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Peanut Butter Granola Cups

Mon, 03/28/2011 - 21:28 — Sarah

Summary

Yield
Servings
Prep time1 hour

Description

Portable single serving bars

Ingredients

1 large egg
1⁄2cchunky style natural peant butter
1⁄3cbrown sugar, packed
1⁄4choney or agave nectar
5Tcanola oil or vegetable oil
2 1⁄4cold fashioned oats
1⁄2tground cinnamon
1⁄4csliced toasted almonds
1⁄2cmini chocolate chips

Notes

To make vegan substitute:
1 Tbsp flaxseed meal + 3 Tbsp water = 1 egg. Replace the honey with agave nectar (or preferred sweetener of choice) and use organic brown sugar. And use a vegan friendly chocolate chip.

We used Adam's natural peanut butter, any natural style nut butter may be used. Same with the almonds, it is interchangeable.

This recipe was featured in the March/April 2011 issue of Washington Trails Magazine on page 36 for our Trail Eats column. http://www.wta.org/hp/trail-news/magazine

Instructions

Preheat the oven to 350℉. Spray a 12 cup muffin tin with cooking spray.

In a large mixing bowl beat the egg with a hand mixer until combined, add in the peanut butter, brown sugar, honey and oil, beat until smooth.

Add in the oats, cinnamon and almonds, stir in by hand, then gently fold in the chocolate chips.

Divide equally between the muffin cups, then press down firmly with your fingers.

Bake for 15 to 20 minutes or until golden brown.

Let cool for an hour, then work a butter knife around each one and gently pop out (taken out while warm increases the chance of crumbling).

Store tightly wrapped.

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Comments

Mon, 08/08/2011 - 14:53 — violindoc

love these...at home OR on the trail!

I made a batch of these the day before leaving on our first ever overnight backpacking trip.

I ended up eating several before we even left!

They're a great trail snack when you don't feel like eating a whole Power Bar.

Delicious indoors and out!