Tuesday, November 19, 2013

Stovetop Granola

Autumn, 2013

This is so easy and delicious. Experiment with different seeds and nuts. I've used walnuts and pistachios. Adjust salt, pepper, and sugar to your liking. I really like this less-sweet ratio and always include good black pepper. Black pepper in granola is a revelation.

Stovetop Granola
2 very generous servings 
1 tablespoon olive oil
2 tablespoons sunflower seeds
½ cup chopped almonds
1 cup rolled oats
¼ teaspoon fleur de sel
⅛ tsp fresh ground pepper
1 tablespoon brown sugar

Heat oil in small sauté pan over medium heat, add seeds, chopped nuts, and oats. Stir gently to coat with oil. Add salt, pepper, and brown sugar. Stir gently until oats begin to turn light brown. Remove from heat.

Serve warm over Greek yogurt and top with thinly sliced Fuyu persimmon and pomegranate arils.


  1. Echoing Shelley, Yum. Maybe even double yum.

  2. yumm:)I like with gold honey in the autumn and winter.


  3. wonderful. why haven't I thought to make nice small batches of granola in the skillet? I've been stuck thinking it had to be a big affair in the oven.
    black pepper--so right.
    thanks, Denise!

  4. Sounds good

  5. I have been making my own granola these days too. I use apple sauce instead of oil, but I like the idea of pepper. Sounds intriguing, I want to try it!!

  6. Black pepper in granola! Denise, you are the bringer of wonderful ideas.

  7. OOh I like your idea of the black pepper. I am going to try it.

  8. Oh this brillisnt, all of it... stovetop and black pepper...who knew?