SKILLET GRANOLA WITH AVOCADO OIL

This is one of those recipes that I have been making for years. I love granola. I buy it all the time and probably have half a dozen varieties in my pantry right now. But I still like to make it myself, mostly because even though it’s often touted as a health food, store-bought versions are usually junk food in disguise.

Making it in a skillet is the best way to make it as far as I’m concerned. It’s easier, you can make it in minutes, and you can make just enough for your yogurt or to eat for a quick snack.

I have almost always used butter when I make this, although I’ve used coconut oil on occasion. This time, I thought I’d try something new —avocado oil!

The floral aroma and grassy flavor gives this granola a new twist. I paired this version with coconut flakes, lime, raw sugar, and chia seeds, but the beauty of this “recipe” is that you can use whatever you want. I’ve made granola with every kind of nut, almost every kind of dried fruit, herbs, spices, and even rose petals. You can even add some cooked quinoa to the mix to add texture and nutrients.

The key to stovetop granola is to let your oats get good and browned. Then add your sugar and let it caramelize for a minute. The end result is crisp, crunchy, and flavorful. You can eat this just like any other type of granola — on yogurt, over pancakes, or with fruit. This version is extra special — if you put it in a bowl and immediately pour cold milk over it, it sizzles up and makes a delicious, more sturdy oatmeal. You can make as much or as little as you want, just make sure not to overcrowd your pan or your oats won’t get toasty and brown.