This granola has a chip on its shoulder, too.

Peanut Butter & Chips Granola

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.

Peanut Butter & Chips Granola:

1 cup (80 g) old-fashioned rolled oats
1/4 cup (40 g) brown rice flour
1/4 cup (28 g) flax meal
1/4 teaspoon fine sea salt
2 tablespoons (32 g) natural peanut butter
1 tablespoon (15 ml) canola oil
2 tablespoons (42 g) agave nectar or (30 ml) pure maple syrup
1/3 cup (58 g) nondairy semisweet or (66 g) white chocolate or (40 g) carob chips

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.

Yield: about 3 cups

  • veganhomemade says:

    This sounds so amazing.

  • Eleanor says:

    ohhhh dear. celine, if i die alone b/c i’m a fatty, it will be this granola’s fault! i just made a batch (followed recipe but added a fairly decent amount of unsweetened coconut…used 1/2 choc. 1/2 carob chips), and as soon as it was cooling in the tray, i was already doomed. i had a taste, and it was just SO good that i couldn’t stop eating it!! i probably ate like 1/3 of it!!! i finally put it in the fridge and forced myself out of the room. haha i hope you’re happy!! i HIGHLY recommend this recipe, unless you have no self-control like yours truly..or if you have no self-control, but don’t mind splurging (i guess it’s not that unhealthy, right? lol)

  • Celine says:

    ha, Eleanor, your comment cracked me up. thanks!

  • Eleanor says:

    haha, just wanted to let you know that i am now completelyyyy okay with this incident as i realized, it’s halloween!! i deserve my “treat” lol also, compare it to what everyone else is eating!
    speaking of halloween-y things, i can’t wait to try the pumpkin tofu scramble you posted about last week! what a great idea

  • kittee says:

    i have a double batch of this in the oven right now. i’m not sure if i’ll add chips to it or not, but it was great raw. i was eating it by the spoonful (i just came from the gym and was really hungry). i love that your granola recipes use the pantry items i need to use up like ground flax and brown rice flour, and that they are all gluten free (i consider oats “safe”). thanks!