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

Scale

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