Oatmeal Raisin Granola Bars

So what do you do with those kale leaves leftover from the last post, BBQ Steak & Zucchini with Veggie Rice PIlaf? Besides making the Food Network's amazing Smoky Kale Chips, of course! Being the health-conscious chip-addict that I am, this is an excellent alternative to my favorite fat snack. Inspired by this smoky kale chip recipe, I decided to find a way to incorporate kale into these granola bars for an extra nutrition boost. Why go to all the trouble? This dark, leafy green superfood is so ridiculously high in Vitamins A & C, iron, potassium, and cancer-fighting goodness, it's worth the effort! 

Yield 8 bars

• leaves from 2 stems of kale, ribs/stems removed 
• 2 cups old-fashioned oats
• 1/2 cup whole wheat flour
• 1/3 cup packed light brown sugar 
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1/4 cup unsweetened, shredded coconut
• 1 cup California raisins (or substitute with 1 cup dark chocolate chips)
• 1/4 cup chopped almonds

kale, before and after

Preheat oven to 350. 

Remove leaves from 2 stems of kale and store ribs for other use. Wash and pat leaves dry. Rip into bite size pieces and place on ungreased baking pan. Bake for 11min or until leaves are crispy. Transfer crisp kale from baking pan to ziploc bag and use your hands to crunch down from the outside of the baggie until it becomes kale powder. 

Combine kale powder with all other ingredients in a large mixing bowl. Blend with a spoon until dry ingredients are moist.

Lightly spray baking pan with non-stick spray and spread batter in pan. Batter will likely fit an 8x8 pan, but if your pan is larger like mine is, spread over half the pan only so that mixture sits about an inch high. Bake at 350 for 30min. 

Let cool completely before cutting. I like to saran wrap each bar individually so they are easy on-the-go snacks. Otherwise, store in an airtight container. 

Dark Chocolate Chip variation