Stovetop granola is summer granola.
. "It can be done in any frying pan, so long as it’s lovely and wide so that everything can get a little caramelized and crispy," explains Whaite. "If the pan is too small, your granola is more likely to steam, which will keep it softer."
Even with a roomy skillet, I wouldn't go beyond two of three cups of oats. You want enough room that everything can move around without getting crowded.. Rolled oats are just raw whole grain oats that have first been lightly roasted to make them shelf stable and give them a toasted flavor, and then steamed and flattened. The result is a chewy, slightly nutty grain that holds its shape well in granola.
You could, of course, try a different grain, or mix of a few. I like to mix in buckwheat groats when I have them, because they add an earthiness and a bit more textural interest. Buckwheat groats are also gluten free—they're actuallyGranola can also be made without any grains or pseudocereals: just add in a lot more nuts, and perhaps some thick shavings of dried coconut to replace the satisfying chew of the oats.
I tend to go for butter and honey because the depth of a slightly brown butter is much more satisfying to me than say, coconut oil, and I like the floral note of honey. Occasionally, I'll swap in olive oil to add some grassiness. Whaite is partial to a mix of brown sugar and maple syrup: "I use the brown sugar and maple because I like the earthy sweetness of maple and the toffee tones from the brown sugar," but he assures me that any sweet syrup could work.
2 parts oats + 1/2 part nuts + 1 part seeds + 1 part dried fruit + 1/4 part brown sugar + 1/2 part butter + 1/4 part maple syruptoast your nuts and seeds. Pour them into a dry skillet over medium heat, and let them toast for three to five minutes, watching carefully, and stirring until they become fragrant. If you've included pumpkin seeds, Whaite recommends keeping an ear out for the popping sound–that means they are finished. Pour nuts into a bowl for now.
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