Chewy Sourdough Discard Granola Bars Recipe

If you maintain a sourdough starter, you know the struggle of the weekly “feed and discard.” Instead of throwing that precious culture into the compost, turn it into a wholesome snack. Sourdough discard granola bars are the ultimate zero-waste solution.

Unlike store-bought bars that are often loaded with preservatives and high-fructose corn syrup, these homemade bars give you full control over the ingredients. The sourdough discard acts as a fantastic binder and adds a subtle, tangy depth that balances the sweetness of honey and dried fruit perfectly.

Why Bake With Sourdough Discard?

Using discard in non-bread recipes is a game-changer. In sourdough discard granola bars, the starter doesn’t serve as a leavening agent (we aren’t trying to make the bars rise). Instead, it provides:

Binding Power: It helps hold the oats and nuts together.
Flavor Complexity: It cuts through the sugar, preventing the bars from being cloyingly sweet.
Gut Health: Even when baked, the fermentation process breaks down some of the gluten and anti-nutrients in grains, making them easier to digest.

Ingredients

This recipe is highly adaptable, but here is the base formula for perfect sourdough discard granola bars:

½ cup Sourdough Discard: It can be active or inactive (unfed), straight from the fridge.
2 cups Rolled Oats: Old-fashioned oats work best for texture. Do not use instant oats.
½ cup Nut Butter: Peanut butter, almond butter, or sunflower butter all work well.
⅓ cup Honey or Maple Syrup: For sweetness and binding.
1 tsp Vanilla Extract: For aroma.
½ tsp Cinnamon: Optional, but recommended.
¼ tsp Salt: To enhance flavors.
¾ cup Mix-ins: Chocolate chips, dried cranberries, chopped nuts, coconut flakes, or pumpkin seeds.

Step-by-Step Instructions

Making sourdough discard granola bars is easier than making bread. No kneading or proofing required!

1. Prep

Preheat your oven to 325°F (165°C). Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.

2. Mix Wet Ingredients

In a large bowl, whisk together the sourdough discard, nut butter, honey (or maple syrup), vanilla, and melted butter (if using extra fat). If your nut butter is very stiff, warm it up slightly before mixing.

3. Add Dry Ingredients

Stir in the oats, cinnamon, and salt. Mix until the oats are thoroughly coated. Finally, fold in your chosen mix-ins (chocolate chips, nuts, fruit).

4. Press Firmly (Crucial Step!)

Dump the mixture into the prepared pan. Using a rubber spatula or the bottom of a measuring cup, press the mixture down very firmly.

Tip: The harder you press, the better your sourdough discard granola bars will hold together after baking.

5. Bake

Bake for 25–30 minutes. The edges should be golden brown, and the center should look set but still slightly soft.

6. Cool Completely

This is the hardest part: Do not cut them while hot! Let the bars cool completely in the pan on a wire rack (at least 2 hours). If you cut them while warm, they will crumble into granola cereal.

Flavor Variations

One of the best things about sourdough discard granola bars is how easily you can customize them:

The Trail Mix: Almonds, raisins, and dark chocolate chips.
The Tropical: Dried mango, macadamia nuts, and shredded coconut.
The Autumn Spice: Pecans, dried apples, and pumpkin spice seasoning.

Storage Tips

Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Wrap individual bars in plastic wrap and freeze for up to 3 months. They thaw quickly in a lunchbox.

Conclusion

These sourdough discard granola bars are the perfect grab-and-go snack for busy mornings, hiking trips, or school lunches. They are chewy, nutritious, and a brilliant way to respect your ingredients by reducing waste. Next time you feed your starter, skip the trash can and preheat the oven instead!

For more such recipes visit fatrecipe.