Sourdough Granola Bars

Sourdough granola bars are not just tasty and satisfying—they’re also a wonderful way to use up that extra sourdough starter discard you might have hanging out in your fridge. This simple recipe takes about an hour from start to finish, including cooling time, and you can easily tweak it by adding whatever mix-ins you love most.

These homemade granola bars freeze beautifully, making them a perfect choice for prepping healthy snacks ahead of time. They hit the spot whenever you need a quick, filling, and wholesome bite to keep you going.

Keeping wholesome snacks on hand when you have kids living life at full speed can feel tricky, especially if you want to avoid the sugar and additives often found in store-bought options. That’s why I always keep a batch of homemade granola bars in our kitchen—they’re simple, affordable, and everyone in the family loves them.

We’re always hunting for clever ways to use up sourdough discard without waste, and this recipe is hands down one of my favorite solutions. Plus, it means no worries about extra processed ingredients or excessive sugar sneaking in.

Sourdough granola bars deliver on taste and nutrition, making your snack time both easy and delicious. Preparing these bars takes about an hour total including a bit of cooling time, and you can personalize them however you like.

Notes

How to Store: 

Keep these bars at room temperature for up to 4 days, or freeze them in an airtight container for as long as 3 months. 

Tips:

• Use whatever nuts you love—mixed nuts are a great way to add variety. Chop roasted nuts easily by placing them in a bag and smashing gently with a rolling pin or meat mallet.
• Choose a good-quality peanut butter to get the best flavor in your bars.
• If you want to switch up the seeds, try sunflower seeds or pepitas instead of chia seeds.
• Add dried fruits like raisins or cranberries to mix in some natural sweetness.
• Swap chocolate chips for chunks if you prefer bigger pockets of melty chocolate.
• These bars are perfect for snacks or breakfast—try crumbling one over yogurt for a tasty parfait twist.

Nutrition

Serving: 1 bar, Calories: 278 kcal, Carbohydrates: 38g, Protein: 7g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 1mg, Sodium: 122mg, Potassium: 217mg, Fiber: 4g, Sugar: 17g, Vitamin A: 7 IU, Vitamin C: 0.1 mg, Calcium: 42 mg, Iron: 2 mg

Nutrition details are automatically calculated and serve as an estimate.

I’m a busy homeschooling mom of five and a homemaker who’s been cooking from scratch for over 25 years. I love sharing simple sourdough recipes, easy dinners, and fun DIY projects that fit right into everyday family life.

If you’re staring down some extra sourdough discard and craving a wholesome, grab-and-go snack, these sourdough granola bars will be your new best friend. They come together quickly, take about an hour including cooling time, and yield eight large bars packed with flavor and texture. They’re perfect for breakfast, school lunches, or just a little something to nibble on after school.

This recipe keeps things simple and flexible. Oats, peanut butter, honey, and sourdough discard create the base, and you get to customize with your favorite chocolate chips, nuts, seeds, or dried fruits. You only need basic tools—an 8×8 pan, parchment paper, and a mixing bowl—making this a great recipe for busy days when you want delicious without the fuss.

• Time: About an hour total (15 minutes prep, roughly 14 minutes baking, 30 minutes cooling).
• Yield: 8 generous bars.
• Highlights: Uses sourdough discard, freezer-friendly, easy to customize, kid-approved, made from pantry staples you likely already have.

Keep reading for the full ingredient list, step-by-step instructions, handy storage tips, and plenty of ideas to make these bars your own.

Why You’ll Love These Bars

• Affordable: Like my chunky sourdough granola, this recipe uses simple store-bought ingredients like oats, peanut butter, and sourdough discard, making it kind to your budget.
• Healthier Snack: It’s made from wholesome ingredients without processed additives. Honey and peanut butter naturally sweeten and bind the bars, so there’s no need for refined sugar.
• Personalize It: Toss in your favorite nuts, dried fruits, coconut flakes, or pumpkin seeds to keep things fresh and exciting. For cozy fall vibes, take inspiration from Pumpkin Spice Sourdough Granola and add warm spices.
• Freezer Friendly: These bars store wonderfully in the freezer—make a batch and have them ready for rushed mornings or busy afternoons.

Ingredients and Helpful Swaps

• 2 cups quick oats, or rolled oats
• 1/2 cup semi-sweet chocolate chips, or choose your favorite chocolate chips
• 1/2 cup chopped roasted mixed nuts with sea salt, or add ½ teaspoon salt if nuts aren’t salted
• 2 tablespoons chia seeds
• 1/2 cup sourdough discard
• 1/3 cup peanut butter, creamy or crunchy works perfectly
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt, or adjust to taste

How to Assemble and Bake

1. Preheat oven to 350°F (175°C).
2. Butter an 8×8-inch pan and line it with parchment paper, then butter the parchment; set the pan aside.
3. Chop roasted mixed nuts if they aren’t already chopped.
4. In a large bowl, combine the oats, chocolate chips, chopped roasted nuts, and chia seeds.
5. Add the sourdough discard, peanut butter, honey, and vanilla extract to the dry mixture.
6. Stir until the mixture is completely combined, using a spoon or fork as needed.
7. Transfer the mixture into the prepared pan.

8. Use a fork or the bottom of a measuring cup to spread and press the mixture firmly and evenly into the pan.

9. Bake 14–15 minutes, or until the edges are set and lightly golden brown.
10. Let the bars cool in the pan for at least 30 minutes.
11. Transfer the bars to a cooling rack and cool completely.
12. Cut into bars.

Pro Tips and Time-Savers

• Feel free to use your favorite nuts or a mix. For quick chopping, put them in a zip-top bag and gently smash with a rolling pin or meat mallet, or simply chop on a board.
• Pick a quality peanut butter with good flavor and texture—it really makes a difference.
• If chia seeds aren’t your thing, swap in sunflower seeds or pepitas for a nice crunch.
• Try tossing in dried fruits like cranberries or raisins to sweeten things naturally—see our Cinnamon Raisin Granola for flavor inspiration.
• For bigger melty bites, swap chocolate chips with chunks.
• These bars make a great quick breakfast or snack. Crumble some over yogurt or vanilla chia pudding for a satisfying parfait.

Mix-Ins and Dietary Tweaks

If you want to change things up or accommodate specific diets, try these easy tweaks:

• Nut butter swaps: Almond, cashew, or sunflower seed butter all work beautifully. Sunflower seed butter is a great nut-free option.
• Make them vegan: Swap honey for maple syrup and use a plant-based nut or seed butter instead of peanut butter.
• Gluten-free option: Use certified gluten-free rolled oats to keep these bars gluten-free. For more gluten-free inspiration, try our Maple Nut Granola (gluten-free, refined sugar-free).
• Chewier bars: Add an extra tablespoon or two of honey or nut butter, or fold in 1/4 cup chopped soft dried fruit, like raisins or chopped dates.
• Crunchier bars: Toast your oats and nuts in a dry skillet before mixing, or bake a minute or two longer (keep a close eye so they don’t burn).
• Extra seeds and protein: Mix in flax seeds, hemp hearts, pumpkin seeds, or add protein powder (reduce oats slightly if adding powder).
• Flavor twists: Shake in some cinnamon, ground ginger, or nutmeg; swap out semi-sweet chips for white chocolate, butterscotch, or cacao nibs.
• Dried fruit and coconut: Add chopped dried cranberries, cherries, apricots, or toss in 1/3 cup unsweetened shredded coconut for extra flavor and texture. Cranberry lovers might also enjoy our Air Fryer Cranberry Granola.
• No-bake option: Mix as usual, press into the pan firmly, and chill in the fridge for 1–2 hours or freeze briefly until set. The texture will be softer but still delicious.
• Mini bars or bites: Use a larger rimmed baking sheet and cut into small squares, or use a muffin tin for cute grab-and-go mini bars.

Storage, Freezing, and Shelf Life

Keep these bars in an airtight container at room temperature for up to 4 days. For longer storage, pop them in the freezer where they’ll keep fresh for up to 3 months—perfect for quick snacks any time. For another freezer-friendly bite to stash alongside these bars, try Date Snickers; and for a pantry-friendly option that keeps well in an airtight jar, make Peanut Butter Granola.

Troubleshooting and FAQs

Why include sourdough discard in granola bars?

Sourdough discard adds a lovely depth of flavor and helps improve the texture. Plus, it’s a smart way to use up that extra starter instead of tossing it.

What other mix-ins can I try in these granola bars?

This recipe is super flexible—try golden raisins, hemp seeds, dried cranberries, or whatever you have on hand for tasty variety.

Can I swap rolled oats for quick oats?

Absolutely! Rolled oats work just as well if that’s what you prefer or have available.