These delicious sourdough discard granola bars are so easy and quick to prepare and they make for the perfect way to use your extra sourdough starter. They combine chewy oats, tangy sourdough discard, maple syrup, seeds and chocolate chips. Perfect for snacking, lunch boxes and even breakfast, plus they are vegan and dairy-free.
Homemade granola bars are an amazing way to use up your extra sourdough discard. The starter gives a mild yet addictive tangy flavor that pairs perfectly with the maple syrup and dark chocolate chips. Plus, using sourdough discard in granola bars helps them hold better together as it acts like glue for the oats and seeds.
I used some pumpkin seeds and chia seeds for more texture and nutrients, although you can swap them for other seeds if you prefer. These sourdough discard granola bars are also made healthier without using any oil (but almond butter or peanut butter instead) and swapping refined granulated sugar or highly processed syrup for natural maple syrup.
These bars actually remind me of these delicious sourdough oatmeal chocolate chip cookies with their amazing chewy bite from the rolled oats and the sweet + tangy + vanilla combo taste that makes them so unique in flavor.
Perfect healthy and nutritious dessert for lunch boxes or kids's after-school snacks, you can also easily make them nut-free if necessary!
Let me know if you give them a try! ❤️
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❤️ Why you will love this recipe
- Easy and quick (no wait) 1-bowl recipe
- Healthy oil-free granola bar recipe
- Packed with fiber and healthy fats
- Amazing chewy bite and just perfectly sweetened
- Versatile recipe and perfect to include your favorite adds-on
- Cheaper than store-bought
- 100% vegan and dairy-free
🗒 Ingredient list (+ substitutions)
- Sourdough discard: you can use both active sourdough starter or sourdough discard to make the bars. The older the starter is, the more tangy the flavor will be, just something to keep in mind!
- Rolled oats: thick old-fashioned oats give a chewier bite to the granola bars, but you can also use quick oats if that's what you have. Use certified gluten-free if needed!
- Sweetener: I used maple syrup for its sticky texture and amazing flavor. Do not swap for granulated sugar since the syrup acts like a binder. I haven't tried using agave nectar, but I think it should work!
- Almond butter: for added nutrition and stickiness. I recommend using the natural kind and make sure to stir it nicely in the jar before measuring so it is not too thick and has a pourable consistency. You can also use peanut butter.
- Seeds: I used a mix of chia seeds and pumpkin seeds, but flaxseed, sesame seeds, sunflower seeds and hemp seeds are all good choices.
- Chocolate chips: I used the allergen-friendly and vegan mini chocolate chips from the brand Enjoy Life.
⭐️ See below in the recipe card for the full list of ingredients with quantities!
📝 Variations
- Nut-free: you can swap the nut butter (almond or peanut butter) for sunflower seed butter or pumpkin seed butter!
- High-protein: using peanut butter and chia seeds will make these sourdough bars naturally higher in protein. You can also add some hemp seeds and even a small amount of protein powder!
- Healthier: for a lower in refined sugar recipe, you can swap the chocolate chips for dried fruits, such as raisins, chopped apricots, chopped cherries or blueberries.
- Flavor: these bars are vanilla-flavored, but you can change the flavor profile by including cinnamon, pumpkin spice mix, almond extract, etc.
🍽How to make them
Preheat the oven to 350ºF and line a square dish (8 x 8 or 9 x 9) with parchment paper.
Mix the wet ingredients
In a large mixing bowl, combine the sourdough starter, maple syrup, almond butter and vanilla extract. Use a large whisk to combine until smooth.
Combine the mixture
Add the rolled oats, chia seeds, pumpkin seeds, salt and chocolate chips. Stir well until the dry ingredients are all well coated with the wet mixture.
Bake
Transfer the mixture to the prepared baking dish and press firmly over the surface so it forms super tight and even bars. I like to press with the bottom of a glass and make sure to press in the corners too. Bake for 15-17 minutes.
Take the dish out of the oven and let it completely cool down in the dish before slicing it into bars. Enjoy!
⭐️ Please find the complete recipe in the recipe card at the end of this post!
💡Baking tips
- It is essential to press firmly over the mixture after you transfer it to the baking dish to get the ingredients tucked nicely together, otherwise the bars won't hold very well once cooled down.
- Do not slice while the bars are still warm, wait for it to completely cool down (at least 1 hour)! The mixture will firm up as it cools down.
- I highly recommend slicing into bars right into the baking dish, that way the ingredients will stay tightly together and the bars won't tend to break or fall apart as easily.
- This is a homemade granola bar recipe made with healthy ingredients, meaning that the bars will remain more delicate compared to high-sugar store-bought bars.
❗️Storage
Keep the bars in an airtight container at room temperature for up to 2-3 days. For longer storage, then you can keep the bars in the fridge for up to 7 days. You can also freeze them (for up to 3 months)!
❓ FAQs
If you use a gluten-free sourdough starter, then this recipe will be naturally GF (use certified GF oats)!
A loaf pan should work too, giving you thicker bars. In that case, bake it for a little longer.
🌱More vegan sourdough discard snack recipes
- Vegan sourdough strawberry muffins
- Sourdough discard blueberry scones
- Sourdough peanut butter cookies
- Vegan sourdough discard apple cinnamon muffins
- Chocolate chip sourdough muffins
I hope you enjoyed this sourdough discard granola bar recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!
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Sourdough Discard Granola Bars (Healthy No Oil Recipe)
Ingredients
- 125 g sourdough discard (½ cup) or active sourdough starter
- 120 g maple syrup (⅓ cup)
- 100 g peanut butter or almond butter (⅓ cup)
- 1 teaspoon vanilla extract
- 210 g rolled oats (2 cups) old fashioned or quick cooking
- 2 tablespoon pumpkin seeds or sunflower seeds
- 2 tablespoon chia seeds or hemp seeds or flaxseeds
- ¼ teaspoon salt
- 85 g dark chocolate chips or raisins (½ cup)
Instructions
- Preheat the oven to 350ºF and line a square baking dish (8 x 8 or 9 x 9) with parchment paper.
- In a large mixing bowl, add the sourdough discard, maple syrup, almond or peanut butter and vanilla extract. Whisk until uniform and smooth.
- Over the wet mixture, add the rolled oats, chia seeds, pumpkin seeds, salt and chocolate chips (or raisins). Stir to combine.
- Transfer the mixture to the prepared baking dish and press firmly using the bottom of a glass. Bake for 15-17 minutes, then let completely cool down before slicing into bars directly into the pan (helps keep them together). Enjoy!
Video
Notes
- Storage: keep the bars at room temperature for up to 2 days, then transfer to the fridge for up to 4-5 days. You can also freeze the bars for longer storage!
- Variations: swap the seeds for sunflower seeds or sesame seeds and feel free to add some cinnamon.
- These homemade and healthy granola bars are more delicate compared to store-bought, thanks to the lower sugar and fat content and lack of additives. To help them hold together, make sure to press firmly all the way to the corners using the bottom of a glass or spatula and also, let them cool down completely before slicing. Slicing them right in the dish also helps them stay tight together while pressing with the knife.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Anonymous says
Very good and fairly easy too. I added raisins.
jessica says
Yum! Thanks for your comment! 😊