Grainless Pan Granola

I'm sure granola is a part of most of our kitchens. I've been making my own since my teenage years in highschool (well, that wasn't that long ago... 6 years). My granola went through many stages and now it's really just a quick way to stock up my pantry - depending on the mood or, more likely, what I have at home, its ingredients vary quite a bit. In my opinion, the main difference is whether I make it oat or nut based. Oat kind is what most of us are used to, but if you don't want to or can't have grains in your granola (quite a paradox, isn't it?), make it grain-free. All you need to do is eliminate oats and use only nuts+seeds instead. I like it a bit tropical so I often add chopped soft dried mango - the taste is incredible. 

No need to add any oil, simply mix chopped nuts & seeds with maple syrup, cinnamon, a pinch of salt and add it to a skillet. Cook, watch accurately and stir until it browns quite a bit. That's it. Welcome to my world.

Prep time: 5 minutes   |   Cooking time: 15 minutes


  • 100 g of hazelnuts
  • 100 g of pecans
  • 100 g of almond flakes
  • 150 g of coconut flakes
  • 4 tablespoons of pure canadian maple syrup
  • 2 teaspoons of cinnamon
  • a generous pinch of sea salt
  • dried mango, optional

Chop nuts, mix everything well in a bowl (except dried mango, if using). Preheat a large skillet (approx. 26cm in diameter) on medium heat and add all of the granola mixture. After a couple of minutes lower the heat to medium-low and cook, stirring occasionally until nicely browned and fragrant, around 10-15 minutes. Keep your eye on the granola, don't let it burn. Better slow than sorry.

Let cool completely before transferring to a jar for storing. If you want to add chopped dried mango, do so once your granola is no longer hot.