Every time I make granola I remember why I shouldn’t make granola. We have no self control when it comes to it. This is my favorite version yet… and I can attest to that because right after I made it, Jack and I stood at the kitchen counter and ate it all. Bit by “just a little bit more,” this (our photography subject) disappeared.
The good news: It’s quick and easy so 15 minutes later we were ready to roll with a second batch. The trick – make it on the stovetop. I know, it sounds wrong but it’s so so right. Everything toasts low and slow (and evenly!) because you’re watching and stirring as you go… adding ingredients in the order of the time they require to cook. Oats first, nuts, then coconut flakes… when you’re all done, stir in the goji berries.
The bad news: we finished off the second batch nearly as quick as the first. But hey, it’s the holidays… and it’s just granola… let’s live a little.
- 1 cup rolled oats (not instant)
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- 3 tablespoons maple syrup
- 1/3 cup pistachios, chopped
- 1/4 cup coconut flakes
- 1 teaspoon cinnamon
- 1/3 cup goji berries
- Heat a large skillet on the stove over low heat. Add the oats and spread them into a thin layer in the pan. Let them start to toast for a minute or two. Add the coconut oil and salt, and stir to incorporate. Continue toasting the oats for 5-7 minute or so, stirring only occasionally.
- Add the maple syrup 1 tablespoon at a time, and stir to coat. (Keep your stove at a pretty low temp so the maple syrup doesn't burn).
- Once the oats look pretty toasty, add the pistachios, coconut flakes and cinnamon. Continue to slowly cook until the pistachios and coconut flakes are toasted but not burned (about another 5 minutes). Watch carefully, as the bottom layer starts to toast, you want to stir it (before it burns)... pause and stir again so everything toasts evenly.
- Remove from the pan and stir in the goji berries.
- Let cool and enjoy as a snack or on top of your yogurt (coconut yogurt if you're vegan).
If you're gluten free, be sure to get oats that are certified gluten free.
To double this recipe, I recommend making it in batches so that the ingredients fit in a thin layer in your large skillet. You'll want everything to toast evenly.
I used a nonstick skillet because it's my largest one - you might need to alter the cooking time if you're using cast iron.