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

  • kittee says:

    alright i went ahead and put a small amount of chocolate chips in this. it’s good! it’s really good, but i think i lost the pb flavor with the chocolate. next time, i’m leaving out the chips.

    thanks for this great recipe.

  • kittee says:

    OK, can i just say that the double batch of this stuff is almost gone, i made it less than 24 hours ago, and i am the only one indulging.


  • michael says:

    I used freshly-ground cashew butter instead of the PB, then threw in some whole peanuts and chocolate chips, and also added a touch of coconut. So good – can’t wait for breakfast tomorrow! Thanks for posting this.

  • audrey says:

    i used 1/4c wheat germ instead of flax meal; white chocolate chips instead of regular chocolate; honey instead of agave.

    mine didn’t require the full 20 minutes (after 10 there were dark brown sections) and i only baked this at 325. loved the small quantity this recipe makes. such clear directions. thanks for posting.

  • Carrie Jane says:

    YUM! I did leave out the chocolate chips only because I’m trying my hardest to get off that stuff, but even without them this granola has rocked my universe. This is my newest addiction. Thanks!!