Stovetop Granola

Course: Breakfasts, Desserts and Baked Delights
Category: Gluten-Free, Vegetarian
Oat Type: Instant Oats
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2.5 cups


  • 2 tablespoons unsalted butter divided
  • 2 cups 200 grams large flake oats
  • 2 tablespoons 40 grams honey
  • 1 tablespoon 15 grams brown sugar (packed)
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup 25 grams slivered almonds
  • 2 tablespoons 15 grams shredded coconut


  • Heat a large non-stick skillet over medium heat.
  • Add 1 tablespoon butter and allow to melt. Add the oats and cook, stirring often, until light golden brown and fragrant. Remove from the pan.
  • Return the pan to the heat and add the remaining 1 tablespoon butter, as well as the honey, brown sugar, vanilla, cinnamon and salt. Cook and stir until bubbly, then continue cooking 2-3 minutes.
  • Add the toasted oats back to the pan along with the almonds and coconut. Stir until coated.
  • Press the granola down to form a flat layer and cook 2-3 minutes. Stir and repeat until evenly toasted and golden brown, about 8-10 minutes total.
  • Spread granola out onto a parchment-lined plate or baking sheet and firmly press into a single layer (this helps to create nice, large granola clusters – if you prefer fine granola, you can spread it out on the pan to cool more quickly). Allow to cool for 30-60 minutes until room temperature.
  • Serve or store in an airtight container for 1-2 weeks.