The Best Chewy Sourdough Discard Granola Bars
There’s something so satisfying about creating homemade granola bars in your own kitchen. It’s a great way to fill your pantry with wholesome, homemade snacks for busy family days. These sourdough discard granola bars combine simple ingredients, gentle sweetness, and that homemade touch.
When I first started experimenting with sourdough discard recipes, I loved how the leftover portion of your sourdough starter could be turned into something new. Food that felt both frugal and nourishing. A great alternative to pre-packaged snacks.
The tangy sourdough notes add a balance to the natural sweetness of maple syrup and brown sugar, giving these bars a subtle depth of flavor. It’s just another reminder that old-fashioned, homemade treats can still fit beautifully into modern, intentional homemaking.
Here are more sourdough recipes for inspiration.
Why Use Sourdough Discard in Granola Bars?
If you’re already baking sourdough, using your discard starter in recipes like this is the perfect way to minimize food waste. Beyond the thriftiness, sourdough adds natural fermentation benefits, which can help break down phytic acid in the grains if long fermented, which can make nutrients easier to absorb.
These bars have that perfect, chewy bite with a soft middle and slightly crisp at the edges. The tangy flavor from the discard pairs beautifully with toasted rolled oats. It’s one of those new ways to use your starter that feels both practical and satisfying. My kids eat a granola bars for snacks frequently, so this is a great, frugal solution with wholesome ingredients.
If you're looking for more sourdough recipes, check out these Easy Homemade Sourdough Discard Bagels and White Chocolate Sourdough Discard Scone Recipe for more sourdough discard recipes
Tools You Will Need For This Recipe:
- Airtight container for storage
- Parchment Paper
Make your own sourdough starter using this step-by-step guide
Ingredients You’ll Need
You’ll just need a few pantry staples, divided into dry ingredients, wet ingredients, and favorite add-ins.
Dry Ingredients
In a large mixing bowl, combine:
- Old-fashioned oats (or quick oats for a softer texture)
- Salt
- Brown Sugar
- Cinnamon
Wet Ingredients
In a small mixing bowl, whisk together:
- Sourdough starter discard (from an active sourdough starter or unfed discard)
- Honey or Maple syrup
- Coconut oil, melted
- Natural peanut butter as a natural binder
- Vanilla extract
Optional Add-Ins
Now comes the fun part…. customizing your granola mixture! This is a versatile granola bar recipe, so you can use what you have on hand. Here are some favorite mix-ins:
- Mini chocolate chips
- Dried fruit
- Golden raisins
- Crisp rice cereal
- Fresh fruit
- Pumpkin seeds
- Sunflower seeds
- Sesame seeds
- Favorite nuts
- Chia seeds
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How to Make Sourdough Discard Granola Bars
This is an easy sourdough discard recipe that’s both nourishing and forgiving, and is perfect for beginners or busy homemakers.
- Preheat the oven to 350°F. Line a square baking pan with a piece of parchment paper and lightly grease it for easy removal.
- In the large mixing bowl, stir together all your dry ingredients.
- In a medium bowl, whisk the wet mixture until smooth and well combined. Pour it into the dry ingredients and stir until the granola bar mixture feels sticky and cohesive.
- Fold in your mix-ins.
- Transfer to your prepared pan and press it down firmly using a spatula or your hands. Packing it tightly ensures your oat bars hold together once baked.
- Bake for 25–30 minutes, or until the top is golden and set. Pull out to let cool completely at room temperature.
- Once cooled, you can put in the freezer for up to 1 hour to let them completely set before cutting, or you store in the refrigerator after cutting to firm up.
If you prefer a no-bake verasion, simply skip the oven step and press the mixture firmly into a pan. Chill for several hours until firm before slicing.
Try this Cinnamon Sugar Sourdough Bread Recipe
Tips for Perfect Granola Bars
A few tips make all the difference when perfecting your sourdough discard granola bar recipe:
- Texture matters: For a chewy granola bar, bake a little less; for a crispier bite, bake longer.
- Storage: Keep bars in an airtight container lined with parchment for freshness. For longer storage, freeze individually wrapped pieces.
- Seasonal flavor ideas: Try pumpkin spice and pecans in the fall, or cranberries and white chocolate in winter.
- Add crunch: Sprinkle crisp rice cereal or a handful of sesame seeds for contrast.
- Homemade advantage: No additional cost, less packaging, and way more flavor than store-bought stuff or other store-bought versions.
These healthy granola bars are a cozy staple that feel right at home in every season. This is one of those small homemaking victories as a mom to always have homemade snacks on hand!
Serving Ideas and Pairings
These homemade sourdough granola bars are a great recipe and delicious snack for any moment of the day. I love keeping a few in our pantry for quick breakfasts, school lunches, or after-dinner treats.
They’re wonderful with coffee or tea, tucked into lunch boxes, or served with yogurt and fresh fruit for a balanced breakfast.
And if you love the idea of variety, crumble them into smaller pieces for chunky sourdough granola over yogurt, or warm a bar for a few seconds in the oven before drizzling with honey. Whether at home or on the go, these bars are an everyday joy that feels simple and homemade.
FAQs:
Can I use active starter instead of discard?
Yes! An active starter works well, though the texture may be slightly lighter.
Can I make them vegan or gluten-free?
Of course. Swap honey for maple syrup, butter for coconut oil, and use certified gluten-free oats.
How long will they keep?
If stored in an airtight jar at room temperature, they’ll last about a week. Freeze for longer time if needed. These are great for meal prep or last-minute snacks.
Can I make sourdough discard granola bars without peanut butter?
Yes, but I would swap for almond butter or more brown sugar to help them stick together.
How to store Sourdough Granola bars?
Place them in an airtight container lined with parchment paper, separating layers with another small sheet of parchment or plastic wrap to prevent sticking. You can store them in the fridge or freezer, or at room temperature for up to a week.
Enjoy This Easy Sourdough Discard Granola Recipe
This recipe is so simple and versatile that you will want to make them again and again!
Making these sourdough granola recipe bars is an easy tasks. You can keep experimenting, add your own flavors, and enjoy this cozy rhythm of home baking. Add this to your weekly homemade snacks during your weekly meal prep instead of buying store-bought granola bars.
And if you’re looking for more inspiration, be sure to explore all my sourdough recipes for your next easy sourdough discard recipe or other creative ways to make use of your starter. There’s always something new to discover in the warm hum of a busy kitchen.
From one home cook to another, I hope you enjoy this recipe!
The Best Chewy Sourdough Discard Granola Bars
Equipment
- Mixing Bowls
- 9 x 9 Baking Pan
- Measuring cups and spoons
- Wooden Mixing Spoon or Spatula
- whisk
- Airtight container for storage
- Oven Mitts
- parchment paper
Ingredients
- 4 cups old-fashioned oats
- ½ teaspoon salt
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ cup sourdough discard
- ½ cup honey or maple syrup
- ¼ cup peanut butter
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips optional. Use whatever add-ins you want
Instructions
- Preheat the oven to 350°F. Line a square baking pan with a piece of parchment paper and lightly grease it for easy removal.
- In the large mixing bowl, stir together all your dry ingredients.
- In a medium bowl, whisk the wet mixture until smooth and well combined. Pour it into the dry ingredients and stir until the granola bar mixture feels sticky and cohesive.
- Fold in your mix-ins.
- Transfer to your prepared pan and press it down firmly using a spatula or your hands. Packing it tightly ensures your oat bars hold together once baked.
- Bake for 25–30 minutes, or until the top is golden and set. Pull out to let cool completely at room temperature.
- Once cooled, you can put in the freezer for up to 1 hour to let them completely set before cutting, or you store in the refrigerator after cutting to firm up.
Notes
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Place them in an airtight container lined with parchment paper, separating layers with another small sheet of parchment to prevent sticking if you want.
-
You can store them in the fridge or freezer, or at room temperature for up to a week.
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