I usually keep a box of granola bars at my desk at work. They’re the perfect 3:00 snack before my afternoon run. I’ve just run through a whole box of Clif Coconut Chocolate Chip Clif bars, and before that it was a box of Coconut Cream Larabars. I appreciate the convenience of picking up a box of granola bars, but I knew they had to be pretty easy make at home myself.
I’d picked up the new Peanut Honey Pretzel Luna bar last weekend, and I liked it a lot, but decided to adapt it with some of my favorite flavors. I’d made a double batch of Ashley’s maple almond butter last weekend and wanted to use it in these bars.
Chocolate Chip Pretzel Granola Bar
The maple almond butter is definitely a more subtle flavor than peanut butter. You can easily swap in peanut butter for the almond butter and honey for the maple syrup to make a closer match for the new Luna Bar flavor. This recipe makes 16 bars, and freezes well.
- 1 cup old fashioned oats
- 1/2 cup coconut (flaked)
- 4 ripe bananas, mashed
- 1/2 cup maple almond butter
- 1/4 cup maple syrup
- 1 cup puffed rice cereal
- 1/2 cup crushed pretzels
- butter to grease the pan
- 1/2 cup chocolate chips
- Spread the oats and coconut on a cookie sheet and toast in the oven at 350 degrees for 10 minutes or until the coconut is golden.
- In a large bowl, mash the bananas and then mix in the maple almond butter and maple syrup until smooth.
- Mix the oats, coconut, puffed rice and pretzels into the bananas mixture.
- Pour the mixture into a greased 8×12” baking pan.
- Bake at 350 degrees for 40 minutes.
- When the granola bars have cooled, press the chocolate chips into the top of the bars. Wait until they’re completely cool before you cut the bars.