It’s a terrific idea to make it yourself because there is the option to add in all your favorite ingredients, not hunt the supermarket shelves, looking for brands that have a particular mix of ingredients, such as chia, or hemp, or blueberries or something else that would be a welcome crunch in the morning. And making it at home, it’s easy to cater to a specific need, such as gluten-free or nut-free.
Actually I have long been convinced it would be best to make it myself, but I thought it was a complex process and always required an oven. Then I decided why not try to make it in a skillet? Pop in the ingredients, stir them up and you have granola!
Actually, I thought of it while I was pan-frying mushrooms this weekend. No, this granola doesn’t have mushrooms in it.😂
So I love protein, and I love easy, and this breakfast recipe is both!
I hope you like my short-cut to homemade granola! And also consider swapping out blueberries for other berries, or chopped apples or just more nuts..enjoy!
How to Make Homemade Granola in a Skillet (blueberry hemp)
Blueberry Compote (for the parfaits)
- 1/2 cup of blueberries
- 2 tsp lemon juice
To make the granola:
To make the skillet granola, in a bowl, combine with a spoon the oats, nuts, hemp hearts, spices and maple syrup.
- Heat a skillet and melt the coconut oil and coat the pan.
Pour in the granola mix in and stir to heat, about 3-5 minutes, until you feel it is fairly warm and clumpy. Don't have the heat too high because coconut oil can burn; and don't stop stirring. Be ready to stir in more maple syrup if it doesn't seem moist enough; or more coconut oil if you don't want it too sweet.
- Pour the finished granola on a cookie sheet lined with parchment to dry.
Gently fold in the blueberries, don't squash them. If you choose a different flavor, stir in that choice instead, consider other berries, dried cherries, or chopped apple. Other options to add, popped quinoa, amaranth, flax seeds, chia seeds and even chocolate chunks.
- With your clean fingers, push the granola into small clumps while warm if you like clumpy granola, or spread out with a fork if you like it crumbly and flaky.
You can eat it now, warm and sticky.
To store, set aside the cookie sheet to allow granola to cool and dry at room temperature.
When the granola is cooled, store in an air-tight container in refrigerator - ours lasted only a day or so before we ate all up. Ours never dried sufficiently to be stored safely in a pantry - so, since it is so easy to make fresh, we typically try to make only enough to eat that day.
To build the parfaits
- To make the parfaits, stir together the blueberries and lemon juice and squash with a fork until you have a jammy texture.
- Layer 3 parfait glasses with your new granola, plant yogurt and the blueberry compote.