5-Minute Skillet Granola: Honey Roasted Almond

Disclosure: This post is sponsored by Blue Diamond Almonds. All opinions and recipes are my own.

In the fall, I saw an easy skillet granola recipe in Rachael Ray magazine and I was so excited. Umm, why didn’t I think of this?! I love to make homemade granola, but I always burn it in the oven–my attention span with 3 kiddos is pretty limited. Usually 1.5 hours after putting the granola in, I’ll run upstairs when I smell something burning.  To be able to make it in FIVE quick minutes is a game changer!

The recipe I found was pretty basic, so I thought I would play around with the ingredients. My new favorite flavor of Blue Diamond almonds is Honey Roasted. They’re crunchy and sweet–perfect for granola! Instead of butter, I like to use coconut oil to lighten it up.

Over the holidays, almonds were my go-to snack for entertaining. With so many flavors available from Blue Diamond, I was able to add the almonds to cheese trays, party mix and even in gifts!

Now that I have the basic recipe down, I can’t wait to play around with different flavors of almonds: Wasabi with honey or Salted Caramel with mini chocolate chips.  I love granola because it’s a pantry cleaner. If you have a handful of sunflower seeds, you can use them up! Or an almost empty bag of chocolate chips. YUM!

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5-Minute Skillet Granola: Honey Roasted Almond

Homemade granola can be made in FIVE minutes in a skillet! So simple and tasty for parfaits and snacking.

Ingredients

• 3 tablespoons coconut oil
• 3 tablespoons honey
• 1/2 cup Blue Diamond Honey Roasted Almonds , coarse chopped
• 1 teaspoon cinnamon
• 1/4 cup raisins
• 1/4 cup sunflower seeds
• 1 teaspoon hemp hearts (optional)
• 2 cups rolled oats
• 1/2 teaspoon salt
• 1/2 cup toasted coconut

Instructions

1. In a large skillet, heat coconut oil, honey and cinnamon over medium-low heat for 1 minute.
2. Raise heat to medium. Add almonds, raisins, sunflower seeds, hemp hearts and oats. Stir to coat with seasoning, toasting for 3 minutes.
3. Remove from heat, stir in coconut.
4. Pour over a parchment lined cookie sheet. Allow to cool for 15 minutes.

Recipe Notes

If you don't use coconut oil, butter can be substituted.

Now that holiday entertaining has halted, it’s nice to step back from the sugar and get on track with eating again. This granola is perfect for breakfast parfaits with fruit or simply as a snack. I love to add granola to cornbread or muffin recipes too!

What’s your favorite Blue Diamond Almond flavor? There are SO many to choose from!

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