The warm, nutty aroma of toasted oats fills the kitchen as these sourdough granola bars come together. They offer a chewy bite with a subtle tangy twist from the discard. Their golden edges and hearty mix-ins make them a satisfying treat. This balances sweetness and wholesomeness. Easy to customize, they bring a homemade touch to snack time without much fuss.
Perfect for busy mornings or afternoon energy boosts, these bars hold up well in a lunchbox or purse. Family members appreciate the natural flavors. Leftovers stay fresh for days. I find they pair nicely with a hot cup of tea for a cozy break.
Why You’ll Love This Recipe
- Chewy Texture: The toasted oats and sourdough discard create a satisfying chew. It’s far better than store-bought versions.
- Tangy Flavor Boost: Sourdough discard adds a subtle tang. That elevates the sweetness from maple syrup and brown sugar.
- Easy Customization: Mix in your favorite nuts, fruits, or chocolate. This makes a personalized snack that suits everyone’s taste.
- Quick Prep Time: Ready in under an hour of active work. Ideal for busy schedules without sacrificing homemade quality.
- Versatile Storage: They keep well at room temperature or in the freezer. Making meal prep a breeze.
Sourdough Granola Bars Ingredients
These ingredients come together for a hearty, chewy bar. They have a tangy edge from the sourdough discard. That complements the sweetness of natural syrups. Opting for fresh, high-quality items like toasted oats and pure maple syrup enhances the overall flavor and texture. Each bite becomes more enjoyable.
Rolled oats: Provide the base for a hearty, chewy texture. Toasting brings out nutty flavors.
Salted butter: Adds richness and helps bind the mixture. Bars hold together well.
Maple syrup or honey: Offers natural sweetness and moisture. This coats the oats evenly.
Brown sugar: Contributes caramel notes and helps with binding. This happens during baking.
Sourdough discard: Brings a subtle tangy depth. It sets these bars apart from traditional recipes.
Vanilla extract: Enhances the overall warmth and aroma. This is in the wet ingredients.
Dried fruit: Adds bursts of chewiness and natural sweetness. Great for variety.
Chocolate chips: Provides melty pockets of indulgence. In every bar.
Nuts: Offer crunch and nutty flavor. To balance the chewiness.
Seeds: Contribute extra texture and nutrition. Without overpowering the base.
Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.
How to Make Sourdough Granola Bars
Step 1: Toast the Oats
Preheat the oven to 325°F. Spread the rolled oats on a baking sheet. Toast them for 10-15 minutes until fragrant and lightly golden. Then let them cool completely. This enhances their nutty flavor. It ensures the best texture in the final bars.
Step 2: Prepare the Pan
Line a 9×9-inch baking pan with parchment paper. Leave overhangs on the sides. This makes it easy to lift out the bars later. They won’t stick or break apart.
Step 3: Melt the Wet Ingredients
In a saucepan over low heat, melt the butter. Include any optional nut or seed butter. Stir in the maple syrup or honey, brown sugar, and sourdough discard. Do this until fully combined. Then remove from heat. Mix in the vanilla extract for added warmth.
Step 4: Combine Dry Ingredients
In a large bowl, mix the cooled toasted oats. Add your chosen add-ins like dried fruit, chocolate chips, nuts, or seeds. This step allows for customization. It keeps the base hearty and flavorful.
Step 5: Mix and Rest the Mixture
Pour the wet ingredients over the dry mixture. Stir thoroughly until everything is evenly coated. Let it rest for 10-15 minutes. The oats absorb the moisture. This helps the bars set properly without crumbling.
Step 6: Press into Pan and Bake
Transfer the mixture to the prepared pan. Press it down firmly and evenly. Bake for 25-30 minutes. Do this until the edges turn golden brown. It ensures the bars bake through for the right chewiness.
Step 7: Cool and Cut
Allow the bars to cool completely in the pan. Do this for at least 2 hours. Or refrigerate for 30 minutes to speed it up. Lift out using the parchment. Cut into bars for easy portioning.
Pro Tips for Success
- Use Fridge Discard: Straight from the fridge, it adds the best tang. No extra fermentation time.
- Press Firmly: Pack the mixture tightly into the pan. Avoid crumbly bars that fall apart.
- Limit Add-Ins: Stick to up to 1 cup total for nuts, fruits, or seeds. Maintain good binding.
- Cool Completely: Let them set fully before cutting. Ensure clean slices and proper texture.
- Toast Oats First: This step boosts flavor. It helps the bars hold their shape during baking.
How to Serve Sourdough Granola Bars
Garnishes
I like to sprinkle a few extra pumpkin seeds or chopped pecans on top. Do this right after baking for a crunchy contrast to the chewy base. A light dusting of sea salt enhances the tangy sourdough notes. It makes each bar feel a bit more gourmet. Freshly grated orange zest can add a bright citrus lift. Without overpowering the natural sweetness.
Side Dishes
These bars pair well with a simple Greek yogurt parfait. Layer it with fresh berries for a balanced breakfast. I often serve them alongside sliced apples and cheese. This makes an afternoon snack that feels wholesome yet satisfying. A green salad with vinaigrette complements their subtle tang during lunch.
Creative Ways to Present
Wrap individual bars in parchment paper. They become grab-and-go lunchbox treats that stay fresh. I arrange them on a platter with sliced fruits. Great for a casual family gathering. Let the golden edges shine. For gifting, stack them in a clear jar with a ribbon. Showcase the mix-ins like chocolate chips for visual appeal.
Make Ahead and Storage
Storing Leftovers
I keep my sourdough granola bars in an airtight container at room temperature. They stay fresh and chewy for up to a week. This method works great for busy weeks. They don’t dry out quickly. Just ensure the container is sealed tightly. This preserves their texture.
Freezing
For longer storage, I wrap the bars individually in plastic wrap. Place them in a freezer-safe bag. They hold up well for several months. Thaw them at room temperature for about an hour before enjoying. This is perfect for stocking up. Without losing that homemade flavor.
Reheating
If you want to refresh the bars after freezing, I pop them in a 300°F oven. Do this for 5 minutes covered with foil. This prevents drying. Microwaving for 10-15 seconds works too. But keep it brief to maintain chewiness. Either way, they taste just as good as fresh.
Print
Homemade Sourdough Granola Bars
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 16 bars
- Category: Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Homemade sourdough granola bars made with toasted oats, sourdough discard, and natural sweeteners for a chewy, tangy snack that’s perfect for on-the-go eating.
Ingredients
- 300g rolled oats (about 3⅓ cups), lightly toasted
- 110g salted butter (about ½ cup, or substitute 90g butter + 20g nut/seed butter)
- 200g maple syrup or honey (about ⅔ cup)
- 50g brown sugar (about ¼ cup)
- 80g sourdough discard (about ⅓ cup)
- 1 teaspoon vanilla extract
- Optional add-ins: dried fruit, chocolate chips, nuts, seeds (e.g., cranberries, pecans, pumpkin seeds)
Instructions
- Preheat your oven to 325°F (160°C). Spread the rolled oats evenly on a baking sheet and toast for 10-15 minutes until fragrant and lightly golden. Let them cool.
- Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a saucepan set over low heat, melt the butter (and any optional nut or seed butter).
- Stir in the maple syrup (or honey), brown sugar, and sourdough discard until combined. Remove the pan from the heat and stir in the vanilla extract.
- In a large mixing bowl, combine the cooled toasted oats with any desired mix-ins (dried fruit, chocolate chips, nuts, seeds).
- Pour the wet mixture from the saucepan over the dry ingredients. Stir well until all the oats and mix-ins are evenly coated. Let the mixture rest for 10-15 minutes to allow the oats to absorb some moisture.
- Transfer the mixture to your prepared baking pan. Press it down very firmly and evenly into the pan. This crucial step helps the bars hold together.
- Bake for 25-30 minutes, or until the edges appear golden brown.
- Remove from the oven and allow the granola bars to cool completely in the pan for at least 2 hours. For quicker cooling, you can refrigerate them for 30 minutes.
- Once fully cooled and set, lift the granola block from the pan using the parchment paper. Cut into desired bar sizes.
Notes
- Use sourdough discard straight from the fridge for best results; it adds tanginess without needing fermentation.
- Pressing the mixture firmly into the pan is key to prevent crumbly bars.
- Optional add-ins like dried cranberries, pecans, or pumpkin seeds can be added up to 1 cup total for variety.
- Store bars in an airtight container at room temperature for up to 1 week or freeze for longer storage.
