Telluride Trail Bars

by Marla on March 3, 2011 · 117 comments

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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

  • 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.


  • 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


{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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