Stove-Top Granola a quick, one-pan recipe
If you have even the slightest granola habit — heck, if you even like granola — making it yourself is almost a no-brainer. In terms of taste, healthfulness, cost and customization, homemade usually wins over storebought on all counts.
Homemade granola’s drawbacks are that despite its straightforward preparation, it is not typically done quickly or in small quantities. From start to finish, a batch baked in the oven can take up to an hour, plus a couple of large bowls and baking sheets to wash up.
My solution: Use the stove top instead. Some of the advantages to this approach are obvious, as in making granola this way takes just one large skillet and considerably less time than the oven method.
The plus of working with smaller amounts is that it’s easy to experiment with ingredient combinations — different grains, an offbeat blend of spices and herbs — without committing a week’s worth of breakfast to your curiosity.
It comes together in less than 30 minutes, and while it requires some intermittent stirring, the active cooking time is only about 15 minutes.
Stove-Top Granola
1 tablespoon PLUS 1½ teaspoons extra-virgin olive oil (see note)
2 tablespoons honey (see note) ½ teaspoon minced fresh thyme
leaves
¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom 1¼ cups old-fashioned rolled
oats
Pinch salt
¼ cup walnut pieces 2 tablespoons hulled, unsalted
pumpkin seeds
2 large pitted dates, finely
chopped
2 tablespoons sultanas or golden raisins, optional Warm the oil and honey in a heavy, 10- to 12- inch skillet over medium-low heat, stirring just until fluid and well incorporated.
Stir in the thyme, cinnamon and cardamom; cook for about 1 minute, just until fragrant. Add the oats and a pinch of salt, stirring to coat evenly. Cook for 7 to 8 minutes, stirring occasionally, until the oats begin to take on some color. Reduce the heat to low and/or stir more frequently if the oats begin to burn.
Stir in the walnuts and pumpkin seeds; cook for another 7 or 8 minutes, stirring occasionally, until the oats are golden and well toasted and the pumpkin seeds have plumped a bit. Transfer the granola to a rimmed baking sheet to cool for at least 10 minutes, then fold in the dates and the sultanas or raisins, if using. (The granola will continue to crisp as it cools.)
Serve, or cool completely and store in an airtight container at room temperature for up to 1 week.
Makes 2 to 3 servings (about 2 cups).
Note: If you like your granola richer or sweeter, increase the proportions of oil and honey.