How to Make Homemade Granola in a Skillet (blueberry hemp)
Make the healthiest granola imaginable in your skillet! Here I added chia seeds, hemp seeds and frozen blueberries in with rolled oats and lots of spices to create a fragrant, nutritious granola high in protein, fiber and the ability to balance your blood sugar, power you through your day and make your kitchen smell wonderful.
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 instead if you don't want it too sweet.Gently fold in the blueberries, don't squash them. If you choose a different berry, stir in that choice instead.
Pour the finished granola on a cookie sheet lined with parchment to dry.
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.