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Snack recipe · from the recipe book

Peanut Butter Coconut Skillet Granola Clusters

Crunchy, nutty oat clusters toasted in a skillet with peanut butter, honey and golden coconut, finished with crisp pumpkin seeds.

Peanut Butter Coconut Skillet Granola Clusters

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped
  • ½ cup40 gSweetened shredded coconut
  • 2 tbsp35 gPeanut butter, no salt added
  • 2½ tbsp50 gHoney
  • 1 tbsp15 gCoconut milk, canned
  • ½ tsp1 gGround cinnamon
  • ¼ tsp1.5 gSalt
  • ¼ cup35 gPumpkin seeds (pepitas)

Steps

  1. Line a baking sheet with parchment and set it near the stove.
  2. In a small bowl, stir the peanut butter, honey, canned coconut milk, cinnamon and salt until smooth; this is the binder.
  3. Heat a large dry skillet over medium heat. Add the oats and chopped dry-roasted peanuts and toast, stirring often, for 5 to 6 minutes until fragrant and lightly golden.
  4. Add the sweetened shredded coconut and toast 1 to 2 minutes more, stirring constantly, until the shreds turn pale gold.
  5. Lower the heat to medium-low, pour in the binder and stir until every oat is coated. Press the mixture flat in the pan and cook undisturbed for 2 to 3 minutes until it smells toasty and the bottom crisps.
  6. Turn the granola onto the lined sheet, press it into an even layer with a spatula and let it cool completely, about 20 minutes, so it firms into clusters.
  7. Break the cooled granola into clusters, toss with the pumpkin seeds and store airtight.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Peanuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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