Stovetop Cinnamon Pecan Granola Recipe - The Seasoned Mom (2024)

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This crunchy, veganStovetop Cinnamon Pecan Granola recipecomes together in about 10 minutes, is full of healthy ingredients, and is the BEST granola that you will ever taste! Best of all, it’s made in a skillet — no oven necessary!

Stovetop Cinnamon Pecan Granola Recipe - The Seasoned Mom (1)

I have shared other tasty granola recipes on here before, but I have to admit…this crunchy granola recipe is my personal favorite!

I like the ease of the slow cooker granola when I’m hanging around the house and I want a healthy option. But this skillet version is so fast, that it’s perfect for those days when I won’t be near my Crock Pot for an afternoon of stirring. Plus, with warmer weather on the horizon, I wanted to create a recipe that wouldn’t require me to turn on my oven and heat up my kitchen like a traditional granola recipe demands.

Stovetop Cinnamon Pecan Granola Recipe - The Seasoned Mom (2)

How do you make homemade granola?

First, melt coconut oil in a large skillet. Add maple syrup, pecans, brown sugar, cinnamon and salt. Stir for 2 minutes.

Stovetop Cinnamon Pecan Granola Recipe - The Seasoned Mom (3)

Add coconut and oats, then continue stirring for 5-7 more minutes (or until the oats are toasted). Stovetop Cinnamon Pecan Granola Recipe - The Seasoned Mom (4)

Be careful that you don’t leave the skillet unattended at this point, or the nuts may burn!

Stovetop Cinnamon Pecan Granola Recipe - The Seasoned Mom (5)

Once the oats and nuts are toasted, spread the granola on a parchment-lined baking sheet (or on a large cutting board). I like to use a wooden spoon or a spatula to gently press the granola firmly onto the baking sheet. This helps it clump together.

The granola will become crunchy as it cools!

Stovetop Cinnamon Pecan Granola Recipe - The Seasoned Mom (6)

How do you make a homemade granola recipe crunchy?

So, how do you make those delicious granola clusters?! The maple syrup and oil mixture help the oats stick together. By pressing the oat mixture into clumps with a wooden spoon or spatulaaftertoasting it in the skillet, you’ll score those coveted crunchy clusters that we all love best!

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How to eat granola:

  • This easy granola recipe is perfect when consumedby the handful— like a snack mix!
  • It’s also delicious as acereal with milkin the morning, or on top of a hot bowl ofoatmeal.
  • For snack,try topping your yogurt with a few spoonfuls of granola and some fresh berries. It’s a satisfying combination of protein, carbs, and healthy fats!
  • Ready for dessert? The granola adds a delicious crunch whensprinkled on top of ice cream!

COOK’S TIPS AND RECIPE VARIATIONS — VEGAN GRANOLA RECIPE:

  • This granola recipe is made withmaple syrup, but you can substitute withhoneyif you’re not looking for a vegan granola recipe.
  • I’ve used pecans here, but you can swap them out for your favorite nut. Try walnuts, pistachios, almonds or peanuts!
  • We prefer the sweet taste of the sweetened shredded coconut, butunsweetened coconutalso works.
  • I usedcoconut oilhere, but you can also usecanola oil or avocado oil.

Stovetop Cinnamon Pecan Granola Recipe - The Seasoned Mom (8)

Other easy granola recipes that you might enjoy:

  • The Best Nut Free Granola Recipe
  • 10-Minute Peanut Butter Skillet Granola
  • Slow Cooker Pumpkin Spice Granola Recipe
  • Maple Almond Crunch Granola
  • Slow Cooker Salted Caramel Almond Granola

Stovetop Cinnamon Pecan Granola Recipe - The Seasoned Mom (9)

Stovetop Cinnamon Pecan Granola

5 from 4 votes

Prep: 2 minutes minutes

Cook: 10 minutes minutes

Cooling Time 20 minutes minutes

Total: 12 minutes minutes

Servings 10 (1/4 cup servings)

Calories 172 kcal

This crunchy, veganStovetop Cinnamon Pecan Granola recipecomes together in about 10 minutes, is full of nutritious ingredients, and is the BEST granola that you will ever taste!

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Ingredients

Instructions

  • Melt coconut oil in a large skillet over medium-low heat.

  • Add syrup, pecans, brown sugar, cinnamon, and salt to the skillet. Stir for about 2 minutes, and then add the coconut and the oats. Continue stirring for about 5-7 minutes, or until the oats and coconut are toasted and golden brown. The oats will not be crunchy at this point -- they will firm up and become crunchy as they cool.

  • Transfer granola to a parchment-lined baking sheet or a large cutting board to cool. I like to use the back of a large spoon or spatula to gently press the warm granola firmly onto the baking sheet. This helps it clump together as it cools and hardens.

Notes

  • This granola recipe is made withmaple syrup, but you can substitute withhoneyif you're not looking for a vegan granola recipe.
  • I’ve used pecans here, but you can swap them out for your favorite nut. Try walnuts, pistachios, almonds or peanuts!
  • We prefer the sweet taste of the sweetened shredded coconut, butunsweetened coconutalso works.
  • I usedcoconut oilhere, but you can also usecanola oil or avocado oil.

Nutrition

Serving: 0.25cupCalories: 172kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 6gSodium: 119mgPotassium: 99mgFiber: 2gSugar: 7gCalcium: 23mgIron: 0.8mg

Keyword: granola recipe, homemade granola recipe, stovetop granola

Course: Breakfast, Snack

Cuisine: American

Author: Blair Lonergan

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Tag me on Instagram at @theseasonedmom

This recipe was originally published in March, 2015. It was updated in March, 2019.

Stovetop Cinnamon Pecan Granola Recipe - The Seasoned Mom (2024)

FAQs

Why are homemade granola not crunchy? ›

Baking time: Increase the baking time for your granola. The longer you bake it, the drier and crunchier it will become. Keep a close eye on it to avoid burning, and stir it occasionally during baking to ensure even toasting.

What is the binder in granola? ›

The binder is what helps the base ingredients clump together into clusters. Traditionally this is usually a sugar syrup, but it's possible to use any ingredient that has the power to bind. Egg - Egg whites are a great binder for granola if you are trying to avoid sugar.

How do you make granola not soggy? ›

Let it cool before diving in. Your homemade granola will continue to crisp up as it cools. It's tempting to start eating it as soon as it comes out of the oven, but if you let it rest for 15 minutes on the sheet pan, it'll be extra crisp and toasty – totally worth the wait! Add the dried fruit at the end.

Should you stir granola while cooking? ›

You need to stir the granola as it bakes to encourage even toasting. But, about halfway through the total bake time, just let it be. As the sugars caramelize, they cause the ingredients to stick together and eventually form those oh-so-desirable clusters.

What ingredients should you avoid in granola? ›

Check the ingredient list, avoiding products that list sugar or sweeteners —including natural sweeteners like honey — within the first few ingredients. Instead, the first few ingredients should be whole foods, such as oats, nuts, seeds, and dried fruit. You may also want to look for varieties high in protein and fiber.

What was the downside to granola as a food? ›

Granola can offer health benefits such as supporting digestive health, and heart health and providing an energy boost. On the downside, granola can be high in added sugars, hidden calories, and saturated fat, making some options less healthy.

What ingredient makes granola clump together? ›

Clumpy Granola Method: Add Whole Wheat and Almond Flour

First, it adds a combo of whole wheat flour and almond flour (or almond meal), which act as a binder to hold the oat mixture together.

What holds granola together? ›

Make sure that whichever granola recipe you use, it calls for some liquid, typically oil of some kind (I recommend olive oil for a subtle earthy, floral flavor, or melted unrefined coconut oil for subtly coconutty flavor). The liquid will help the chia seeds to gel, ensuring the granola sticks together.

What does granola do to your digestive system? ›

Granola is almost unrivaled as a digestive aid. It is popular among people who want to increase their fiber intake because it contains soluble and insoluble fiber. Dietary fiber is an essential part of anyone's diet because it regulates digestion.

How do you know when homemade granola is done? ›

If the granola is clumpy, use a spatula to press it into the pan. Bake for 20 minutes, stirring halfway through. Bake, stirring halfway through, for about 20 minutes total. The granola is ready when golden-brown and the almonds have toasted — it will still feel wet coming out of the oven but will dry as it cools.

Does homemade granola harden as it cools? ›

NOTE: The granola will clump and harden while cooling - not during baking. Allow to cool before stirring in the raisins, cranberries, or craisins. If stored in an airtight container, your granola could last for 2 weeks.

Why does my granola taste fishy? ›

The oxidation products have strong rancid off-flavors including the typical “fishy note”, and the oxidized oil has a reduced nutritional value.

How do you keep homemade granola crispy? ›

Whether it's homemade or store-bought, properly storing granola will help extend the shelf life and maintain crunchiness. Store granola in an airtight container or tightly sealed zip-top bag in a dry, dark place away from heat.

Why is my homemade granola bitter? ›

Sugar may not sound as exciting as honey or maple syrup, but those comparatively high-fructose sugars are eager to burn in the oven, making the granola bitter and dark.

How do you make homemade granola crisp? ›

Not only can you transform that soggy, chewy granola back to being blissfully crunchy, but it's easier than you might think. All it takes is spreading the granola in a single layer on a rimmed baking sheet and heating it in a 400 degree oven for five minutes — essentially re-baking it.

Why is my granola still soft? ›

I aim to let it hit room temperature, whatever that may be; the real point is to give it ample time to shed excess heat and steam. This should take about 45 minutes; if left out indefinitely, the granola can turn sticky or soft, so do try to put it away as soon after cooling as you can.

Why is my homemade granola dry? ›

You need fat. If you're not using some type of fat to make granola, you're going to have a pile of dry oats. We use olive oil at Marge, and it gives the granola a toasty quality I really love.

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