This recipe for Easy Skillet Granola is a delicious way to start the day…and takes minutes to make! It is also vegan and can be nut free and gluten free.
As much as we love granola, it is not something that we buy very often. It is challenging to find granola made without nuts, and with nut allergies at home…well it just makes sense to find something else. I actually never realized how easy it is to make granola at home until making this Easy Skillet Granola recipe!
Easy Skillet Granola takes minutes to make on the stove top and then cools until it achieves that slightly crisp granola texture. It uses a few simple ingredients that can be kept in the pantry at all times, for whenever you want to quickly satisfy a granola fix. Another wonderful thing about this recipe is it can be made nut free! Seeds can be used in place of nuts, or whatever combination you desire if nuts are not an issue. I used pepitas (pumpkin seeds) and the whole family got it enjoy it! In this recipe I use coconut oil, which works really well in the granola (and also keeps it vegan). We enjoy Easy Skillet Granola by the handful, tossed with some fresh fruit, and especially as a topping on yogurt!
In keeping with the vegan theme of this granola, I was excited to discover that Silk has launched a dairy-free yogurt alternative. Silk Dairy-Free Yogurt Alternative is made from the goodness of plants instead of dairy, provides 6 grams of soy protein per serving and no cholesterol. Plus it is made with real fruit, without and artificial flavors or colors and tastes incredible! Silk Dairy-Free Yogurt Alternative comes in six bold and yummy flavors: Strawberry, Blueberry, Black Cherry, Vanilla, Tropical Pineapple and Peach & Mango. I tried the Black Cherry and Tropical Pineapple, which were both delicious. I have my eyes set on trying the Peach & Mango next…topped with this wonderful Easy Skillet Granola, of course!
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- 2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 2 tablespoons packed brown sugar
- ½ cup chopped nuts or seeds (I used pepitas/pumpkin seeds)
- 1 teaspoon cinnamon
- 2 cups rolled oats (I used quick oats)
- Line a cookie sheet with parchment paper and set aside.
- In a large nonstick skillet, melt coconut oil and maple syrup over medium heat.
- Once coconut oil has melted, stir in brown sugar, nuts/seeds and cinnamon and cook for 2 minutes, stirring occasionally.
- Add oats, stirring frequently, and cook for 5 minutes, or until oats begin to turn golden.
- Remove from heat and pour mixture onto prepared cookie sheet to cool. Let cool for 20 minutes to overnight. Store in an airtight container.
This conversation is sponsored by Silk. The opinions and text are all mine.
This conversation is sponsored by Silk. The opinions and text are all mine.
