Have you ever wanted to make some home-made granola but not wanted to wait 45 mins or more for it to bake? Try out this stovetop granola recipe when you’re pressed for time!
Seven Can Taco Soup in the Instant Pot (and my weird pregnancy appetite)
Happy New Year everyone! I hope you had a blessed and not insanely exhausting holiday season! I don’t know if it’s because I’m pregnant or just becoming an old person, but MAN was I tired!
Soooo I got an Instant Pot for Christmas (woooo!) and have been using it as much as possible. I’ve been having a ton of fun getting acclimated with it (my grief over passing my CrockPot on to my mom is lessening day by day, lol). The other day I tried out Seven Can Taco Soup by Six Sisters Stuff.
It came out pretty good, but was even better tasting when I ate it for lunch yesterday! Plus, it was seriously a dump and go recipe.
Being that I’m pregnant and my appetite is always weird now, I didn’t feel like eating more of the same leftovers for dinner, and my daughter wasn’t digging soup either.
Sooo I prepared my hubby a bowl of the soup with sour cream, avocado, hot sauce and tortilla chips (YUM!), and randomly decided to make granola…Yes. For dinner.
Stovetop Granola for dinner (because why not?!)
Okay, you don’t have to make your granola for dinner. A yummy bowl of granola, fruit, and yogurt or almond milk sounds amazing for breakfast. In fact, that’s what I’m going to eat right after I finish this post!
But being that it was 9 PM when I made this last minute decision, I didn’t want to spend 45 minutes to an hour making the BEST GRANOLA EVER, so I decided to see if there was a quicker way to make some.
Disclaimer: I know you probably think I’m awful for having our toddler up so late without eating dinner. BUT we’re still recovering from her holiday late nights (Latin people party long into the night and she stays up for it all)! We had a late breakfast and late lunch.
Plus, we’ve kind of been living in survival mode because I’ve been spending hours every day doing a TOTAL HOUSE PURGE/DE-CLUTTER to get ready for the new baby and just gain some sanity (because I stink at cleaning, so I figured the less stuff I have to clean around, the better)! Would you be interested in hearing more about this? Let me know in the comments!
Sure enough, AllRecipes came to the rescue again! I found this Stovetop Granola recipe and modified it a bit to my liking.
What you’ll need:
- Skillet or pot
- Something to stir with
- Cookie sheet or large plate (to lay out the granola for cooling)
- Olive or coconut oil (I used coconut!)
- Rolled Oats- not sure if other types would work as I only tried with rolled oats
- Honey or Maple syrup- original recipe used brown sugar in addition to honey, but I’ve been trying to avoid refined sugars when possible.
- Almonds, pecans, or nuts of choice; I used walnuts!
- Flax seed- optional, but I added it in for the extra fiber!
- Cinnamon and/or vanilla extract- optional, just adds some more flavor!
- Shredded coconut- I used unsweetened. But I LOVE using coconut when making granola!
- Dried Fruit- I used a blend of craisins, golden raisins, and dried cherries. Raisins would work too.
- Chocolate chips- YUM! I love using dark chocolate! I didn’t this time only because I thought I’d switch it up and just stick to the dried fruit and walnuts, which I don’t usually have on hand.
- FRUIT- anything works! I had canned peaches so I used those. But bananas, apples, berries…endless possibilities!
- With almond milk- it’s like an extra healthy bowl of cereal!
- Yogurt- Parfaits anyone? I’ve been wanting to try to make my own almond milk yogurt. Hopefully soon! Until now I’ll stick with almond milk because dairy and I haven’t been on the best terms.
How to make it!
- Heat up the oil on medium-high.
- Add oats and stir until starting to brown, about five minutes. Warning: You MUST keep stirring the oats, or else you’ll end up with burnt pieces that your toddler probably won’t like the taste of. (I speak from experience).
- Because I modified the recipe, I added more honey and more coconut oil than the original author, since I wasn’t using butter or brown sugar. I added enough to make sure it was all moistened, but you don’t want it drowning in moisture.
- Add in the nuts, coconut flakes, vanilla extract, cinnamon, and flax seed. I figured it was a good idea to add the nuts in at this point so they could toast up a bit. I’m experimental and just winging it here, okay?
- Cook AND STIR for another five minutes.
- Pour it onto a cookie sheet or plate and spread it out to allow it to cool.
- Serve! I added the dried fruit directly to my bowl, along with the sliced peaches. Once I took a picture and added almond milk, I mixed it all up for goodness in every bite!
Aside from some burnt pieces that our three year old wasn’t crazy about, I really liked this. The big plus for me was being able to make this in 20 minutes instead of 45 or more!
My favorite granola EVER is still this one, but when I’m in a pinch I’ll definitely come back to this stovetop method.
If you enjoyed this post or would like to save it for the future, it would totally help me out if you shared it or pinned it!
And if you make this recipe, let me know how it turned out!
- Skillet or pot
- Something to stir with
- 2-3 tbsp olive or coconut oil
- 2 cups rolled oats
- 4+ tbsp honey or maple syrup
- 1/2 cup almonds, pecans, or walnuts
- 2-4 tbsp ground flax seed (optional)
- cinnamon (optional)
- vanilla extract (optional)
- 1/3 cup dried cranberries, raisins, or other dried fruit
- 1 handful shredded coconut
- 1/4 cup chocolate chips
- Heat the oil in a large skillet over medium-high heat.
- Add oats then cook and stir until starting to brown and crisp, about 5 minutes.
- Stir in the honey and additional coconut oil if desired; cook, stirring constantly so it doesn't burn! Add nuts, shredded coconut, vanilla, cinnamon, and flax seed; cook and stir for another 5 minutes or so.
- Pour out onto a cookie sheet or large plate and spread to cool. Once cool, transfer to an airtight container and stir in any additional mix-ins!