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Sourdough Granola Bars

Sourdough granola bars are a delicious and nutritious twist on the classic snack, made with oats, nuts, seeds, and a touch of sourdough starter discard. These homemade bars offer a unique tangy flavor, packed with fiber, healthy fats, and protein to keep you energized throughout the day. Perfect for breakfast, a midday snack, or a pre-workout boost!
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings 15 Bars

Ingredients
  

  • 1 cup sourdough starter discard fed or unfed
  • 2 cups rolled oats old-fashioned
  • ½ cup mixed nuts e.g., almonds, walnuts, cashews, roughly chopped
  • ¼ cup mixed seeds e.g., chia, sunflower, pumpkin seeds, flaxseed
  • ¼ cup honey or maple syrup
  • 1/4 cup nut butter peanut butter, almond butter, or cashew butter
  • 1 tablespoon coconut oil or any neutral oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • ½ cup dried fruit raisins, cranberries, apricots, or dates, optional
  • 2 tablespoons mini chocolate chips optional, for a sweet treat

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang to easily lift the bars out after baking.
  • Mix Wet Ingredients: In a medium bowl, whisk together the sourdough starter discard, honey (or maple syrup), nut butter, coconut oil, and vanilla extract. Stir until well combined and smooth.
  • Combine Dry Ingredients: In a separate large bowl, mix the rolled oats, chopped nuts, seeds, cinnamon, and salt. If you’re adding dried fruit or chocolate chips, fold them into the dry mixture.
  • Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until everything is evenly coated. The mixture should be sticky and slightly thick—if it’s too dry, add a tablespoon of water or milk to help bring it together.
  • Press into the Pan: Transfer the mixture to the prepared baking pan. Use a spatula or the back of a spoon to press it down firmly. Make sure the mixture is packed tightly to help the bars hold together after baking.
  • Bake: Bake the mixture for 15-20 minutes, or until the edges are golden and the center is set. For a crispier bar, bake for an additional 5 minutes, but keep an eye on the edges to prevent burning.
  • Cool and Slice: Let the granola bars cool in the pan for about 10 minutes before removing them. Use the parchment paper to lift the bars out of the pan, then transfer to a cutting board. Slice into squares or bars (depending on your preference).
  • Store: Store your sourdough granola bars in an airtight container at room temperature for up to a week, or refrigerate them for up to two weeks. You can also freeze them for up to three months for longer storage.