I received a sample of Oatbox for free in exchange for a review. This post contains affiliate links. If you purchase an Oatbox subscription through these links, you’ll receive $5 off your order and I will receive a small commission. It’s a win-win! Thank you for helping to support PaletteDining!
How do you feel about granola? I’m extremely picky and rarely eat store-bought granola. I think it’s something to do with the brown rice syrup that’s usually used as a sweetener–it’s just not my thing. When I had the opportunity to review Montreal-based Oatbox, I was more than excited, because I knew their granola would be different from the rest.
First off, check out their beautiful website. Food photography is an immediate stand-out, and as a creative person, I’m always drawn to the amount of attention a company pays to its design. Oatbox excels in all these areas. Their site has the aesthetic of a food blog by using large, captivating images with a clear, rustic style.
I work from home, and as a buzzing busy bee, I tend to jump out of bed and get straight to work, often forgetting the most important meal of the day until my stomach angrily reminds me. Oatbox is a monthly subscription that delivers right to your door, once a month, and takes care of breakfast so you don’t have to. There’s even a cute little glass jar you’ll get with your first order if you prefer to take your break to-go.
Oatbox partners with the Breakfast Club of Canada. For those of you outside of the great white north, this organization holds “breakfast clubs” in needy schools so children who don’t have access to breakfast can come to school early and get some food in their bellies. I’ve heard firsthand from my mom (a teacher) how important these breakfast clubs are, and how much better children learn with an adequate first meal of the day. Each time you order a box, Oatbox gives a full breakfast to a child in need.
Each Oatbox comes with two flavors. You’ll get an email a few days before your box is sent, in which case you can decide to go ahead with the order, or skip until the next month. You can even tailor your subscription to avoid mixes that contain your allergens. Here are the two flavors I tested out:
Banana, Pecan, and Walnut:
This granola is lightly sweetened with brown sugar, so it feels like a true wholesome breakfast instead of a bowl of marshmallow cereal. The large chunks of granola work well with a splash of almond milk. The fruit is dehydrated, not candied, so the bananas are slightly soft and become even more so after sitting in the milk for a couple of minutes. It’s also quite filling — a little goes a long way.
Kiwi, Coconut, and Almond:
I preferred the banana granola to the kiwi granola because the kiwi granola was almost not sweet enough for me. But if you like a slightly sour, savoury bite in the morning, this one’s for you. The sourness came from the dehydrated kiwis, while the coconut mellowed out the flavors. This granola definitely packed more of a punch than the milder banana granola but had all the same crunchy granola chunks. I think the two flavors were a nice contrast to each other since they touch completely different taste buds.
Granola is one of those pantry staples, and I especially love throwing granola into cookies. The banana granola was a no-brainer to throw into these granola cookies. This recipe is a re-imagined version of an old vegan recipe on my site. I think I like this version better. Especially with the bananas peeking through every couple of cookies! Crunchy, and not overly sweet, these granola cookies make a great afternoon snack. Enjoy
Prep time: 20 mins
Cook time: 14 mins
Total time: 34 mins
Serves: 16 cookies
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp vanilla
- 1 cup flour
- 1/2 cup rolled oats
- 3/4 cup Oatbox granola
- Preheat the oven to 350 F and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and mix on medium until well combined. Add the baking powder, salt, and vanilla, and mix on low until combined. Add the flour and rolled oats, and mix on low-medium until well-combined. Fold in the granola.
- Drop the dough onto the baking sheets (about 1 TB dough per cookie), about 8 cookies per sheet. Bake for 14 minutes, or until slightly golden. Leave the cookies on the pan for 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container.