Spruce up your morning breakfast with this easy-to-follow recipe for homemade granola, ready in just 15 minutes. It’s not only a great breakfast but a heart-healthy snack throughout the day!
Recently, we were visiting our friends and eating our way through Charleston, SC. The wife of our friends told me how she makes granola in her cast iron skillet. I thought, “That is such a quick and easy breakfast OR snack!” We never did have the chance to eat her homemade granola, because we were there for two short nights and decided to eat out for breakfast both mornings. Once we returned home, though, I had to give her recipe a try (or what I remembered of it)!
The base of this homemade granola is very easy and super versatile. You can use coconut oil instead of the butter, maple syrup instead of the honey, use different types of nuts and dried fruit, and use more or less of anything depending on how sweet and flavorful you want it. You can also add vanilla or other extracts to vamp it up. Play around with it and figure out what works for you!
For this recipe, I like to use Domino® Pourable Light Brown Sugar. Have you seen these new flip top containers on your grocery stores’ shelves? The brown sugar is pourable, and measures cup for cup to traditional brown sugar without having to pack it. It doesn’t harden or become clumpy and can sit out on the counter for easy-to-grab use for pouring over your cereal, oatmeal, fruit, coffee, etc. I love it!
I basically use about 2 tablespoons of this brown sugar in my granola recipe. It’s never an exact measurement as I just sprinkle it right over top during the cooking process for more even coating. I tried to take a photo for you of it in action, although I had a hard time holding the camera and getting that even distribution of the sugar at the same time. You get the idea, though, right? 🙂
Such a super easy recipe, made right in your skillet! If you have a cast iron skillet, use it! If not, any other skillet will do. The smell is AMAZING! Even Judah came into the kitchen, “MOM! What smells so good!?” He enjoyed a bowl shortly after it was ready. When I make this granola, I like to let it sit out on the counter top for easy snacking through the day. Sprinkle it over yogurt or oatmeal, or eat it from a bowl with milk. Keep it in an airtight container and it will stay good for at least one week.
Speaking of the Domino® Pourable Light Brown Sugar above, did you also see their new flip top container for Domino® Quick Dissolve Superfine Sugar? We have this sitting right next to our coffee maker. It’s perfect, especially for Ben, who only drinks iced coffee. The fine sugar crystals rapidly blend into both of our morning cups of coffee, and it’s so easy to grab and pour! No longer do we have to use up spoons and make sure their dry before scooping. You know what I’m talking about! Ben was the biggest culprit of this! 😉
What’s your favorite way to use brown sugar? Tell me in the comments for a chance to win a $100 VISA gift card.
Look for the new flip-top sugar canisters from Domino® Sugar, or its sister brand, C&H® Sugar (available in the western half of the U.S.), at a grocery store near you. For a coupon, visit dominosugar.com/flip-top-sugars or for C&H® brand, visit chsugar.com/flip-top-sugars.
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15-Minute Skillet Granola
- 2 cups rolled oats (not instant)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 1 tablespoon honey
- 1/4 cup raw whole almonds
- 1/4 cup raw walnuts
- 2 tablespoons light brown sugar
- 1/4 cup dried cranberries
- 1/4 teaspoon sea salt
Combine the oats and cinnamon in a mixing bowl; set aside.
Melt the butter in a large heavy skillet over medium heat. Once melted, add the honey and stir with a wooden spoon. Pour in the cinnamon oats and toss to coat. Stir in the almonds and walnuts. Toast in the skillet over medium heat for 5 minutes; stir frequently.
With the skillet over medium heat, sprinkle the brown sugar evenly over the oats and nuts. Add the cranberries and stir. Cook for 1-2 more minutes, or until the sugar is melted. (Stir frequently and be careful not to burn the mixture.)
Remove from the heat and serve warm, or transfer to a wax paper lined baking sheet to cool. Store in an airtight container at room temperature for up to 1 week. Freeze up to 1 month.