Turning oven recipes into stovetop wonders has been one of our specialties for more than a decade. But could we transform our favorite oven granola recipe to make it a stovetop delight?
After some experimenting, we realized the oven's toasting effect on our granola could be accomplished in a skillet quite easily if we simply used smaller quantities. In the process, we added a bit more maple syrup and lots of nuts. The delicious result is today's recipe for Nutty Stovetop Granola. (If you're interested in our original 45-minute oven version, which ran in this column several years ago, look for it on our Web site at www.desperationdinners.com).
Just sprinkle a handful over ice cream or yogurt, jazz up your cereal in the mornings or serve over fresh fruit. We even love granola over apple or pumpkin pies.
With so much "baked-in" flavor, no one will ever know you didn't use the oven.
NUTTY STOVETOP GRANOLA
Start to finish: 20 minutes
Cook's notes: Wheat germ is found in the cereal aisle in most grocery stores.
Use only real maple syrup, not pancake (imitation maple) syrup.
1 cup quick rolled oats (not instant oatmeal)
1 cup old-fashioned rolled oats
1 cup sliced (not slivered) almonds
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup wheat germ (see Cook's notes)
1/4 cup vegetable oil
1/2 cup real maple syrup (see Cook's notes)
3/4 cup light-brown sugar, lightly packed
1 cup raisins
1. In a large bowl, combine both types of oats, almonds, walnuts, pecans and the wheat germ. Set aside.
2. In a 12-inch extra-deep nonstick skillet, place the oil, maple syrup and brown sugar. Place the pan over medium heat and stir constantly until the sugar is melted and the mixture just begins to bubble, about 3 minutes.
3. Add the oat mixture and stir well to completely coat with the syrup mixture. Reduce the heat to medium-low. Continue to cook, stirring occasionally, until the granola begins to sizzle and toast, about 3 to 4 minutes. Be careful not to burn it.
4. Remove the skillet from the heat and stir in the raisins. Allow to cool for 10 minutes. Transfer the granola into a sturdy container with a tight-fitting lid. Serve immediately or let rest until cool enough to cover and store. Will keep for up to 2 weeks.
Makes about 7 cups.
Approximate Values Per Tablespoon: 35 calories (45 percent from fat), 2 g fat (trace saturated), 0 mg cholesterol, 1 g protein, 4.5 g carbohydrates, .5 g dietary fiber, 1 mg sodium
Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. They have been living the desperate life for years and years. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@
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