When hubby recently asked me to make some granola, I didn’t have it in me to make the ‘slow bake’ and ‘stir every 10 minutes’ kind. I had seen recipes for skillet granola and thought I would try that instead. So happy I did! Making granola in a skillet couldn’t be any easier; this batch took me less than 10 minutes to make. I simply tossed everything in the skillet and voila. This recipe is vegan and it can be adapted, naturally. If you like a buttery taste, you can sub the coconut oil for butter and the maple syrup for honey. Shredded coconut and sesame seeds are also good in this granola! -bvox
- 1 ½ cups old-fashioned (large flake) oats
- ¾ cup chopped almonds
- ¼ cup pepita (pumpkin) seeds
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp of cinnamon
- a pinch of salt (I used Steph McVox’s vanilla sea salt)
- ½ cup of dried cranberries
Heat coconut oil and maple syrup in a 12-inch skillet over medium heat and stir until melted together. Stir in nuts and cook, stirring, until golden, 2 to 3 minutes. Add oats, cinnamon, and salt and cook, stirring, until golden brown, another 3 to 4 minutes. Set aside to cool and stir in cranberries.
This sweet, salty, and spicy nut mix is crazy good and highly addictive. The original recipe by David Leibovitz calls for mini pretzels but after hunting for them at three different stores I gave up and grabbed some bugles. So happy I did! The glaze on the bugles is nothing short of a tasty miracle. These are great to package up and give as gifts or to serve up for the holidays. They go down well with hubby’s winter ale, so be sure to double the recipe. -bvox
Spiced Glazed Nuts and Bugles
Adapted from David Leibovitz
- 2 cups (200g) mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts
- 1 tablespoon (15g) unsalted butter, melted
- 3 tablespoons (45g) dark brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon cayenne pepper (or another red pepper)
- 1 1/2 tablespoons maple syrup
- 1 teaspoon flaky sea salt or kosher salt
- 2 cups (100g) bugles
- Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
- Like David, I melt the butter in a large bowl, so I can do all the mixing in that bowl.
- In a large bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
- Add the warm nuts, stirring until coated. Then mix in the salt and bugles, and stir until the nuts and bugles are completely coated.
- Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and bugles as they cool.
Once cool, this mixture can be stored in an airtight container for up to a week.
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