Tasty Sourdough Discard Granola Bars Recipe
Introduction
These tasty sourdough discard granola bars are a smart and delicious way to use up leftover sourdough starter. Perfect for lunchboxes or quick snacks, they combine wholesome oats with nut butter and honey for a satisfying treat. Customize them with your favorite mix-ins and enjoy a budget-friendly homemade snack.
Ingredients
- 1/2 tsp salt
- 1/4 cup packed brown sugar
- 1/4 cup melted butter (unsalted recommended)
- 1/4 cup peanut butter (creamy or crunchy)
- 1/2 cup honey
- 4 cups rolled oats (not instant)
- 1/2 cup sourdough starter discard (unfed, straight from fridge)
- 1 tsp vanilla essence (pure extract works best)
- 1 cup mini chocolate chips (optional)
Instructions
- Step 1: Preheat your oven to 325℉ (163℃). Melt the butter and peanut butter together in a microwave-safe bowl, about 30 seconds on high. Transfer to a large mixing bowl.
- Step 2: Add honey, sourdough discard, and vanilla essence to the melted mixture. Stir until smooth and well combined.
- Step 3: Mix in brown sugar, rolled oats, and salt. Gently fold in chocolate chips if using. Ensure everything is evenly mixed.
- Step 4: Line a 9×9-inch baking pan with parchment paper. Pour the mixture into the pan and firmly press it down with parchment paper or a flat spatula to form an even layer.
- Step 5: Bake for 25 minutes until the bars turn slightly golden. This helps them set and develop the right texture.
- Step 6: Let the bars cool completely at room temperature, then chill in the refrigerator for 1-2 hours. Cut into 12 bars before serving or storing.
Tips & Variations
- Swap sourdough discard with plain Greek yogurt or applesauce for a different moisture and flavor profile.
- Use any nut or seed butter like almond or sunflower seed butter instead of peanut butter.
- Replace honey with maple syrup or agave nectar for a vegan option, though bars may be less firm.
- Opt for dried fruit, chopped nuts, or seeds instead of chocolate chips to customize the bars.
- Press the mixture firmly into the pan for bars that hold together well and wait until fully cooled before cutting for clean slices.
Storage
Store granola bars at room temperature in an airtight container with parchment paper between layers for 5-7 days. Refrigerate for up to 2 weeks to keep bars firm and chocolate chips solid. For longer storage, freeze individually wrapped bars for up to 3 months; thaw at room temperature before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick oats instead of rolled oats?
Quick oats can be used in a pinch, but they result in a denser, less chewy texture. Rolled oats are best for that classic granola bar consistency.
What if I don’t have sourdough discard?
You can substitute sourdough discard with plain Greek yogurt or applesauce to maintain moisture and binding, though the flavor will be slightly different.
Print
Tasty Sourdough Discard Granola Bars Recipe
- Total Time: 110 minutes
- Yield: 12 granola bars 1x
- Diet: Vegetarian
Description
These tasty sourdough discard granola bars are a delicious, zero-waste snack perfect for using up leftover sourdough starter. Made with rolled oats, peanut butter, honey, and optional mini chocolate chips, they offer a chewy, homemade alternative to store-bought bars. Ideal for lunchboxes, quick breakfasts, or on-the-go energy, these bars are customizable, easy to prepare, and budget-friendly.
Ingredients
Dry Ingredients
- 1/2 tsp salt
- 1/4 cup packed brown sugar (55 grams)
- 4 cups rolled oats (360 grams)
Wet Ingredients
- 1/4 cup melted butter (57 grams)
- 1/4 cup peanut butter (65 grams)
- 1/2 cup honey (120 grams)
- 1/2 cup sourdough starter discard (120 grams, unfed, straight from the fridge)
- 1 tsp vanilla essence (5 grams, pure vanilla extract recommended)
Optional Ingredients
- 1 cup mini chocolate chips (163 grams, optional but recommended)
Instructions
- Preheat and Prepare Wet Ingredients: Preheat your oven to 325°F (163°C). In a microwave-safe bowl, melt the butter and peanut butter together, about 30 seconds on high. Transfer to a large mixing bowl and stir in honey, sourdough discard, and vanilla extract until well combined and smooth.
- Incorporate Dry Ingredients: Add brown sugar, rolled oats, and salt into the wet mixture. Fold in mini chocolate chips if using. Mix thoroughly to evenly distribute all ingredients.
- Prepare Pan and Press Mixture: Line a 9×9-inch baking pan with parchment paper. Pour the mixture into the pan and firmly press down using another piece of parchment paper or a flat spatula to create an even layer, ensuring the bars hold together properly.
- Bake the Bars: Bake in the preheated oven for 25 minutes or until the bars turn slightly golden. Baking time helps the bars set and develop the ideal chewy texture.
- Cool and Chill: Remove from the oven and let cool completely at room temperature for about 2-3 hours. Then cover and refrigerate for at least one to two hours to chill and firm up the bars for clean cutting.
- Cut and Store: After chilling, cut the bars into 12 equal-sized pieces. Wrap individually with plastic wrap or beeswax for grab-and-go convenience, or store in an airtight container with parchment paper between layers to maintain freshness.
Notes
- Use rolled oats for the best chewy texture; quick oats may yield denser bars, and steel-cut oats are not recommended.
- Chocolate chips are optional and can be substituted with dried fruit, nuts, or seeds.
- Ensure to press the mixture firmly into the pan to avoid crumbly bars.
- Allow bars to cool completely before cutting for clean edges and better holding.
- You can substitute sourdough discard with plain Greek yogurt or applesauce if unavailable.
- Store bars at room temperature for up to 7 days, refrigerate for up to 2 weeks, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: sourdough discard, granola bars, homemade snack, no waste, easy snack, rolled oats, peanut butter, honey, baking
