One Pan 10 Minute Granola
One Pan 10 minute Granola
One morning I came home from a sweaty, trying run dying for some of my Fermented Chia Teff Loaf! With none to be discovered in the bread bin I thought I’d whip up a very quick granola in my big frying pan instead. I was gasping for some proper nourishment and wanted a mix of seeds, grains and nuts in my belly to complete a pretty perfect start to the day.
This recipe is not about perfect amounts. It’s about using as many of the seeds, nuts and grains that you’ve got in your larder to make a gut loving bowl of granola in 10 minutes or less!
Don’t stress about using too much or too little of anything. You can make adjustments next time or simply add more of what you think you need as you go.
Here are the ingredients I had in my larder. It turned out to be a wicked combination and I’ve since made it again and again because I always have these ingredients in stock and it has the same effect on my tummy as my notorious Chia Teff Loaf has!
- Jumbo Oats (lots)
- Teff Grain (lots)
- Buckwheat Groats (a third the amount of oats)
- Pumpkin Seeds (same amount as the buckwheat)
- Sunflower Seeds (same amount as the pumpkin)
- Chia Seeds (half the amount of oats)
- Sprouted Flaxseed (same amount at the sunflower seeds)
- Pecan Halves (just through a load in!)
- Coconut Oil (enough to cover the whole pan and then some more)
- Maple Syrup (2 or 3 tablespoons)
- Vanilla Extract (1 tablespoon)
Pick your pan of choice. I choose a big one so that I can make enough granola to last me and my boyfriend the full week.
Turn the heat up high on your hob and melt a couple of tablespoons of coconut oil in the pan. There should be enough coconut oil in there to coat all the oats in oil.
Next throw enough oats into the pan to completely cover the pan and come up the side just a little. Stir constantly so that none of the oats burn.
As soon as you smell the oats roasting add the buckwheat groats, pumpkin and sunflower seeds and allow them to toast for 2 minutes while you continue to stir the mixture.
If you feel like you should add more coconut oil do but you absolutely don’t have to as this is meant to be quite a dry granola.
If you feel like the pan is now too hot reduce the heat to medium. I reduced mine to medium.
Once the seeds have taken on some colour or you can simply smell them roasting add the remainder of your dry ingredients - in my case the teff, chia seeds, sprouted flaxseed and pecan halves. Stir the mixture very thoroughly and then pour in as much maple syrup as you like. Roughly 2-4 heaped tablespoons depending on the size of your pan. Stir quickly so that the whole mix gets a touch of maple.
If you have vanilla essence in stock pour in a few teaspoons and stir the mixture through again.
As soon as the mixture has completely soaked up the wetness from the maple, vanilla and coconut oil and has a good smell/colour going on you can turn off the heat.
Leave the mixture in the pan to cool. Grab a few tablespoons from the pan for your breakfast and once the rest of the mixture has cooled transfer it to some sort of well sealed glass jar.
I adore mine with some bio-live organic fruit yoghurt and freshly cut strawberries! That and a cup of black coffee and I'm full up 'til lunch!