brown butter winter spice stove top granola (with Paderno Kitchenware #ad)
Hello friends! Today we’re chatting about stovetop granola. It’s fast, easy and can be done all in one pan! My kind of recipe. I also love that it makes a pretty small batch, and takes less than half of the time of a traditional oven baked granola recipe.
My tricks for making sure this version is full of flavour and nice and chunky? First I pre-toast my nuts and seeds in my Paderno Hard Anodized 12 inch Fry Pan, and then brown the butter to maximize the nutty flavour. The oats get added to the browned butter, and are drizzled with honey and spices. Then we add in coconut, the pre-toasted nuts and seeds, and dried cranberries..
My tip for nice chunks is to press the granola into the pan firmly, and to let it cool COMPLETELY before touching it. I know...it’s hard not to immediately snack on it, especially when the smell of it cooking fills your kitchen, but it’s worth it. Once cooled, the granola should be in one big piece, which can be gently broken into chunks and served immediately or stored in an airtight container.
Lately my weekend routine involves whipping up a batch, and mixing up the type of nuts, seeds or dried fruit I’m using. In this recipe I added a few warm, winter spices (aka: cinnamon, ginger, and allspice), but I tried using a speculaas spice mix that I had and it was incredible as well. Definitely customize this to your own liking, or use what you have in your pantry to make it work. Have fun! Honestly it’s hard to mess up granola...just don’t burn it!
brown butter winter spice stovetop granola
Ingredients:
½ cup (55 g) chopped pecans
½ cup (32 g) pepitas (pumpkin seeds)
¼ cup (56 g) salted butter
2 cups (180 g) rolled oats
3 tablespoons (63 g) honey
½ tsp salt
3/4 tsp ground cinnamon
⅛ tsp ground ginger
⅛ tsp ground allspice
¼ cup (18 g) large flake coconut
⅓ cup (43 g) dried cranberries
To make the granola:
Measure out all the ingredients before you start, as this stovetop granola cooks quickly.
Start by adding the chopped pecans and pepitas to a Paderno Hard Anodized 12 inch Fry Pan, and cook for 3-4 minutes over medium heat until toasted. Be sure to stir the nuts and seeds constantly so they do not burn. Transfer to a clean bowl once toasted.
Return the pan to the burner, and immediately add the butter. Cook the butter over medium heat, stirring with a Paderno Silicone Spatula the entire time, until you see small brown specks and it starts to smell nutty. This should only take 2-3 minutes.
Add the rolled oats to the browned butter and stir with the spatula to coat. Drizzle the honey over top, and add the salt, cinnamon, ginger, allspice, and coconut. Stir well, and cook for 4-5 minutes until the oats start to brown slightly and soften. Remove the pan from the heat and stir in the pre-toasted nuts and seeds, as well as the dried cranberries.
Use the spatula, or the bottom of a measuring cup to press the granola firmly into the pan, in an even layer while the mixture is still very warm. Allow to cool completely before breaking up into chunks and serving. Serve with your choice of milk, yogurt, fruit, etc, or simply eat plain. Store in an airtight container for up to a week.
Happy granola making!
-Kelsey
