Granola making just got a whole lot easier. Have you ever burned granola? I have. I find it easy to burn when it goes into the oven. So I thought, there must be a better way. Then, sure enough I hear that making granola on the stove is very easy to do and you’re more in control of how it cooks.
Since its pumpkin everything season, I couldn’t resist making a pumpkin spice version, and as suspected, it turned out fantastic.
Not only do I love the flavors in this granola, I also love that its ready in 15 minutes.
It makes a perfect topping for yogurt, chia seed pudding, desserts and it even makes a great breakfast…just add some milk!
In this 15-minute pumpkin spice skillet granola, I decided to use quick oats instead of large flake oats, simply because I find quick oats easier to digest. If you like, you can use the large flakes oats instead, or if you have both types on hand, you could even mix the two.
The pumpkin seeds and the raisins were a nice touch, but you can always switch for other seeds and dried fruit. But I really like how this combination turned out.
Not only does this granola make your house smell AMAZING, it could also make a great gift too. Who wouldn’t love to receive some homemade granola. I know I would!
15-Minute Pumpkin Spice Skillet Granola
Author: Kristine Fretwell
Recipe type: Breakfast
- 2 cups quick oats (could also use old fashioned large flake oats)
- ½ cup pumpkin seeds
- ⅓ cup raisins
- 1 Tbsp coconut palm sugar (or sucanat or brown sugar)
- 1½ tsps pumpkin pie spice
- ¼ tsp salt
- ⅓ cup maple syrup
- 3 Tbsp coconut oil, melted
- ¼ cup pumpkin, canned
- 2 tsp vanilla
- In a larger bowl, mix together all the dry ingredients (oats through to salt).
- In another smaller bowl, whisk together all the wet ingredients (maple syrup to vanilla).
- Add the wet ingredients to the dry oat mixture and mix until everything is well coated.
- Heat your large non-stick skillet or well season cast iron skillet over medium to medium high heat.
- Put the granola mixture in the skillet, and using a large spatula, flip the mixture frequently. You’ll want to watch over it and stir frequently as if left unattended it will burn.
- Continue cooking for 10 minutes until it starts to go golden brown and you can see the seeds are starting to brown.
- Allow granola to cool on a large cookie sheet.
- Once cooled store in an airtight container and store at room temperature. Should last for at least a month.
- Once finis
* To ensure gluten-free, use gluten-free uncontaminated oats.
Serving size: ¼ cup Calories: 137 Fat: 5.1 g Saturated fat: 3.5 g Carbs: 21 g Sugar: 8.9 g Sodium: 52 mg Fiber: 1.7 g Protein: 2.4 g