The Best Chewy Sourdough Discard Granola Bars
These chewy sourdough discard granola bars are a wholesome, no-waste snack made with oats, nuts, and seeds, naturally sweetened with maple syrup and touched with tang from your sourdough starter. Perfect for quick breakfasts, lunchboxes, or an afternoon pick-me-up.
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.
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You can store them in the fridge or freezer, or at room temperature for up to a week.