Sourdough granola bars
Homemade sourdough granola bars are the perfect snack! These sweet, chewy sourdough breakfast bars are easy to make and a great way to use up your sourdough discard.
I’m always looking for a recipe to use up my sourdough discard because it always feels like a waste to throw away after feeding and maintaining my starter every day. That’s why I am so thrilled to share our recipe for sourdough granola bars with you!
Why you will love this recipe
- These chewy, sourdough granola bars are perfect for breakfast or as a snack.
- Kids love them! I like to pack them for school!
- They are my go-to sourdough breakfast bar!
- These granola bars are super versatile. Add your favorite dried fruit and nut butter!
- Recipes like this are great to use up leftover nuts and seeds!
Ingredient notes
Sourdough discard: You want to use sourdough discard and not an active starter for this recipe! The discard acts as a binding agent and gives the bard a mild tangy flavor.
Dried fruit: I like to add dried dates and apricots to my granola bars, but you can use any dried fruit you like. Make sure to cut them into small pieces before you add them to your oats.
Nuts: My favorite nuts are almonds and hazelnuts, but the combination of macadamia and pecans is also amazing. When making this recipe, it’s best to use unsalted nuts.
Chocolate chips: Feel free to use any type of chocolate chips you prefer, but I recommend using mini chips for better distribution in your granola bars. You can also chop a chocolate bar into small pieces to replace the chocolate chips.
Oats: To make these sourdough granola bars, you need rolled oats. Rolled oars absorb the liquids better and give your granola bars their chewy texture.
Peanut butter: Nut butter acts as a binder for all the ingredients and helps prevent your sourdough granola bars from crumbling. If you don’t want to use peanut butter, I recommend replacing it with almond butter or cashew butter.
Variations and substitutions
Coconut & chocolate: If you love Mounts and Bounty chocolate bars, you will absolutely have to try replacing the dried fruit with designated coconut and the nuts with coconut flakes! Adding coconut makes your mixture a little drier, so you might need to add more peanut butter.
Double chocolate: replace the dried fruit with extra chocolate chips and dip the ends of your sourdough granola bars in melted chocolate.
Sweet berries: If you want to make a berry granola bar, use dried berries like cranberries, raisins, and currants, and chopped macadamias and almonds for the nuts.
Peanut butter & jelly: replace half of the honey with strawberry jam and use peanuts for the nuts.
How to make sourdough granola bars
You start with preparing your dried fruits and nuts. Chop them into small pieces and add them to your mixing bowl.
Add the rest of your dry ingredients and stir everything together. It is important you mix them well before adding the dry ingredients because you want everything distributed evenly throughout your breakfast bars.
Add the sourdough discard, honey, and peanut butter when all the dry ingredients are mixed. Mix until combined and transfer it to your lined baking dish. Press the mixture down before baking and bake them until they become firm.
Let your sourdough granola bars cool completely before you cut them. That will make it easier to create perfect rectangles.
My tips for the best results
- If you want to cut them into perfect rectangles, it’s crucial that you really press the mixture down. I like to use a silicone spatula because it won’t stick to the mixture.
- Use mini chocolate chips or cut your chocolate bar into small pieces.
- Turn leftovers into sourdough granola!
Frequently asked questions
Absolutely! If you don’t like peanut butter or have an allergy, you can use any nut butter you like.
I haven’t tried it myself, but I can’t see why it won’t work!
Storage
When stored in an airtight container, homemade sourdough granola bars can stay fresh for about four days. If you plan to eat them within the first two days, there’s no need to refrigerate them.
They are also suitable for freezing. Frozen, they last for about three to six months. When you’re ready to eat them, it’s best to let them thaw at room temperature to avoid them becoming soft. If they do become too soft, you can place them in a preheated oven for a few minutes, then let them cool before serving.
More easy sourdough discard recipes
Sourdough granola bars
Equipment
- 1 8×8 baking dish
Ingredients
- 2 cups rolled oats
- 1/4 teaspoon salt
- 1/3 cup dried fruit chopped
- 1/4 cup chocolate chips
- 1/3 cup nuts chopped
- 1/2 cup sourdough discard you might need more!
- 1/2 cup peanut butter
- 1/4 cup honey
Instructions
- Preheat your oven to 350 F (180 C).
- Line an 8-inch baking dish with parchment paper and set it aside.
- Add the rolled oats, dried fruit, nuts, salt, and chocolate chips to a bowl and mix until combined.
- Stir in the sourdough discard, honey, and peanut butter until everything is well combined.
- Transfer the granola mixture to the lined baking dish, and make sure to press down and flatten the mixture.
- Place it in the center of the oven and bake the granola for 15 minutes.
- Take the sourdough granola bars out of the oven and let them cool completely before cutting them into rectangles.
Notes
- You can use any dried fruit you like. I love dried cranberries, dates, or raisins when I make this recipe.
- As for the nuts, I like to add hazelnuts, pecans, and almonds.
- Homemade sourdough granola bars stay fresh for about two days at room temperature!
These are great for the kid’s snack after school! Thanks!
Hi Marie-Pierre! Absolutely, my kids LOVE them!
I’ve always wanted to make my own granola bars and this was it! Loved how easy this was to make and was the perfect midday snack for work breaks!
Hi Janie! I’m happy you loved our granola bars!