Sourdough Discard Granola Bars

If you’re a sourdough baker, you’re probably familiar with the constant question: What do I do with all this discard? Instead of tossing it, why not turn it into something wholesome, chewy, and packed with flavor? These Sourdough Discard Granola Bars are a tasty way to reduce kitchen waste and satisfy your snack cravings.

These bars are naturally sweetened, customizable with your favorite mix-ins, and provide a perfect blend of crunch and chew. Whether you need a grab-and-go breakfast or an afternoon pick-me-up, this recipe delivers in both nutrition and flavor.

And the best part? No fancy equipment or techniques. Just stir, bake, and enjoy! This is a great beginner-friendly recipe for using sourdough discard in creative ways.

⏱ Cooking Time & Servings

• Prep Time: 10 minutes

• Cook Time: 25–30 minutes

• Total Time: ~40 minutes

• Yield: 12 granola bars

🥣 Ingredients

Here’s what you’ll need:

• 1 cup sourdough discard (unfed, room temperature)

• 2 cups rolled oats

• 1/2 cup nut butter (peanut, almond, or sunflower)

• 1/3 cup honey or maple syrup

• 1/3 cup chopped nuts (walnuts, almonds, pecans)

• 1/4 cup seeds (chia, flax, or sunflower seeds)

• 1/3 cup dried fruit (raisins, cranberries, chopped dates)

• 1/4 cup dark chocolate chips (optional)

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 1 tsp vanilla extract

👩‍🍳 How to Make Sourdough Discard Granola Bars

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

2. Mix wet ingredients: In a large bowl, combine the sourdough discard, nut butter, honey (or maple syrup), and vanilla extract until smooth.

3. Add dry ingredients: Stir in oats, cinnamon, and salt. Fold in the nuts, seeds, dried fruit, and chocolate chips (if using).

4. Spread and press: Pour the mixture into the prepared pan. Use a spatula or your hands to press it down evenly and firmly. This helps the bars hold their shape after baking.

5. Bake: Place in the oven and bake for 25–30 minutes or until the top is golden brown and slightly firm to the touch.

6. Cool completely: Let the bars cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, cut into 12 bars.

📝 Notes

• Make it vegan: Use maple syrup and dairy-free chocolate.

• Add protein: Mix in a scoop of protein powder (vanilla or unflavored).

• Sticky tip: If the mixture sticks to your hands, wet them lightly with water when pressing into the pan.

• Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

❓ FAQs

Can I use active sourdough starter instead of discard?
Yes, but it might slightly change the flavor and texture. Discard is usually milder.

Can I make this gluten-free?
Absolutely. Just make sure to use certified gluten-free oats and check your other ingredients for gluten content.

What’s the texture like?
They’re chewy with just a bit of crunch — perfect for a satisfying snack.

Can I reduce the sugar?
Yes. Reduce the honey/maple syrup to 1/4 cup, or use a sugar-free syrup alternative. The texture may be slightly drier.

🍽️ Nutrition Info (Per Serving – Approximate)

Note: Values may vary based on specific ingredients used.

⚠️ Disclaimer

Enjoy these sourdough discard granola bars in moderation as part of a balanced diet. This recipe may contain allergens such as nuts, seeds, and gluten. Always check labels and ingredient sources if you have food sensitivities or allergies.