Recipe: Stovetop Granola

Stovetop Granola

Recipe from "Still Life with Menu" by Molly Katzen

I love to eat this in the summer because you don't have to bother using your oven in hot weather or waiting hours for it to be ready. It's a great topping for seasonal fruit, and Bruce even puts it on top of his Raisin Bran!

It contains no syrup and no added oil. It can be made entirely on the stovetop in 30 minutes or less. The dry-roast process brings a deepened flavor to the ingredients. Brown sugar gives it just the right amount of sweetness.  We often double this.

1 cup rolled oats
⅓ cup chopped nuts
⅓ cup wheat germ 
⅓ cup sesame seeds
⅓ cup sunflower seeds 
⅓ cup shredded unsweetened coconut 
2 to 4 tablespoons (packed) brown sugar
¼ teaspoon (heaping) salt

1] Heat a large heavy skillet (preferably cast iron). Add the oats and nuts, and cook them, stirring, over medium heat for about 5 minutes. They will begin to get toasted. 

2] Add the wheat germ, sesame seeds, sunflower seeds, and coconut. Keep cooking, stirring frequently, for another 10 minutes. 

3] Sprinkle in the brown sugar, salt, and carob powder, if desired. Continue to cook and stir for 3 to 5 more minutes, or until the sugar melts slightly, coating the other particles. 

4] Remove from heat, cool to room temperature, and transfer to a clean, tightly lidded jar. 

PREPARATION TIME: ABOUT 25 TO 30 MINUTES.

YIELD: ABOUT 3 CUPS.