Contents
Why Granola Bars + Sourdough Discard?
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They turn extra starter (discard) into something delicious and useful.
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The discard helps with binding, moisture, and adds a subtle depth of flavor (a gentle tang).
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Homemade bars give you control over sugar, fats, and add-ins (nuts, seeds, dried fruit).
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They’re perfect for snacks, lunchboxes, hiking, or a quick energy boost.
Many existing recipes use discard in bars and show how effective it can be.
Ingredients & Notes
This recipe makes roughly 12 bars (size depends on how thick or large you cut them).
Base Ingredients
| Ingredient | Amount | Purpose / Notes |
|---|---|---|
| Sourdough discard (unfed) | ½ cup (≈ 120 g) | Binds, adds moisture, subtle flavor |
| Nut butter (peanut butter, almond butter, or other) | ⅓ cup | Binding fat + flavor |
| Sweetener (maple syrup or honey) | ⅓ cup | Binds and sweetens |
| Melted butter or oil (or coconut oil) | 2 tablespoons | Richness, helps texture |
| Vanilla extract | 1 teaspoon | Flavor |
| Salt | ¼ teaspoon | Enhances flavors |
Dry / Mix‑Ins
| Ingredient | Amount | Purpose / Notes |
|---|---|---|
| Rolled oats | 1½ cups | Bulk and chewiness |
| Nuts (chopped) | ½ cup | Crunch and nutrition |
| Seeds (pumpkin, sunflower, chia, flax, etc.) | ¼ cup | Nutrition + texture |
| Dried fruit or raisins | ¼ cup | Optional sweetness and chew |
| Optional: chocolate chips | 2 tablespoons | For treat version |
Notes & Tips on Ingredients
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Because discard hydration may vary, you may need a teaspoon more or less sweetener or nut butter to achieve the right consistency.
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Use old-fashioned (rolled) oats rather than instant for better chew and structure.
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Salt helps balance sweetness—don’t skip it.
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Mix-ins are flexible: nuts, seeds, dried fruit are all options.
Step‑by‑Step Instructions
1. Preheat & Prepare Pan
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Preheat your oven to 325 °F (160 °C) (or around that, depending on your oven).
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Line a baking pan (e.g. 8×8 inch or equivalent) with parchment paper, leaving some overhang for easy removal.
2. Mix Wet Ingredients
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In a bowl, whisk together sourdough discard, nut butter, sweetener (maple syrup or honey), melted butter (or oil), vanilla, and salt.
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Stir until smooth and well combined.
3. Combine Dry Ingredients
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In another bowl, mix oats, chopped nuts, seeds, dried fruit, and any optional mix-ins.
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Pour the wet mixture into the dry mixture and stir until everything is coated and holds together.
4. Press & Bake
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Transfer the mixture into the prepared pan. Press firmly and evenly (use parchment paper or the back of a spatula).
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Bake for 25–30 minutes, or until edges are golden and the center looks set. If it’s coloring too fast on edges, tent with foil.
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After baking, let the slab cool completely in the pan — cooling is critical to allow it to firm up before slicing.
5. Slice & Serve
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Use the parchment overhang to lift the bar block out of the pan.
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Use a sharp knife to slice into bars or squares.
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Serve as a snack or pack them for later.
Tips for the Best Chewy Bars
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Press firmly before baking — compacting helps bars hold together.
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Cool fully before cutting — this prevents crumbly bars.
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Tent if edges brown first — early browning can overcook edges prematurely.
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Test firmness: the center should be set (not wet) but still a bit soft while just cooling.
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Consistency check: If batter is too loose, add a small bit more oats or nuts; if too dry, add a teaspoon more nut butter or syrup.
Variations & Flavor Twists
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Vegan / dairy-free: Use plant butter or oil instead of butter.
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Chocolate-nut bars: Add chocolate chips or cocoa nibs.
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Fruit and nut: Use dried apricots, cranberries, or raisins + nuts.
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Seed explosion: Add chia, flax, pumpkin, sunflower for extra nutrition.
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Spiced version: Add cinnamon, nutmeg, or a pinch of cardamom.
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Coconut twist: Fold in unsweetened shredded coconut.
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Double layer bars: Press half, add a swirl of extra nut butter or jam, then top with remaining mixture.
Serving Suggestions & Pairings
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Enjoy with a cup of coffee, tea, or milk.
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Include in lunchboxes or snack containers.
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Use alongside yogurt or fruit as a power snack.
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Cut into bite squares for grab-and-go snack packs.
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Serve with fresh berries or fruit compote.
Storage, Freezing & Reheating
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Room temperature: Keep bars in an airtight container for about 3–4 days.
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Refrigeration: If your area is hot, store in fridge to maintain firmness.
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Freezing: Wrap bars individually or in layers with parchment, freeze up to 2‑3 months.
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Thawing: Thaw at room temperature or warm slightly in oven (~300 °F) for a few minutes.
Troubleshooting Common Problems
| Problem | Likely Cause | Solution / Preventive Tip |
|---|---|---|
| Bars crumble or fall apart | Underbaked or not pressed firmly | Bake adequate time, press firmly, use binder (nut butter / syrup) |
| Center is too soft or raw | Bake time too short or oven temp low | Increase bake time, test with toothpick, verify oven temp |
| Edges burn before center done | Oven too hot or edges exposed | Reduce temp slightly, tent edges, use mid rack |
| Too dry or overly firm | Too much oats or little binder | Add a bit more nut butter or syrup next batch |
| Uneven baking | Hot spots in oven or uneven pressing | Rotate pan mid-bake, press evenly |
Frequently Asked Questions
Will the discard make them taste sour?
No — the sweetness and nut butter flavors dominate. The tang is subtle, giving depth without overt sourness.
Do I need to feed the starter before using discard?
No — this recipe is intended for unfed discard. Just use your extra discard.
Can I make these bars without baking (no‑bake version)?
Yes — some granola bar recipes (including discard versions) are no-bake: mix, press, and chill until set.
Are these bars gluten-free?
If you use certified gluten-free oats and ensure your add-ins (nuts, seeds) are gluten-free, then yes.
Can I scale up or down?
Yes — multiply or divide ingredients proportionally. Bake in larger or smaller pans, but watch bake times.
Final Thoughts
These Sourdough Discard Granola Bars combine health, practicality, and flavor. They’re chewy, satisfying, nutritious, and a great way to reduce waste from your sourdough routine.
Start with this base, then experiment with nuts, seeds, dried fruits, or spices to personalize your bars.
