Maybe it's due to the fact that I grew up overdosing on them, but as an adult, I've never been much of a granola bar fan.
by Susannah Chen
Maybe it's due to the fact that I grew up overdosing on them, but as an adult, I've never been much of a granola bar fan. That is, until I made these granola bars. 
I don't know how else to explain this discrepancy, except to say that homemade granola bars, not unlike homemade granola, taste utterly different from the conventional kind. Unlike the store-bought variety, these bars are pliable on the tooth, imbued with Indian spices like cardamom and cinnamon, and filled to the gills with nothing but toasted oats, seeds, and dried fruit.
This recipe, which comes courtesy of Michelle Obama and the White House kitchen, is simple enough. Still, it takes some finesse to nail down the last cutting bit without making a huge mess. The key, I discovered, is to let them cool completely (this takes hours), then cut them using a serrated knife that's dipped in hot water in between slicings. But the end result, I promise, is completely worth the effort. Keep reading to get the granola bar recipe.
I don't know about you, but I've still got a hangover of sorts from the massive amount of good food I ate this Memorial Day weekend. On Friday, I hit up the San Francisco Michelin-starred 
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