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You are going to love these simple baked sourdough granola bars! Full of your favorite nuts, seeds, dried fruit and of course, sourdough discard!
If you already love sourdough discard granola, then make sure you try these baked sourdough granola bars for an easy portable snack option!
And if you’re looking for some other easy sourdough discard snacks, then make sure you check out these sourdough oatmeal breakfast cups, sourdough discard crackers, sourdough pizza rolls and sourdough chocolate chip muffins.
Why You’ll Love This Recipe!
Use Up Sourdough Discard – This easy sourdough discard recipe uses a whopping 250g of sourdough discard. Such a great way to use up a valuable resource in your kitchen (just like these other sourdough discard recipes that use a lot of discard). You can use active sourdough starter if you prefer.
Measure, Mix & Bake – There’s no special skills or equipment required for this recipe, just measure, mix and bake before enjoying these delicious, nutritious sourdough granola bars.
Create Your Own Flavors – While I’ve provided a yummy flavor combination in the recipe card, you can of course create your own blend of nuts, seeds and dried fruits to suit what you enjoy eating and what you have on hand.
What Are Granola Bars … Just In Case You Don’t Live in the US
Granola bars are convenient snack bars made from a mixture of rolled oats, nuts, seeds, dried fruits, and sweeteners like honey or maple syrup. Originating from the health food movement of the late 19th and early 20th centuries in the United States, they were initially popularized by figures such as Dr. James Caleb Jackson and Dr. John Harvey Kellogg, who developed early versions of granola-based snacks like granola biscuits (source).
Today, granola bars are produced by numerous brands worldwide and are available in a vast array of flavors and variations to suit different tastes and dietary preferences. They have become a staple in the snack market, valued for their convenience, long shelf life, and ability to provide a quick source of energy and nutrition on the go. If you live outside of the United States, you might know granola bars as muesli bars or even rolled oat bars. Whatever you call them, they are a lunch box staple!
How To Make Baked Sourdough Granola Bars
These baked sourdough granola bars are so easy to put together! It’s really just a case of measure, mix and bake! The hardest part will be choosing which flavors you’d like to enjoy!
Preheat the oven to 175C (350F). Line a 9″ x 9″ (23cm x 23cm) baking tin with parchment paper.
Add all of the dried ingredients to a large mixing bowl and set aside.
Now add all of the wet ingredients to a batter jug or small bowl and stir until well combined.
Pour the wet ingredients over the dry ingredients and stir until well combined.
Pour into your prepared baking pan and push down as much as you can. Use a piece of parchment paper to cover the top of the granola mix and push down using a glass or smaller baking pan.
Place the granola bar mix into the oven and bake for 30 minutes at 175C (350F) or until the edges are golden and the mix is firm to the touch.
Allow the granola bars to cool in the tin before using the parchment paper to carefully lift onto a chopping board and slice into bars of your desired size.
If you want cleaner cuts, I suggest placing it in the refrigerator for an hour before cutting the bars.
Granola Bar Flavor Ideas
I’ve put together the nuts, seeds and dried fruit combination that I love in the recipe card. But you can swap them out for the nuts, seeds and dried fruit that you love the most. Just use the same weights as I’ve used in the recipe card below.
Tropical Paradise – use 100g of macadamia and cashew nuts and swap out the chia and sesame seeds for coconut flakes. Add diced pineapple, mango and papaya as opposed to raisins and dried apricots. Skip the cinnamon.
Berry Blast – use 100g of cashews and almonds and add dried strawberries, blueberries and raspberries as your dried fruit component. I love adding a few tablespoons of hemp seed to these too.
Chocolate Lover’s Dream – add 100g of hazelnuts and peanuts as your nuts, skip the dried fruit and add the same weight in your favorite chocolate chips. I usually keep the pepitas, sesame and chia in for this one. Add a sprinkle of flakey sea salt for an extra special touch.
Apple Cinnamon Crunch – use 100g of walnuts and pecans and add a few tablespoons of flaxseeds. Use diced dried apples instead of dried apricots.
Mocha Madness – if you’re coffee lover like me then try adding a tablespoon of instant coffee powder to your mix, along with some dried cherries instead of dried apricots. I love using hazelnuts and pecans for this one, and some sneaky extra chocolate chips on top.
How To Store + Freeze
These sourdough granola bars are best stored in the fridge. They stay fresh in the fridge for up to a week when stored in an air tight container. Alternatively, you can store them in the freezer for up to 4 months.
Baked Sourdough Granola Bars
Equipment
- Baking Pan (9" x 9")
Ingredients
Wet Ingredients
- 250 g Sourdough Starter, (or sourdough discard)
- 150 g Honey
- 100 g Peanut Butter, (can sub for any seed butter)
- 10 g Vanilla, (approx. 2 tsp)
- 25 g Coconut Oil, (melted)
Dry Ingredients
- 200 g Rolled Oats
- 100 g Nuts, (you can use pecans, almonds, walnuts, pistachios – any nuts you enjoy eating)
- 10 g Chia Seeds
- 10 g Sesame Seeds
- 40 g Pepitas, (pumpkin seeds)
- 70 g Raisins, (can use craisins if you want to)
- 85 g Dried Apricots, (can use dried dates if you want to)
- 70 g Chocolate Chips, (plus extra for topping if required)
- 2 g Cinnamon, (1 tsp)
- 4 g Salt, (just a pinch)
Instructions
- Preheat the oven to 175C (350F). Line a 9 x 9 baking tin with parchment paper.
- Add all of the dried ingredients to a large mixing bowl and set aside.
- Now add all of the wet ingredients to a batter jug or small bowl and stir until well combined.
- Pour the wet ingredients over the dry ingredients and stir until well combined.
- Pour into your prepared baking pan and push down as much as you can. Use a piece of parchment paper to cover the top of the granola mix and push down using a glass or smaller baking pan.
- Place the granola bar mix into the oven and bake for 30 minutes at 175C (350F) or until the edges are golden and the mix is firm to the touch.
- Allow the granola bars to cool in the tin before using the parchment paper to carefully lift onto a chopping board and slice into bars of your desired size.
- Wrap sourdough granola bars individually and store in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
These are delicious and so easy to make with whatever nuts/dried fruit I have on hand! Thank you for a great sourdough granola bar recipe as we’ll be making these frequently!
I have used many of your recipes and they’ve all turned out great. My husband is over the moon about these! I just went back and looked at the whole page and saw the photo of ingredients included coconut oil… It wasn’t listed as an ingredient in your recipe though and I didn’t include it. Wouldn’t it make them soft and more like a chewy granola bar? Great recipe and will try more combinations of seeds, fruits and nuts. Thank you for posting it.
Hi, how big a serve is the nutrition guide for? Thanks ps love your recipes
Absolutely delicious! I had to substitute a couple of ingredients but they turned out great. Thank you.
Love this recipe. These bars are very moreish! I made a couple of substitutions but that’s one of the great things about this recipe.
This looks so delish but my husband does not like coconut so will the coconut oil be tasted? He tastes coconut when I can’t in things. Is there a substitute for the coconut oil or does it need to be that because of it’s consistency when cool?
I don’t think the coconut oil has a strong flavor, but I like coconut oil 🙂 You could try avocado oil instead here 🙂
Can you use a non-saturated oil?
These are delicious. I pressed them pretty tight but they are still pretty crumbly. Should I decrease something or bake a little longer? They were brown on the sides.
These were tasty but did come out a bit crumbly, did I maybe bake too long or not enough? They weren’t dry so I doubt I overbaked them.
What are the cups in this recipe?
Please convert this recipe into cups!
Hi Linda, Using a scale is the most accurate way to bake. We highly recommend purchasing an inexpensive scale. Kate doesn’t use volume measurements in her recipes because there’s too much room for error. You can read about why she prefers using a scale here.
These are delicious! I added dried cranberries, cashews and pistachios. I used 5g vanilla extract and 3g almond extract and wrapped each one individually. Stashed them in the freezer so my H can grab one to put n his lunchbox for snack. I have beehives so it’s a great way to use some honey❤️
I ventured off into the Sourdough world about 2 yrs. ago & I love it. I haven’t quite mastered the breads as well as I’d like but the discard recipes make up for it. The baked sourdough granola bars are my absolute favorite. I always use 1.5 the amount of ingredients & bake them in a 9×13 in pan. I’m a type 1 diabetic & have been trying to add healthier foods and the granola I can add what I want. I use a wide variety of seeds such as hemp, white & black sesame seeds, pumpkin & sunflower seeds, and a few others. I also use chopped walnuts, pecans & almonds. Because of my love for fruit I always add dried cranberry, mango, apricots, tart cherries, apple, & papaya. I use cinnamon but I instead of coconut oil I use canola oil. Whenever my blood sugar drops, 1 eat 1 small granola bar & it brings my blood sugar back up AND I get to enjoy all the healthy seeds, nuts, and fruit a body needs. I’m really grateful for this recipe. Everything’s natural & healthy and I no longer have to worry about the dangerous & toxic additives that comes with so many of the so-called “healthy” store bought granola.
Thank you so much for sharing, Aneat! We love to hear that!
Can I leave the mixture on the counter overnight to allow the oats to ferment?
Are the calories listed per bar? They look delicious!
Hi Mel, Yes, per bar. 🙂
Used craisins instead of raisins. Used chopped pecans. Added mini marshmallows.
YUM! Will be making these every week 100%
Wow! Just wow! Every recipe I make of yours seems to exceed my expectations! This one is no exception. I used pecans and pistachios, dried cranberries and dates, and a rolled oats mix that already had flax and chia seeds incorporated (for those who have a TJ’s I would highly recommend!), no pumpkin seeds. So delicious!!! Might be my new favorite pre-gym snack. As someone who is not a fan of most granola bars, this was a very pleasant surprise!
These granola bars check every box for me. Incredible taste, lots of nutritious ingredients and an amazing mouth feel! I absolutely love them!
Deeeeeliciooous. The only changes I made in the recipe were to use almond instead of peanut butter, and butter instead of coconut oil. Everybody loves them. What a great way to use up sourdough discard. I’ll be making these again on repeat. Thanks 😊
My son would love a variety with nothing but peanuts and peanut butter. Can I just leave out the fruit?
It should work to leave out the fruit. 🙂
I had to use sesame oil
Since I didn’t have coconut oil. I added cranberries, whole almonds, raw pumpkin seeds and chia seeds. Toward the end of the bake I put some small dark chocolate chips on top, enough to melt them and that created a spreadable layer of chocolate on top. Amazing! This is a keeper.
Sounds delicious, Debbie! Great thinking with the sesame oil. 🙂
Just made the Granola bars for my potable breakfast.
Absolutely fabulous.
Love my sour dough journey. Thank you
Woah! These are absolutely amazing! Super healthy, very delicious, and really easy. I used walnuts, dried apricots, raisins, flax seed, almonds, chia seeds, and chocolate chips. I can’t stop eating them. That’s like a dream and it’s healthy. A win-win! Definitely saving this recipe.
We love to hear you enjoyed this one. Thanks so much for your comment and letting us know your mix-ins. 🙂
Thank you for this and other recipes that use a lot of discard and no additional flour! These are great! I made them in a 7×11 Pyrex casserole, using olive oil instead of the coconut oil, flaxseed instead of the chia, and left out the chocolate chips. Delicious! I might try baking them in a larger pan so they have less depth, but they certainly work fine as is.
So glad these were a hit. Thank you so much for your review. 🙂
This is such a great recipe! I am amazed what you can make with sourdough starter! I’m just entering this world, lol. I love it! I did have to alternate a few ingredients since I didn’t have them and they turned out great! I like how healthy they are and taste like a treat at the same time. I look forward to making these again. Thank you!