Yield: 30 Bite Size Pieces
- 1 cup gluten free oats
- 1 cup Erewhon Crispy Brown Rice- Gluten Free cereal
- 1/4 cup whole flax seeds
- 1/2 cup almonds, roughly chopped
- 1/3 cup raisins
- 1 flax egg (1 tbsp. flax + 3 tbsp. warm water = let sit for 5 minutes)
- 1/4 cup peanut butter (I used PB&Co. Mighty Maple)
- 1/4 cup unsweetened applesauce
- 2 tbsp. maple syrup
- 2 tsp. vanilla extract
- 2-3 tsp. cinnamon
Preheat your oven to 330 degrees Fahrenheit. Combine your dry ingredients (oats, cereal, almonds, raisins, flax, cinnamon) in a large bowl. Meanwhile, make your flax egg by combining 1 tbsp. ground flax seeds with 3 tbsp. warm water. To make a flax egg, your flax and water need time to sit and bind together. Let this mixture sit and thicken for about 5 minutes
Lucky for you, you’ve got a sauce to make. Combine your peanut butter, applesauce, maple syrup, and vanilla in a microwave safe bowl. Microwave for 1 minute and stir until smooth. You could heat this over a stovetop, but, well – it was 6:30 in the morning. That’s asking a little too much.
Pour the peanut butter sauce and flax egg onto your dry ingredients and mix until the mixture is evenly coated. Spray a mini muffin tin with cooking spray and spoon the mixture into the muffin holes. This will NOT stick together at this point – it’s okay. Just go with it. Press the granola mixture down into the mini muffin tin so it’s packed tightly.
Bake in your 330-degree oven for 20-22 minutes. The bottoms of your granola bites should begin to brown. Let cool completely before removing from pan.
I know exactly what you’re going to ask me – can I make this in regular muffin tins? Why yes, yes you can! See that big guy in the picture down below on the upper right side? That’s a Supersized granola bar bite that was baked in a regular muffin tin.
These are even better than I would have expected. One reason? Bite-sized means I get to eat more. Another reason? They’re really tasty. Not too sweet, perfectly spiced.
Source: Chelsey @ Clean Eating Chelsey