I was staying home from work in the morning the other day to go to a doctor’s appointment. So I decided to make some granola for breakfast before I went. A little later in the day.. I had a conversation with Michael that went a little like this..
Michael: “So what did you make this morning?” (he obviously saw the dishes in the drying rack on the counter when he got home)
Michael: “Um what? how?”
From the time Michael left to my doctor’s appointment was roughly an hour and a half. So there’s no way I could have made granola in that time, right? Right? WRONG!!!
Ladies and gentlemen, I present to you… skillet granola!! My favorite recipes are all born out of my sheer laziness sometimes (some would even venture to call it efficiency). I’ve been meaning to make maple and cayenne granola for a little sweet and spicy breakfast fun, but the 2 hours in the oven just seems like a total drag. Not saying that I won’t do it.. I’m just saying skillet granola will win majority of the time.
Here’s how you can check if skillet granola is for you:
- Do you want granola?
- Do you have five minutes?
If you answered “yes” to both of these questions.. skillet granola is for you! That was easier than any relationship quiz out of Seventeen magazine, wasn’t it? If you have five minutes, then you have time to make this 5-minute skillet maple and cayenne granola! The best part is you can do a small batch for just that day, or you can do a larger batch and save it for the rest of the week. I’m all about planning ahead, so I like to make a little extra for the rest of the week.
You do end up with a looser granola than you would if you had baked it in the oven, but just because you don’t get those big clusters doesn’t mean this granola is lacking in any flavor. Because it most definitely is not! It’s super flavorful. The combination of the maple syrup, kosher salt, cinnamon and cayenne gives you that sweet/salty/spicy combination that I love so much! You also get a nice little crunch from the browning of the oats and the nuts on the stove and the coconut oil just pulls it all together. Don’t skip out on that coconut oil! It provides good fats and helps the granola crisp out once it’s off the stove.
From now on, this will probably be my go-to granola recipe. Easy, tasty and fun – what more could you ask for?
- 1½ cups rolled oats (gluten-free certified)
- ¼ cup cashews, roughly chopped
- ¼ cup almonds, roughly chopped
- ¼ cup pepitas
- 3 tbsp pure maple syrup
- 3 tbsp coconut oil
- ½ tsp vanilla
- 1 tsp cinnamon
- ¼ tsp cayenne pepper
- pinch of kosher salt
- Heat a heavy bottomed skillet over medium heat.
- Add in the coconut oil and maple syrup and melt.
- Add oats, nuts, vanilla and spices. Stir for 3-4 minutes until oats and nuts are coated and lightly browned.
- Pour out onto a baking sheet to cool. Push together some of the oats so that they form little clumps.