We love peanut butter in our house! This variety of skillet granola has adds mini chocolate chips and peanut butter to your regular granola favorites. Best part? It’s ready in 5-minutes!
Last week, I had a grand plan to make this granola on Facebook Live with the kiddos. 4 takes later, it just wasn’t in the stars for us. I’m not quite sure if it’s my phone or the internet, but whenever I do a Facebook Live, it crashes. So sad!
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. 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!
Peanut Butter Chip Granola
Homemade granola in 5 minutes? YES PLEASE! This skillet granola combines peanut butter with chocolate and all of your favorite granola mix-ins.
- 3 tbsp coconut oil
- 3 tbsp honey
- 1 tea cinnamon
- 2 tbsp peanut butter powder
- 1/2 cup honey roasted peanuts chopped
- 1/4 cup raisins
- 1/4 cup sunflower seeds
- 2 cups old-fashioned rolled oatmeal
- 1/2 cup toasted coconut
- 1/2 tea salt
- 1/2 cup mini chocolate chips
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 coconut oil mixture.
Slowly pour in oatmeal and toasted coconut. Stirring to mix.
Sprinkle with salt.
Remove from heat. Pour onto a cookie sheet. Sprinkle with chocolate chips and allow to cool.
Store in an air-tight container for up to 2 weeks. You can also freeze in baggies for up to 6 months!
You can substitute almond or cashew butter and honey roasted almonds, if you want! Also, swap out any of the mix-ins to taste!
I like to store the granola in a mason jar with a reusable lid for up to 2 weeks. Honestly, it never lasts that long. If you don’t think you can use up the granola, it freezes for up to 6 months. You can also prolong it in the fridge!
Have you tried skillet granola yet? What do you use granola for?