Stovetop Granola Recipes

Steps:

• In a large nonstick skillet, toast oats over medium heat until golden brown. Remove and set aside. In the same skillet, cook and stir the brown sugar, honey and butter over medium-low heat until bubbly, 1-2 minutes. , Stir in the almonds, raisins, coconut and oats until coated. Cool. Store in an airtight container.

Steps:

• For the granola: Place a large nonstick saute pan over medium heat. Spread the oats into an even layer. Sprinkle with the salt. Toast the oats, undisturbed, in 30-second intervals, shaking the pan to redistribute the oats after each interval, until golden brown, about 3 minutes. Stir in the peanuts and cherries. Drizzle in the honey. Cook until the honey melts and the mixture gets sticky, 1 to 2 minutes more. Spread onto a piece of parchment paper to cool.
• For the fruit sauce: Place the raspberries, lime juice and honey in a mixing bowl. Use a fork to smash into a thick sauce.
• For the yogurt bar: Serve the granola and fruit sauce alongside the yogurt, honey, pepitas and mango.

Steps:

• Heat the olive oil in a large stockpot over medium heat. Combine the oats and cinnamon and add them to the pot. Cook and stir until lightly toasted, stirring constantly, 3 to 4 minutes. Pour the oats out onto a large baking sheet and add the butter to the pot. When the butter has melted, stir in the honey, molasses and brown sugar. When the mixture starts to simmer, return the oats to the pot and continue to cook and stir until coated and hot.
• Remove from the heat and stir in the almonds and cherries. Pour onto a large cookie sheet and allow to cool. The granola will harden as it cools. When cool, transfer to an airtight container and store at room temperature.

Steps:

• Add the oats, almonds and coconut to a dry nonstick skillet over medium-high heat. Toast in the skillet, stirring, until they are golden brown, about 2 minutes. Stir in the wheat germ, then pour onto a plate.
• Reduce the heat to medium and add the butter. When the butter has melted, add the honey, brown sugar, maple syrup, vanilla and salt. Bring to a boil and let cook, stirring, until it combines into a thin syrup, about 1 minute.
• Add the toasted dry ingredients back to the skillet and stir quickly, keeping the granola from clumping too much, but ensuring the dry ingredients are all coated in the syrup, about 1 minute. Serve warm, or allow to cool for 30 minutes, at which point the granola will become crispier.
• Sprinkle the granola over the cold yogurt and garnish with blueberries.

Steps:

• Heat a large, heavy skilliet over medium heat.
• Add the oats and nuts, cook them, stirring for about 5 minutes. They will begin to get toasted.
• Add the wheat germ, sesame seeds, sunflower seeds and coconut.
• Keep cooking, stirring frequently, for another 10 minutes.
• Sprinkle in the brown sugar, salt and carob powder, if using.
• Continue to cook and stir 3 to 5 minutes, or until the sugar melts slightly, coating the other particles.
• Remove from heat and cool to room temperature.
• Transfer to a tightly lidded jar or container for storage.