Egg Free | Gluten Free | Plant-Based | Quick and Easy Recipes | Recipes | Snacks | Soy Free | Vegan/Vegetarian
GF SunButter Pretzel Snack Bars
GF SunButter Pretzel Snack Bars are great for kids and a perfect “pick-me-up” snack for anyone. Pretzels have been a popular add-in to recipes from cookies, to energy balls, and even brownies.
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I guess you could call me a “snack bar junkie” it seems like I am always trying something new. Maybe it’s because so many pre-made snack bars are full of ingredients I can’t eat…not to mention costly.
And of course, for you folks that are not gluten-free, don’t pass up this recipe just because it says gluten-free, just use regular pretzels.
To Make GF SunButter Pretzel Snack Bars You Will Need These Ingredients:
- Gluten-free old-fashioned oats
- Salted nuts
- Mashed bananas ~ less ripe for Low FODMAP
- SunButter ~ or other nut butter
- Gluten-free pretzels ~ read labels carefully for food allergy ingredients
- Honey, pure maple syrup, or agave syrup ~ pure maple syrup for Low FODMAP
- Semi-sweet mini chocolate chips, I used Enjoy Life allergy-friendly ~ optional
Store in an airtight container or freeze if you aren’t going to eat them within a couple of days.
I placed wax paper between the bars to freeze.
Weight watcher points for recipes without chocolate chips are 5.4 per bar.
Weight watcher points with chocolate chips are 6 per bar.
This recipe idea is from, Family Fresh Cooking, her pretzel bars are called Telluride Trail Bars. I made a few changes to my recipe and added a little sweetener.
Happy snacking!
Try these tasty snack bars too, GF SunButter Chocolate Chip Snack Bars
GF SunButter Pretzel Snack Bars
Tasty and easy gluten, dairy, and egg-free snack bars with Sunflower seed butter, oats, and bananas.
Servings: 18 Bars
Calories: 218kcal
Ingredients
- 2 1/4 cups gluten-free old-fashioned oats
- 1/2 cup salted nuts ~ seeds for peanut-free
- 4 mashed bananas ~ less ripe for Low FODMAP
- 1 cup SunButter or other nut butter
- 1/2 cup gluten-free pretzels ~ chopped read labels carefully for food allergy ingredients
- 1 Tbls honey, pure maple syrup, or agave syrup ~ pure maple syrup for Low FODMAP
- 1/4 cup semi-sweet mini chocolate chips I used allergy-friendly ~ optional
Instructions
- Preheat the oven to 350.
- Pour the oats and nuts onto a large baking sheet. Bake for 8-10 minutes tossing a couple of times during the baking time. Leaving the oven on…remove oats and nuts from the oven, set aside, and let cool down.
- Line a 9"x13" baking dish with parchment paper. You can do this while the oats and nuts are in the oven.
- Heat SunButter or other nut butter and mashed bananas in the microwave or in a small pan on the stove stirring until well combined. Set aside to let cool a bit.
- In a mixing bowl combine the oats, nuts, and banana mixture.
- Fold in cut-up pretzels and 2 Tbls of chocolate chips. (They will melt slightly)
- Spread the mixture into prepared baking pan. Sprinkle the remaining chocolate chips over the top.
- Bake 25-30 minutes or when golden brown.
- Let cool and cut into any size bar you like. I cut mine into about 18 bars.
Nutrition
Serving: 1Bar | Calories: 218kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 122mg | Potassium: 192mg | Fiber: 2g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
Mary, I made these for my friend who can’t have peanuts and she loved them, thanks for your recipes!
You are a thoughtful friend Lori, I’m glad the snack bars were enjoyed.