why make this recipe

Sourdough Granola Bars are a delightful and nutritious snack that not only satisfy your sweet tooth but also help you reduce food waste by using sourdough starter discard. They are easy to make, packed with flavor, and perfect for on-the-go snacking. These bars offer a wonderful combination of chewy oats, rich chocolate, and crunchy peanuts, making them a hit for both kids and adults alike.

how to make Sourdough Granola Bars

Ingredients :

2 cups (160 grams) quick oats
½ cup (100 grams) sourdough starter discard
½ cup (80 grams) mini chocolate chips
½ cup (70 grams) unsalted dry roasted peanuts (finely chopped)
6 tablespoons (126 grams) honey
6 tablespoons (96 grams) smooth natural peanut butter (I used unsalted and added 1 teaspoon of kosher salt)

1 teaspoon vanilla extract
½-1 teaspoon kosher salt (to taste)

Directions :

Preheat your oven to 350℉. Lightly grease an 8-inch square pan and line it with parchment paper.
In a large mixing bowl, combine the quick oats, sourdough starter discard, mini chocolate chips, roasted peanuts, honey, peanut butter, vanilla extract, and kosher salt. Stir everything together until well combined and evenly distributed.

Transfer the granola bar mixture to the prepared pan. Press it evenly into the pan, making sure to spread it out into the corners.
Bake for 12-15 minutes or until the edges begin to turn lightly golden brown.

Allow the granola bars to cool in the pan for at least 30 minutes.
After cooling, use the parchment paper to lift the baked granola bars out of the pan. Cut into 12 equal-sized portions.
You can serve the granola bars immediately or let them cool completely before storing them in an airtight container.

how to serve Sourdough Granola Bars

Sourdough Granola Bars can be enjoyed as a quick breakfast, a mid-morning snack, or a wholesome treat after lunch. They go perfectly with a cup of tea or coffee. You can also pack them for a hike or a road trip for a convenient and tasty energy boost.

how to store Sourdough Granola Bars

Store the Sourdough Granola Bars in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can also refrigerate them, where they can last for up to two weeks. For extended storage, consider freezing them in individual wraps, allowing you to take them out as needed.

tips to make Sourdough Granola Bars

Make sure to press the mixture firmly into the pan; this helps the bars hold together.

Experiment with different add-ins like dried fruits, seeds, or different types of nuts for variety.
If you prefer a less sweet bar, reduce the amount of honey or chocolate chips.

variation

You can easily adapt this recipe by swapping the mini chocolate chips for dried fruits like cranberries or raisins. You can also use almond butter instead of peanut butter for a nut-free option.

FAQs

Can I use old sourdough starter discard?
Yes, using old starter is perfect for this recipe, as long as it is not moldy.

Can I make these bars gluten-free?
Yes! Use certified gluten-free oats to make these granola bars gluten-free.

How can I make these granola bars vegan?
You can replace honey with maple syrup or agave nectar and ensure that the chocolate chips are dairy-free.

Sourdough Granola Bars

Nutritious and chewy Sourdough Granola Bars made from sourdough starter discard, perfect for on-the-go snacking.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 bars

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Main ingredients

2 cups quick oats Use quick oats for better texture.
½ cup sourdough starter discard Can use old sourdough starter discard as long as it's not moldy.
½ cup mini chocolate chips Use dairy-free chocolate chips for a vegan option.
½ cup unsalted dry roasted peanuts Finely chopped.
6 tablespoons honey Can be replaced with maple syrup for a vegan option.

6 tablespoons smooth natural peanut butter Unsalted preferred.
1 teaspoon vanilla extract
½-1 teaspoon kosher salt To taste.

Method

Preparation

Preheat your oven to 350℉. Lightly grease an 8-inch square pan and line it with parchment paper.
In a large mixing bowl, combine the quick oats, sourdough starter discard, mini chocolate chips, roasted peanuts, honey, peanut butter, vanilla extract, and kosher salt. Stir everything together until well combined and evenly distributed.
Transfer the granola bar mixture to the prepared pan. Press it evenly into the pan, making sure to spread it out into the corners.

Baking

Bake for 12-15 minutes or until the edges begin to turn lightly golden brown.
Allow the granola bars to cool in the pan for at least 30 minutes.

Serving

After cooling, use the parchment paper to lift the baked granola bars out of the pan. Cut into 12 equal-sized portions.

Serve immediately or let them cool completely before storing in an airtight container.

Notes

Make sure to press the mixture firmly into the pan. Experiment with different add-ins like dried fruits, seeds, or different types of nuts. Reduce honey or chocolate chips for a less sweet bar.