If you’re looking for an easy way to make sugar-free, oil-free granola and make sure it’s perfect every time: make it on the stovetop. I have recipes for granola in the oven, which is where I normally have made it, and in the crockpot that I developed for my cookbook, but this way is the fastest and most reliable way to make a small batch. I served it with my homemade soy yogurt and fresh strawberry compote, both made in the instant pot. So good!!

1/4 cup maple syrup

2 tablespoons unsweetened applesauce

2 cups rolled oats

1/2 cup unsweetened coconut flakes

1/2 cup raw almonds, chopped

1/2 cup walnut pieces

1/4 cup raw sunflower seed kernels

1/4 cup raw pepitas (pumpkin seed kernels)

1/2 teaspoon cinnamon

1/2 cup raisins (optional)

In your cast iron skillet over medium high heat stir together the maple syrup and applesauce and heat until just beginning to bubble. Add all remaining ingredients except the raisins (if using). Stir well to coat and continue to stir, scraping up the bottom of the pan so nothing sticks or burns. Allow the mixture to cook over medium high heat, stirring frequently until the oats are toasted and light golden brown, about 10-15 minutes.

Remove to a sheet pan lined with parchment paper and spread out in a single layer to cool. The granola will dry and become crunchy as it cools. Store in an airtight container.

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