Lately, I have been experiencing intense chocolate peanut butter cravings. No, there is a not a how sweet bun in the oven, though I did dip a tortilla chip into chocolate frosting on Tuesday afternoon. Whatever that means.
I’ve said it countless times but you just can’t go wrong with chocolate and peanut butter. The combination is sublime. Dare I say it’s the best out there?
And granola… well, granola can be my kryptonite.
These are like tiny little granola “muffins.” And since they are mini, that means you can eat a lot of them. More than usual. Like, 3 pounds of granola instead of the usual 2. It’s all about balance.
They are super simple too. I have included my recipe below, but you can take any granola recipe and give it a whirl. The key is making sure the batter is sticky enough and then allowing the granola to cool before you you remove it from the tin.
Then you can have your way with it. Throw it on oatmeal. Stir it into yogurt. Add it on ice cream. Devour it plain. Dip it in more peanut butter. Then roll it in bacon crumbles. See? Whatever you want to do.
They sure are pretty when they are sunbathing too, aren’t they?
And perhaps most importantly, they meet all the qualifications for snacks you want to emotionally eat. Crunchy? Check. Peanut buttery? Check. Chocolate? Check. Irresistible? CHECK.
Chocolate Peanut Butter Granola Bites
makes about 24 bites
2 cups dry rolled oats
1/4 teaspoon salt
1/4 cup wheat germ
1/4 cup ground flaxseed
1/3 cup chopped almonds
1/2 cup chopped peanuts
1/3 cup chocolate chips (I chopped mine a bit)
1/2 cup peanut butter
1/4 cup honey (approximately, you may need a bit more)
Preheat oven to 325.
Combine oats, flax, wheat germ, salt, nuts and chocolate chips in a bowl and mix. Add peanut butter and mix with 2 spoons, coating as much as you can. Eventually you may need to mix with your hands – I did this to create more of a dough. Add honey slowly and coat thoroughly. If the granola won’t stick together, add more honey 1 teaspoon at a time and really mix with your hands.
Spray a mini muffin tin with non-stick spray. Using and ice cream scoop, scoop balls of granola into the tins, making sure they stick together as best as they can.
Bake for 25 minutes, checking in every 10 minutes to make sure granola isn’t burning. Remove from oven and let cool completely – this is a MUST to ensure the granola sticks together.
When cool, gently twist or use a spoon to remove granola from the tins.
Bite-sized chocolate peanut butter granola for breakfast, lunch and dinner? Color me ecstatic.