I feel exactly as David Lebovitz feels about his favorite granola recipe, which is: “I never planned to write about this granola, since Molly and Cenk [insert: David] did excellent adaptations. Because they are probably sick of me clicking on their sites, I finally jotted it down on a scrap of paper.”
If those ladies are tired of him clicking on their sites (David, for the record, I would be HONORED if you clicked on mine!), then he must be just fed up with how much I click on his. I make it routinely, and while I’m busy digging my way through my latest batch, I’m clicking back and thinking about when I can make it next and dreaming about different fruit purees, different seed and nut combinations, whether you can swap spent grain for some oats in the recipe. (You can; it’s delicious.)
That granola recipe really is THE BEST. And I love it because it swaps the traditional loads of of oil for fruit puree. Not to mention the insanely toasty and addicting flavor, but more on that later.
This past month, as I’ve consumed more than my fair share of one of my favorite summer meals (juicy summer fruit, yogurt and granola), I’ve watched my granola supply dwindle down to the last few tablespoons with alarm. All week, I’ve been mentally sighing to myself, thinking that the oven would no longer be avoidable. THEN I realized that stovetop granola is totally a thing!
Our rather small frying pans necessitated a small batch of granola—which is actually pretty perfect, since the original recipe makes soooooooo much granola that it tends to go a bit stale by the time I reach the end.
So I adapted David’s delicious granola for a small stovetop batch and it was delicious—just as irresistibly crisp-crunchy, chock-full of seedy goodness and perfumed with sweet cinnamon, maple and ginger as the oven version is. This small batch is the perfect amount to last me about a week, and with batches this small, it leaves tons of room for experimentation because you’ll want to make a million batches. Apricot puree instead of banana? Sliced almonds or chopped pecans instead of walnuts? Honey in place of maple syrup? Curry-spiced granola?!
Granola CAN be made in Houston, in the summertime, without the handicap of a scorching hot, energy-torching oven sucking all the cool air out of your apartment, friends! Rejoice.
This perfectly-spiced, fantastically crunchy and addicting stovetop granola is the perfect way to keep your granola stocks full during the scorching months of summer.
- 1 ¼ cup rolled oats
- 1/3 cup walnuts, chopped
- 1.5 tablespoons sesame seeds
- 2.5 tablespoons sunflower seeds
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon salt
- 2 tablespoons banana, mashed VERY SMOOTH. no chunks allowed. (or any other fruit puree--I've also tried applesauce and pureed pears, with great results)
- 1 tablespoon brown sugar
- 1.5-2 tablespoons maple syrup
- ½ tablespoon coconut oil
Combine oats, nuts, seeds and spices in a medium bowl. In another bowl, mash the banana and add the brown sugar and maple syrup. Stir the wet into the dry ingredients and toss until well-combined.
Heat a pan over medium heat and add coconut oil (let melt if still solid). Once the oil is melted and hot, add the granola mixture and cook over medium heat, stirring constantly, for about 3-5 minutes. Lower the heat to low and let cook about 10 minutes more, stirring occasionally. If oats start to scorch, turn the heat down sooner.
Once the mixture starts to brown and feel toasty, transfer to a baking sheet and let cool completely (cooler = crunchier). Once cool, store in a sealed container—will probably last a few weeks. If the granola still feels a little moist or soggy once cool, just toss it in the pan again over low heat and cook until it turns crunchy.
Notes: Spice possibilities are endless, but please, PLEASE don’t skip the ginger if you want a cinnamon flavor. I’m not a huge ginger fan and was tempted to skip it, but it rounds out the flavors SO nicely. It’s worth buying some ginger spice just for this, seriously.
Adapted from here