovetop Peanut Butter Granola isn’t particularly cluster-prone. This doesn’t bother me in the slightest, but if you are a cluster person, you can reduce the oats and peanuts down to three cups total volume and keep everything else the same. Alternatively, swap the maple syrup for a thicker sweetener like honey or brown rice syrup, and maybe bump it up to 5-6 tablespoons. Either of those should work some clustering magic.

But, real talk? This salty-sweet stuff is already pretty magical. I mean, maybe this year has lowered my expectations, but peanut butter granola you can make in fifteen minutes? Magic.Easy Stovetop Peanut Butter Granola

Easy Stovetop Peanut Butter Granola
makes about a quart

1/4 cup olive oil (or coconut oil or canola oil)
1/4 cup light brown sugar, packed
1/4 cup well-stirred natural peanut butter (creamy-style works too)
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
2 cups old-fashioned oats
1 1/2 cups honey-roasted or salted peanuts, roughly chopped

Line a rimmed baking sheet with parchment. Set aside.

Combine oil, brown sugar, peanut butter, maple syrup, vanilla, cinnamon and salt in a liquid measuring cup. Whisk together with a fork. Set aside.

Heat a large, heavy-bottomed skillet over medium heat. Add oats and chopped peanuts. Cook, stirring constantly, until very fragrant and toasted (about 10 minutes). Do not burn.

Add liquid ingredients and stir to coat the oats and peanuts. Continue cooking, stirring constantly for 4-5 additional minutes, until sweeteners are incorporated and granola no longer looks wet.

Remove granola from heat. Transfer mixture to parchment-lined pan and allow to cool completely.

Store granola in an airtight container at room temperature for up to three weeks.

Easy Stovetop Peanut Butter GranolaEasy Stovetop Peanut Butter Granola

10 Minute Stovetop Granola

10 Minute Stovetop GranolaIf you’ve been around here awhile, you know I’m a bit of a granola junkie. I eat the stuff almost everyday. I have five recipes in the archives and another twenty that haven’t been posted. Heck, I even have a recipe for Granola Cookies! What I’m saying is that if you’re into granola, you’ve come to the right corner of the internet.

10 Minute Stovetop GranolaAll the recipes in the archives are made the traditional way—baked at a relatively low temperature with frequent stirring to prevent burning. Each variation makes enough for three weeks worth of breakfasts. Yes, granola is a great thing to prep-ahead and have stashed in your cabinet on busy mornings.

But there are times when I am out of town for a week, or that I am working on a breakfast recipe for an extended period, or even that I just don’t have time for breakfast at home. And, very occasionally, I come up with a flavor combination that simply doesn’t work (Orange-Pistachio comes to mind), and then I’m stuck eating subpar breakfasts for three weeks so that I don’t waste food…10 Minute Stovetop Granola

…until recently, that is.

10 Minute Stovetop GranolaI started making granola on the stovetop this past October and I totally love it. Not only does it take just a quarter of the usual cook time, but it makes a smaller batch! This means that I don’t have to worry about it turning stale in a few weeks or just growing tired of the flavor combination—it’s gone long before that happens.

10 Minute Stovetop GranolaToday’s granola recipe was made as most of mine are: as a way to use up odds and ends from my mix-in cabinets. There are oats of course, but the rest is just based on ratios.

10 Minute Stovetop GranolaFor two cups of oats, I add in one cup of chopped nuts and seeds (pecans, pepitas and sunflower seeds, in this case). Those get toasted in a dry skillet until they are fragrant and the seeds are starting to pop.

10 Minute Stovetop GranolaNext come three tablespoons of oil (I used coconut) and six tablespoons of sweetener. I went for maple syrup and dark brown sugar for this batch, but if you don’t like the idea of straight-up sugar in your breakfast, you may sub coconut sugar or use all maple. Don’t forget to add some salt for balance.

10 Minute Stovetop GranolaCook the granola a few minutes more before removing it from the heat and adding in some dried fruit. I went with dates—I impulse-bought a huge bag of them on a recent trip to Costco and now I’m throwing them in everything. If dried fruit isn’t for you, leave the granola as-is.

10 Minute Stovetop Granola10 Minute Stovetop GranolaSpread the granola out on a parchment-lined baking sheet and let it cool. If you’re the type of person who adds chocolate chips to granola, this is the time.

10 Minute Stovetop GranolaPile your finished granola into a jar. Who knew oats, nuts, and seeds could look so pretty?!

10 Minute Stovetop GranolaThis Stovetop Granola doesn’t cluster much, but that can be remedied by using a thicker sweetener like honey or brown rice syrup. Real cluster enthusiasts might want to add an extra tablespoon or two, just in case.

I, however, don’t mind clusterless granola. Paired with some plain yogurt and a full French press…well, I have no complaints at all.10 Minute Stovetop Granola

10 Minute Stovetop Granola
makes about 1 quart

2 cups old-fashioned oats (use certified gluten-free oats for gluten-free granola)
1/2 cup chopped pecans
1/4 cup raw pepitas
1/4 cup raw sunflower seeds
3 tablespoons coconut oil
3 tablespoons dark brown sugar, packed
3 tablespoons pure maple syrup
1/2 teaspoon fine sea salt
1/2 cup chopped dates (I used deglet noor)

Line a rimmed baking sheet with parchment. Set aside.

Heat a large, heavy-bottomed skillet over medium heat. Add oats, pecans, pepitas, and sunflower seeds. Cook, stirring constantly, until very fragrant and toasted (about 4-5 minutes). Do not burn.

Remove pan from heat. Add coconut oil and allow to melt. Stir to coat the oat mixture. Stir in dark brown sugar, maple syrup, and salt. Return pan to medium heat and cook/stir for 2-3 additional minutes, until sweeteners are incorporated. Remove granola from heat. Stir in chopped dates.

Transfer mixture to parchment-lined pan and allow to cool.

Store granola in an airtight container at room temperature for up to three weeks.

10 Minute Stovetop Granola