- 2/3 cup Brown Rice Syrup
- 2/3 cup Powdered Peanut Butter or any powdered peanut butter* or 2/3 cup cream peanut butter
- 1/2 cup water – use ONLY if you’re using powdered peanut butter
- 1 cup brown rice krispies, gluten free
- 5 cups old fashioned oats, toasted or readymade granola (regular or gluten free)
- 1/2 cup vanilla whey protein isolate powder
- 3/4 cup mini chocolate chips or cocoa nibs
- 3/4 cup dried cranberries, raisins or cherries
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 cup sliced almonds *optional
- In a small sauce pan over medium heat add the brown rice syrup, PB2 and water. If using regular peanut butter, add that but no water, stir and bring to soft boil.
- While the mixture is heating up, line a 9×13” pan with parchment paper and spray. Make sure the parchment extends 1” over the edges as this will make for easy lifting.
- In a large bowl add in the oats, rice krispies, salt, protein powder, dried fruit, salt and almonds; mix to combine.
- Once the syrup mixture comes to a boil, remove from the heat and add in the vanilla. Whisk to combine.
- Pour the syrup over the oat mixture and using a sturdy mixing spoon, stir to coat all pieces.
- Allow to set for about 2 minutes before adding in the chocolate chips stirring just briefly to incorporate. Try not to over mix this otherwise the chips may melt from the stirring.
- Dump the mixture into the baking pan and press down to compact. I actually took another piece of sprayed parchment paper and placed it sprayed side down on top of the granola to help press in place. To get it super compacted I had another 9×13” pan that I sent down on top to help press it in place. You want this tightly compacted so it’ll set.
- Place the pan, uncovered in the fridge for 2-3 hours or until completely chilled.
I also really like this Powdered Peanut Butter!