Sourdough Discard Granola Bars

A chewy, nourishing snack bar enriched with sourdough discard — naturally sweetened, endlessly adaptable, and ideal for make-ahead munching.

At a Glance

• Loaf Style: Baked bar

• Skill Level: Beginner

• Total Time: ~1 hour

• Prep Time: ~15 minutes

• Yield: 12 bars (8x8-inch pan)

• Hydration: N/A

• Bake Temp: 350°F / 175°C

• Baking Vessel: 8x8-inch square pan

Ingredients

• 200g rolled oats

• 100g sourdough discard (unfed)

• 50g nut butter (peanut, almond, or sunflower)

• 80g honey or maple syrup

• 40g melted coconut oil or butter

• 1 large egg

• 1 tsp vanilla extract

• ¼ tsp fine sea salt

• ½ tsp cinnamon (optional)

• 60g chopped nuts (e.g. almonds, walnuts)

• 50g dried fruit (e.g. cranberries, chopped dates, apricots)

• Optional: 30g chocolate chips or seeds

Instructions

Prepare the Mixture
1. Preheat oven to 350°F / 175°C. Line an 8x8-inch pan with parchment.
2. In a large bowl, stir together sourdough discard, nut butter, honey, coconut oil, egg, and vanilla until smooth.
3. Fold in oats, salt, cinnamon, chopped nuts, dried fruit, and any optional add-ins. Mix until evenly combined.

Bake the Bars
4. Press mixture firmly and evenly into the prepared pan. Smooth the top with a spatula.
5. Bake for 25–30 minutes, or until golden brown around the edges and just set in the center.
6. Cool completely in the pan before slicing into 12 bars.

Storage
7. Store in an airtight container at room temperature for up to 5 days, or refrigerate/freeze for longer shelf life.

Visual Cues

• Top should be lightly golden with toasty edges.

• Bars should hold together cleanly when cut but remain chewy in the center.

Why This Works

The sourdough discard adds moisture and a gentle tang that complements the natural sweetness from honey and fruit. These bars are endlessly adaptable — feel free to swap in seeds, cacao nibs, coconut flakes, or any pantry bits you love.