Other mornings, it would be more simple. A bowl of granola, topped off with yogurt and fresh fruit. Eggs scrambled up into a quick breakfast burrito.
I'd even eat it on a real plate with real silverware.
Hey, a girl can dream, right?
Currently, I leave for work by 7:10 a.m. I've never fancied myself to be a morning person. I give myself very little time to get ready. That means breakfast now is nothing like my fantasy. It's quick. I've got to be able to grab it and go, maybe toast it a bit or warm it up if I'm feeling fancy.
That's where treats like these come in. These granola bars are a perfect addition to a quick breakfast. They keep well for at least a week, although mine seemed to disappear a bit quicker than that. They're on the crunchy side, which I quite prefer, and each bite contains a bit of chocolate.
Peanut Butter Chocolate Chip Granola Bars
recipe adapted from How Sweet It Is
3 cups rolled oats
1 cup crispy brown rice cereal
1 cup bittersweet chocolate chips
3/4 cup crunchy peanut butter
1/2 cup honey
1/2 teaspoon vanilla
This recipe yielded about 16 granola bars.
Preheat the oven to 350 degrees. Butter a 9 x 13 inch baking pan.
In a large bowl, combine oats and crispy brown rice cereal.
In a small saucepan, heat honey, vanilla and peanut butter until just melted. Add to the oats and brown rice cereal mixture, and mix until moistened. Add the chocolate chips and stir until combined.
Press the granola mixture into the greased pan. Bake for 20 to 25 minutes, until lightly golden brown and a bit crispy.
Allow the bars to cool, and then flip out of the pan. Slice into your desired shape (I made bars) and enjoy!