Looking for a quick snack that’s both wholesome and delicious? These Chewy Sourdough Discard Granola Bars are the perfect easy way to use up that extra sourdough discard sitting in your fridge. Packed with oats, nuts, and natural sweetness, they’re a great meal prep option for busy weeks and a healthier alternative to store-bought versions. These homemade sourdough granola bars are soft, satisfying, and totally customizable—perfect for the whole family, from breakfast bites to after-school snacks. Pop them into lunch boxes or grab one on the go for an easy, no-waste snack everyone will love!
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Why You’ll Love This Recipe:
- They are made with simple ingredients and use up sourdough discard so there is no waste!
- These healthy granola bars have a perfectly chewy texture that make for a great snack!
- They are naturally sweetened with honey or maple syrup.
- Customizable with your favorite add-ins like golden raisins, dried cherries, flax seeds, or sunflower seeds. About ¼ cup of your favorite item will do.
- Great for kids, lunchboxes, or a quick energy boost!
Ingredients for Homemade Granola Bars
- 2 ½ cups rolled old-fashioned oats
- ½ cup (100g) sourdough discard (or active sourdough starter)
- ⅓ cup natural peanut butter (chunky or creamy, almond butter will work too)
- ½ cup honey or maple syrup
- ¼ cup dark chocolate chips
- ¼ cup dried cranberries
- ¼ cup pepitas (roasted and shelled pumpkin seeds)
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Instructions for Chewy Sourdough Granola Bars
STEP 1: Preheat your oven to 350°F (175°C). Line an 8X8 square baking pan with parchment paper or grease lightly with coconut oil. In a large mixing bowl, combine the wet ingredients: sourdough discard, peanut butter, honey, and vanilla. Stir until smooth.
STEP 2: Add the dry ingredients: oats, pepitas, cranberries, salt, and chocolate chips.
STEP 3: Stir well to coat everything evenly.
STEP 4: Press the granola bar mixture firmly into the baking dish, smoothing the top with a spatula or your hands.
STEP 5: Bake in a preheated oven for 20-30 minutes, or until edges are lightly golden. Let cool completely before slicing into bars.
Tips & Variations:
- Can substitute the honey with brown sugar, or cane sugar
- Want it crunchy? Add a handful of toasted oats or bake a little longer.
- Drizzle melted dark chocolate over the top for a sweet upgrade.
- Store in an airtight container at room temp for 3–4 days or in the fridge for up to a week. These also freeze beautifully!
More Easy Sourdough Discard Recipes
Easy Homemade Sourdough Pop Tarts with a Jam Filling
Easy Sourdough Discard Granola Recipe
Buttery and Flaky Easy Homemade Biscuits
Easy Strawberry Cobbler Sourdough Discard Recipe
Easy Sourdough Discard Peach Quick Bread Recipe
Chewy Sourdough Discard Granola Bars (Easy Recipe)
Ingredients
- 2 ½ cups rolled old-fashioned oats
- ½ cup 100g sourdough discard (or active sourdough starter)
- ⅓ cup natural peanut butter chunky or creamy, almond butter will work too
- ½ cup honey or maple syrup
- ¼ cup dark chocolate chips
- ¼ cup dried cranberries
- ¼ cup pepitas roasted and shelled pumpkin seeds
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8X8 square baking pan with parchment paper or grease lightly with coconut oil.
- In a large mixing bowl, combine the wet ingredients: sourdough discard, peanut butter, honey, and vanilla. Stir until smooth.
- Add the dry ingredients: oats, pepitas, cranberries, salt, and chocolate chips. Stir well to coat everything evenly.
- Press the granola bar mixture firmly into the baking dish, smoothing the top with a spatula or your hands.
- Bake in a preheated oven for 20-30 minutes, or until edges are lightly golden. Let cool completely before slicing into bars.
Notes
- Can substitute the honey with brown sugar, or cane sugar
- Want it crunchy? Add a handful of toasted oats or bake a little longer.
- Drizzle melted dark chocolate over the top for a sweet upgrade.
- Store in an airtight container at room temp for 3–4 days or in the fridge for up to a week. These also freeze beautifully!
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