Prepare this crunchy granola recipe on a stovetop with minimal ingredients in under 15 minutes and customize it with your favorite mix-ins. Keep it fresh for the whole week by storing it in a leakproof glass container.
Why you'll love this recipe
- Faster preparation time (less than 15 minutes for stovetop granola versus 30 minutes or more for baked granola).
- Even Cooking: Stovetop crunchy granola is easier to control and stir, which leads to even cooking and prevents burning.
- No Need for an Oven: This quick stovetop granola recipe is a great alternative if you don't have an oven or prefer not to use it during hot weather.
- Customizable: The recipe below can be more easily customized to your preferences. You can adjust the sweetness, flavorings, and ingredients according to your taste. With a traditional baked granola recipe, you have less flexibility to make changes once it's in the oven.
- No Waiting Time: You can eat the granola right away or let it cool for a few minutes.
Ingredients
- Oats - I have used old-fashioned rolled oats. If you are looking for a gluten-free granola, ensure the oats you use are certified gluten-free.
- Nuts - Along with all the nutritional benefits of cashews, almonds, and peanuts, they add a lot of crunch and nutty flavor to the granola. I have used raw, unsalted cashews, almonds, and roasted peanuts in the recipe.
- Seeds - I have used Chia seeds for their health benefits. Use any seeds, such as sunflower seeds, pepitas (pumpkin seeds), watermelon seeds, etc., that you like.
- Coconut - Toasted coconut flakes add a wonderful tropical touch to the granola.
- Sweeteners - Honey is my favorite sweetener, and brown sugar adds deep caramel flavor and color to the granola.
- Flavoring - I have used cinnamon powder for its classic flavor profile.
- Oil - Adding oil helps in toasting all the ingredients evenly. Use any oil of your choice. I have used coconut oil.
- Salt - A pinch of salt enhances the flavor of any dish. Don't forget to add this.
- Dried fruits - I have added Cranberries and Raisins as they have the right amount of sweetness and tartness and are a powerhouse of energy. They also add the perfect amount of chewiness to each bite of granola.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Substitute oats with other grain flakes of barley, quinoa, hard red wheat, rye, flax, other millets, etc.
- You can add vanilla extract to flavor the granola in place of cinnamon. During the holidays, you can add pumpkin spice or consider adding individual spice powders such as nutmeg, cardamom, cloves, etc.
- In place of coconut oil, you can also use extra-virgin olive oil, melted butter, or any other neutral oil of your choice.
- Although a combination of honey and brown sugar gives you the crunchiest granola clusters, you can also use maple syrup, agave nectar, melted jaggery, molasses, or other liquid sweeteners of your choice. The texture of the granola will vary slightly.
Below are some ideas for variations
- Add puffed rice for its crispiness.
- Confections like chocolate chips, peanut butter chips, etc., can be added to make kid-friendly granola. Make sure to add them after the granola has completely cooled, or else they will melt.
- For citrus flavors, you can add orange zest, lemon zest, lime zest, etc.
Step-by-Step Instructions
Step 1 - Heat a non-stick pan on medium heat. Add coconut oil and oats.
Step 2 - Then add the nuts and seeds and roast for 3 minutes while stirring continuously.
Step 3 - Add grated coconut and roast for 1-2 more minutes until light golden brown.
Step 4 - Add brown sugar, honey, salt, and cinnamon powder. Roast for 5 more minutes until golden brown.
Step 5 - Remove from heat, add chopped raisins and cranberries, and let the mixture cool completely.
Step 6 - Store the Crunchy Granola in an airtight container for a week to 10 days.
If you love recipes that use oats, then do check out my simple sugar-free granola, no-bake granola energy bars, honey oat bread, flatbread with oats, etc.
Tips
- By using honey and brown sugar, granola becomes crispy and gets a glossy look. The granola may not attain the same degree of crunchiness if substituted with other sweeteners like agave nectar, coconut sugar, or maple syrup.
- For better texture, it is recommended to use rolled, old-fashioned oats instead of quick oats.
- You can replace coconut oil with butter or extra-virgin olive oil.
- To chop the nuts quickly, place them in a Ziploc bag and crush them with a rolling pin or meat mallet.
- Use unsalted nuts to prevent the granola from becoming too salty.
- Use a heavy non-stick skillet for even heat distribution.
- Add dried fruits when the granola is off the heat. Adding them while roasting can burn them and make them hard and chewy.
- For gluten-free granola, ensure that the oats are certified gluten-free.
- Store the granola in the fridge for a longer shelf life and the crispiest texture.
- If the granola loses its crispiness after a few days, try heating it over the stovetop on medium-low flame for 10 minutes. You can also transfer the granola to a baking sheet and warm it up in the oven for about 15 minutes at 250 degrees Fahrenheit (or 120 degrees Celcius).
Storage and Make Ahead Instructions
Make ahead: This healthy granola is a great make-ahead breakfast or snack option. A big batch of granola can be prepared with your favorite mix-ins and stored in an airtight container for up to 2 weeks. Serve with yogurt, milk, or fresh fruit for a quick and easy breakfast or snack.
Keep at room temperature: If the granola is exposed to heat or moisture, it may become soft and lose its crunchy texture. Therefore, store the granola in a cool, dry place away from direct sunlight. Remains fresh for up to 2 weeks. You can also keep it in the refrigerator for up to a month.
Freeze for long-term storage: You can freeze the granola for extended shelf life. Place the granola in an airtight container or resealable plastic bag and freeze for up to 3 months. When you're ready to eat it, let it thaw at room temperature for a few hours before serving.
Recipe FAQs
For a granola to be crispy and crunchy, you have to cook it gradually at a low temperature, making sure to stir it every once in a while to ensure that all of the oats are evenly exposed to heat, and then allow it to cool.
Allow the granola to cool completely before storing it. Use an airtight container such as a glass jar, a plastic container with a tight-fitting lid, or a resealable plastic bag. Then keep the granola in a cool, dry place, away from direct sunlight or heat. Heat and moisture can make the granola soft and chewy instead of crunchy.
If you're storing the granola for an extended period, you can keep it in the refrigerator or freezer to help maintain its freshness.
Use old-fashioned rolled oats as they are thicker and take longer to cook, resulting in a crunchier texture. Crowding the pan can prevent the granola from roasting evenly and becoming crunchy.
Yes, you can make crunchy granola without oil or sweetener. In the recipe, simply skip coconut oil and replace honey and brown sugar with ¼ cup of unsweetened apple sauce.
More Oats Recipes to Love
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Recipe card
Quick and Easy Crunchy Granola
Ingredients
- 1 tablespoon Coconut oil
- 1.5 cups Rolled oats
- 1 tablespoon Chia seeds
- 2 tablespoon Almonds chopped, raw, unsalted
- 2 tablespoon Cashews chopped, raw, unsalted
- 4 tablespoon Peanuts chopped, roasted, unsalted
- 2 tablespoon Coconut grated
- 3 tablespoon Brown sugar
- 1 tablespoon Honey
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon powder
- 2 tablespoon Raisins
- 2 tablespoon Cranberries
Instructions
- In a non-stick pan on medium heat, add coconut oil, rolled oats, chia seeds, almonds, cashews, peanuts, and roast for about 3 minutes. Make sure you continuously stir while roasting oats and nuts to prevent them from burning.1 tablespoon Coconut oil, 1.5 cups Rolled oats, 1 tablespoon Chia seeds, 2 tablespoon Almonds, 2 tablespoon Cashews, 4 tablespoon Peanuts
- Add grated coconut and continue to roast for an additional 1 to 2 minutes or until the oats are light golden brown and fragrant.2 tablespoon Coconut
- Now add brown sugar, honey, salt, and cinnamon powder and continue to roast until golden brown or another 5 minutes.3 tablespoon Brown sugar, 1 tablespoon Honey, ¼ teaspoon Salt, 1 teaspoon Cinnamon powder
- Remove from heat, add chopped raisins and cranberries, and allow to cool.2 tablespoon Raisins, 2 tablespoon Cranberries
- Crunchy Granola is now ready. It stores well in an airtight container for about a week to 10 days.
Notes
Recipe Notes and Tips
- Use any combination of nuts, seeds, and dry fruits available in your pantry.
- You can also vary the amount of sugar or honey according to your preference.
- By using honey and brown sugar, granola becomes crispy and gets a glossy look. The granola may not attain the same degree of crunchiness if substituted with other sweeteners like agave nectar, coconut sugar, or maple syrup.
- For better texture, it is recommended to use rolled, old-fashioned oats instead of quick oats.
- You can replace coconut oil with butter or extra-virgin olive oil.
- To chop the nuts quickly, place them in a Ziploc bag and crush them with a rolling pin or meat mallet.
- Use unsalted nuts to prevent the granola from becoming too salty.
- Use a heavy non-stick skillet for even heat distribution.
- Add dried fruits when the granola is off the heat. Adding them while roasting can burn them and make them hard and chewy.
- For gluten-free granola, ensure that the oats are certified gluten-free.
- Store the granola in the fridge for a longer shelf life and the crispiest texture.
- If the granola loses its crispiness after a few days, try heating it over the stovetop on medium-low flame for 10 minutes. You can also transfer the granola to a baking sheet and warm it up in the oven for about 15 minutes at 250 degrees Fahrenheit (or 120 degrees Celcius).
Sara Welch
This was such a quick and easy recipe that can be customized so many ways! Definitely, a new favorite recipe!
justine
Left out the nuts because of an allergy but was still great.
Caroline
I'd never have thought ot make granola on the stove, but really there's no reason why not - perfect for when you don't want to use the oven.
Dannii
This was a delicious way to start the day. So tasty.
Tara
Oh yum! I love how customizable this granola is and how it comes together in less than 15 minutes. Such a delicious and easy treat!