2tablespoons (14g)oat flour(regular oats that have been blended) Note 2
1/2cup (85g)mini chocolate chips
WARM PEANUT BUTTER AND HONEY: In a small microwave-safe bowl combine the peanut butter and honey. Microwave for 30 seconds and then stir until smooth.
ADD REMAINING INGREDIENTS: Add in all the other ingredients and mix until combined. It's thick and messy at first, but just keep stirring until a good consistency is formed--you may need to lightly knead the mixture with your hands and then crumble to form granola crumbles. Enjoy!
STORAGE: Store in an airtight container in a dry, cool place for up to a week. We do like it best within 1-2 days.
Note 1: I highly recommend using a Dutch-process cocoa powder as opposed to a plain (natural) cocoa powder. Any Dutch cocoa powder will work, but Hershey’s Special Dark cocoa powder is readily available at most grocery stores.Note2: Oat flour is just regular oats that you blend or put in a food processor and pulse until they are a flour consistency. Measure the oat flour AFTER blending.Note 3: This recipe yields 2 cups.