DIY Stovetop Granola

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Hi! Does anyone else get suckered into buying the $7 bag of granola at the grocery store… and then eating most of it in 3 days? The funny thing is that I always have the ingredients in granola in my pantry since I buy all of them in bulk (oats, seeds, nuts, maple syrup). Meaning that I can basically make my favorite granola for “free”.


Better yet, the combo possibilities are endless. The extra add-ins can be whatever you want: dried fruit, coconut flakes, chocolate chips, and the list goes on. And it takes about 5 minutes to cook on the stove vs. much longer to cook in the oven. The catch is waiting for it to cool enough so you don’t burn your tongue <– harder than it sounds.

Below is the base recipe for granola. For this recipe I made it with dried cranberries, almonds, and coconut flakes.


Stovetop Granola


  • 1 cup old-fashioned rolled oats
  • 2 tablespoons coconut oil (another oil or butter is also good)
  • 3 tablespoons hemp seeds
  • 2 tablespoons chia seeds
  • 1/4 cup of nuts
  • 3 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • pinch of salt
  • 1/4 cup of add-ins (dried fruit, chocolate chips, shredded coconut, etc)


Add oats and coconut oil to a pan. Toss to combine oats in oil and toast for 1 minute before adding in hemp seeds, chia seeds, and nuts. Brown for 2-3 minutes, constantly tossing so the nuts and seeds don’t burn.

Add in maple syrup, vanilla extract, cinnamon and salt. Stir quickly so that they evenly coat the oats and nuts. Cook for roughly 1 more minute. Remove from heat and pour into a container to allow to cool. Stir in add-ins after it has cooled for a few minutes. Dried fruit can be added earlier. Chocolate chips will melt if added to the hot granola. Allow to cool uncovered before covering.

Lasts in a covered container for 2 weeks.

My favorite way to eat it is with almond milk, but it is also great sprinkled over yogurt or smoothies. Enjoy!

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