As a busy mom of two, I’m always looking for ways to convert that leftover dough into something my kids will eat. Enter my chewy Sourdough Granola Bars easy to make and perfectly delightful. In this article, I’ll share how to combine simple ingredients for a treat that not only fulfills sweet cravings but also provides a wholesome boost. Keep reading to learn how to turn your kitchen scraps into a family favorite.
Ingredients & Substitutions
- Oats: This recipe calls for rolled oats. Quick oats are too thin and won’t work well for this recipe. The texture of quick oats deteriorates as they cook.
- Peanut Butter: Use your favorite creamy nut butter, such as peanut butter, cashew, or almond. If your peanut butter is firm, heat it up in the microwave for easy mixing.
- Honey: Adds just the right amount of sweetness and helps hold the granola bars together. If you prefer, you can use maple syrup instead, but they don’t hold up as well when made with it.
- Butter: I used melted butter (unsalted), but you can use coconut oil for a non-dairy option.
- Sourdough Discard: Sourdough discard or active sourdough starter can be used for this recipe, just be sure to use the same amount in grams.
- Mix-ins: My kids and I love adding mini chocolate chips for a little extra crunch and sweetness, but you can get as creative as you want. You can mix in chopped nuts, dried fruit, sweet spices, or any favorite option. There are so many fun flavor combinations to play with.
Baking Time For Chewy Sourdough Granola Bars
| Time | Process |
|---|---|
| 3:00 PM | Preheat oven to 325°F (160°C). Line a 9×9 or 9×13-inch baking pan with parchment paper. |
| 3:05 PM | Mix wet ingredients: peanut butter, honey/maple syrup, melted butter/coconut oil, vanilla, salt, and sourdough discard until smooth. |
| 3:10 PM | In a separate bowl, combine oats, brown sugar, salt, and any optional mix-ins like chocolate chips or nuts. |
| 3:15 PM | Fold dry ingredients into the wet mixture until well combined. |
| 3:20 PM | Pour mixture into the prepared pan. Press firmly with parchment paper or a spatula to compact the mixture evenly. |
| 3:25 PM | Place pan in the preheated oven and bake for 25-30 minutes or until edges are lightly golden and the mix is firm to the touch. |
| 3:55 PM | Remove granola bars from oven. Let cool completely in the pan. |
| 4:15 PM | Cover and chill in refrigerator for at least 1-2 hours before cutting. |
| 4:35 PM | Slice into bars of desired size. Wrap individually or store in airtight containers. |
How to Make Chewy Sourdough Granola Bars
- Preheat your oven to 350°F and line a 9×13 baking sheet with parchment paper. Set aside.
How to Store
To store chewy sourdough granola bars properly, keep them in an airtight container, zip-top bag, or wrap them tightly in beeswax or plastic wrap. At room temperature, they will stay fresh for about 3 to 4 days. For longer storage, refrigeration is recommended, where they can last up to 7 to 10 days. If you want to store them even longer, you can freeze the bars by wrapping each one individually in plastic wrap or parchment paper, then placing them in a freezer-safe bag or container. Frozen bars will keep well for up to 2 to 3 months. When ready to eat, thaw the bars at room temperature or in the refrigerator until they soften enough to enjoy. This storage method helps maintain the bars’ chewy texture and freshness while preventing them from drying out or becoming crumbly.
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Why You’ll Love This Recipe:
Made with simple, wholesome ingredients:
You’ll love this recipe because it celebrates the beauty of simplicity while delivering a hearty, satisfying snack that can fuel your day. No hate for store bought granola bars, but when you make homemade, you get to customize every bite with wholesome ingredients that resonate with your taste buds. Imagine the delightful crunch of toasted nuts mingling with the creamy richness of peanut butter, or the sweet hints of cinnamon wrapping around chewy dried fruit each layer packed with flavor and nutrition.
A super easy and quick snack:
After mixing the dry ingredients with the wet, you’ll bake the bars for no more than 30 minutes, transforming simple components into a delicious treat. This quick process allows you to indulge in the joy of homemade snacks without the stress of extensive cooking.
Kid-friendly and freezer-friendly:
If your kids love sourdough graham crackers or sourdough goldfish crackers, they’ll probably love these too. Crafted with simple ingredients and that unique tang of sourdough, these snacks offer a delightful flavor sensation. They’re not just tasty: they’re flexible enough to complement a variety of meals or stand alone as a quick munch between activities.
FAQs
Do sourdough granola bars taste sour?
The sourdough flavor is usually subtle and balanced by the sweetness from ingredients like maple syrup or honey. Fans of sourdough bread tend to enjoy this mild tang, but it’s not overpowering.
Do I need to let the granola mixture ferment before baking?
No, this is a no-wait recipe, so no fermentation is necessary before baking. However, if you prefer, allowing some fermentation time can enhance digestibility and flavor.
Can I customize the ingredients?
Absolutely! You can add nuts, seeds, dried fruit, chocolate chips, or other favorite mix-ins to suit your taste and dietary preferences.
Can I make these gluten-free?
Yes, by using gluten-free oats and substituting other flours like almond or oat flour, you can make the bars gluten-free.
Are sourdough granola bars healthier than regular ones?
Homemade sourdough bars often contain no seed oils or preservatives and have lower sugar content. They are customizable for dietary needs, making them a wholesome alternative to many store-bought bars.
Can I use active sourdough starter instead of discard?
Yes, active starter works similarly to discard in this recipe, though the texture or rise might slightly vary.
How should I store the bars?
Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to 7-10 days. For longer storage, freeze them for up to 2-3 months, thawing before eating.
Chewy Sourdough Granola Bars
Equipment
- Mixing Bowl
- 9 × 13 Baking Pan
Ingredients
- 140 grams creamy peanut butter 1/2 cup
- 200 grams honey 2/3 cup
- 57 grams unsalted butter melted 1/4 cup
- 4 grams vanilla extract 1 teaspoon
- 3 grams salt 1/2 teaspoon
- 100 grams sourdough discard 1/3 cup
- 315 grams rolled oats 3 1/2 cups
- 150 grams mini chocolate chips 3/4 cups
Instructions
- Preheat the oven to 350 degrees F and line a 9×13 baking sheet with parchment paper. Set aside.
- Add the peanut butter, honey, melted butter, vanilla, salt and sourdough discard to a bowl and whisk until smooth. If the peanut butter is firm, heat it up slightly in the microwave for easy mixing.
- 140 grams creamy peanut butter,200 grams honey,4 grams vanilla extract,3 grams salt,100 grams sourdough discard,57 grams unsalted butter, melted
- Fold the oats into the peanut butter mixture with a rubber spatula, then fold in the mini chocolate chips.
- 315 grams rolled oats,150 grams mini chocolate chips
- Pour the granola bar mixture into the prepared pan. Using another small piece of parchment paper, firmly press the oats into an even layer. This helps to keep your hands clean!
- Bake for 25-30 minutes or until the edges are lightly brown.
- Remove from the oven and allow the granola bars to come to room temperature. Then cover and place the bars in the fridge for at least 2 hours to chill.
- After chilling, slice into even pieces and enjoy.
Warnings:
- Allergies: These bars often contain nuts, seeds, peanut butter, or tree nut butters. People with nut allergies should carefully check ingredients or omit allergens.
- Food Safety: Homemade bars must be stored properly to avoid spoilage. Keep them refrigerated if not consumed within a few days and consume within 7-10 days, or freeze for longer storage.
- Sourdough Starter Use: Ensure your sourdough discard or starter is fresh and has been stored safely to avoid any harmful bacterial growth.
- Recall Awareness: Commercial granola bars have occasionally been recalled due to contamination risks such as metal pieces or potential Salmonella presence. Although homemade bars avoid such risks, it’s important to be vigilant about ingredient quality and cleanliness during preparation.
- Sugar Content: While these bars can be made with natural sweeteners, they still contain sugars and calories, so moderation is advised, especially for those with blood sugar concerns.
- Choking Hazard: For young children, granola bars with nuts or large chunks should be cut into small pieces to avoid choking risks.
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