I remember testing this healthy sourdough discard granola bars recipe on a hectic Saturday morning — two kids, a dog, and a nearly empty pantry. What I loved was how the tangy discard brightened the bars while the oats, nuts, and seeds made them filling enough for a quick breakfast or an after-school snack. These bars are chewy, lightly sweet, and a clever way to use sourdough discard you would otherwise toss.
Why you’ll love this dish
These granola bars turn sourdough discard into something everyone in the family actually wants to eat. They’re naturally tangy from the discard, high in fiber and healthy fats from oats and nuts, and lightly sweetened so you control the sugar. Ideal for busy mornings, hiking snacks, or lunchbox treats, they’re both budget-friendly (waste no starter!) and pantry-friendly.
“A great use for discard — chewy, not too sweet, and they travel well. My kids ask for them every week.” — a regular tester
Benefits at a glance:
- Uses leftover sourdough discard (reduces food waste).
- No refined-sugar overload — use maple or honey.
- Customizable: gluten-free oats, vegan swaps, or nut-free versions work well.
- Makes about 12 bars — good batch to keep in the fridge or freeze.
The cooking process explained
Before you measure, here’s the straightforward flow so you know what to expect:
- Mix wet ingredients (including sourdough discard) to create a sticky binder.
- Combine dry ingredients (oats, seeds, nuts, spices) and fold into the wet mixture.
- Press the mixture firmly into a lined pan to ensure chewy, cohesive bars.
- Bake briefly until edges are golden, then cool completely so bars set.
- Cut into bars and store chilled or wrapped and frozen for longer life.
This approach keeps the bars chewy rather than crumbly — the firm press and full cooldown are crucial.
Key Ingredients
- Old-fashioned rolled oats (gluten-free if needed) — the structural base.
- Sourdough discard (unfed/starter discard) — adds tang and moisture.
- Nut or seed butter (peanut, almond, or sunflower seed butter for nut-free).
- Liquid sweetener: maple syrup or honey.
- Mixed nuts and seeds (walnuts, almonds, pumpkin seeds) — for texture and protein.
- Dried fruit (raisins, chopped dates, or cranberries) — optional chew and sweetness.
- Neutral oil (coconut or canola) and vanilla extract.
- Optional add-ins: chia or flaxseed, cinnamon, chocolate chips (add after baking), protein powder.
Substitution notes:
- For a vegan bar, use maple syrup and a vegan seed butter; don’t use honey.
- Use quick oats in a pinch, but texture will be softer.
- To make nut-free bars, replace nut butter with sunflower seed butter and skip tree nuts.
How to prepare Healthy Sourdough Discard Granola Bars
- Preheat oven and line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
- In a bowl, whisk wet ingredients: discard, nut butter, maple syrup, oil, and vanilla until smooth.
- In a larger bowl combine oats, chopped nuts, seeds, salt, and spices.
- Pour wet mix into dry and fold until everything is evenly coated.
- Transfer to the pan and press very firmly to compact the mixture — the tighter it’s packed, the chewier the final bars.
- Bake until edges are lightly browned (watch carefully — you want chewy, not toasted crunchy).
- Cool completely in the pan (at least 1 hour) before lifting and slicing.
Pressing and full cooling are the two steps that determine whether bars hold together or fall apart.
Gather these items
- 8×8-inch baking pan and parchment paper
- Mixing bowls and spatula
- Measuring cups and spoons
- A flat-bottomed cup or small pan to press the mixture evenly
Ingredient quantities (approximate for one 8×8 pan):
- 2 cups rolled oats
- 1/2–3/4 cup mixed nuts/seeds, chopped
- 1/2 cup sourdough discard
- 1/2 cup nut or seed butter
- 1/3–1/2 cup maple syrup or honey
- 2 tbsp oil
- 1/4 cup dried fruit (optional)
- 1–2 tbsp chia/flax (optional)
- 1/2 tsp salt and 1 tsp cinnamon
Adjust sweetness and nuts/seeds to taste.
Step-by-step instructions
- Preheat your oven to 325°F (160°C). Line an 8×8 pan with parchment, leaving an overhang.
- In a medium bowl stir together sourdough discard, nut butter, maple syrup, oil, and vanilla until smooth.
- In a large bowl combine oats, chopped nuts/seeds, chia/flax if using, dried fruit, salt, and cinnamon.
- Add the wet mixture to the dry and fold until thoroughly combined. The mix should be sticky but not soupy.
- Transfer the mixture to the prepared pan. Use a spatula, then a flat-bottomed cup to press the mixture very firmly and evenly into the pan.
- Bake for 18–22 minutes, or until edges are slightly golden. Baking time depends on how chewy vs. toasty you like them.
- Remove from oven and cool completely in the pan — at least 1 hour. Lift out with the parchment overhang and cut into 10–12 bars.
- Optional: press a few chocolate chips into the warm bars right after baking so they melt slightly, then cool.
Best ways to enjoy it
- Breakfast on the go: pair a bar with a Greek yogurt cup and fresh fruit.
- Post-workout snack: slice and serve with a glass of milk or a protein shake.
- Lunchbox treat: wrap individually in parchment or beeswax wraps for easy packing.
- Coffee cake alternative: serve warm with a smear of nut butter and a drizzle of honey.
For a snack plate, pair with apple slices and a small handful of almonds for a satisfying balance of carbs, fiber, and protein.
Storage and reheating tips
- Room temperature: store airtight for up to 3 days.
- Refrigerator: keep in an airtight container for 1–2 weeks — refrigeration helps the bars hold together.
- Freezing: individually wrap bars in plastic or parchment and freeze up to 3 months. Thaw at room temperature or microwave 10–20 seconds.
Food safety: because these bars contain no raw eggs or dairy, refrigeration is mostly for texture and to slow potential mold growth — always check for off smells before eating after storage.
Helpful cooking tips
- Press hard: use the bottom of a measuring cup to compact the mixture — this prevents crumbling.
- Don’t overbake: remove when edges are set but center still slightly soft; they’ll firm up as they cool.
- Test-cut trick: cool completely in the pan before cutting. If you’re impatient, chill in refrigerator for 30 minutes to speed setting.
- Add chocolate later: sprinkle chips on top post-bake so they melt slightly for a glossy finish.
- Scale easily: double the recipe and use a 9×13 pan, adjusting baking time slightly.
Creative twists
- Chocolate-peanut butter: swap half the oats for puffed rice, add cocoa powder, and use peanut butter.
- Tropical: add shredded coconut, chopped dried mango, and macadamia nuts.
- Protein boost: fold in a scoop of unflavored protein powder and a little extra nut butter to compensate for dryness.
- Seed-packed: make nut-free with sunflower and pumpkin seeds + sunflower seed butter.
- Spiced apple: add finely chopped dried apples and extra cinnamon, and a pinch of nutmeg.
Your questions answered
Q: Is it safe to use sourdough discard in baked bars?
A: Yes. Discard is simply starter that hasn’t been fed; it’s perfectly safe when baked. The acid in discard can actually help preserve flavor and act as a tenderizer.
Q: Can I make these completely gluten-free?
A: Yes — use certified gluten-free rolled oats and ensure any add-ins (like protein powder or dried fruit) are labeled gluten-free.
Q: How do I keep bars chewy rather than dry and crumbly?
A: Pack the mixture tightly into the pan and avoid overbaking. Slightly underbaking and allowing full cooling produces chewy bars.
Q: Can I make these ahead for a week of snacks?
A: Absolutely. Store in the fridge for up to 2 weeks or freeze for up to 3 months. Individually wrap for grab-and-go convenience.
Conclusion
If you want more inspiration or alternate methods for sourdough discard granola bars, these two recipes are helpful references that show different textures and add-in ideas: Country Roads’ Sourdough Granola Bars Recipe (Easy And Chewy) and Simplicity and a Starter’s Chewy Sourdough Granola Bars. Both offer handy variations you can adapt to your pantry and taste.
Healthy Sourdough Discard Granola Bars
Ingredients
Wet Ingredients
- 1/2 cup sourdough discard unfed/starter discard
- 1/2 cup nut or seed butter peanut, almond, or sunflower seed butter for nut-free
- 1/3–1/2 cup maple syrup or honey to sweeten
- 2 tbsp oil coconut or canola
- 1 tsp vanilla extract optional
Dry Ingredients
- 2 cups rolled oats gluten-free if needed
- 1/2–3/4 cup mixed nuts/seeds, chopped
- 1/4 cup dried fruit optional (raisins, chopped dates, or cranberries)
- 1–2 tbsp chia/flaxseed optional
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Line an 8x8 pan with parchment, leaving an overhang.
- In a medium bowl stir together sourdough discard, nut butter, maple syrup, oil, and vanilla until smooth.
- In a large bowl combine oats, chopped nuts/seeds, chia/flax if using, dried fruit, salt, and cinnamon.
- Add the wet mixture to the dry and fold until thoroughly combined. The mix should be sticky but not soupy.
- Transfer the mixture to the prepared pan. Use a spatula, then a flat-bottomed cup to press the mixture very firmly and evenly into the pan.
Baking
- Bake for 18–22 minutes, or until edges are slightly golden. Baking time depends on how chewy vs. toasty you like them.
- Remove from oven and cool completely in the pan — at least 1 hour. Lift out with the parchment overhang and cut into 10–12 bars.
