frying pan granola
First up, this frying pan granola isn’t a recipe for weighing and measuring. It is more about proportions so as long as you have a rough mix of ingredients you won’t go wrong.
This recipe is not one to do when you’re answering emails/scrolling through insta/cajoling children. Cooking in a frying pan is a brilliant cheat but the downside is things can go from gorgeous and toasty to burnt in a minute or two. Don’t let that put you off.
Granola is a great way to clear annoying, almost-finished bags of nuts and seeds.
1. Oats – I prefer the texture of rolled jumbo oats, powdery oats are ok but a bit, well, powdery.
2. Any raw unsalted nuts and seeds – pistachios, almonds, cashews, pecans, walnuts, pumpkin, sunflower, sesame seeds. You get the drift. Salted already roasted nuts/seeds are fine but adjust the amount of salt you add later.
3. Flavourings – I love ground ginger and cinnamon with salt and orange zest. They’re pretty safe flavours. If you’re feeling fancy and not feeding anyone fussy you could add some fennel seeds or cardamom.
4. Something sticky – either maple syrup, golden syrup or honey
To make this for 4 people
Use a large coffee cup/mug to measure or eyeball it based on 1 cup oats, a third of a cup nuts and/or seeds, a third of a cup syrup, half a teaspoon each spice and quarter of a teaspoon fine grain sea salt.
Get your biggest frying pan and put it on a medium high heat. Add the oats and toast for 4 minutes before adding the nuts and seeds. Continue cooking, stirring occasionally for 2-3 minutes until they smell toasty and turn dark golden but not dark brown.
Then add the spice and salt and cook for a minute before turning the pan off and adding the syrup and orange/satsuma zest.
Stir well then leave to cool for a couple of minutes before serving. Serve with yoghurt and fruit.
Any questions, just shout. And if you’d like my oven baked granola recipe, with more specific measurements, CLICK here
You can buy the equipment I recommend in my online shop. CLICK here
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