are you tired of overnight oats for breakfast? are you weary of your not so trusty oven? well, hello there, and meet stovetop granola. i first experimented with it this past summer, and then last year with this pecan, cherry and coconut granola, and i thought i’d revisit it now, because the first applies to me. (the second applies to yang’s home oven; there have been multiple instances when we’ve had to bail slightly dried but in no way baked cakes out of her oven and transport these to my house to finish them off).
this ain’t no recipe; eyeball away. i dry toasted some oats first, and then normally i’d add nuts (i was out this time). i usually have roasted nuts on hand, but if yours are raw, then i’d suggest starting them before the oats. (unsweetened, but sweetened is fine; just watch it more carefully since it will brown and caramelize faster) shredded coconut got thrown in and heated until gbd. make sure you stir it very frequently, because the heat isn’t as even as in an oven, so some parts brown faster than others.
some extra virgin olive oil (coconut oil or canola oil or butter is fine here, too, if you don’t want a slight savory flavor), sweetener (at home i’d use maple syrup, but for the ghetto college edition: granulated sugar), salt and cinnamon went in after that. any other spices (nutmeg, cloves, ginger, cardamom, etc) or flavorings (vanilla/almond extract, orange/lemon/lime zest) work, too! tossed it around until everything was shiny, and let it cool. ideally you’d spread it out on a lined baking sheet. that didn’t happen in this granola factory: i don’t like doing dishes.
stirred in some dried fruit (here’s it’s raisins), and voila! you have a stovetop granola that requires more active time, but is overall faster, and you get a darker, more heurng granola. i served mine with chopped apple and vanilla soy milk, though obviously you can have it with whatever your granola fiend heart desires.