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Skillet Peanut Butter Pumpkin Spice Clusters

Crunchy, honey-glazed oat and peanut clusters with a warm cinnamon-ginger spice and chewy raisins.

Skillet Peanut Butter Pumpkin Spice Clusters

Ingredients

  • 1¾ cups140 gOld-fashioned rolled oats
  • ⅓ cup60 gDry-roasted peanuts, unsaltedroughly chopped
  • 2½ tbsp40 gPeanut butter, no salt added
  • 2½ tbsp50 gHoney
  • 2¼ tsp10 gCanola oil
  • 1½ tbsp10 gGround flaxseed
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt
  • ⅓ cup45 gRaisins

Steps

  1. Roughly chop the dry-roasted peanuts and line a plate or tray with parchment before you start.
  2. In a large nonstick skillet over low heat, warm the peanut butter, honey and canola oil, stirring for 1 to 2 minutes until smooth and loose.
  3. Take the skillet off the heat and stir in the cinnamon, ground ginger, nutmeg, cloves, vanilla and salt.
  4. Add the oats, chopped dry-roasted peanuts and ground flaxseed and stir until every piece is coated.
  5. Return the skillet to medium-low heat and toast, stirring and turning often, for 10 to 12 minutes until deep golden and fragrant; lower the heat if it browns too fast.
  6. Press the mixture firmly into the skillet with a spatula, cook 1 minute more without stirring, then tip it onto the parchment and press into an even layer.
  7. Let it cool completely, about 20 minutes, until crisp.
  8. Break into clusters, toss with the raisins 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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