Simple Sourdough Granola Bars: base recipe with options
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If you’re looking for a naturally fermented, gut-friendly snack that’s easy to make ahead, freezes well, and is kid-approved—these sourdough granola bars are it.
We love real food in our home. I’m always looking for ways to stretch our ingredients, simplify our snacks, and sneak sourdough into everything I can. These granola bars hit every mark.
Why Sourdough Granola Bars?
Honestly, why not? If you’ve been baking with sourdough for a while, you know there’s a unique satisfaction in finding new ways to use your starter. Sometimes I get a little overzealous in feeding my starter, but then don’t end up using it. These bars are a great use for all that extra sourdough discard! But they’re just as good with bubbly, active starter.
My main reasons for adding in sourdough starter to this recipe:
- Easier to digest
- Lower in phytic acid
- Long-lasting energy
- depth of flavor
- eliminates waste
Sourdough Granola Bar Base Recipe
Ingredients
This recipe requires the same pantry staples found in my regular granola bars because it’s essentially the same recipe! You’ll use starter instead of extra eggs or butter.
- 2 ½ cups rolled oats
- 1 cup whole wheat flour
- ½ cup crushed cashews
- ¼ cup cane sugar
- ⅓ cup raw honey or maple syrup
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- Pinch of salt
- 2 eggs
- ½ cup sourdough starter (discard or active)
A few Other Sourdough Snack Ideas to Try
- If you’ve already got sourdough starter going and you’re loving how it works for granola bars, you might also enjoy this soft & fluffy hamburger bun recipe over at The Proverbs Kitchen — a fun way to turn your sourdough into sandwiches next.
- She’s also got some incredible peppermint cookies that would be amazing for holiday baking!
- Try my Sourdough Bagels- they’re so versatile. They make a great snack, treat breakfast, sandwich…anything!
How to Ferment the Granola Bar Dough
Step-by-Step Instructions
- Mix wet and dry ingredients separately:
Combine oats, flour, cashews, sugar, and salt in one bowl. In another, mix the starter, honey, melted butter, and vanilla. - Combine and stir well:
Pour the wet ingredients into the dry and stir until you get a thick, sticky dough. Add more starter if needed to get a sticky consistency. - Cover and ferment:
Cover the bowl with a damp tea towel towel, jar cover, or beeswax wrap and let it sit at room temperature overnight (8–12 hours). - Add mix-ins:
The next morning, preheat your oven to 350°F. Mix in any desired flavor additions. - Bake:
Press the dough evenly into a parchment-lined 9×13 pan. Bake for 20–25 minutes or until golden brown. Let cool partially before cutting, then allow bars to cool all the way before storing.
5 Delicious Variations
Here’s where the fun begins. Try one of these tried-and-true favorites or mix and match your own.
1. White Chocolate Cranberry
- ½ cup dried cranberries
- ⅓ cup white chocolate chips
- Optional: 1 tsp orange zest
Festive and chewy, this one disappears first every time I serve it!
2. Peanut Butter Chocolate Chip
- 1/2 cup peanut butter (mix with wet ingredients before fermentation)
- ½ cup chocolate chips
- Optional: sprinkle flaky sea salt on top
Tastes like a cookie. Feels like a protein bar. A favorite among picky eaters.
3. Coconut Almond
- ½ cup shredded coconut
- ⅓ cup slivered almonds
- Optional: ¼ tsp almond extract
Toasted coconut makes this one extra fragrant and satisfying.
4. Apple Cinnamon Raisin
- ½ cup finely diced apple (pat dry)
- ¼ cup raisins
- 1 tsp cinnamon
Perfect for cozy fall days or a warm breakfast treat. Store this version in the fridge.
5. Trail Mix
- ¼ cup sunflower seeds
- 2 tbsp chia or flax seeds
- ½ cup chopped dried fruit
- Optional: drizzle with dark chocolate
Hearty and energizing—great for hikes or busy afternoons. Use up whatever is in your pantry!
Tips for Great Granola Bars
- You can use active starter or discard
- Let the dough/batter ferment at room temp for 8–12 hours
- Add eggs only after fermentation if you have any concerns. I add the eggs and let it ferment without any issues.
- Cool completely before storing
- Store in an airtight container or freeze. I even wrap mine individually in cellophane bags sometimes.
Ingredient Notes
We use fresh-milled flour in our kitchen. If you’re using store-bought flour, start with slightly less and adjust if needed. The batter should be soft but not runny.
Use your own judgement for your sourdough starter. If your starter is runnier than mine, you’ll obviously need less. But if you keep yours very thick, you may need to water it down a bit to mix it in.
Use any nut, seed, or dried fruit you have. These bars are designed to be adaptable and pantry-friendly.
Why Our Family Loves Sourdough Bars
We pack them for road trips, eat them for breakfast, and keep a batch in the freezer for emergencies. They’re wholesome, filling, and super budget-friendly. This recipe uses up extra starter so it doesn’t go to waste.
Other Sourdough Recipes You’ll Love
- Simple Sourdough Burger Buns for an Unforgettable Family Burger Nightns
- Greek Yogurt Sourdough Flatbread
- Sourdough Pancakes
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