Hey there. Thanks for joining us in the kitchen. We’re making a warm, comfy, easy granola, a one-skillet breakfast for a slow weekend morning.

This recipe comes from THE KITCHEN SHORTCUT BIBLE, our book about quick takes on many recipes, along with gadget magic and ingredient substitutions. If you’d like a copy, please click this link.

Here’s the recipe:

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. For more flavor, substitute a walnut, almond, or pecan oil. For gluten sensitivities, search for certified gluten-free rolled oats.

1 cup regular rolled oats (or 1/2 cup rolled oats plus 1/2 cup spelt flakes, kamut flakes, wheat flakes, barley flakes, etc.)

1/4 cup sliced almonds

2 tablespoons unsweetened shredded coconut

1 tablespoon maple syrup

1 tablespoon canola or vegetable oil

1/2 teaspoon ground cinnamon

1/4 teaspoon table salt

Milk of any sort or plain yogurt, if desired

1. Stir the oats, almonds coconut, maple syrup, oil, cinnamon, and salt in a medium bowl until the oats are evenly coated with oil and spices.

2. Set an 8- or 10-inch nonstick skillet over medium heat for a minute or two. Transfer the contents of the bowl to the skillet.

3. Cook, stirring often, until toasty and fragrant, 5 to 6 minutes. Serve warm on its own or topped with milk or yogurt, if desired.