- 6 tablespoons honey
- 2 tablespoons brown sugar
- 1/4 teaspoon vanilla
- 1/2 cup peanut butter
- 1/4 cup chocolate chips, mini semi-sweet, plus extra for topping
- 1/2 cup rolled oats
- 1 1/2 cups rice crisps
- 2 tablespoons flaxseed, ground
- 2 tablespoons oat bran
In a medium-sized saucepan over medium heat, cook honey and brown sugar for 1 minute until brown sugar is dissolved.
Add vanilla and stir to combine.
Add mixture to a mixer fitted with a paddle. Add peanut butter and mix on medium speed until combined, about 1 to 2 minutes.
In a medium-sized bowl, combine oats, crisps, flaxseed and oat bran. Pour into a mixer with peanut butter mixture, and combine on medium-low speed, about 1 to 2 minutes.
Refrigerate the mixture for 10 minutes, or until the mixture has cooled completely to room temperature, to prevent the chocolate chips from melting.
Transfer mixing bowl back to mixing stand and add the chocolate chips. Mix on medium-low speed until combined, about 30 seconds to one minute.
Using a mini cupcake tin, enough to make 24 cups, add a heaping tablespoon of the peanut butter chocolate chip mixture into each cup.
Press the mixture firmly into each cup, then top with additional mini chocolate chips, pressing the chips gently into the cup. Each cup should be at least ¾ full with the mixture.
Refrigerate for at least an hour, or until the cups have hardened and are easy to remove with a small knife.
Store the peanut butter chocolate chip granola cups in an airtight container in the refrigerator for up to 1 month.
Calories 74 Calories from Fat 36
% Daily Value*
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.04g
Sodium 32mg 1%
Potassium 41mg 1%
Carbohydrates 10g 3%
Fiber 1g 4%
Sugar 6g 7%
Protein 2g 4%
Calcium 3mg 0%
Iron 0.4mg 2%