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Quick Nutty Skillet Granola

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  • Author: Alice Pagès
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 4 servings 1x
  • Category: breakfast
  • Method: stove
  • Diet: Gluten Free


Only 8 simple ingredients and a few minutes to make this easy, delicious and crispy nutty granola directly in a skillet! Enjoy with yogurt and fresh fruits or sprinkle on to your smoothie bowls for a healthy fiber-rich breakfast. Gluten free and oil free.


  • 1 cup of large oats flake or regular rolled oats
  • 1/4 cup whole almonds
  • 1/4 cup pecans
  • 1/4 cup shredded coconut
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 pinch of salt flakes


  1. In a large nonstick skillet, toast oats over medium heat for 2 minutes until golden brown and fragrant.
  2. In the same skillet, add almonds and pecans, and cook for 3 minutes more until the nuts are toasted and golden brown, stirring often.
  3. Reduce to low-medium heat and add shredded coconut, cinnamon, nutmeg and salt flakes. Cook for another 1 minute, stirring constantly to avoid the coconut to burn.
  4. Add maple syrup and vanilla extract and use a wooden spoon to stir and evenly coat the dry ingredients. Continue moving the oat mixture around for about 2-3 minute until the liquid has evaporated and it turns golden brown and smells fragrant.
  5. Remove from heat and spread the granola on to a baking sheet or a large flat plate to cool. Push the granola to a compact even layer in the center of the sheet if you want it to dry in clumps and get granola clusters. If you prefer a runny granola, stir every 2 minutes or so to make sure the granola doesn’t stick together. Allow to completely cool down for at least 10 minutes, until the granola is dry and crunchy.
  6. Once cool, break up into large clumps and store in an airtight container for up to 1 week.