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This crunchy, vegan Stovetop Cinnamon Pecan Granola recipe comes together in about 10 minutes, is full of healthy ingredients, and is the BEST granola that you will ever taste! Best of all, it’s made in a skillet — no oven necessary!

Pouring milk in a glass of crunchy vegan Stovetop Cinnamon Pecan Granola

I have shared other tasty granola recipes on here before, but I have to admit…this crunchy granola recipe is my personal favorite!

I like the ease of the slow cooker granola when I’m hanging around the house and I want a healthy option. But this skillet version is so fast, that it’s perfect for those days when I won’t be near my Crock Pot for an afternoon of stirring. Plus, with warmer weather on the horizon, I wanted to create a recipe that wouldn’t require me to turn on my oven and heat up my kitchen like a traditional granola recipe demands.

Two glasses of cinnamon pecan crunchy vegan granola

How do you make homemade granola?

First, melt coconut oil in a large skillet. Add maple syrup, pecans, brown sugar, cinnamon and salt. Stir for 2 minutes.

Pecans coconut oil and maple syrup in cast iron skillet

Add coconut and oats, then continue stirring for 5-7 more minutes (or until the oats are toasted). Oats and coconut added to skillet for granola recipe

Be careful that you don’t leave the skillet unattended at this point, or the nuts may burn!

Wooden spoon in a cast iron skillet with crunchy vegan granola recipe

Once the oats and nuts are toasted, spread the granola on a parchment-lined baking sheet (or on a large cutting board). I like to use a wooden spoon or a spatula to gently press the granola firmly onto the baking sheet. This helps it clump together.

The granola will become crunchy as it cools!

Spreading granola to cool on a baking sheet

How do you make a homemade granola recipe crunchy?

So, how do you make those delicious granola clusters?! The maple syrup and oil mixture help the oats stick together. By pressing the oat mixture into clumps with a wooden spoon or spatula after toasting it in the skillet, you’ll score those coveted crunchy clusters that we all love best!

Crunchy vegan cinnamon pecan granola pouring out of glass mason jar

How to eat granola:

  • This easy granola recipe is perfect when consumed by the handful — like a snack mix!
  • It’s also delicious as a cereal with milk in the morning, or on top of a hot bowl of oatmeal.
  • For snack, try topping your yogurt with a few spoonfuls of granola and some fresh berries. It’s a satisfying combination of protein, carbs, and healthy fats!
  • Ready for dessert? The granola adds a delicious crunch when sprinkled on top of ice cream!

COOK’S TIPS AND RECIPE VARIATIONS — VEGAN GRANOLA RECIPE:

  • This granola recipe is made with maple syrup, but you can substitute with honey if you’re not looking for a vegan granola recipe.
  • I’ve used pecans here, but you can swap them out for your favorite nut. Try walnuts, pistachios, almonds or peanuts!
  • We prefer the sweet taste of the sweetened shredded coconut, but unsweetened coconut also works.
  • I used coconut oil here, but you can also use canola oil or avocado oil.

Glasses of stovetop cinnamon granola with milk yogurt and berries

Other easy granola recipes that you might enjoy:

Glasses of stovetop cinnamon granola with milk yogurt and berries

Stovetop Cinnamon Pecan Granola

5 from 4 votes
Prep: 2 minutes
Cook: 10 minutes
Cooling Time 20 minutes
Total: 12 minutes
Servings 10 (1/4 cup servings)
Calories 172 kcal
This crunchy, vegan Stovetop Cinnamon Pecan Granola recipe comes together in about 10 minutes, is full of nutritious ingredients, and is the BEST granola that you will ever taste!

Ingredients
  

  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • ¼ cup chopped pecans
  • 2 tablespoons brown sugar (use a vegan brand of brown sugar, or use additional maple syrup for a vegan substitute)
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup shredded sweetened coconut
  • 2 cups Old-Fashioned rolled oats

Instructions

  • Melt coconut oil in a large skillet over medium-low heat.
  • Add syrup, pecans, brown sugar, cinnamon, and salt to the skillet. Stir for about 2 minutes, and then add the coconut and the oats. Continue stirring for about 5-7 minutes, or until the oats and coconut are toasted and golden brown. The oats will not be crunchy at this point -- they will firm up and become crunchy as they cool.
  • Transfer granola to a parchment-lined baking sheet or a large cutting board to cool. I like to use the back of a large spoon or spatula to gently press the warm granola firmly onto the baking sheet. This helps it clump together as it cools and hardens.

Notes

  • This granola recipe is made with maple syrup, but you can substitute with honey if you're not looking for a vegan granola recipe.
  • I’ve used pecans here, but you can swap them out for your favorite nut. Try walnuts, pistachios, almonds or peanuts!
  • We prefer the sweet taste of the sweetened shredded coconut, but unsweetened coconut also works.
  • I used coconut oil here, but you can also use canola oil or avocado oil.

Nutrition

Serving: 0.25cupCalories: 172kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 6gSodium: 119mgPotassium: 99mgFiber: 2gSugar: 7gCalcium: 23mgIron: 0.8mg
Keyword: granola recipe, homemade granola recipe, stovetop granola
Course: Breakfast, Snack
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in March, 2015. It was updated in March, 2019.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. This sounds amazing! I usually grab for the kids granola cereal to top off my yogurt/fruit for the day but I can’t wait to treat myself and make some of this – YUM!

    1. Thanks so much, Jacquie! It’s definitely my favorite granola recipe, so I think you’ll love it. 🙂

      1. 5 stars
        Just tried this amazing recipe in hopes of using up some yogurt that was hiding in the fridge. We all said this was a winner! So easy to prepare and absolutely scrumptious. Not overly sweet either. Now I am off to buy more yogurt so we can enjoy this for breakfast again tomorrow. I can see this being a frequent item on the breakfast menu over the summer. Thanks.

  2. I was just saying that with all the cooking I do I’ve never made granola! I think I have everything for this recipe in my house, I’m going to give it a try!

  3. LOVE the stove top granola idea. I’ve never done it but it sounds much easier and faster than in the oven, and to be honest, I’ve burnt a couple of oven batches as it can brown too quickly sometimes! lol

    1. Kristine, that’s EXACTLY why this granola is so great — because I’ve been known to burn a few batches of oven granola as well! 🙂

    1. That’s great, Amanda! Don’t you love recipes that use your pantry staples…no shopping required?! 🙂

  4. This looks so incredible! Loving it! Pinned and tweeted. Thanks for being a part of our party. I hope to see you tonight at 7. Lou Lou Girls

  5. 5 stars
    The granola looks amazing! And the nail polish incident, well that’s how most my days go as well 🙂 At least you can talk about it and still were able to have friends over later! #client

  6. 5 stars
    I have been making granola for several years … I have to say that your recipe is THE BEST!!! The stovetop method is so much easier than baking, and the granola is incredibly delicious. I used coconut flakes instead of shredded, and added pumpkin seeds. As it cooled, I added dried blueberries and cranberries as well. Even though I let it cool on parchment paper as you suggested, it did not clump. However, perhaps that was a good thing because if it had, it would have been SO easy to eat the entire batch myself… it was THAT good! Thanks for the great recipe. Its a keeper!

    1. That’s awesome. Your version sounds delicious, Melodie! If you want it to clump more next time, I find that squeezing or pressing the clumps together with either my hands or a wooden spoon while it’s still warm helps them hold together better as they cool. Glad you enjoyed it!