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Snack recipe · from the recipe book

Skillet Peanut Coconut Lime Granola Clusters

Crunchy stovetop clusters of oats, roasted peanuts and toasted coconut bound with a peanut butter caramel, brightened with lime and a pinch of ginger.

Skillet Peanut Coconut Lime Granola Clusters

Ingredients

  • 1¾ cups140 gOld-fashioned rolled oats
  • ⅓ cup50 gDry-roasted peanuts, unsaltedroughly chopped
  • ½ cup45 gSweetened shredded coconut
  • 2½ tbsp40 gPeanut butter, no salt added
  • 3 tbsp packed40 gBrown sugar
  • 2 tbsp30 gCoconut milk, canned
  • 2¼ tsp10 gCanola oil
  • 2 tsp10 gLime juice
  • ½ tsp1 gGround ginger
  • ¼ tsp1.5 gSalt

Steps

  1. Line a baking sheet with parchment and set it beside the stove.
  2. Heat the canola oil in a large skillet over medium heat. Add the oats and the chopped dry-roasted peanuts and toast, stirring often, until fragrant and lightly golden, about 6 minutes.
  3. Add the sweetened shredded coconut and stir constantly until it turns golden, 2 to 3 minutes; it browns fast. Tip the toasted oat mixture into a bowl and wipe out the skillet.
  4. In the same skillet over medium-low heat, stir the peanut butter, brown sugar, canned coconut milk, ground ginger and salt until smooth and bubbling, about 2 minutes. Remove from the heat and stir in the lime juice to make the syrup.
  5. Return the toasted oat mixture to the skillet and fold until every piece is coated with the syrup. Cook over low heat, pressing and turning in large pieces, 3 to 4 minutes, until sticky and glossy.
  6. Spread the granola on the lined sheet and press it firmly into an even layer with a spatula.
  7. Let it cool completely, about 20 minutes, until crisp, then break into clusters. 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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