This easy stove top granola has just the right amount of sweetness, crunch and perfect for that morning parfait, or as a topping to a sweet breakfast bowl
This granola recipe, a tart sweet from molasses is simply the best. You can whip up a batch in no time and have that delightful breakfast parfait you’ve always wanted. Things were kept really simple here, but we encourage you to make it your own.
You’ll need some old fashion oats. Quick oats really won’t work as good here. I prefer coconut oil because I like that hint of coconut. You can take this even further by adding some coconut flakes if you are really into coconuts. Vanilla and nutmeg are probably used in every sweet thing I bake or roast. The Mexican vanilla used was actually a gift from a coworker. Needless to say it came in handy here and with other sweet treats. You can easily overdo it with nutmeg so just a pinch is good enough. Cinnamon is a good substitute for nutmeg.
You might be tempted to crank up the heat and get things cooking fast but I’d rather you not ruin an amazing batch of granola. Maintain at medium heat and stir frequently to avoid burning. You might also want to multitask but stay as close as you can to the skillet. Nothing is more frustrating than ruining things at the last minute. Once ready simply cool on parchment paper. Store in a sealed container or zip lock bag and enjoy in parfaits , oatmeal bowls or as is. Be a darling and impress your friends with a jar or two as gifts.
Hope you try this easy stove top molasses granola recipe and enjoy it as much as we did.
Easy Stove Top Granola with Pepitas
Equipment
- large skillet
Ingredients
- 3 Cups Rolled oats
- 1 Tbsp Coconut oil
- 2 Tbsp Molasses
- 1 Tsp Mexican vanilla
- 1/4 Tsp nutmeg
- 2/3 Cup Pepitas
Instructions
- Combine oats, pepitas and nutmeg in a large bowl. Mix well3 Cups Rolled oats, 2/3 Cup Pepitas, 1/4 Tsp nutmeg
- In a cast iron pan over medium heat, melt coconut oil, stir in molasses and vanilla. Then add in oats mixture and stir well until completely coated.3 Cups Rolled oats, 2 Tbsp Molasses, 1 Tsp Mexican vanilla, 1 Tbsp Coconut oil
- Cook on low to medium heat, stirring frequently until granola turns golden brown. Remove from heat and transfer to parchment paper to cool. Use in parfaits, oatmeal bowls and more. Or store in airtight containers for future use.
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