I do love granola as a healthy snack with its crunchy clumps and toasted flavor, but I was in need of something portable. My buddy, Meg, asked me to go wedding dress shopping with her and we had a pretty tight schedule. Treating this activity like the endurance sport it is, I decided we needed a snack with healthy fats to keep us going. My first thought of granola was dashed when I pictured stray oats stuck to the fabric in her car. I needed portable granola squares.
The texture was soft and a bit crumbly, but the kind of crumb that was contained with a well-placed napkin. My version was packed with pecans, coconut chips, dark chocolate chips and dried cranberries. They sustained us four gals during our 9-6 excursion. I’m not sure Meg found “the” dress, but we had a blast and nobody left hungry.
I adapted the recipe to see if a vegan version would be tasty and they definitely passed the test. I’ve made them twice now and they didn’t last long on either occasion. My boss said it was probably the tastiest thing I’ve shared in the office. Woo!
You do need a food processor for the recipe below, but you can choose the oat option for you. Quick oats are smaller and will yield a tender granola square. If you’re like me and usually have old-fashioned or thick-cut oats in your pantry, use a food processor to break them down to smaller oat pieces to mimic quick oats.
Substitute the oat method that works for you in the recipe below:
1 2/3 cup quick oats + 1/3 cup oat flour – no food processor method
1 2/3 cup quick oats + 1/3 cup quick oats processed to a fine powder – quick oats/food processor method
1 2/3 cup old-fashioned oats processed for a few seconds + 1/3 cup old-fashioned oats processed to a fine powder – old-fashioned oats/food processor method
1 2/3 cup thick-cut oats processed for a few seconds + 1/3 cup thick-cut oats processed to a fine powder – thick-cut oats/food processor method