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Homemade granola puts the store-bought kind to shame. But we understand if whipping out a sheet pan and turning your kitchen into a sauna first thing in the morning is a tall order—especially on a weekday. Enter this skillet granola from Jeanine Donofrio’s new cookbook, Love & Lemons Simple Feel Good Food, which comes together in mere minutes on the stove.
“I came up with this recipe one Saturday morning when my oven was broken,” writes Donofrio. “It came out just as toasty and nutty as traditional granola, and it was so simple to stir together.” It’s as easy as toasting the dry ingredients in a pan, adding maple syrup so the granola can cluster and letting it cool until crisp.
As much as we appreciate the low-lift preparation, our favorite thing about this granola is its versatility. Pair it with yogurt and fresh fruit (might we suggest summer peaches and strawberries?), treat it like cereal and douse it in milk or use it as the crowning glory on a smoothie bowl.
Excerpted with permission from Love & Lemons Simple Feel Good Food by Jeanine Donofrio © Avery, an imprint of Penguin Random House, 2023. Photography © Eva Kolenko.
1 cup whole rolled oats
1 tablespoon coconut oil
1 teaspoon cinnamon
½ teaspoon sea salt
1 cup chopped walnuts
3 tablespoons maple syrup
Yogurt (or vegan yogurt), fresh or dried fruit, nuts and seeds, for serving (optional)
1. Place the oats in a medium skillet over low heat and toast, stirring occasionally, for about 2 minutes. Add the coconut oil, cinnamon and salt and cook, stirring occasionally, for about 3 minutes. Add the walnuts and maple syrup. Stir to coat and cook for 7 to 8 minutes, stirring often and reducing the heat as needed so the mixture doesn’t burn.
2. Remove the pan from the heat and set aside for 15 minutes to allow the granola to crisp. It’ll still be a little soft but will get crispy as it cools.
3. Serve with yogurt and desired toppings.