15-Minute Skillet Gingerbread Granola
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Yield: 4 cups
  • 2 cups large flake oats (old fashioned oats)
  • ¼ tsp salt
  • ⅓ cup raw almonds, chopped
  • 3 Tbsp crystallized ginger, chopped into small pieces
  • ¼ cup + 1 Tbsp honey
  • 3 Tbsp molasses
  • 3 Tbsp coconut oil, melted
  • 1 tsp vanilla
  1. In a large bowl, mix together all the dry ingredients (oats, salt, almonds & ginger).
  2. In a smaller bowl, whisk together all the wet ingredients (honey, molasses, melted coconut oil, vanilla).
  3. Mix the wet into the oat mixture and stir until evenly coated.
  4. Meanwhile, warm up a large skillet on the stove over medium heat.
  5. Place the granola in the skillet and allow to cook, turning frequently. I found a spatula works best.
  6. After about 10 minutes you'll see the consistency change and mixture will appear less wet. It will remain sticky looking though. Cook another 5 minutes and turn frequently to prevent burning.
  7. Remove from heat, mixture will still appear a touch wet and sticky. Spread mixture out over a baking sheet lined with parchment paper or non-stick foil.
  8. Allow to cool and mixture should break easily into clusters and small pieces.
* Crystallized ginger is also known as candied ginger.
Serving size: ¼ cup Calories: 116 Fat: 4.6 g Saturated fat: 2.4 g Carbs: 18 g Sugar: 8.9 g Sodium: 40 mg Fiber: 1.4 g Protein: 2 g Cholesterol: 0 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/15-minute-skillet-gingerbread-granola/