Filed under Breakfast & Brunch4 cups rolled oats (not quick cooking)
1/2 cup butter
1 tsp. vanilla
4 tablespoons honey
1/2 cup packed brown sugar
1/2 cup sliced almonds
1/2 cup chopped pecans
1 cup shredded coconut
1/4 cup sunflower kernels
2 tablespoons sesame seeds
1/2 cup dried cranberries (or other dried fruit, optional)
Melt the butter in a large skillet over medium heat. Stir in the honey, brown sugar and vanilla. Add the oats, nuts, coconut, sunflower kernels and sesame seeds to the pan and stir until well coated with the butter/sugar mixture. Continue cooking, stirring frequently until granola is a dark golden brown, 10-15 minutes. Remove from heat and stir in dried cranberries or other dried fruit if using. Pour onto a cookie sheet to cool.
I've tried a lot of homemade granola recipes and this one is by far my favorite. First, I love the sesame seeds. Why did I never think of adding sesame seeds to my granola before? Admittedly, most of the ingredients in this recipe are optional, and can be ommitted or changed to suit your tastes, but I highly recommend including the sesame seeds! I also love how quick and easy this granola is to make. It doesn't require hours of baking, with frequent stops for stirring. It takes about 15 minutes from start to finish. I also love the toasted, nutty taste that results with the skillet method. I actually cook mine about 12 minutes (or as long as I can possibly cook it without burning it) because I love the toasty taste so much! This keeps well for several weeks in an airtight container. It can also be frozen for longer term storage.
Who Dished It Up First
My friend Erin brought me some homemade granola, mentioning how she'd made it in a skillet. I proceeded to eat the entire bag, then began scouring the internet for skillet granola recipes. This is my variation of the many recipes and methods I discovered.