1) Preheat oven to 340 degrees Fahrenheit.
2) Measure the first six ingredients into a medium saucepan. Heat over low heat, stir occasionally until well blended, about 10 minutes. Let cool. You don't want to melt the chocolate chips right off when you add it in.
3) Mix all dries together well. Mix chocolate chips in last. The coating of dry soymilk and bran will help them "float" in the mix, rather than sink to the bottom. Mix the cooled peanut butter mix into the dry mix. It should be cooled to about room temperature.
4) Line a 9x13" pan or cookie sheet with parchment paper. It really really does make it easier. Press the mixture into the cookie pan. It helps to oil your hands. Bake 20 - 30 minutes or until golden brown. Cut into pieces as desired for size.Will keep for about 2 weeks at room temperature, or freeze for 6 to 12 months.
It's a granola bar, so add more or less of what you want. Much to the surprise of my linear mind-set, it will work, so long as youend up with a sticky mass of stuff to press into the pan. I'm a remedial algebra teacher, so if I can get it to work, so canyou. Read the ingredient list. I've found a surprising number of chocolate chips are vegan if you read the list carefully. Do it for fun,at the least. I live in a tiny western town less than 25,000, but can still find vegan chips if I look carefully, even at Safeway. The result is cake or cookie like in texture, not crispy. My non-vegan child calls it a brownie.
Source of recipe: This is based off several popular granola bar recipes, but is what made myvegan and non-vegan family happy.