I have tried many many granolas in my time. I’m not generally too picky about my granola but I recently had a granola parfait at a local breakfast chain that really blew my socks off.
It was chewier than crunchy which added a ton of texture to the parfait. There was a little bit of crunch in the granola and in the seeds, chewy parts of the granola mixed with the dried fruit, then you had the creamy yogurt and sweet fruit. It was a total sensory explosion in my mouth and I was here for it!
Using the stovetop makes this a super quick granola recipe while also helping the oats retain their texture. If you would like a full-on crunchy granola, just add all of the ingredients to a sheet pan and roast it in the oven instead!
As with most of my recipes, feel free to sub in your own seeds and nuts!
2 cups of rolled oats
1/4 cup of brown sugar
3 tablespoons of butter
1 and 1/2 tablespoons of honey
1/3 cup of pumpkin seeds
2 tablespoons of Maple Syrup
1/4 cup of sunflower seeds
1/2 cup of dried cranberries
A pinch of salt
A pinch of cinnamon
Add one tablespoon of butter to a large skillet and add in the rolled oats.
Toast on high for about 2-3 minutes.
Place the rolled oats on a sheet-pan to cool slightly.
Turn the heat down to medium and add the remaining two tablespoons of butter to the pan.
Once the butter has melted, add in honey, maple syrup, and brown sugar.
Stir together until the brown sugar is fully melted and the mixture bubbles slightly. Add in cinnamon.
Add the oats back into the pan, along with the sunflower seeds and pumpkin seeds. Stir to combine and let cook for another 4-5 minutes.
Add the dried cranberries and cook for a minute longer.
Pour the granola onto a sheet pan and let cool.
After the granola has fully cooled, store in an airtight container until ready to serve!
This granola is the perfect ratio of chewy to crunchy and salty to sweet. It’s balanced so beautifully which adds a ton of depth to your morning yogurt, add in some berries and a drizzle of honey, and you’re ready to start the day!