Easy no bake, no equipment crispy freezer granola squares
Crispy freezer granola squares.
Inspired by my favorite new mama treats (designed for lactating mamas but loved by all).
But these may be even better because no baking or equipment is required to make them. Very similar ingredients, except they come together quicker and more easily. I love that for us.
Made with quick oats, brown rice crisps, various seeds, unrefined sweetener and more, these crispy freezer granola squares are delicious but also insanely good for you!
Keep scrolling for health perks, the tools you’ll need to make them, and some additional tips and suggestions to keep in mind before you set out to prepare them!
Health Perks
Great source of protein. Between the tahini, various seeds and oats, there is a quite a bit of natural protein in each bite to help build and repair muscles and offer you energy throughout the day. I love these for a quick on-the-go late breakfast or post workout snack.
Excellent for lactation. If you’re a nursing mother, there are a slew of ingredients in there to support lactation and boost milk production - hemps, oats, flax, coconut oil (or ghee) to name a few.
Filled with fiber. The whole grains (oats and brown rice crisps) are high in fiber, which will keep you full and promote elimination. If you’re a new mother and breastfeeding, those early days can be a particularly ravenous time for me, so leaning into whole grains to keep you full is a good idea. These bars can also help to support energy levels at what can be an exhausting time. And if you’re not a new mom, just an active individual who feels hungry frequently, these will certainly help.
They’re nut-free. In some, nut intake can lead to excessive gas, bloating and discomfort. If that’s the case for you, you can enjoy these without the physical distress since they’re entirely nut-free.
Other Thoughts, Tips and Suggestions
Perfect for on the go. If you need something in a pinch, that is satiating and filled with good for you ingredients that will hold you over til your next meal, this is it.
Don’t skip out on the brown rice syrup. Yes, it’s more sugar than you’re used to seeing in my recipes. And it’s considered refined, which I don’t love. But to make the bars hold together, it’s necessary (I’ve tried without it and it doesn’t work). That said, if you want less sugar, check out the options below.
Reduced sugar option. There are a couple. First, you can simply make these balls that don’t use any brown rice syrup at all and have a much similar list of ingredients and nutrient profile. Or you can omit the brown rice crisps, use just oats instead, and use lakanto sweetener instead of brown rice syrup. I haven’t tried this myself, but if you have trouble keeping the bars together, remember that you can simply roll them into balls instead.
Any nut or seed butter will do. I prefer tahini, since it’s a great source of calcium and iron and the nut-free option means I can pack them in my toddler’s lunch for school. Sunflower butter works really well, too.
Cranberries can be used in lieu of barberries. While I enjoy barberries for their healthy benefits, cranberries will work just as well and may be easier to find at your local grocer.
Opt for glyphosate-free oats. We use One-Degree Organic for all of out oat needs, since they’re glyphosate-free. Most oats, even from companies you love and trust, have traces of glyphosate, which is a toxic weed killer known to cause cancer and serious damage to the body.
Tools I Used (And Love)
Ensure you have everything you need to prepare your dishes before you set out to make them. And if you don’t, these are the exact tools I used and loved that I know you will too!
Check out the full recipe below. Hope you love it as much as I do!
Crispy Granola Squares
Prep Time: 10 minutes | Cook Time: 15 minutes | Yields: about 12 squares
Ingredients:
(Dry Ingredients)
1 cup rolled oats
1 cup brown rice crisp cereal
1/4 cup hemp seeds
1/4 cup pepita seeds
1/4 cup ground flaxseed
1/3 cup dried barberries
2 tbsp unsweetened dried shredded coconut
1 teaspoon ceylon cinnamon
1/4 tsp ground nutmeg
1/2 tsp mineral salt
(Wet Ingredients)
1/3 cup brown rice syrup
1 tbsp pure maple syrup
1/4 cup raw tahini (unsalted and unsweetened)
1/2 tbsp unrefined coconut oil or ghee
1 tsp vanilla extract
Directions
Line a 9x13 inch rectangular pan with a piece of parchment paper. Leave some space on the side so the paper is easy to lift out after freezing. Using clothes pins to hold the paper in place also helps make things easier to manage.
Combine dry ingredients. Add oats, brown rice crisps, hemp seeds, pepita seeds, ground flax, barberries, coconut, cinnamon nutmeg and salt to a large mixing bowl and gently stir so the ingredients are mixed.
Warm your wet ingredients. Place a small saucepan on the stove, over a low heat. Add brown rice syrup, maple syrup, tahini, coconut oil and vanilla. Use a whisk to mix really well and make sure the wet ingredients are runny before combining with dry ingredients.
Combine ingredients. Once wet ingredients are well combined, turn off heat, remove from the stove and pour over the dry ingredients. Use a spoon or spatula to mix the dry and wet ingredients, until oats and brown rice crisps are completely coated and there are no dry clumps.
Add to pan. Use a spoon to lay mixture into the pan and then your hands to spread it out into a large square shape. Wet your hands as you go, and press down firmly as you shape the mixture (so it holds better) and create straight edges.
Freeze. Place the pan in the freezer for at least 30 minutes (or until the mixture feels firm to touch and enough to start slicing). Remove from freezer, then lift the parchment paper and slab out of the pan and onto a flat surface. Cut into squares or bars, using a chef’s knife.
Store. Place squares in an airtight container in the fridge for up to one week, or longer in the fridge (they will become hard if stored in the freezer, so allow time to thaw before eating).
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