Peanut Butter & Chips Granola from have cake, will travel
| Prep Time: 5 min | Serves: 12 |
| Cooking Time: 18 min | Yield: 3 cups |
(from havecakewilltravel's blog post) "call me Idéfix if you have to… I know that between the granola making and other peanut butter-centered recipes, you’d be entitled to. hear me out, though: it will be especially good for those of you who might dislike the type of granola that’s got sharp edges and shows an amazing lack of respect for sensitive gums. not that this one here is soft by any means, who would want that anyway? let’s just say that there’s no harshness involved here to keep you from gobbling up the whole batch in two seconds flat. the whole idea is again to make life just a bit more interesting and mouths full of cavities by throwing some of your favorite chips in there: butterscotch (you can find the vegan version at Price Chopper), white chocolate (check out Cosmo’s Vegan Shoppe or Food Fight for these), semisweet chocolate, carob…we don’t discriminate, and neither should you."
Ingredients
- 80 g Rolled oats
- 40 g Whole Grain Brown Rice Flour Stone Ground
- 28 g Golden Flax Meal
- 32 g Peanut Butter, Smooth
- 15 ml Canola Oil
- 42 g Agave Nectar
- 58 g Double Chocolate Bittersweet Chips
- 1/4 tsp Sea Salt Grinder
Directions
Preheat oven to 350°F (180°C, or gas mark 4). Have a large rimmed baking sheet handy.
In a large bowl, combine oats, flour, flax meal, and salt.
In a small bowl, whisk together peanut butter, oil, and nectar or syrup, until emulsified.
Fold wet ingredients into dry, until well coated. Spread mixture evenly on the baking sheet.
Bake for 10 minutes. Stir well.
Bake for another 8 minutes, or until golden brown.
Stir chocolate chips into the granola until they melt and coat the cereal.
Let cool on baking sheet before transferring into a tightly closed container. Store in fridge, once completely cooled.