By Jamin Mendelsohn
I recently purchased a dehydrator because I fell in love with kale and zucchini chips (stay tuned for the zucchini recipe) and wanted to make them myself. But, if I was going to allow this behemoth (dehydrators are not small, people!) take up the valuable real estate of my NYC-sized counter top, then I needed to find more uses for it. Hello Granola Bars.
So this past weekend I put a new challenge to the test: create the best granola bar in the world. And it worked out pretty well… at least I thought so and so did my friends here at Team Reboot. Hopefully you will, too!
It only takes a few easy steps and a few ingredients, many of which you probably already have on hand. Best of all, it leaves out all of the processed junk that you find in many granola bars in the grocery store.
Servings: 8-10 bars
Trans Fat: 2.5g