Quick and Easy Crunchy Granola

crunchy granola cooked on stovetop and served in a white bowl.

5 from 11 votes

Quick and Easy Crunchy Granola

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Dessert, Snack

Cuisine: American, European

Diet: Vegan

Servings:

Calories: 359kcal

Author: Kushi

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).

Nutrition