I used a week of hiking in Maine as an excuse to make this peanut buttery granola. It's a chunky granola, somewhere in between loose and bars. It's tasty and works for snacking or as a sundae topping, too.
This can be prepared as a looser granola by not pressing into a rectangular form before baking and then stirring once of twice during baking for even cooking. If you prefer bars, double the peanut butter and honey.
Makes about 1 quart.
Peanut Butter Chocolate Chip Granola
1/4 cup peanut butter
3 tablespoons honey
2 tablespoons neutral oil
2 cups rolled oats
2 tablespoon roasted, salted sunflower seeds
1/2 teaspoon chia seeds
1/4 cup mini chocolate chips
Heat oven to 350 degrees. Mix peanut butter, honey and oil until smooth and well combined. Stir in oats, sunflower seeds, chia seeds and mini chips. Stir until all is coated and sticky.
Line a baking sheet with a silicone baking mat. Transfer granola mixture to mat, use a spatula to form a rectangle, pressing in sides and top to help the granola stick together during baking.
Bake until golden brown, about 25 minutes. Let cool. Break up into large pieces.