Sourdough Discard Granola Bars

Introduction

Sourdough discard is often overlooked, but it’s a versatile ingredient that can add subtle tang, extra nutrition, and a satisfying chewiness to baked goods. Instead of tossing it away, you can use it to make wholesome snacks like granola bars.

Granola bars are a perfect grab-and-go option for busy mornings, school lunches, or mid-day energy boosts. Combining oats, nuts, dried fruits, and a touch of sweetness, they strike a balance between indulgence and nutrition.

By incorporating sourdough discard, you get an extra layer of flavor that complements the natural nuttiness of oats and enhances the overall texture. These bars are not only delicious but also a smart way to reduce kitchen waste.

Cooking Time & Serving

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Cooling Time: 1 hour

• Total Time: ~1 hour 40 minutes

• Servings: 12 bars

Ingredients

• 1 cup rolled oats

• ½ cup sourdough discard (unfed, room temperature)

• ½ cup chopped nuts (almonds, walnuts, or pecans)

• ½ cup dried fruit (raisins, cranberries, or chopped dates)

• ¼ cup honey or maple syrup

• ¼ cup brown sugar (optional, for sweetness)

• 2 tbsp coconut oil or butter, melted

• 1 tsp vanilla extract

• ½ tsp ground cinnamon

• Pinch of salt

• Optional: ¼ cup dark chocolate chips or seeds (pumpkin, chia, or flax)

How to Make Sourdough Discard Granola Bars

1. Preheat Oven – Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

2. Toast Oats & Nuts – Spread oats and nuts on a baking sheet and toast for 8–10 minutes until fragrant. Let cool slightly.

3. Mix Wet Ingredients – In a large bowl, whisk together sourdough discard, honey/maple syrup, melted coconut oil/butter, vanilla, and brown sugar until smooth.

4. Combine Dry Ingredients – Add toasted oats, nuts, dried fruits, cinnamon, salt, and optional seeds or chocolate chips. Stir until evenly coated.

5. Press Mixture into Pan – Transfer the mixture to the prepared baking pan. Use a spatula or the back of a spoon to press it firmly and evenly.

6. Bake – Place in the oven and bake for 20–25 minutes until edges are golden brown.

7. Cool & Cut – Allow to cool in the pan for at least 1 hour before lifting out and slicing into 12 bars.

Notes

• For a chewier bar, bake slightly less (20 minutes); for crunchier, extend baking to 28 minutes.

• If your mixture feels too dry, add an extra tablespoon of honey or coconut oil.

• These bars store well in an airtight container for up to 5 days at room temperature or 2 weeks in the fridge.

• Freeze for up to 2 months and thaw as needed.

FAQs

Q: Can I make these bars gluten-free?
Yes, just use certified gluten-free oats and ensure your discard is from a gluten-free sourdough starter.

Q: Do I have to bake them?
You can refrigerate them instead of baking, but they’ll be softer and may not hold together as firmly.

Q: What can I substitute for honey?
Maple syrup, agave, or date syrup work well as vegan alternatives.

Q: Why use sourdough discard?
It adds a mild tangy flavor, improves texture, and helps reduce food waste.

Nutrition (per serving – 1 bar)

(Values are approximate and may vary based on specific ingredients used.)

Disclaimer

These sourdough discard granola bars are a nutritious snack, but enjoy them in moderation as part of a balanced diet. Always check ingredient labels if you have allergies, especially to nuts, gluten, or dairy.