Forget turning on the oven ‒ no one needs to have their oven on for 40 minutes to produce a batch of homemade granola on a hot summer day. This granola comes together in less than 10 minutes on the stovetop.
While this recipe yields a small batch, it can easily be doubled and prepared in a larger skillet.
Makes about 1¼ cups
Ingredients
1 cup large-flake (old-fashioned) rolled oats
2 tbsp maple syrup
1 tbsp canola oil
2 tbsp hulled hemp seeds (hemp hearts)
2 tbsp hulled pumpkin seeds
⅛ tsp salt
Instructions
Line a baking sheet with parchment or wax paper; set aside.
In a heavy medium skillet set over moderate heat, toast the oats, stirring often. Once the oats are fragrant and lightly browned, which will take about 5 minutes, pour them on to the lined baking sheet. Return the skillet to the stovetop.
Add the maple syrup and oil to the skillet; stir to combine. Add the hemp and pumpkin seeds; stir to coat with the syrup mixture. Let the seeds cook, stirring occasionally, for 2 minutes.
Lift the parchment or wax paper from the baking sheet and pour the oats back into the skillet. Return the paper to the baking sheet. Add the salt to the skillet and stir until all of the ingredients are well combined.
Transfer the granola to the lined baking sheet to cool. Once completely cool, the granola can be poured into an airtight container for storage.
I do not provide nutrition analyses of the recipes I post for various reasons, but mostly because I would rather not uphold diet culture messaging about choosing foods based on their caloric value or macronutrient composition. Humans survived for millennia without knowing the calorie and nutrient content of the foods they ate. They were fine – really.