Stovetop Granola

October  2, 2015
4 Ratings
Photo by James Ransom
  • Serves 1
Author Notes

This quick granola is full of earthy, nutty grains and seeds. This recipe makes enough for one, perfect for a fend-for-yourself weekday morning, but it can be multiplied easily—just make sure your pan is large enough to accommodate the ingredients in one (mostly) single layer.
Serve with plain, whole-milk yogurt and sliced seasonal fruit, or however you like your granola best. —Emily Horton

What You'll Need
  • 1 teaspoon coconut oil
  • 1 teaspoon honey
  • 1/4 cup rolled oats
  • 1/4 cup rye flakes
  • 1 tablespoon millet
  • 3 tablespoons walnuts
  • 1 tablespoon pumpkin seeds
  • 1 teaspoon sesame seeds
  • 1 pinch sea salt
  • 1/4 teaspoon mace
  1. In a wide skillet or saute pan set over medium-low heat, warm the oil with the honey just until it melts.
  2. Add the oats, rye, and millet, stir to coat, and toss, stirring occasionally, until lightly browned, 8 to 10 minutes. If you prefer a more caramelized mix, turn up the heat, but watch closely to ensure the grains don't burn.
  3. Add the walnuts, pumpkin seeds, sesame seeds, and salt and toast for an additional 3 to 4 minutes. Add the mace toast one minute more.
  4. Transfer the mix to a large plate to cool, about 10 minutes. Serve.

See what other Food52ers are saying.

  • CiaoGatto
  • Nathalie d'Abbadie
    Nathalie d'Abbadie
Emily Horton is a Seattle-based freelance writer.

2 Reviews

CiaoGatto January 3, 2023
This was my first attempt at granola, and I will be using this recipe going forward. Doubling it creates two cups, which is perfect for the week if you are using it as a yogurt mix-in. My co-op didn’t have rye flakes or mace (what?!) so I used barley flakes and a combo of nutmeg and cinnamon. This recipe has just the right amount of sweetness if you aren’t big on sugar.
Nathalie D. October 21, 2015
Thank you so much for this idea! How long do you think the granola would keep in a sealed airtight jar?