If you love peanut butter, you will adore this easy skillet granola made without being baked, coated in peanut butter and studded with chocolate chips.
I’ve made a few varieties of skillet granola now. First was the Honey Roasted Almond and then I shared the Coconut Chip version on my friend Katie’s blog, Mom to Mom Nutrition. I love that it’s ready in 5-minutes because I always burn it when I try to bake it in the oven. The girls like to pick their favorite mix-ins and switch up the flavor each time.
Since we’re such huge fans of peanut butter, this is our favorite flavor. You can easily substitute cashew or almond butter too! We actually use a powdered version of peanut butter that we find at Costco for this. It’s also great to have on hand for smoothies. If you price it out, it’s actually cheaper to use for recipes like that–of course we stick to the jarred PB for sandwiches and other treats. 
If there are any ingredients you don’t like, just swap them out! Coconut can easily be left out or you could sub craisins or dried apples for the raisins. Banana chips would be fab too! You always want to stick to the rolled oats, though. Quick oats give it a different texture…I’ve made that mistake before!
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Easy Skillet Granola
- Total Time: 15 minutes
- Yield: Makes 8 servings 1x
- Diet: Vegetarian
Description
Skip baking! This no-bake granola is coated in peanut butter, studded with chocolate chips, and ready in minutes. Perfect for busy mornings.
Ingredients
- 3 tbsp coconut oil
- 3 tbsp honey
- 1 tsp cinnamon
- 2 tbsp peanut butter powder
- 0.5 cups (118 ml) honey roasted peanuts chopped
- 0.25 cups (59 ml) raisins
- 0.25 cups (59 ml) sunflower seeds
- 2 cups (473 ml) old-fashioned rolled oatmeal
- 0.5 cups (118 ml) toasted coconut
- 0.5 tsp salt
- 0.5 cups (118 ml) mini chocolate chips
Instructions
- Heat a skillet over medium heat.
- Add coconut oil and honey; allow to melt and mix together.
- Add peanut butter powder and cinnamon; stir.
- Add peanuts, raisins, and sunflower seeds one at a time, stirring well to coat in the coconut oil mixture.
- Slowly pour in oatmeal and toasted coconut; stir to mix.
- Sprinkle with salt.
- Remove from heat.
- Pour onto a cookie sheet.
- Sprinkle with chocolate chips and allow to cool.
- Store in an airtight container for up to 2 weeks, or freeze in baggies for up to 6 months.
Notes
- For a richer peanut butter flavor, use creamy peanut butter instead of peanut butter powder.
- If you don’t have honey roasted peanuts, use regular peanuts and add a pinch of brown sugar to the mixture for extra sweetness.
- To prevent the granola from becoming soggy, ensure the mixture is completely cool before adding the chocolate chips and storing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 15
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 4
- Protein: 5
Frequently Asked Questions
Can I use a different type of nut butter instead of peanut butter?
Yes, you can substitute cashew or almond butter for peanut butter in this recipe.
What type of oats should I use for this skillet granola?
You should use rolled oats, as quick oats will alter the texture of the granola.
Can I add other mix-ins to the granola?
Absolutely! You can swap out ingredients like coconut for craisins, dried apples, or banana chips based on your preference.
