Dehydrated Recipes

Peanut Butter, Banana and Graham Cracker Cookie Bars | Commercial Dehydrators

This version of the classic combination of peanut butter and banana is like a homemade protein bar. Try different types of graham crackers (chocolate, cinnamon etc.) for a unique flavor combination. You should chill these in the refrigerator for at least 8 hours so the mixture sets up adequately.

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Machine recommendation
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Serves
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Prep time
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Dehydrating time
14 hours
Ingredients
  • 3 ripe bananas, sliced
  • 1/2 cup peanut butter
  • 1/2 cup oats
  • 2 cups graham cracker cookies, crushed
  • 1/2 cup cacao nibs
Ingredients
macros
  • 3 ripe bananas, sliced
  • 1/2 cup peanut butter
  • 1/2 cup oats
  • 2 cups graham cracker cookies, crushed
  • 1/2 cup cacao nibs
Instructions
  1. In a bowl, mash the bananas with the peanut butter.
  2. Mix the oats, graham cracker crumbs, and cacao nibs. Blend with banana and peanut butter mixture.
  3. Gather into a ball and shape into a rectangle using waxed paper or a buttered spatula.
  4. Chill for 8 hours or overnight, preferably.
  5. When you remove chilled dough, slice into 1/4 inch (6 mm) slices and dehydrate at 135-145°F (57-63°C) for 6 hours. The texture of these bars will be more like a cookie and less like a cracker.
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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
Dehydration time icon
Dehydrating time
14 hours
Ingredients
  • 3 ripe bananas, sliced
  • 1/2 cup peanut butter
  • 1/2 cup oats
  • 2 cups graham cracker cookies, crushed
  • 1/2 cup cacao nibs
Ingredients
macros
  • 3 ripe bananas, sliced
  • 1/2 cup peanut butter
  • 1/2 cup oats
  • 2 cups graham cracker cookies, crushed
  • 1/2 cup cacao nibs
Instructions
  1. In a bowl, mash the bananas with the peanut butter.
  2. Mix the oats, graham cracker crumbs, and cacao nibs. Blend with banana and peanut butter mixture.
  3. Gather into a ball and shape into a rectangle using waxed paper or a buttered spatula.
  4. Chill for 8 hours or overnight, preferably.
  5. When you remove chilled dough, slice into 1/4 inch (6 mm) slices and dehydrate at 135-145°F (57-63°C) for 6 hours. The texture of these bars will be more like a cookie and less like a cracker.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/