I’m a huge fan of homemade granola, and usually default to one of my standby recipes, making a big batch in the oven to stash away in jars to eat for breakfast and snack on throughout the day. But occasionally I crave granola and don’t have the gumption to mix and bake an entire batch; when this happens, I make a small batch in my cast iron skillet – a perfect way to toast enough granola to tide you over, right on the stovetop.
It’s also ideal when you don’t have quite enough oats, nuts and seeds to make a ginormous batch – you’ll only need a couple cups of oats, and a small handful of chopped nuts – almonds, walnuts, pecans, hazelnuts, or a combination. The best thing about granola is that you can adapt it to suit your taste or whatever you happen to have on hand. Cool it completely before adding the dried fruit, and store leftovers in a jar or airtight container at room temperature.
Easy Skillet Granola
adapted from the June 2001 issue of Gourmet
2 cups old-fashioned (large flake) oats
1/4 cup sliced or slivered almonds
1/4 cup chopped walnuts or pecans
1 Tbsp. vegetable oil or butter
1/4 cup honey or golden syrup (such as Roger’s or Lyle’s)
a shake of cinnamon
a pinch of salt
1/3 cup raisins or other chopped dried fruit
Combine everything except the fruit in a large, heavy skillet (cast iron is perfect) set over medium-high heat. Cook, stirring often, for 5-10 minutes, or until the granola is well coated and golden.
Set aside to cool and stir in the raisins or dried fruit. Cool completely. Makes about 3 cups.