Recipe by Sarah Kirkconnell. www.trailcooking.com
About 12 servings
PREP TIME / COOK TIME / chill time
5 minutes / 20 minutes / 1 hour
- 1 large egg
- 1/2 cup chunky peanut butter
- 1/3 cup packed brown sugar
- 1/4 cup honey or agave nectar
- 5 tbsp canola oil
- 2 1/4 cups old fashioned oats
- 1/2 tsp ground cinnamon
- 1/4 cup sliced toasted almonds
- 1/2 cup mini chocolate chips
Preheat the oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray.
In a large mixing bowl, beat the egg with a hand mixer until combined, add in the peanut butter, brown sugar, honey, and oil and beat until smooth.
Add the oats, cinnamon and almonds, stir in by hand then gently fold in the chocolate chips.
Divide batter equally down the muffin cups, then press down firmly with your fingers.
Bake for 15-20 minutes or until golden brown.
Let cool and hour, then work a butter knife around each one and gently pop out (taking them out while they're still warm will increase the chance of crumbling). Store tightly wrapped.