Have you ever had a Bobo Bar? My Mom introduced me to them and at first I wasn’t really interested. I only saw a lemon poppy seed flavor and a coconut one. Those don’t do it for me. Then one day walking in the aisle at Sprouts, I saw a maple pecan bar. That was something I could do!
After one bite I was hooked and my whole family has grown to love them.
Here is the dilemma, they can start to add up and when you are on a budget, these are not something that you can buy loads of.
I said to myself with confidence, “I can make this!”
Well, after three attempts I have come close.
The key ingredient is for sure the brown rice syrup. I think you could use honey but it will come out with a different taste. Here was my problem; I couldn’t find brown rice syrup anywhere. I had to end up ordering it on Amazon. I can get 4 recipes out of this one jar which will still cost a lot less per bar compared to buying them individually at Sprouts. I was happy.
Even if you have never tried one of those bars I still think you should give this a try. I used a mini muffin pan but these will work in cupcake pans as well.
I hope you enjoy them!
Thank you Leah! I’ve made these twice and see that they are going to be a regular part of my life now! I typically snack on a couple store bought granola bars everyday and I never thought about making my own bars. These are so easy to make and I love the flavor and texture. Goodbye expensive store bought bars! The second batch I made I added shredded toasted coconut and used walnuts instead of pecans. Really good. I can see that I’ll be playing with this recipe and making a variety of my flavors! Thanks!
Thank you, Greg! This recipe is so easy to adapt to whatever you like. I am so glad you are enjoying them!
I would like to print this recipe out. Am I missing the print button? Thanks!
Hi Amy, Thank you so much for asking and I love that you would like to print this. it is one of my favorites. I am in the process of updating recipes on my site and this is one that needs to be updated still. I will have a print button coming very soon for this specific recipe. In the meantime if you click on the recipe image it should pop up and you can print it as an image. Please let me know if you have any questions, Thank you!
Hey there!!
I want to try these so bad because pecans are my new love! I used to not like them at all.
But do you have any time on making this low carb with a substitute for the oats?
Thanks a bunch!
Christine xx
Hmmm- I don’t know how this would work BUT maybe try 2 cups of almond flour and then a half cup of oats? It cuts it a little bit. That is a great question and I don’t know how it would turn out but it would be a fun experiment 🙂
I made it this afternoon! Oh so yummy! But I have to say I liked it better unbaked! 😂 The maple really came out alot when it was unbaked. But baked is also good too!
Ohh, I never thought about that – Yummy!! Well, either way you like it I think that is great!
Do you know how I can adapt this to high altitude? I live in Boulder, CO where Bono Bars are made but they are way too pricey! Between 5500-6000 feet
Hi Stephanie, Thanks for the question. I have never tried altering this recipe for high altitude but my initial thought is to reduce the baking soda to 1/4 tsp. They may not need to bake as long either… It may take a couple trial and errors but I think this recipe might do ok. The other option is to add a little bit more water to the oats than the recipe calls for to prevent it from drying out. If it becomes too crumbly, this would be good on some cooked apples, like an apple crumble. I hope this helps! Let me know how it turns out 🙂
First let me say…thank you for not adding cinnamon! lol, every bar seems to have it and although it’s good, I just don’t always want that flavor. These were delicious. I may have over filled the tin or under baked them. They were still a bit mushy in the middle, after cooled. I baked them for 26 minutes at 350. I o ok my change your recipe because I wanted to use what I had at the house first. I did 1.25c of the ground old fashioned oats, 1.25 cups of 1 minute unground oats (because I had no more old fashioned). I used regular old processed pancake syrup. Again, only because it’s what I had. The only other change that was by choice, was I added extra salt. I added a total of 1/2 +1/8t office salt. So! After all those changes, I look forward to going to the store and buying the correct ingredients!! I can’t wait to make them again.
That is awesome to hear Stephanie! Thank you for sharing the feedback on what you used. I love to hear what worked for others on the recipes. Enjoy!
Hi Leah…this recipe looks so good ! I definitely want to try it!! So how many bars does the recipe make??
Hi Lori, thank you for the question. It will vary depending on the size of the tin made in. If put in a muffin pan, it will make about 10. If it is put in a bigger tin like what I have in the picture, it makes 9. Enjoy them! We love them!
Hey there – These taste SO perfect – but they stuck into my greased muffin pan, do I need to let them cool all the way?
Thank you for the comment, Angela. That is great to hear you like them. I notice if I generously spray a pan they come out better but it may help to let them cool in the pan. It may depend on the type of pan too. I hope that helps.
Hi Leah,
I’d love to try to make these bars, I’m wondering if you have a substitute for the brown rice syrup, I’ve had no luck finding it locally and it’s very expensive for me to order.
Hi Stephanie,
Great question! A good substitute might be date syrup if you can find that. Perhaps molasses but I have not tried that and am unsure how the flavor would be affected. You want the syrup to be thick and spicy. For example, just using maple syrup wouldn’t hold it together as well. If you end up trying it with either, let me know how it works out. Enjoy!