Stovetop Granola in Minutes

February 24, 2015   15 Comments

I am a big fan of granola. It is my “cookie replacement” and my breakfast instead of sugary cereal.

Stovetop Granola

I used to think that the only way you could get granola was to buy it. Then, I started making my own (I published my favorite recipe in my book) and I realized how good it can be.

Stovetop granola is a fantastic idea. In the past, I have made granola like cookies (baking in the oven and using a bowl). With the stovetop method – you don’t use a bowl and you are out of the kitchen in no time.

This recipe should be your motivation to NEVER buy a bag or box of granola or packaged cereal AGAIN.

This granola can be gluten-free (if you make sure to use gluten-free oats) and vegan (coconut oil and agave syrup) and has a fraction of the added sugar found in most packaged granolas. It is also a fraction of the cost! Win-win!

Stovetop granola tastes so much better than anything you can find in the store because you toast it and therefore it is “freshly toasted”.

I don’t mean you just guzzled a glass of champagne.

Freshly toasted is like home baked cookies. There is a flavor that you simply can’t get with a packaged cereal.

I use a tablespoon of butter as both a flavoring agent and a way to introduce some fat to make the granola taste good. Also, I used agave syrup (but you can use honey) to give a little sweetness.

After you make this, feel free to add dried fruit to your taste. I love adding raisins or cranberries to give a flavor punch.

Please try this and then write a comment telling me how awesome it is!

Stovetop Granola Recipe

1.8 from 25 reviews

Makes 1 ½ cups

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½ cup sliced almonds or other nuts (walnuts, peanuts, pecans, etc.)
1 cup whole rolled oats (not instant)
1 tablespoon butter or coconut oil
1 tablespoon agave syrup or honey (optional)
pinch of salt


In a frying pan, heat almonds and oats over medium high heat. Stir frequently until toasted – about 5-8 minutes. The oats should be fragrant and lightly browned. Be careful because the nuts will burn easily.

Add the butter, agave syrup, and salt and mix until blended. Remove from heat and store in an air-tight container for up to 2 weeks.

Nutrition Facts

¼ cup is 125 calories, 6.8 g fat, 1.7 g saturated fat, 13.7 g carbohydrates, 0.7 g sugar, 3.5 g protein, 2.4 g fiber, 44 mg sodium, 3 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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I've been making your baked granola for years...but I'll have to try the stove-top method! I bet warm granola with sliced apples would be delicious! Thank you!

I add 1 Tblspn oat bran to each ½ cup of oatmeal. I also like cinnamon powder and maple syrup. (No sugar)

You can add crunchy clusters and extra protein, without adding more fat. Whip an egg white and add it to the granola before cooking. Then don't stir too much so the pieces can stick together. (I add wheat of oat bran for fiber too) Also if you want more food, but not so many calories, add fresh fruit or berries when serving and also organic puffed cereal to make the quantity look bigger. (I have a hard time being satisfied with the serving size of granola otherwise. Home-made granola if the best!

Thanks for this recipe .is great even for me that I mprediabetic but my quedtion is about coconut oil is it healthy or msy clog my arteries ????

You are so clever Lisa! I've toasted nuts this way and sesame seeds but ended up slow-roasting 300F for more control. I hadn't thought of doing oats this way probably because I make huge quantities to yield 5 qt Ball jarsful. This takes two big bags of Bob's organic oats, a 4" high roasting pan, 1/2c coconut oil melted with 1c maple syrup. This is then poured over oats into which vanilla extract, cinnamon or pumpkin spice has been mixed. I toss it all inside the roasting pan with ground flax, pumpkin and sunflower seeds, walnuts, pecans, slivered almonds. Sometimes I add applesauce or pumpkin to oil-syrup mixture. 300F for an hour+ with a good stir every 15mins. The nuts don't burn at this temp/time. When the kitchen smells good its usually done! Like you I add dried fruit when it cools.

I am excited to try a small batch in a stovetop pan and experiment with different flavorings like coconut, orange, almond extracts and lemon, orange zests, different dried berries, etc.

Thanks for this idea, I'll pass this on to my two health-conscious kids. :)

Maria Elena Guiller - We are diabetic and we use coconut oil for just about everything. It takes the high temps without oxidizing. This means it is healthier. Mostly, it is the animal fats that people are concerned with regarding cholesterol but there are other factors involved with high cholesterol.

My cholesterol level is fine and I eat, eggs, butter, coconut oil. bacon and other fat laden foods. I will be 65 this year. Fats and proteins help us feel full and this keeps us from over eating. We must stay off carbs as much as possible except for those in fruits and veggies. Carbs such as processed grains, rice, pasta, bread, etc. raise blood sugar which is dangerous for a diabetic.

The body needs fat to be able to use certain vitamins.

One important note: Diabetics specifically have a deficiency in magnesium and certain other vitamins and minerals.

It might be a good idea to check with a health professional to find out what supplements may be a good idea for you. I also have done a lot of research on this to remain proactive in our health.

Keep in mind there are other triggers that result in a diagnosis of diabetes. Certain medications, lifestyle, genetics and other factors can figure into a diagnosis of this illness.

You're right~awesome! Just made it and it is truly delicious. Will make over and over. Thanks!

Really like this idea. In less time than it takes to make a bowl of oatmeal I prepared several days worth of quick, delicious, healthy breakfasts. Thanks for sharing fun, novel recipes.

Best homemade granola I ever made and I was in such a hurry to make it I forgot to toast the almonds and oatmeal. It still tasted delicious.

Just made this and it's great! After making granola myself, I've refused to buy it. However, it always seems to take forever... until now. Thanks for sharing this. (The idea of it keeping for 2 weeks makes me laugh. I'll be lucky to keep it around for 2 days.)

It is so easy to make a small amount of delicious granola this way. It's a perfect recipe for a single person. I love knowing all my ingredients, especially the nuts, are really fresh. I also change the ingredients a bit each time I make it so I know it is a technique I'll be using a lot and I am extremely grateful to you for sharing it. Thanks Snack Girl.

Loved the granola. I eat as snack and with yogurt.

I'm new here and have already found some good recipes, like Roasted Tomatoes!

I have a granola recipe that calls for 2 3/4 cups of oats, plus nuts and fruit but my oven went out yesterday, so I am taking some advice to "bake" it in a long, shallow electric frypan. I saw a suggestion somewhere to line the pan with

baking paper and I may do that, Also plan to add oat bran (1 T per half cup) as you suggested.

Cheers, Jo

Really liked this recipe. It doesn't make a huge batch to temp me, and it is low in fat and sugar!

I think I will store it in 1/4 cup containers to leave in my car for a nutritious snack, and I will certainly share it with grandchildren!

I did add 1/2 - 1 teaspoon of pumpkin pie spice and about a 1/4 cup of golden raisins.

I posted it on and gave this site credit for it.

Thanks for sharing this recipe!!

I haven't tried it yet. I will go food shopping on Monday and buy the ingredients

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