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This crunchy, veganStovetop Cinnamon Pecan Granola recipecomes together in about 10 minutes, is full of healthy ingredients, and is the BEST granola that you will ever taste! Best of all, it’s made in a skillet — no oven necessary!
I have shared other tasty granola recipes on here before, but I have to admit…this crunchy granola recipe is my personal favorite!
I like the ease of the slow cooker granola when I’m hanging around the house and I want a healthy option. But this skillet version is so fast, that it’s perfect for those days when I won’t be near my Crock Pot for an afternoon of stirring. Plus, with warmer weather on the horizon, I wanted to create a recipe that wouldn’t require me to turn on my oven and heat up my kitchen like a traditional granola recipe demands.
How do you make homemade granola?
First, melt coconut oil in a large skillet. Add maple syrup, pecans, brown sugar, cinnamon and salt. Stir for 2 minutes.
Add coconut and oats, then continue stirring for 5-7 more minutes (or until the oats are toasted). 
Be careful that you don’t leave the skillet unattended at this point, or the nuts may burn!
Once the oats and nuts are toasted, spread the granola on a parchment-lined baking sheet (or on a large cutting board). I like to use a wooden spoon or a spatula to gently press the granola firmly onto the baking sheet. This helps it clump together.
The granola will become crunchy as it cools!
How do you make a homemade granola recipe crunchy?
So, how do you make those delicious granola clusters?! The maple syrup and oil mixture help the oats stick together. By pressing the oat mixture into clumps with a wooden spoon or spatulaaftertoasting it in the skillet, you’ll score those coveted crunchy clusters that we all love best!
How to eat granola:
- This easy granola recipe is perfect when consumedby the handful— like a snack mix!
- It’s also delicious as acereal with milkin the morning, or on top of a hot bowl ofoatmeal.
- For snack,try topping your yogurt with a few spoonfuls of granola and some fresh berries. It’s a satisfying combination of protein, carbs, and healthy fats!
- Ready for dessert? The granola adds a delicious crunch whensprinkled on top of ice cream!
COOK’S TIPS AND RECIPE VARIATIONS — VEGAN GRANOLA RECIPE:
- This granola recipe is made withmaple syrup, but you can substitute withhoneyif you’re not looking for a vegan granola recipe.
- I’ve used pecans here, but you can swap them out for your favorite nut. Try walnuts, pistachios, almonds or peanuts!
- We prefer the sweet taste of the sweetened shredded coconut, butunsweetened coconutalso works.
- I usedcoconut oilhere, but you can also usecanola oil or avocado oil.
Other easy granola recipes that you might enjoy:
- The Best Nut Free Granola Recipe
- 10-Minute Peanut Butter Skillet Granola
- Slow Cooker Pumpkin Spice Granola Recipe
- Maple Almond Crunch Granola
- Slow Cooker Salted Caramel Almond Granola
Stovetop Cinnamon Pecan Granola
5 from 4 votes
Prep: 2 minutes minutes
Cook: 10 minutes minutes
Cooling Time 20 minutes minutes
Total: 12 minutes minutes
Servings 10 (1/4 cup servings)
Calories 172 kcal
This crunchy, veganStovetop Cinnamon Pecan Granola recipecomes together in about 10 minutes, is full of nutritious ingredients, and is the BEST granola that you will ever taste!
Ingredients
- ¼ cup coconut oil
- ¼ cup maple syrup
- ¼ cup chopped pecans
- 2 tablespoons brown sugar (use a vegan brand of brown sugar, or use additional maple syrup for a vegan substitute)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup shredded sweetened coconut
- 2 cups Old-Fashioned rolled oats
Instructions
Melt coconut oil in a large skillet over medium-low heat.
Add syrup, pecans, brown sugar, cinnamon, and salt to the skillet. Stir for about 2 minutes, and then add the coconut and the oats. Continue stirring for about 5-7 minutes, or until the oats and coconut are toasted and golden brown. The oats will not be crunchy at this point -- they will firm up and become crunchy as they cool.
Transfer granola to a parchment-lined baking sheet or a large cutting board to cool. I like to use the back of a large spoon or spatula to gently press the warm granola firmly onto the baking sheet. This helps it clump together as it cools and hardens.
Notes
- This granola recipe is made withmaple syrup, but you can substitute withhoneyif you're not looking for a vegan granola recipe.
- I’ve used pecans here, but you can swap them out for your favorite nut. Try walnuts, pistachios, almonds or peanuts!
- We prefer the sweet taste of the sweetened shredded coconut, butunsweetened coconutalso works.
- I usedcoconut oilhere, but you can also usecanola oil or avocado oil.
Nutrition
Serving: 0.25cupCalories: 172kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 6gSodium: 119mgPotassium: 99mgFiber: 2gSugar: 7gCalcium: 23mgIron: 0.8mg
Keyword: granola recipe, homemade granola recipe, stovetop granola
Course: Breakfast, Snack
Cuisine: American
Author: Blair Lonergan
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This recipe was originally published in March, 2015. It was updated in March, 2019.
