Stovetop Granola
Homemade Stove Top Granola: Your New Favorite Pantry Staple
If you’ve ever found yourself standing in the cereal aisle wondering which granola to take home, worrying about sugar content, preservatives, or strange ingredients, you’re not alone. That’s exactly what inspired me to develop this simple, wholesome stove top granola recipe. It’s crunchy, chewy, customizable, and packed with texture and flavor. The best part? It’s made entirely on the stove in under 30 minutes, no oven required. Once you make a batch of this, I promise you’ll never go back to store-bought again.
Whether you’re spooning it over Greek yogurt, layering it into a fruit parfait, or snacking on it straight from the jar, this granola is endlessly versatile. It’s a feel-good treat you can adapt to your dietary needs and flavor preferences with ease.
Related Recipe: Papaya and Mango Yogurt Salad with Granola
Storage Tips
- How Long Does It Last?: The Piña Loca is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the fruits may release some juice over time, which could make the dish a bit soggy.
- Best Storage Practices: To keep your Piña Loca fresh, store the fruits separately from the chamoy, Tajín, and hot sauce. Add the toppings just before serving to maintain the best texture and flavor.
- Freezing Instructions: Freezing isn’t recommended for the Piña Loca due to the high water content of the fruits, which can become mushy when thawed. However, you can freeze the scooped-out pineapple shell if you plan to reuse it later.
Ingredient Variations
What makes this granola so special is its flexibility. You can tweak nearly every ingredient to suit your taste, pantry availability, or dietary needs:
- Sweetener: Swap honey with maple syrup or agave for a vegan version.
- Nuts: Not a fan of pecans or almonds? Try chopped cashews, walnuts, pistachios, or even macadamia nuts.
- Seeds: Substitute flaxseed with chia seeds, sunflower seeds, or hemp hearts for added nutrition.
- Dried Fruit: Golden raisins and cranberries are a great combo, but chopped dried apricots, figs, dates, or cherries would work beautifully too.
- Oats: Stick with rolled oats for the best texture. Avoid quick oats, which can turn mushy.
- Spice It Up: Add nutmeg, cardamom, or a pinch of ground ginger for extra depth.
- Chocolate Lovers: Stir in dark chocolate chips after the granola has completely cooled.
- The puffed amaranth adds a delicate crunch and nutritional boost, but if you don’t have it on hand, feel free to leave it out or replace it with puffed quinoa or rice cereal..
Storage Suggestions
- Once cooled, transfer your granola to a clean, airtight glass jar or container. It will stay fresh for up to three weeks at room temperature. Make sure it’s fully cooled before sealing it to prevent any moisture buildup, which can make it soggy.
- For longer storage, you can freeze granola for up to three months. Store it in a freezer-safe bag or container, and let it come to room temperature before enjoying.
Serving Suggestions
There’s no wrong way to enjoy this granola! Here are a few of my favorites:
- On Yogurt: Sprinkle it over a bowl of vanilla or plain Greek yogurt and add fresh berries for a balanced breakfast.
- Smoothie Bowls: Use it as a crunchy topping for açai bowls or green smoothies.
- Ice Cream: Add a handful to a scoop of vanilla or coconut milk ice cream for extra texture and flavor.
- On-the-Go: Pack it in small reusable containers for a quick and easy snack.
- Fruit Crumble: Use it as a shortcut topping over baked fruit like apples, pears, or stone fruit.
- With Milk: Pour a bowl with your favorite milk or milk alternative and enjoy it cereal-style.
FAQs
Yes, but keep in mind that oil helps with even toasting and adds richness. If you omit it, watch your granola closely to prevent burning.
It can be! Just make sure to use certified gluten-free oats, as oats are often cross-contaminated during processing.
No problem! You can omit it entirely or substitute with puffed quinoa, rice puffs, or leave it out if you prefer a more traditional texture.
Yes. Feel free to cut the honey or maple syrup by a tablespoon or two. Just keep in mind that the mixture may not clump as well and might be slightly less caramelized.
Absolutely. If you prefer a more hands-off approach, you can bake it at 300°F for 25–30 minutes, stirring halfway through. But the stove top method makes it quick and easy without heating up your kitchen.
Clumping happens when the sugar mixture coats the oats well and is stirred less frequently in the final minutes. If you want chunkier granola, press it down on the sheet pan while it cools and don’t stir it until it’s completely set.
This granola is high in healthy fats, plant-based protein, and fiber, making it a satisfying snack or breakfast topper. Using unsweetened coconut and natural sweeteners helps you avoid added sugars commonly found in commercial versions.
Print
Stovetop Granola
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1/2 cups 1x
Ingredients
- ¼ cup raw honey
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons cooking oil
- 2 cups rolled oats
- 1/3 cup raw pecans, roughly chopped
- ¼ cup raw almonds, roughly chopped
- 3 tablespoons raw pepitas
- 2 tablespoons flax seed
- 1/3 cup shredded unsweetened coconut
- ¼ teaspoon ground cinnamon
- ½ cup puffed amaranth
- 1/3 cup golden raisins
- ¼ cup dried cranberries
Instructions
- Spray a baking sheet with non-stick cooking spray or coconut oil. Set aside.
- Whisk together honey, vanilla and salt in medium bowl. Set aside.
- Heat oil in large non-stick saucepan over low-medium heat. Add oats, pecans, almonds, pepitas and flax seeds. Stir continuously with a wooden spoon for 8 minutes. Add coconut and cinnamon. Continue stirring over medium low heat for 10 minutes. Stir in honey mixture and continue stirring. Mixture will be humid. Continue stirring for 12 minutes or until mixture is golden and less humid. Turn off heat. Stir in amaranth, raisins and cranberries until evenly distributed.
- Transfer mixture to prepared baking sheet and spread into an even layer to dry and cool. Store in a tightly sealed jar. This granola can last up to 3 weeks.
