Looking for a simple and delicious granola recipe? This Quick Stovetop Granola comes together in just 10 minutes and is naturally vegan, gluten-free, and nut-free. Perfect for yogurt bowls, parfaits, or snacking straight from the jar.
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If you’ve ever wanted the crunch of homemade granola without turning on your oven, this is the recipe for you. My Quick Stovetop Granola comes together in just 10 minutes and rewards you with golden, crunchy clusters you’ll want to sprinkle on everything from banana smoothies to fruit and yogurt parfaits.
And guess what? It just happens to be naturally vegan, gluten-free, and nut-free! With certified GF oats, coconut oil, and sticky-sweet maple syrup, this recipe is a blank canvas ready for your favorite mix-ins. Think dried fruit, seeds, or even chocolate chips. Totally customizable. Totally crave-worthy.
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Why you’ll love this recipe
- Quick – Ready in 10 minutes, no oven needed.
- Naturally allergy-friendly – Vegan, gluten-free, and nut-free.
- Crispy clusters – Just press and cool for the perfect crunch.
- Endlessly customizable – Add-ins? Go crazy.
- Perfect for snacks or breakfast – Or just eat it by the handful. No judgment.
Homemade granola doesn’t get any easier—or faster—than this! With just a skillet and a few pantry staples, you’ll have a batch of golden, crunchy goodness in minutes. This recipe is all about easy prep and all the toasty clusters you crave.
Ingredients & Substitutions
With just a handful of ingredients, most of which are probably in your pantry right right now, this comes together and just minutes. Let's go over some of them and see where you can make changes if needed:
- Old-fashioned rolled oats (certified gluten-free) – Don’t swap for quick oats or steel-cut. Quick oats will cook too quickly and steel cut will take too long and never get crunchy.
- Coconut oil – Adds a light tropical flavor, but it also act as a binder, holding things together. You can substitute with avocado oil or vegetable oil.
- Maple syrup – Keeps it vegan and adds a cozy depth of flavor. Agave would also work and honey is a classic, although many people argue that honey is not vegan.
- Brown sugar – Adds caramel notes and helps with clustering. Either light brown or dark brown sugar will work.
- Cinnamon – Optional, but brings warmth. If you have a cinnamon allergy or sensitivity, feel free to leave it out.
- Unsweetened coconut flakes – Optional, but they toast beautifully and add texture. Make sure that they are unsweetened coconut flakes. Sweetened coconut flakes will have a tendency to burn as well as completely changing the flavor, making your granola much more sweet.
See recipe card below for a full list of ingredients and measurements.
Variations
Being made with just oats and coconut, this granola recipe is literally a blank slate. Let's see how artistic we can be:
- Get seedy - Stir in roasted sunflower or pumpkin seeds for a nut-free crunch.
- Fruity fun - Add dried cranberries, dried cherries, or raisins after cooling.
- Fall vibes - Use pumpkin pie spice instead of cinnamon.
- Chocolate Treat - Toss in mini chocolate chips or cacao nibs once fully cooled.
Can you top this? Sometimes I fix The Boy and myself a small batch of French toast and make it feel even more indulgent with a drizzle of maple syrup, juicy berries, and crunchy granola all over the top. It's a vibe.
Cynthia's Recipe Review
I’ve made a lot of granola in my life, but this stovetop version might just be my favorite. It’s fast, foolproof, and makes my kitchen smell like a cozy breakfast café. Warning: it rarely lasts more than a few days in my house because I literally find my husband with his hand in the jar whenever I come into the kitchen.
Quick Recipe Video
Step-by-Step Instructions
Prep ahead: Measure all ingredients and line a sheet pan with parchment paper. This recipe moves fast once it starts!
Step 1: Melt coconut oil in a nonstick pan over medium heat.
Step 2: Add your whole oats and toss in the coconut oil. Stir continuously until it begins to smell nutty and starts to deepen in color, about 4 to 6 minutes.
Step 3: Add in a small amount of kosher salt.
Step 4: Add maple syrup, brown sugar, and cinnamon and stir to coat every oat flake. Cook until the sugar is mostly dissolved and everything looks shiny (that means the maple syrup is coating everything).
Step 5: Add in your unsweetened coconut flakes (if using) and stir for another minute, or until the coconut begins to turn brown on the edges.
Step 6: Immediately transferred to a partial paper lined sheet pan and press down with your spatula to form into a single layer. Let cool completely.
To speed up the cooling process, and getting closer to eating, slide the sheet tray into the refrigerator for five minutes to cool quickly. When completely cool, break into pieces and store in a large jar with a lid, or a zip top bag, for up to two weeks. As if.
Cynthia's Helpful Tips
- Don’t walk away - This recipe is fast and can burn easily. Stir constantly, especially once you add the sweeteners.
- Press for clusters - The key to crunchy chunks is pressing the granola down while it's hot. Don’t skip this step.
- Let it cool: No one can resist sneaking a taste as soon as it comes off the stove. Don’t panic if it still looks and feels a little soft right off the heat. It will crisp up as it cools.
- Mix-ins go in later: Add dried fruit or chocolate chips after the granola has cooled to avoid melting or burning.
Recipe FAQs
Quick oats cook too fast and steel cut won’t give you that toasty bite. Stick with old-fashioned rolled oats for best texture.
Stored in an airtight container, your granola should stay crunchy for up to 2 weeks at room temp. If it softens, a quick 5-minute bake in a 300°F oven can crisp it back up.
If you use certified gluten-free oats this granola is gluten-free. It is also vegan and nut-free, so its the perfect choice for families that are faced with multiple food allergies or sensitivities.
You can absolutely double this recipe, but toast your oats in batches so they cook evenly. You can also use the same ingredients but cook it in the oven, like I do with my traditional homemade granola recipe.
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
10 Minute Stovetop Granola
Equipment
- Silicone spatula
Ingredients
- ¼ cup (55 g) coconut oil
- 2 cups (200 g) old-fashioned oats
- 2 tablespoons (40 g) maple syrup
- 2 tablespoons (25 g) brown sugar
- ½ teaspoon cinnamon optional
- ⅛ teaspoon kosher salt
- ½ cup (45 g) unsweetened coconut flakes optional
Instructions
- Prep ahead: Measure all ingredients and line a sheet pan with parchment paper. This recipe moves fast once it starts!
- Toast the oats: In a large nonstick skillet, melt the coconut oil over medium heat. Add the oats and stir constantly, spreading them evenly across the pan. Toast until they smell nutty and deepen slightly in color, about 4 to 6 minutes.
- Sweeten and spice: Lower the heat to medium-low. Stir in the maple syrup, brown sugar, cinnamon, and salt. Cook, stirring constantly, for about 1 minute, just until the sugar starts to dissolve and everything looks glossy.
- Add the coconut: Sprinkle in the coconut flakes and cook for another minute, just until they turn a light golden brown.
- Cool and cluster: Immediately spread the granola out onto the parchment-lined baking sheet. Press it down firmly with a spatula while it’s still hot to encourage those big, crunchy clusters.
- To cool more quickly, place the entire sheet tray into the refrigerator for about 5 minutes. Let cool completely before breaking into pieces and storing in an airtight container.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Cynthia Christensen says
NEW FAVORITE UNLOCKED!! My husband ate the entire jar in two days!