Step 1

In a medium-sized saucepan over medium heat, cook honey and brown sugar for 1 minute until brown sugar is dissolved.

Step 2

Add vanilla and stir to combine.

Step 3

Add mixture to a stand mixer fitted with a paddle. Add peanut butter and mix on medium speed until combined, about 1 to 2 minutes.

Step 4

In a medium-sized bowl, combine oats, crisps, flaxseed and oat bran. Pour into a mixer with peanut butter mixture, and combine on medium-low speed, about 1 to 2 minutes.

Step 5

Refrigerate the mixture for 10 minutes, or until the mixture has cooled completely to room temperature, to prevent the chocolate chips from melting.

Step 6

Transfer mixing bowl back to stand mixer and add the chocolate chips. Mix on medium-low speed until combined, about 30 seconds to one minute.

Step 7

Using a mini cupcake tin, enough to make 24 cups, add a heaping tablespoon of the peanut butter chocolate chip mixture into each cup.

Step 8

Press the mixture firmly into each cup then top with additional mini chocolate chips, pressing gently into the batter. Each cup should be at least ¾ full with the mixture.

Step 9

Refrigerate for at least an hour, or until the cups have hardened and are easy to remove with a small knife.

Step 10

Store the peanut butter chocolate chip granola cups in an airtight container in the refrigerator for up to 1 month.