Sourdough Discard Granola Bars
These homemade sourdough granola bars are chewy, slightly crispy on the edges, and packed with simple, real-food ingredients. Whether you’re packing school lunches or prepping snacks for a busy week, this recipe will become a go-to in your kitchen.
Try my Sourdough Discard Granola and other Sourdough discard recipes next!
Why Make Granola Bars with Sourdough Discard?
If you’re a sourdough baker, you probably find yourself with leftover sourdough discard from time to time. Instead of tossing it out, why not put it to good use? Sourdough discard is simply a mixture of flour and water that’s full of natural wild yeast and beneficial bacteria. While it may not be bubbly and active enough to leaven bread, it still adds great texture, flavor, and nutritional benefits to baked goods like pancakes, crackers, muffins, and—yes—granola bars!
Using sourdough discard in this recipe gives the granola bars a subtle tang, improves digestibility, and reduces food waste. It also helps bind the ingredients and adds just the right amount of chewiness.
Lets Make Sourdough Granola Bars Together!
Why You’ll Love These Sourdough Granola Bars
- Uses sourdough discard – Say goodbye to waste and hello to wholesome snacks.
- Chewy and slightly crispy – The texture is everything you want in a granola bar.
- Naturally sweetened – These bars are sweetened with honey or maple syrup. No refined sugars here!
- Kid-friendly & adult-approved – A great option for lunchboxes, road trips, or a midday energy boost.
- Customizable – Add chocolate chips, dried fruit, coconut flakes, or even a touch of nut butter.
Ingredients You’ll Need
- 2 cups rolled oats
- ½ cup sourdough discard (unfed, 100% hydration)
- ¼ cup honey or maple syrup – natural sweetness without refined sugar
- ¼ cup melted coconut oil or butter – for healthy fats and flavor
- 1 tsp vanilla extract – warm, cozy aroma
- ½ tsp cinnamon – adds subtle spice
- ¼ tsp salt – balances sweetness
- ½ cup chopped nuts – almonds, pecans, walnuts, or a mix
- ¼ cup seeds – pumpkin, sunflower, or flax for extra nutrition
- ¼ cup mini chocolate chips or dried fruit – optional, but delicious
- 1 egg (optional) – helps bind the bars and gives a more cohesive texture
How to Make Sourdough Granola Bars
1. Preheat & Prep
Start by preheating your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
2. Mix Wet Ingredients
In a large mixing bowl, combine the sourdough discard, honey or maple syrup, melted coconut oil (or butter), vanilla extract, cinnamon, and salt. Whisk until smooth and well combined.
3. Add Dry Ingredients
Stir in the rolled oats, chopped nuts, seeds, and chocolate chips. If using an egg, add it in last and mix until everything is evenly incorporated.
4. Press & Bake
Transfer the mixture to your prepared pan and press it down firmly and evenly with a spatula or your hands. Pressing well is key to helping the bars stick together. Bake for 25–30 minutes, or until the edges turn golden brown.
5. Cool & Slice
Let the bars cool completely in the pan—this step is important. They’ll firm up as they cool, making them much easier to slice. Once cool, lift the bars out using the parchment overhang and slice into 8 to 12 bars.
6. Store & Enjoy
Store your sourdough granola bars in an airtight container at room temperature for up to 1 week, or freeze them for longer shelf life. They thaw beautifully!
Tips for Perfect Granola Bars Every Time
- Want crunchier bars? Bake for an extra 5 minutes, but keep an eye on the edges to prevent burning.
- For softer bars, reduce the baking time slightly.
- Go nut-free by replacing nuts with more seeds like sunflower or pumpkin.
- Add-ins ideas: shredded coconut, cacao nibs, dried cherries, chopped dates, or even a swirl of almond butter.
- For extra binding power, especially if not using an egg, you can add 1–2 tablespoons of nut butter.
How to Customize Your Sourdough Granola Bars
This recipe is super flexible and easy to adapt. Here are some fun variations to try:
- Chocolate Peanut Butter Bars – Add 2 tbsp peanut butter and use chocolate chips.
- Trail Mix Style – Toss in sunflower seeds, raisins, and chopped dried apricots.
- Tropical Twist – Use coconut flakes, dried pineapple, and cashews.
- Fall Flavor – Add ¼ tsp nutmeg, dried apples, and pecans.
Health Benefits of Sourdough Granola Bars
Not only are these bars tasty, but they’re also nutrient-dense and naturally fermented. Here’s why they’re good for you:
- Whole oats are rich in fiber, supporting digestion and heart health.
- Sourdough discard improves nutrient absorption and may be easier on sensitive stomachs.
- Seeds and nuts provide healthy fats, plant-based protein, and essential minerals.
- Natural sweeteners like honey or maple syrup offer antioxidants and a gentler glycemic impact than refined sugar.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, you can! Active starter will work similarly to discard. It might puff up a little more when baked, but the texture will still be chewy and delicious.
Is it cheaper to make your own granola bars?
Absolutely! Making granola bars at home is typically much cheaper than buying them individually packaged. You also get to control the ingredients and avoid preservatives, artificial flavors, and excess sugar.
Are granola bars actually healthy?
Homemade granola bars made with wholesome ingredients like oats, nuts, seeds, and natural sweeteners can be a very healthy snack. Making them homemade helps avoid processed versions with added sugars and artificial ingredients. When made at home, they’re nutrient-rich, satisfying, and can be tailored to meet your dietary needs.
A Nourishing Snack for Every Day
These homemade sourdough granola bars are a great addition to your sourdough discard recipe rotation. They’re healthy, satisfying, and endlessly customizable. Whether you’re looking for a better alternative to store-bought snacks or simply trying to reduce food waste, these bars deliver on both flavor and nutrition.
Make a batch today and enjoy the chewy, wholesome goodness all week long!
Sourdough Granola Bars
Ingredients
- 2 cups rolled oats
- ½ cup sourdough discard unfed, 100% hydration
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup chopped nuts almonds, pecans, walnuts, or a mix
- ¼ cup seeds pumpkin, sunflower, or flax
- ¼ cup mini chocolate chips or dried fruit
- 1 egg optional, helps bind the bars
Instructions
1. Preheat & Prep
- Preheat your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
2. Mix Wet Ingredients
- In a large mixing bowl, combine the sourdough discard, honey or maple syrup, melted coconut oil (or butter), vanilla extract, cinnamon, and salt. Whisk until smooth and well combined.
3. Add Dry Ingredients
- Stir in the rolled oats, chopped nuts, seeds, and chocolate chips or dried fruit. If using an egg, add it in last and mix until everything is evenly incorporated.
4. Press & Bake
- Transfer the mixture to your prepared pan and press it down firmly and evenly with a spatula or your hands. Pressing well is key to helping the bars stick together. Bake for 25–30 minutes, or until the edges turn golden brown.
5. Cool & Slice
- Let the bars cool completely in the pan—this step is important. They’ll firm up as they cool, making them much easier to slice. Once cool, lift the bars out using the parchment overhang and slice into 8 to 12 bars.
6. Store & Enjoy
- Store your sourdough granola bars in an airtight container at room temperature for up to 1 week, or freeze them for longer shelf life. They thaw beautifully!
