If you're seriously craving some granola but don't feel like turning on the oven, this stovetop granola is the answer to your prayers. It gets crispy and crunchy just as it would in any old oven. BOOM! Happy granola-making to all! And no, the yogurt isn’t really yogurt. It’s not fermented nor contains probiotics, but hey, tell me you’ve never fudged something to make it sound better?

Cherry Chocolate Stovetop Granola With Toasted Cashew Banana Yogurt [Vegan, Gluten-Free]

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Serves

5 cups

Ingredients

Cherry Chocolate Granola:
  • 1/2 cup unsweetened coconut
  • Coconut oil (to coat skillet)
  • 2 cups gluten-free rolled oats (or non gluten-free if not Celiac)
  • 3/4 cup chopped mixed raw nuts. I used almonds, walnuts & pecans.
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw sunflower seeds
  • 1/8 cup raw hemp seeds
  • 1/8 cup almond meal (can process raw almonds in food processor for this)
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 cup unsweetened dried cherries, chopped into small bits
  • 1.5 ounces vegan dark chocolate, roughly chopped into chunks
  • Handful pitted cherries (or other fruit)
Toasted Cashew Banana Yogurt: 
  • 3/4 cup raw cashews
  • 1 banana
  • 1/2 cup unsweetened hemp, coconut, or almond milk
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/2 scoop vegan protein powder
  • 1/2 tablespoon maca powder
  • 1/2 teaspoon sea salt
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Preparation

For the Granola:
  1. Toast 1/2 cup coconut in large skillet for 2-3 minutes, stirring frequently. Remove and allow to cool in bowl.
  2. Coat skillet with coconut oil and heat over medium heat. Combine all ingredients together in skillet and cook over medium heat, tossing every minute or so so the bottom doesn’t burn. Continue doing this for 10-12 minutes, when granola is nicely toasted. Remove from burner and allow to cool. Stir in toasted coconut, cherries and dark chocolate.
For the Yogurt:
  1. Heat small skillet over medium heat. Toss in cashews and toast, shaking occasionally until cashews are slightly golden, about 5 minutes. Remove from heat and allow to cool. Combine cashews and remaining ingredients in high-speed blender or food processor until smooth. If using a food processor, you may need to stop and scrape down the sides every once in a while. Chill in the fridge while granola cools. This recipe makes approximately 1 cup of yogurt. Keep up to 3 days refrigerated.
  2. Assemble in bowl or in a glass jar for a parfait as pictured below. Top with chia seeds and cut fruit of your choice.
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