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.