Here’s our granola recipe:
Skillet Granola- this recipe is quicker to make than most granola recipes (you can mix it up, cook it and eat it in less than half an hour), but it doesn’t store for as long because it’s moister than the oven dried granola. This does not matter to us because we eat it before it could possibly have time to mold.
1/3 cup each oil and a sweetener (honey, sucanat, molasses, etc) You can use stevia for the sweetener, but I do not know how much you would use.
4 cups oats
1 cup dried fruit (raisins, diced apricots, etc)
Seasoning of choice (cinnamon, vanilla, orange extract, nutmeg, cloves, etc) One of our favorites is cinnamon and orange extract with a little bit of orange peel.* Yummmy!
Stir oil and sweetener together in a large skillet. Heat until warm, Add herbs and seasonings now and stir in well. Add oats, mix until well coated. Heat over low to medium heat, stirring until lightly brown.
Remove from heat.
Add optional ingredients: coconut, nuts, seeds, wheat germ, etc.
You can store this in a sealed container for at least two weeks. We usually make a huge batch in a roasting pan and that’s how long it lasts us. It might last longer, but we always eat it sooner than that. We like it with milk or yogurt.