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Sourdough Granola Bars

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These sourdough granola bars made with sourdough discard are a great breakfast or snack on the go!

sourdough granola bars sliced on brown parchment paper

These granola bars are so great because they are so versatile! Change up the ingredients to make new flavors, and you always have a great snack when you need one – and an easy way to use your discard!

The sourdough discard flavor isn’t seriously pronounced in this recipe, but it does give a hint of extra flavor and helps add to the soft and chewy texture of the granola bars.

hand holding granola bar with bite taken out

New to sourdough? Check out the Sourdough for Beginners Guide to learn everything you need to know!

Make sure you also check out 30 easy recipes that use sourdough discard for more ideas for how to use your sourdough starter in quick ways!

granola bars with sourdough discard stacked on parchment paper

 How to made homemade granola bars with sourdough starter

These easy granola bars are a cinch to make with your leftover sourdough starter. For the full set of directions, please make sure you scroll down to the recipe card below.

  1. Preheat the oven to 350 F and line a 8×8 baking pan with parchment paper.
  2. In a medium sized mixing bowl, stir together the sourdough discard, honey, peanut butter, and vanilla extract.
  3. In a large bowl, stir together the oats, mini chocolate chips, nuts, seeds, dried fruit, cinnamon and salt.
  4. Stir the discard mixture into the oats mixture, making sure it is well combined and everything is coated well.
  5. Press into the prepared baking pan, making sure it is even.
  6. Bake for 25-35 minutes, or until the edges are golden brown.
  7. Cool for 30 minutes.
  8. Lift the bars out of the pan by the parchment paper and slice into bars.
making homemade granola

Frequently Asked Questions

What kind of sourdough starter does this recipe need?

For this recipe, your starter needs to be at a 100% hydration sourdough starter. For more information, read Feeding Your Sourdough Starter.

The sourdough starter does not need to be fed and active, it can be discard.

  • If your starter has been sitting in the fridge for a week and has a lot of hooch (the liquid that the sourdough yeast produces as it consumes) on top, the granola bars will have a more pronounced sourdough tang. 
  • If your starter has been sitting on the counter and was fed yesterday, your granola bars will have a less pronounced sourdough flavor.

Can I use different mix-ins?

You bet! What I used was just what I had in my pantry. Feel free to use any variety of nuts, dried fruit, or seeds you want!

  • Nuts – you need 1/2 of chopped nuts, but you can use pecans, almonds, pistachios, peanuts, walnuts or any other variety.
  • Dried Fruits – Use any combination of raisins, cranberries, dried berries, coconut, apricots, dates, or any other dried fruit you like. You need a total of 1 cup.
  • Seeds – Some great ideas are pepitas, sunflower seeds, hemp seeds, and chia seeds. Use just one, or all of them! You need a total of 1/3 cup.
  • Sweetener – Here I used honey, but you can use an equal amount of maple syrup or brown sugar if you want.

How to store homemade granola bars

  • To store: Store, once cool, in an airtight container on the counter for 3-4 days.
  • To freeze: These also freeze well. Stack them with pieces of parchment paper between each bar, and place in a freezer safe container. They will keep for 3 months.
sourdough granola bars on wooden cutting board

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three granola bars stacked on wooden tray

Sourdough Granola Bars Recipe

Yield: 9 bars
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These soft and chewy sourdough granola bars are a perfect use of your sourdough discard starter!


  • 1 cup sourdough discard
  • 1/2 cup honey
  • 1/3 cup peanut butter
  • 2 teaspoons vanila extract
  • 2 cups old fashioned oats
  • 1/2 cup chopped almonds
  • 1/2 cup golden raisins
  • 1/2 cup dried dates
  • 1/3 cup pepitas
  • 1/4 cup mini chocolate chips
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt


  1. Preheat oven to 350F.Mix all the ingredients together in a large bowl.
  2. Press into a 8x8 baking pan.
  3. Bake for 20-25 minutes, or until golden.
  4. Allow to cool thoroughly, then cut into bars and enjoy!


Storage information: Granola bars can be stored in an air-tight container on the counter for 3-4 days, or in the fridge for up to 8 days.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 228mgCarbohydrates: 51gFiber: 5gSugar: 30gProtein: 8g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

two homemade granola bars on plate


glass baking dish with homemade granola beside plate with granola bar
two sourdough granola bars on plate

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Sunday 29th of January 2023

Hi! I'm excited to try this recipe. I noticed a lot the comments mentioned quinoa, but I'm not seeing quinoa mentioned in the recipe itself unless I'm missing something. Did this recipe used to include quinoa? Thanks!


Wednesday 1st of February 2023

Hi Katie! Yes, I updated this recipe, and it no longer includes quinoa!


Friday 8th of April 2022

What a great way to use sourdough! And I love the addition of quinoa. Yum!


Thursday 7th of April 2022

I'm always looking for ways to use sour dough discard from my starter and WHO KNEW granola bars were one of these ways?! Well you did of course haha! Fantastic recipe thank you!


Wednesday 17th of November 2021

Made these over the weekend. Awesome!!!!! For us we will cut back on the chocolate chips - a bit too sweet. I had a mixture of dried fruit in the cabinet that I used - cherries, cranberries, figs, prunes and dates. Yummy. Thanks for a fantastic recipe and another way to use up my discard.


Thursday 14th of October 2021

Excellent and healthy way to use discard. Make this every few weeks. A handy take-along snack when I’m heading out in a rush. I use dark chocolate chips to make it a bit healthier as I find the fruit and syrup add enough sweetness. Thanks for the recipe!

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