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1
In a large bowl, combine the oats, oat flour and crisp rice cereal. Set aside.
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2
In a small saucepan, combine the peanut butter, honey and kosher salt. Cook over low heat, stirring constantly, until well mixed and the peanut butter is warmed through and melted. Remove from the heat, add the vanilla-nut extract (or vanilla extract) and mix until well combined.
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3
Pour the peanut butter mixture over the oat/cereal mixture and stir until well combined. It's sticky and doesn't appear to want to mix in, but keep stirring and it will. I start the process with a wooden spoon and once the peanut butter mixture is coating the cereal, I use my hands to continue mixing and breaking apart the larger pieces of cereal.
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4
Add the mix-ins of your choice. If you're using chocolate, let the cereal mixture cool before adding so the chocolate won't melt. Stir again to mix well. Once the granola is completely cooled, store in an airtight container.
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Notes:
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1. If you don't have oat flour on hand, you can make it by grinding oats in a blender or food processor. I take a rounded 1/2 cup of oats and use my Magic Bullet to pulse the oats until they're a smooth, flour-like consistency. Grind the oats, then measure them to equal 1/2 cup.
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2. Slightly adapted from Chelsea's Messy Apron.
