I make these all the time, at least every month or so. You can eat two or three as a snack and feel like you've actually eaten something. They give you energy and they're the perfect sweetness. The best part is that you can endlessly change the ingredients based on what you have on hand. You also don't really need to measure, which always gets points from me. Lately I've been using a 500g (2 cup) jar of natural peanut butter. I use my mixer to incorporate the oil because I'm d.o.n.e. trying to mix in the oil with a butter knife. If anyone has figured out a trick to mix it without getting the oil all down the side of the jar, then on the counter, then on the tap as you try to clean it off, kudos to you. I just say to hell with it, and dump it all in my mixer and beat it until smooth.
I've found that the best peanut butter to use with these is the Kraft All Natural peanut butter. If you use sugar added peanut butter you'll be left with puddles of peanut butter at the bottom of your muffin tins.
1 c. natural peanut butter
1/2 c. maple syrup OR corn syrup OR honey etc.
2 tsp. seasoning (cinnamon, nutmeg, cloves, pumpkin pie spice, whatever you want)
5 c. granola type cereal (I've had great success with Kashi granola, Go Lean and Go Lean Crunch. Just regular no name almond-raisin granola works well, though it's a bit sweet)
1 1/2 c. cranberries, or any dried fruit cut into bite sized pieces (you can sub part of this portion for seeds or nuts too)
Dump everything into your mixer and stir until combined.
Portion out into 24 muffin cups. Bake at 250F for 45 minutes. When you take them out they should be just a bit cake-y when you bite into one. Yes, that means that as an official part of this recipe, you must take a bite upon completion. You're welcome.
Yeah, it's that easy. And good for you. And delicious. I'm telling you, make it happen. These freeze really well too, so I have a bunch in the freezer for those times that I haven't had time to make them fresh.