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Export 8 ingredients for grocery delivery
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.
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