Stove Top Granola Recipes

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:

• 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:

• 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.

Steps:

• In large bowl, combine the oats, nuts, and wheat germ or flax. Set aside.
• In a 12-inch extra deep non-stick skillet, place the oil, maple syrup, and sucanat. Place the pan over medium heat and stir constantly until the sucanat is melted and the mixture just begins to bubble.
• Add the oat mixture and stir well to completely coat with syrup. Reduce the heat to medium low. Continue to cook, stirring occasionally, until the granola begins to sizzle and toast, about 3 to 4 minutes.
• Remove skillet from the heat and add raisins.
• Allow to cool.
• Transfer to an air tight container to keep fresh.
• Makes about 7 cups. Keeps for up to 2 weeks.

Steps:

• 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. Remove from heat and spread out on a cookie sheet to cool.
• Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
• Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.