Makes 2 servings
Homemade granola can take more than an hour: toasting the grains, adding the mix-ins, baking it all, cooling it. But you can make a small batch in a skillet in minutes. Better yet, stir all the dry ingredients together the night before, then cover the bowl and leave it on the counter until morning.
1 cup rolled oats (certified gluten-free if that is a concern)
¼ cup sliced almonds
2 tablespoons unsweetened shredded coconut
1 tablespoon maple syrup
1 tablespoon canola or vegetable oil
½ teaspoon ground cinnamon
¼ teaspoon table salt
Milk or yogurt for serving, optional
1. Stir the oats, almonds, coconut, maple syrup, oil, cinnamon, and salt in a medium bowl until the oats are evenly coated with the oil and spices.
2. Set a 10-inch nonstick skillet or large wok over medium heat for a minute or two.
3. Transfer the contents of the bowl to the skillet or wok. Cook, stirring often, until toasty and fragrant, 5 to 6 minutes. Serve warm on its own or topped with milk or yogurt if desired.