Kitchen Hack ❉ Quick Skillet Granola

Quick Skillet Granola | © UrbanCottageLIfe.com

This morning I craved a yogourt and fruit parfait for breakfast, bringing together tangy and creamy with bright berry sweetness. I knew I’d need something else to add a complementary crunchiness: granola. The problem? I had none.

That’s when a brainstorm hit … I could toast some oatmeal and nuts in a skillet with maple syrup added in for sticky, sweet crunch. Now surely I’m not the first person to think of such a thing (and having just done a quick search, I see that plenty of others have beat me to it), but there’s a particular pleasure in coming up with a quick and inventive solution to a problem without losing 20 minutes trolling the internet first. Original thinking doesn’t necessarily mean being first!

Quick Skillet Granola | © UrbanCottageLIfe.com

In the space of about five minutes, the granola was cooling while I was readying the berries for the parfait. Since I like to use plain unsweetened Greek yogourt, I made the granola a little sweeter than I might have otherwise. It was just what I was looking for to complete my parfait: sweet, with a hint of cinnamon, a bit sticky and pleasingly crunchy.

This was the best breakfast I’ve had since eating at Stella’s in Winnipeg, and it’s good to know I can whip it together so quickly anytime I like, whether there’s granola in the cupboard or not!

Quick Skillet Granola | © UrbanCottageLIfe.com

Quick Skillet Granola

Quick Skillet Granola | © UrbanCottageLIfe.com© Marlene Cornelis, Urban Cottage Life.com 2016

This recipe makes a single modest serving, enough for three layers of granola in a parfait … it’s infinitely expandable, though!

  • 1/4 cup large flake oatmeal
  • 5 or 6 walnut halves, broken into pieces
  • 1/2 tsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1/4 tsp or so ground cinnamon

Mix all the ingredients together in a small bowl until the oatmeal and nuts are well coated with the oil and syrup. Put into a small skillet (I used non-stick) over medium to medium-low heat, and stir and turn frequently. If you don’t like clumps in your granola, just break it up with the spatula. Keeping a close eye on it to prevent burning, toast the granola mixture until it’s golden brown or to your liking. It took me less than 5 minutes to achieve that state.

Remove from the skillet and cool, then use as desired.

13 comments

  1. What a great idea! I like that “Original thinking doesn’t necessarily mean being first!” And congratulations on making the Ontario Culinary Tourism Alliance’s list of food blogs!

    • I have to confess, Karen, the only day I enjoyed this breakfast prettily displayed in a glass was the day I took the photo. The rest of the time I just layer it all up in a bowl and have at it! I like your husband’s taste in breakfast, by the way!

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