Sunday, June 15, 2014

Skillet Granola

No oven needed for this simple, tasty granola

A handful of pantry staples yield a tasty, healthful granola.  Perfect for breakfast with a chopped banana, raisins, or fresh berries; also great as a topping for yogurt of fruit cobbler; or use as a "dip" for a banana.

2 Tablespoons butter or vegetable oil
3/4 cup almond butter (or other nut butter)
1/4 cup brown sugar
1 teaspoon vanilla extract, optional
3 cups quick oats

Melt butter in a 12-inch skillet (or larger) over medium heat. Add almond butter, brown sugar, and vanilla and stir until evenly melted.

Add first 4 ingredients to skillet
Heat & stir until melted and smooth

Measure oats into skillet and stir until evenly coated.  Reduce heat to medium low and continue to cook, stirring occasionally for about 15 minutes until oats are toasted and the mixture has dried out.  Take care to avoid scorching.  It should be a mixture of small clumps and loose oats.

Oats begin to smell toasty and form small clumps; don't over-stir!

Transfer Granola to a bowl or cookie sheet to cool.  Granola crisps as it cools.  Allow to cool completely before transferring to an airtight container for storage.  Granola can be stored in the refrigerator up to 3 months or in a cool cupboard for 1 month.

A jar of homemade granola makes a welcome gift.


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