Sourdough Granola Bars

I adore a good bowl of sourdough discard granola, but sometimes you need something you can toss in a lunchbox or grab on the way out the door. That’s where these chewy granola bars come in. These sourdough discard granola bars are the perfect grab-and-go snack when you want something homemade but easy. They’re soft, chewy, and packed with oats, nuts, seeds, and little bits of sweetness. Best of all, they’re a great way to use up extra sourdough discard without having to bake bread.

The discard doesn’t make the bars taste sour, it simply adds a little extra depth of flavor and helps keep the texture soft and chewy. And the best part? These bars are endlessly customizable. You can mix and match whatever nuts, seeds, dried fruit, or chocolate chips you already have in the pantry.

Why you’ll love this recipe

• A smart way to use sourdough discard – Turn leftover starter into a delicious breakfast or snack.
• Easy to customize – Swap in your favorite nuts, seeds, or dried fruit to make endless flavor combinations.
• Great for meal prep – These bars store well and freeze beautifully for busy mornings.

If you enjoy using your sourdough discard for easy snacks like these granola bars, there are plenty of other fun recipes to try. These sourdough applesauce muffins are soft, cozy, and perfect for breakfast or lunchboxes. For something a little more indulgent, the sourdough pop tarts bring a nostalgic treat to your kitchen with a buttery sourdough pastry crust. If you’re craving something crisp and snackable, the sourdough discard crackers are simple to make and endlessly customizable. And when you want something a little sweeter, the sourdough cowboy cookies are packed with oats, chocolate, and plenty of texture.

How to make sourdough granola bars

Here is a brief overview of how to make this recipe. For the full set of written directions, please scroll down to the recipe card below.

Step One: Mix the ingredients

In a medium bowl, stir together the sourdough discard, honey, peanut butter, and vanilla until smooth. In a large bowl, combine the oats, chocolate chips, nuts, seeds, dried fruit, cinnamon, and salt. Pour the discard mixture into the oat mixture and stir until everything is well coated.

Step Two: Bake

Line an 8×8 baking pan with parchment paper and press the mixture evenly into the pan. Bake  for 25–35 minutes, until the edges are lightly golden.

Allow the bars to cool in the pan for about 30 minutes, then lift them out using the parchment and cut into bars.

Storage

• Room Temperature – Once cooled, store the granola bars in an airtight container for 3–4 days.
• Freezing – These bars freeze well. Place parchment between layers and store in a freezer-safe container for up to 3 months.