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Breakfast

Telluride Trail Bars

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Telluride Trail Bar recipe with oats, peanuts, pretzels and banana

When we ski or hike Telluride we want snacks that we can stuff in our pockets and munch on the chair lift. We also crave goodies to come home after a big day on the slopes. These homemade bars are inspired by my favorite sweet/salty peanut butter pretzel Clif Mojo bars. They are a cross between an oat cookie & traditional granola bar. A perfect munchie for when you are taking in the scenery on the chairlift or grabbing a breather on bumps.

Black Diamond Ski slopes in Telluride, CO.

My bars have no refined sugar and they are filled with easy to find whole food ingredients. If you wanna add a little more sweet stuff go ahead and toss in some chocolate chips or peanut butter chips. Cacao nibs would add a little crunch and fuel too.

Healthy granola bar recipe with no refined sugar.

For a bit more of a meal crumble this up and use this recipe to top a thick yogurt parfait. Enjoy with a steamy cup of coffee for a quick pick me up. I double dog dare you to ski a chute and eat a bar at the same time. OK don’t do that. Stop, put your polls down and eat your bar. I don’t want to cause any injuries out there.

Ribbon wrapped homemade granola bars on a blue table.

Here is a little more mountain inspiration. I have two favorite tee shirts, the one in the picture is from Between the Covers bookstore in town. The mountains are the Sneffels Range on the way to Telluride (these beauties frame Ralph Lauren’s Double RL Ranch) Come to think of it I bet Ricky and Ralph might like these bars when home on the range.

The photo is taken from the car. Please excuse the image quality, sometimes a gal has to grab a quick shot with her iPhone.

Winter ski trip to telluride, CO

We had fun layering these up as little sandwiches. They are another great way to enjoy cookies for breakfast.

Telluride Trail Bars. Homemade peanut butter, banana, pretzel granola.

Make a batch of these for summertime hikes, picnics, mountain biking, river rafting, camping. You get the point.

Healthy lifestyle summer hiking photo.

My Telluride Trail Bars are also great back at sea level. They are perfect in the lunch box, for mini meals and quick grab and go breakfasts. Just like my recipe for Breakfast Cookies these are filled with high energy ingredients that won’t let you down. Whether you are skiing double blacks or driving the kids to school, here is your bar.

Peanut butter, banana covered homemade granola bars.

Telluride Trail Bars

Makes about 12 bars
NOTES:

  • Add any additional dried fruit, nuts, chocolate chips or peanut butter chips to the mixture before baking.
  • The banana adds a subtle sweetness to these bars, if I wanted to go a bit sweeter I would add a pinch of stevia powder before baking. I have not tried these with honey or maple syrup but I bet they would be wonderful. You can start with a few tablespoons and then sweeten to taste from there.
  • You can substitute any nuts and nut butter in these bars.
  • It is not essential to toast the peanuts and oats but I love the flavor it adds to do so.

INGREDIENTS

  • 2 cups toasted Old Fashioned Rolled Oats (use certified gluten free oats if needed)
  • 1/2 cup chopped and toasted Salted Peanuts
  • 4 mashed very ripe Bananas
  • 1 cup natural Peanut Butter
  • 1/2 cup chopped Whole Grain or Gluten Free Pretzels
  • optional: Natural Sweetener to taste

METHOD

{toast oats and nuts}

Preheat the oven to 350˚F with the rack in the middle. Lay peanuts and oats in a 9 x 13″ baking dish in a single layer. Bake for about 10 minutes until lightly toasted and golden brown. Set aside and let cool a bit.

{granola bars}

Keep the oven set to 350˚F. Line the 9 x 13″ baking dish with parchment paper. Heat up peanut butter and mashed bananas in microwave or over the stove and stir well to combine. Let cool a few minutes. In a medium bowl combine the oats, peanuts and banana mixture. Fold in the pretzels. Taste granola and add any sweetener if desired. Spread the mixture evenly into the pan and bake for about 25-30 minutes. Your granola bars are done when the top is golden brown and the edges are a bit crispy. Let them cool so they are easy to handle, gently transfer to a cutting surface removing parchment paper and cut with a serrated knife or pizza cutter.

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Granola Bar Recipe Links

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~ Marla Meridith

Join the Conversation

118 thoughts on “Telluride Trail Bars

    1. Kelley: These bars would be perfect in Park City. By the way everyone tells me I need to get out that way. When I finally do we can enjoy these on the lift together 🙂

  1. These seem like great adventure fuel, Marla! And honestly, every time I come to your blog I leave feeling healthier and better 🙂

  2. I love Telluride CO. I am originally from out west so I
    loved looking at the pics. The recipes looks fantastic too. My kind
    of snack.

  3. What a great snack for the whole family. I will have to
    make some and always have a few on hand so I don’t reach for the bad
    stuff. Convenient, delicious and healthy. The kids will love these.
    Telluride is heaven. So beautiful.

    1. Maryea: I shouldn’t read my blog when I am hungry – or anyone else’s for that matter. Amazing the torture we put ourselves through 😉

  4. Wow, what a simple list. Impressed that they look so smooth when you cut them. And perfect for on the go energy. Can’t believe people are still skiing when it feels like late spring in Houston.

  5. Just wondering if I make these, if that will automatically
    transport me to Telluride? Because I really NEED to go after seeing
    these pics! The shot of you and your hubs is gorgeous; you look so
    happy and blissful. And the tshirt. TOO CUTE! I love this post,
    Marla 🙂

    1. Averie: I wish these bars could transport us to Telluride. Ahhhh, the thought of just one bite whisking me to my mountain home happy place. You would love it there. Such a spiritual place filled with great food, amazing people & yoga for you 🙂

    1. Sylvie: Yes, I am 100% a ski girl. So want to move to ski country. Perhaps one day we will. I am very grateful for the trips to CO as often as I can get them. All seasons are great – but I love the winter most.

    1. Kelsey: Bummer you missed skiing this year. Hopefully next year? I cannot believe the season is almost over. I hope to get out to t-ride a few times next winter.

  6. That shirt is fantastic! I don’t ski bumps, though. Only
    boards here, which is what you get when you don’t know how to ski
    and marry a snowboarder. The bars would be great for our summer
    camping and hiking trips into the Boundary Waters. Definitely
    bookmarking.

    1. Shaina: I love that shirt so much I also bought a short sleeve one in blue! The s/s is great in the summer or I layer it up in the winter with a long sleeved tee underneath. Can’t get enough of that thing. I have never tried snowboarding, don’t want the bruised hips & bum that beginners get. Your Boundary Waters hike sounds awesome. I can’t wait to hear more about this summer. I can only imagine the goodies you pack for your family to munch on. Let me know if you try these bars 🙂

  7. You’ve got me thinking spring and summer with these
    delicious bars, Marla! I bet they would be so great to take on a
    hike or picnic, like you did. Thanks for sharing your gorgeous
    photography (love those photos of you and your family in the
    mountains – beautiful!) and this healthy recipe.

  8. YUM! These bars look amazing! Perfect with coffee in the
    morning! Colorado skiing has always been a dream of mine, have you
    been to Vermont to go skiing??? I highly recommend OKEMO!

    1. Jyl: I am from the east coast & skied there at a tiny upstate NY mountain a few times back in college. I cannot really say I learned how to ski there. It was icy night time *scary* skiing. All my learning happened in T-ride in the past decade.
      I do love Vermont. Such a gorgeous state! Have never been to Okemo-it must be beautiful!

    1. Charissa: I am so happy you are a new friend over here. You will see I am all about great health without ever sacrificing flavor. Whole food ingredients are the way to go. Treats taste even better to me when I know they are filled with high energy ingredients.

  9. Marla,

    These are great bars and are perfect for “on the go” eating!! Will definitely have a great time experimenting with these!!!
    Gorgeous photos of Telluride – Colorado is such a beautiful state!! (Fingers crossed that oldest decides to go to Boulder!!)

    1. Mariko: I am usually not a fan of store bought bars-but dang those Mojo’s are good. It’s the sweet salty thing. The problem was they got too hard in the freezing temperatures when we were skiing. Evil on the teeth.

  10. Another great breakfast bar treat, full of protein and fiber! Love it!! I just made some gluten-free granola bars today that look similar to these and were super tasty.

    1. Jeanette: You are right – these bars are great to sustain energy with the high fiber carbs from the oats & pretzels. A good amount of fat & protein from the nuts too. Even more energy to burn with that slather of PB! I have to check out your granola bars, are you posting them?

  11. I think I have finally found the first bar I want to make! these look amazing Marla. I love those pretzel Clif Mojo bars. this is totally calling my name.

  12. Wow. You make good nutrition too hard to resist. I love the recipe (once my oven is fixed, I plan to make them) and your photos are amazing. You inspire me! Janice and I are just starting to scratch the surface when it comes to food photography, and we turn to your blog all the time for inspiration. Thanks 🙂

    1. Liz: Thank you so much for those sweet compliments. You and Janice are leaders in the world of healthy food, it is nice to know you visit me for inspiration. It is fun to learn from each other. I am loving your book and I am gearing up to write up a post about it soon. If you have any questions about my photography feel free to ask. Sorry to hear your oven is cranky ;(

  13. Delicious! I have to admit that I hate skiing but you make it look like fun 🙂 I really should give it a try again. The first (and only) time I tried was in Switzerland. I just remember being sore, uncomfortable and cold. Not my favorite day…haha.

    I would gladly eat these granola bars any day of the week. Perfect for a little work out 🙂

    1. Nutmeg Nanny: What I would do to be able to ski Switzerland! That was on the top of my “Dream Big Wish List” for Santa this year. I will need to dream about that for a long time. No trips to Europe any time soon, especially with little kids. Guess, i’ll just keep making granola bars. Perhaps a Zermatt Trail Bar next 😉

  14. You know, I’m thinking these would make for some excellent long run/marathon training fuel! I love how there are only good wholesome ingredients in them, not that I would expect anything less from you my dear!

    1. Joanne: I am no longer doing those long marathon training runs, but these would have been the perfect bar to tuck inside my Camelbak. I cannot believe I actually used to suck down those nasty packets of sugary energy goo. Towards the end of my running days I did figure out how to run fast and eat a bar at the same time. These will be great for pre, during and post run energy. All the essentials for a great recovery too.

  15. How did I let this post slip past me? But how happy I am to have found it now! A small slice of these yummy bars with my mid-afternoon tea would be a delicious way to recharge my batteries, which are often flagging about then. I wonder if a half and half blend of oat and quinoa flakes would also work here?

    1. Barbara: I don’t see why the quinoa flakes wouldn’t work in these bars. I think that’s an awesome idea. More protein and energy sustain too with the quinoa. Do let me know if you try that and how it comes out 🙂

  16. I love how they’re made into peanut butter sandwiches too. You can’t have too much PB in my book!

    What a fun t-shirt -ski, cake and books, sounds like a relaxing and fun combo! You always look so cute Marla. Looks like a beautiful day of hiking.

  17. I can’t wait to try these Marla. I may have to try making
    them with a gluten-free twist though. They sound (and look)
    delicious and the perfect snack after a long run or hike. I’m
    actually heading to China soon for work and I may have to take
    these for my long plane ride. Yuck! By the way…love the
    t-shirt!!

    1. Heather: It would be simple to make these gluten free. Omit the whole grain pretzels and replace with 1/2 cup of oats, quinoa flakes or another GF grain. You can of course use gluten free pretzels too if you want to keep them in. How neat that you are going to China for work. I can’t wait to hear about your trip. Only thing that would be difficult would be that loooonngg airplane ride.

  18. perfect Marla, absolutely perfect . . . peanut butter/pretzel combo is a rock star all by itself but adding bananas and granola to the mix . . . uhm, yes please. now about the skiing . . .

  19. Marla, I spend way too much money on Cliff Bars- I like to keep them at school for an after work snack to keep me from being ravenous when I get home. I think these healthful bars would be great for that after school snack instead. Love the healthful ingredients!

    1. Damaris: You have no idea how much I would love to get back in that T-ride snow right now. The time/season change is killing me as I love winter so. I am always a bit sad to say goodbye to the cooler seasons (even though we hardly get it here in SoCal.) xo

  20. This recipe sounds wonderful! I want to find granola bars that taste just as good as the store brands but I know my ingredients in the homemade will be so much better for me. Cheaper too!

    I enjoyed reading your guest post on On She Glows! I have a new blog to add to my reader now.

    1. Thanks Fallon! So glad you stopped by. Homemade bars are not only healthier & tastier, but they are less expensive too. Just gotta find the time to make ’em 🙂 Looking forward to seeing you around here.

  21. I enjoyed your guest post at ohsheglows! I’m looking forward to trying some of your recipes. These bars look great! I was actually just wondering about using mashed banana in a granola bar to lighten them up after using it in some cookies.

  22. Made these bars this afternoon. YUM! I added in honey roasted peanuts, sunflower seeds, pumpkin seeds, topped with chia seeds and chocolate chips. I will definitely be blogging about these and I’ll let you know when it gets posted!

    1. Fallon, love your additions to my Telluride Trail Bars! Especially those honey roasted peanuts. Think I will try that next time I make them…….really great idea actually. All of your add-ins give the some more oomph! Please do let me know when they get posted.

  23. Just stumbled upon your beautiful blog. I’m always looking for good granola bar recipes and this looks great. Do the bananas in the recipe make them soft, cause I prefer my bars a bit crispy…..Also, since I’m in India and it is rather hot here, should I store them in the refrigerator?
    We don’t get a variety of GF flours here, but your blog is inspiring me to give it a shot with whatever I can manage!

    1. Hi Natasha. These bars were not crunchy but I bet if you bake them longer you can get them to be a bit more so. You can keep them out for a few days. If you put them in the fridge they will keep for quite a while but you might want to throw them in the toaster oven to get the texture back if you do that. Let me know if you try them 🙂

  24. I just made this recipe and I love them. I spent the morning online searching for a granola ball recipe that wasn’t full of sugars (or even chock full of honey and maple syrup). They all claimed to be healthy too. This was the first reasonable recipe I came across. I’m making this as a snack to be eaten by my toddler, as well as the rest of the family. I snuck in some flax seed and rolled it into balls. It came out just as promised and was a great way to use up some blackened bananas. Glad I found your site.

  25. I just made these and I love them. The kids will have a great snack today!!:) I had to taste test to make sure thy were OK!!:) question: are they suppose to be a soft granola bar, like nutragrain(only example I could think of) or crunchy like nature valley? Mine were more soft and wasn’t sure I I cooked them long enough. In your picture it’s hard to tell. Thank you. My first recipe from your site. Durin nap time are the lemon breakfast cookies!!

    1. Hi Kerri, so glad you baked up my Telluride Trail Bars…you are correct. They are soft and not crunchy. On the outer edges of the pan you can hit some crunch, but not much. Awesome that you will be giving your kids such a nutritious snack 🙂 I can’t wait to hear what you think of my Lemon Breakfast Cookies! Love to hear you are making great use of nap time 😉

  26. This recipe looks great. I’m trying to find some recipes with no added sugar because my toddler is at risk for cavities because of her small mouth. Question – is it possible to make these into balls instead, so they are more portable and easier for her to eat? How would you recommend changing the baking? Thank you!

    1. Hi Elizabeth! Thanks for stopping by. Making these trail bars into little balls sounds like a great idea. I am not sure how small you want to bake them. Why not try ten minutes, taste and then tack on 5 minutes & keep checking in 5 minute increments?? Let me know how it goes. I hope your daughter loves them!

      1. One more question – do you think that adding butter would affect the recipe much? I’m trying to beef my daughter up too (2 years old, 17 lb!), so I try to sneak in calories/fat wherever I can.

  27. I am so going to try these with cashews and cashew butter! And maybe drop in a few dried blueberries or chopped figs. If they work out, they’re going with me to the family reunion! Many thanks for sharing the recipe. 🙂