Healthy Sourdough Discard Granola Bars
These chewy granola bars made with sourdough discard are a nutritious and tasty snack, perfect for breakfast or an after-school treat.
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.
Notes
For a vegan version, use maple syrup and a vegan seed butter; avoid honey. To make nut-free bars, replace nut butter with sunflower seed butter and omit tree nuts.