Stovetop maple granola
Crunchy, clustery granola toasted in a skillet instead of the oven, with almonds, pepitas, coconut and maple. Serve with yogurt and berries.
- Prep
- 3 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 630 kcal
Ingredients
Method
Roughly chop the almonds. Heat a large, wide skillet over medium heat. Add the oats, almonds and pepitas and toast, stirring often, until they smell nutty and are lightly golden.
Add the coconut, cinnamon and salt and stir until the coconut is golden.
Drizzle over the maple syrup and oil and stir to coat everything. Keep cooking, pressing the mixture into the pan with a spatula now and then, until it's sticky, caramelized and starting to clump. Turn the heat down if it smells like it's catching.
Tip onto a baking sheet lined with parchment paper, press into a thin layer and leave to cool and crisp up, then break into clusters.
Spoon the yogurt into bowls and top with the granola, berries and an extra drizzle of maple.
Tips
- The granola is soft while hot and crisps as it cools, so don't keep cooking it to make it crunchy.
- Keeps in an airtight jar for up to 2 weeks. Double the batch in a big pan for weekday breakfasts.
- Use certified gluten-free oats if you need it gluten-free, and coconut yogurt to make it vegan.
