I met Robyn at a food photography workshop Hugh and I taught up in Seattle a few years ago. She is enthusiastic, genuine, an avid learner and exceptional baker. Within that baking skill, is a desire to teach, and she is so good at it, which can be seen in the way she speaks on Instagram or her own blog, Sweetish. Not to mention she takes gorgeous photos. Robyn is sharing this recipe with us this week and it is so good. Granola is great, but in handheld format with chocolate chips? Even better.

In Robyn’s words, “I love breakfast, I really do, but most of the time I find myself salvaging leftover toast crusts and grape halves from my son’s breakfast. These feel like a treat, are full of chocolate, fiber, good fats and protein and keep you full for a few hours. It’s basically everything I could ever ask for in a quick, grab it and go breakfast, and if I had to choose one thing to eat for a week straight it would be these.” I agree with Robyn, you don’t want to skip these.

I have been using this silicone muffin tin lately for mini frittatas, and these worked great in there as well.

Any nut butter will work as a substitute here, just don’t use one that is super runny, or these won’t stay together.