How to Make Granola Bars with Sourdough Discard

Last Updated on May 10, 2024 by Gabby Hatten

Homemade granola bars are an easy and cost-effective way to cut down your grocery spend without leaving your kids yearning for their favorite snacks. Unlike the store-bought stuff, these homemade sourdough granola bars are packed full of antioxidants, minerals, fiber, and healthy fats. 

With this recipe comes the ability to make a ton of substitutions, you can truly tailor it to your preferences. I will include a long list of variations at the end, but for now let’s dive into this nutritious sourdough granola bars recipe!

sourdough discard granola bars

Sourdough Granola Recipe Ingredients

  • 200g discard sourdough starter (active starter works too)
  • 200g rolled oats
  • 120g maple syrup or honey
  • 50g flax seeds
  • 50g chia seeds
  • 100g nuts (I like to use organic sprouted walnuts from Thrive Market)
  • 50g shredded coconut
  • 50g mini chocolate chips (optional for added sweetness)
  • 1 tsp cinnamon
  • 50g coconut oil (butter will work)
  • 1 tsp vanilla extract

Tools

  • large mixing bowl
  • baking sheet
  • parchment paper

Tips and Variations

This recipe is truly meant to be a healthy snack, it will not be a perfect mirror of the chewy granola bars you get from the store, this recipe is purposely less sweet. There is just an overabundance of sugar in everything you grab off the shelves these days when making recipes at home we mustn’t load up what we worked so hard to make with just as much sugar. In my home, we do have a kiddo on the spectrum and it’s been difficult to formulate recipes that are close enough to her safe foods but without the excess sugar and other less-than-desirable ingredients. This recipe did take a lot of time and tweaking to get her to even attempt to try it, but I’m happy to say it is a success! With all that in mind, I’m going to list out some great variations below, so you can have fun experimenting and finding what your children like best.

Sourdough Discard Granola Bars: Favorite Add-ins

  • peanut butter: you can easily cut the amount of maple syrup in half to incorporate peanut butter, almond butter, or any nut butter.
  • dried fruit: the combinations are endless here, my personal favorite is dried apricots
  • instead of chocolate chips, you could add sprinkles for a fun colorful option
  • sourdough: you can use active sourdough starter, it doesn’t have to be discard. they both work just the same.
  • Seeds: instead of coconut or flax and chia seeds, pumpkin seeds, hemp seeds, or sunflower seeds make a great alternative.               
  • instead of walnuts, you can use any nut you like or even a mix of your favorite nuts. I love to add almonds to my apricot variation
  • fresh fruit: blueberries add a refreshing summer touch
  • ditch the bar- this recipe also makes a great chunky sourdough granola. simply lay it loosely on a baking sheet instead of pressing into a baking dish.

Instructions

1. Preheat your oven to 350°F and prepare a baking dish by lining it with parchment paper.

2. In a large bowl, mix together the sourdough starter, maple syrup or honey, vanilla extract, cinnamon, and salt until well combined. Next, add in your oats, seeds, chocolate chips, and shredded coconut. Mix well.

3. In a small saucepan, gently melt the coconut oil over low heat. Once melted, remove from heat and let rest for a couple minutes.

4. Pour the melted coconut oil over the granola bar mixture, and stir until everything is thoroughly coated.

5. Transfer the granola mixture to your prepared pan and press it down firmly and evenly (i use my metal meauring cup to do this).

6. Bake for 25-30 minutes, or until the edges turn golden brown.

7. Allow the bars to cool completely in the pan before using the parchment paper to lift them out and transfer to a cutting board.

8. Cut into bars of your preferred size and shape.

9. Store the bars in an airtight container at room temperature for up to a week, or in the refrigerator for a longer shelf life.

These sourdough granola bars offer a delightful combination of wholesome ingredients and the unique addition of sourdough starter, providing a delicious and nutritious snack option.

​Why Sourdough?

Sourdough has a plethora of health benefits, but to keep it short, it’s good for your gut and who doesn’t want a happy gut? For more on the maintenance of a sourdough starter, and more easy sourdough discard recipes, check out some of my other posts below.

Sourdough Granola Bars

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Serving Size 10

Ingredients

  • 200 g discard sourdough starter active starter works too
  • 200 g rolled oats
  • 120 g maple syrup or honey
  • 50 g flax seeds
  • 50 g chia seeds
  • 100 g nuts I like to use organic sprouted walnuts from Thrive Market
  • 50 g shredded coconut
  • 50 g mini chocolate chips optional for added sweetness
  • 1 tsp cinnamon
  • 50 g coconut oil butter will work
  • 1 tsp vanilla extract

Instructions

  • Preheat your oven to 350°F and prepare a baking dish by lining it with parchment paper.
  • In a large bowl, mix together the sourdough starter, maple syrup or honey, vanilla extract, cinnamon, and salt until well combined. Next, add in your oats, seeds, chocolate chips, and shredded coconut. Mix well.
  • In a small saucepan, gently melt the coconut oil over low heat. Once melted, remove from heat and let rest for a couple minutes.
  • Pour the melted coconut oil over the granola bar mixture, and stir until everything is thoroughly coated.
  • Transfer the granola mixture to your prepared pan and press it down firmly and evenly (i use my metal meauring cup to do this).
  • Bake for 25-30 minutes, or until the edges turn golden brown.
  • Allow the bars to cool completely in the pan before using the parchment paper to lift them out and transfer to a cutting board.
  • Cut into bars of your preferred size and shape.
  • Store the bars in an airtight container at room temperature for up to a week, or in the refrigerator for a longer shelf life.

Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

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