A quick recipe for tasty toasted coconut chocolate chip granola made on the stovetop. This recipe is a great time saver, and it’s allergy friendly!
Granola is one of those foods that’s a bummer to buy. First of all, it’s SO expensive! $8.00 for a bag of oats, coconut, and spices? Come on.
Secondly, it’s a huge hazard for those of us dealing with food allergies. So many brands of granola contain nuts, dairy, or wheat, and those that don’t actually contain allergens often share lines or facilities with nuts or other allergens.
So what’s a granola fan to do? Make your own, of course.
We make homemade granola in our house on a pretty regular basis. It’s delicious and you can make a wide variety of flavors. But one little drawback is that it takes kind of a long time to bake. Not a huge deal, but what about when you just want some homemade granola in a hurry?
That’s where the stovetop comes in. You can have stovetop toasted coconut chocolate chip granola in just about 15 minutes. It’s so easy, you may never make granola in the oven again.
If you can’t have oats, you could try to make a grain free granola (or trail mix) with just toasted coconut and a variety of seeds – pumpkin seeds, sunflower seeds, chia seeds, etc.
If coconut is not an option for you, leave it out and add more oats. You will also want to substitute a different oil for the coconut oil.
This stovetop granola will keep for about a week in an airtight container. It’s excellent on yogurt, ice cream, or just plain.
How do you make stovetop granola?
- Place the oats, coconut, and coconut oil in a skillet and cook over medium heat for about 5 minutes, until it starts to brown.
- Stir in the maple syrup, buttery spread, vanilla, and salt and cook for another 5-7 minutes, until the mixture starts to dry out.
- Spread the granola on a cookie sheet. Allow to cool fully before adding the chocolate chips.
Can granola be frozen?
Yes, you can freeze granola. Just store it in a freezer bag, and be sure to remove all the air from the bag. It should keep well in the freezer for up to 3 months.
What type of skillet is best for making stovetop granola?
You can make this granola in a non-stick skillet or a cast iron skillet.
Can this granola be made with only coconut oil?
This recipe should work with only oil, but watch it carefully so it doesn’t get brown too fast.
Disclosure: This post contains affiliate links.
Stovetop Toasted Coconut Chocolate Chip Granola.
In a large skillet, melt the coconut oil over medium heat, then add the gluten free oats and coconut. Cook oats and coconut while stirring constantly until they start to brown - about 5 minutes.
Add the vegan buttery spread, maple syrup, vanilla extract, and salt. Cook while stirring constantly for about 5-7 minutes until the mixture starts to dry out.
Spread the mixture (it will still look wet) on a cookie sheet lined with parchment paper. Let it cool completely, then add the chocolate chips.
Store cooled granola in an airtight jar.
Serving size is about 2/3 of a cup.
Use whatever butter works for your dietary needs.
Store granola in an airtight container.
This post was originally published in January 2017. It has been updated with new photos.