Step 1

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.

Step 2

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.

Step 3

In a large bowl add in the oats, rice krispies, salt, protein powder, dried fruit, salt and almonds; mix to combine.

Step 4

Once the syrup mixture comes to a boil, remove from the heat and add in the vanilla. Whisk to combine.

Step 5

Pour the syrup over the oat mixture and using a sturdy mixing spoon, stir to coat all pieces.

Step 6

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.

Step 7

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.

Step 8

Place the pan, uncovered in the fridge for 2-3 hours or until completely chilled.