This simple paleo and vegan friendly granola is made on the stove instead of the oven, taking only a few minutes to cook. Free of gluten, grains, dairy, and refined sugar too!
There are days I just don’t have time for breakfast, especially busy mornings when we’re rushing out the door. Although it’s easy to think that I’ll just plan ahead and make some overnight oats the night before, the fact is I’m usually not that organized! 🙈 The great thing about this granola is that it’s super easy to make, and by easy I mean a handful of ingredients and a 5-minute sauté on the stove, and stays good when stored in an airtight container for weeks. So, you can take a day when you have the time to make a few batches and then you’ll have a quick, go-to breakfast for weeks to come.
This paleo and vegan friendly version has wholesome ingredients and is free of grains, gluten, dairy, and refined sugar. It’s just a simple blend of nuts and seeds, which is mildly sweetened with maple syrup.
The nice thing about this granola recipe is it can easily be customized to use ingredients you have on hand. Feel free to use your favorite nut or seed in place of the ones listed and there’s also another 5-minute granola recipe here on the blog which uses oats, for a hearty, whole-grain version.
This granola makes a great snack and is the perfect crunchy topping for smoothie bowls and yogurt parfaits, but my favorite way to enjoy it is as cereal with ice cold almond milk and fresh fruit. Mmmm, it’s so good! I hope you give it a try!
- 1½ tablespoons coconut oil or other oil of choice
- ¼ cup maple syrup (coconut nectar or honey can also be used)
- 1½ cups unsweetened flaked coconut or another nut of choice
- ¾ cup sliced almonds or other nut
- ¾ cup chopped pecans or other nut
- 1 tablespoon ground flaxseed, sesame seeds or extra chia seeds
- 1 tablespoon chia seeds, sesame seeds, or extra flaxseed
- 1 teaspoon cinnamon
- pinch of salt
- Place a large skillet/pan on the stove over medium-high heat and add coconut oil and maple syrup. Cook oil and syrup together until bubbly, 30–60 seconds. Stir in the remaining ingredients—coconut, almonds, pecans, chia seeds, flaxseed, cinnamon, and salt.
- Continue moving oat mixture around with a wooden spoon or spatula until the nuts start to turn golden brown and smell fragrant, about 3–4 minutes. If your mixture is browning too fast, turn the heat down a bit. Remove the pan from the heat and let granola cool completely before storing in an airtight container. If you like dried fruit, like cranberries or raisins, you can stir ½ cup or so into the granola as soon as you take it off the stove.
- Push granola to a pile in the center of the pan if you want it to dry in clumps for granola clusters. It will also become crunchy as it cools.
- When it's cool, break up large clumps and store in an airtight container. Makes about 3 cups of granola.
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