Quick Skillet Granola

I used to balk at making home-made granola. I’m more of a cook than a baker and tend to shy away from the oven and the preciseness required of baking. But one day my sister, Jennifer, said, “why don’t you make granola in a frying pan?” I can make granola on top of the stove?


I tried it and now I could never go back to store-bought granola. I can make up my own combinations of nuts, seeds and flavourings and make it as healthy (or unhealthy) as I like.


Here’s the basic recipe for skillet granola with a few alternatives below:


  • 2 cups old-fashioned (large flake) oats (Gluten-free if necessary)
  • 1/2 cup chopped raw almonds
  • 1/2 cup raw pumpkin seeds
  • 1/4 cup hemp seeds (optional)
  • 2 Tbsp. coconut oil for vegan option (or butter)
  • 2 Tbsp. honey for vegan option or use agave syrup, or maple syrup (add more if you prefer your granola to cluster)
  • 1/2 tsp. cinnamon
  • a pinch of sea salt (optional)
  • a handful of chopped dried cherries


Put oats, nuts and seeds into a large, heavy skillet set over medium-high heat (add nuts and seeds at the end if already roasted). Toast for about 5 minutes until oats begin to brown slightly, stirring often. Push the oat mixture to one side of the pan and add the oil and honey to the pan. Once melted, stir together with the oat mixture and cook for a few more minutes, stirring often, until the granola is well coated and golden. Stir in the cinnamon, sea salt and cherries and set aside to cool.  Sprinkle on yogurt, cereal or enjoy with fresh fruit and your favourite milk.

Store in an airtight container for up to 3 weeks.

Note: this recipe is very forgiving. You can use any combination of nuts, seeds and dried fruit that you like. Here are a few of my favourites:

  • Pecans and raisins and add 1 tsp. vanilla and use maple syrup to sweeten
  • Walnuts and dates
  • Shredded coconut and dried pineapple or mango and use agave syrup to sweeten (skip the cinnamon for this one)
  • Peanuts and cacao nibs or chocolate chips


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