I've been making granola for awhile now, but I always used the time-consuming oven baking method. In the past, I have had to plan in advance when I could be home for at least 2 hours to watch the granola slowly cook on a low heat, gently stirring it every 20 minutes. However, after making this quick skillet granola, I will never go back to my tedious original method. It took me only 30 minutes to make this skillet granola from start to finish. Just think of all the extra time I now have to make other delicious treats!
I cooked this granola in two batches to ensure the granola thinly covered the skillet. As I was making the granola, I was unsure when it was actually ready. When the granola is hot, it never really takes on a brown color or a crunchy texture...that comes after it cools. To err on the side of caution, I removed the granola from the skillet after about 8 minutes, when I felt that it was cooked enough. I did not want to overcook or burn it! I then spread it out on a cookie sheet to cool. If, after a few minutes, the cooled granola was still chewy, I would have returned it to the skillet for more cooking. Next time I think I will add some ground flax seed for added nutrition.
This granola is crunchy, perfectly sweet, and has a hint of saltiness. The best thing about it is that you can get as creative as you like and experiment with different flavor combinations (e.g., tropical, mixed berry, nut medley). Feel good knowing you can make a delicious, healthy, filling breakfast or snack that will last for weeks in an air-tight container. It also makes a great gift!