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My Sourdough Granola Bars are the best simple homemade snack you can feel good about packing your kids – these soft and chewy granola bars hold together nicely thanks to the sourdough discard, and can be customized with whatever nuts or dried fruits you like!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Sourdough Chocolate Chip Granola Bars
Most people don’t associate sourdough discard with granola bars but it really is the perfect binder for a great granola bar and it gives the whole texture a nice lift. I use peanut butter, coconut oil, and honey for the sticky wet ingredients to flavor the bar. You can cut back on the honey if you want but if you don’t add any your bars may taste savory. When you go to add the oats and other dry ingredients don’t forget to add lots of add-ins, if you toast your chopped nuts in the oven it will make them even more flavorful. Be creative and let me know in the comments how your family liked these sourdough discard granola bars!
My Pro Tip
Sourdough Tip
Don’t have sourdough? Amazon sells this Amazon Sourdough Starter Kit that has absolutely everything you need to start your sourdough journey!
Sourdough Discard Granola Bars Ingredients
First assemble the ingredients:
- Sourdough starter (1 cup) – The sourdough starter adds a subtle tang and helps bind the bars while reducing food waste.
- Honey (½ cup) – Honey brings natural sweetness and a soft, chewy texture to the bars.
- Peanut butter (1/3 cup) – Peanut butter adds richness, nuttiness, and helps hold everything together.
- Vanilla extract (2 tsp) – Vanilla rounds out the flavors with warm, sweet depth.
- Coconut oil (4 tsp) – Coconut oil gives the bars moisture and a light tropical aroma.
- Rolled oats (1 ¼ cup) – Oats create the hearty, chewy base and add fiber and texture.
- Nuts (¾ cup) – Pecans, almonds, walnuts, or pistachios add crunch, protein, and toasty flavor.
- Dried cranberries (½ cup) – Cranberries offer bursts of tart sweetness that balance the richness.
- Chocolate Chips (½ cup) – Chocolate chips melt slightly into the bars, adding creamy, indulgent bites.
- Cinnamon (1 tsp) – Cinnamon brings cozy warmth and a hint of spice.
- Sea salt (1 tsp) – Sea salt enhances the sweetness and deepens all the other flavors.
Granola Bars Process
Mix
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.
Assemble and Bake
Preheat oven and line 9×9 tin with parchment paper. Push granola mix into the dish and bake 30 minutes till firm to the touch.
Cool & Store
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.
Tips and Tricks for Chocolate Chip Sourdough Granola Bars
Use unfed sourdough starter: Discard (unfed starter) works great for adding a tangy depth without affecting the rise—no need to feed it!
Warm the wet ingredients first: Slightly warm the honey, peanut butter, and coconut oil so they mix smoothly and coat the dry ingredients evenly.
Press the mixture firmly into the pan: Use a spatula or the back of a measuring cup to press the mixture tightly—this helps the bars hold together once baked.
Line the pan with parchment paper: This makes removing and slicing the bars much easier with less mess.
Use rolled oats, not quick oats: Rolled oats hold their texture better and give the bars a chewy, hearty bite.
Chop larger mix-ins: Chop nuts or dried fruit into smaller pieces so the bars stay compact and easy to slice.
Cool completely before slicing: Let the bars cool in the pan so they firm up; slicing too early can cause them to crumble.
Customize your mix-ins: Swap cranberries for raisins, add shredded coconut, or use different nuts and seeds to suit your taste.
Toast your nuts and oats (optional): For extra flavor, toast them in the oven for 8–10 minutes before mixing—this brings out a nutty richness.
FAQs
It adds a subtle tangy flavor, helps bind the ingredients, and can boost digestibility thanks to natural fermentation.
Yes! Sourdough discard works great—just make sure it’s unfed and not too old (no funky smells), especially if not baking the bars right away.
It’s optional—an overnight rest allows for better fermentation and richer flavor, but you can bake them right away if needed.
Old-fashioned rolled oats are best—they hold their texture without being too hard or mushy.
Be sure to press the mixture firmly into the pan and don’t skip the binding ingredients like honey, nut butter, or egg (if using).
Yes—use certified gluten-free oats and a gluten-free sourdough starter.
They last up to a week at room temp in an airtight container, or longer if refrigerated or frozen.
You may need more binding ingredients or a longer bake time. Letting them cool completely before cutting also helps them set.
Yes! Use maple syrup or agave instead of honey, and plant-based ingredients for binding, like flax eggs or nut butter.
More Sourdough Recipes to Make Next
Sourdough English Muffins – Golden and griddled with signature nooks and crannies, perfect for toasting and slathering with butter.
Sourdough Bagels – Chewy, golden bagels with depth of flavor you can’t get from commercial yeast.
Sourdough Chocolate Chip Cookies – Rich and moist with a tender crumb—the sourdough adds complexity without tasting “sour.”
Sourdough Pancakes – Fluffy and slightly tangy pancakes that make the most of your starter for a delicious breakfast twist.
Sourdough Discard Cheese Crackers – These crispy sourdough discard cheese crackers are an absolute family staple in my house.
Sourdough Muffins – These delicious sourdough muffins are a delightful way to use your tangy sourdough discard for a unique savory breakfast treat!
Try these favorites:
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Sourdough Granola Bars
Equipment
Ingredients
- 1 cup sourdough starter, or sourdough discard
- ½ cup honey
- ⅓ cup peanut butter, can sub for any seed butter
- 2 tsp vanilla extract
- 4 tsp coconut oil
- 1 ¼ cup rolled oats
- ¾ cup nuts, pecans, almonds, walnuts, pistachios, or whatever you like
- ½ cup dried cranberries
- ½ cup chocolate chips, plus extra for topping if required
- 1 tsp cinnamon
- 1 tsp sea salt
Instructions
- Preheat the oven to 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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
