Appetizer/Snack/ Sourdough Recipes

Sourdough Granola Bars

Amazingly, both children are still asleep as I type this. Normally they are both early risers – Munchkin at 5:30 and Ladybug around 6 or 6:30. Every morning. But this morning they are both still sleeping, and I am enjoying the peace on the back porch with a cup of coffee. I am seriously enamored with our backyard. Its a big empty slate just asking to be landscaped and loved (I’m dreaming of some cross of a prairie and a country garden!), but what I love is the trees right behind our fence. It gives the illusion of us being in the country somewhere, and is positioned just right to watch the sun rise while peeking through the trees. It is definitely lovely.


This month for Sourdough Surprises we took things to the unexpected and made granola bars! Wow! Who knew you could make granola bars with your stater? And who thought they would be so easy, so versatile and so delicious?! They turned out to be a little on the chewy side (as opposed to crunchy granola bars) but I like that! I had a really hard time deciding what to put in mine, so I kind of did a bit of everything – dried fruit, walnuts, pepitas, oats, flax seed, maple syrup and of course chocolate chips! These are good the day you make them, but the next day they are great (once they have had a chance to really firm up a little and the flavors to come out).

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Sourdough Granola Bars

Sourdough Granola Bars

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!


  • 1/3 cup quinoa (not cooked)
  • 1 cup dried fruit
  • 1/3 cup chopped walnuts
  • 1/3 cup pepitas
  • 1 1/2 cups oats
  • 2 TBSP flax seeds
  • 2 TBSP wheat germ
  • 1/3 cup maple syrup
  • 2/3 cup chocolate chips
  • 1 cup sourdough starter


  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!


Keywords: snack sourdough

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving:Calories: 319 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 11mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 6g Sugar: 25g Sugar Alcohols: 0g Protein: 7g


  • Reply
    August 20, 2014 at 3:10 PM

    I'd never have thought to put quinoa in – very clever!

  • Reply
    August 21, 2014 at 1:26 AM

    Do you rinse the quinoa first as you do before cooking it?

  • Reply
    shelley c.
    August 21, 2014 at 1:55 AM

    Oh, yum, I love that you used maple. And I'm totally using chocolate chips next time!

  • Reply
    Robyn Fuoco
    August 21, 2014 at 10:57 PM

    Another great challenge. Glad you got some peace and quiet! Love the quinoa idea, must try that.

  • Reply
    August 22, 2014 at 6:36 PM

    I agree, they are better the next day. What a great idea to use Quinoa – I didn't know it could be used raw.

  • Reply
    Cathy W.
    August 25, 2014 at 9:05 PM

    I loved this month's challenge. Chocolate chips, why didn't I think to use them? Thanks for the inspiration!

  • Reply
    August 25, 2014 at 11:12 PM

    Hi Jenni, what a beautiful porch! Your granola bars look delicious. I actually loved the idea of using sourdough for that. Thanks for the lovely comment!

  • Reply
    Rachel Hammer
    August 26, 2014 at 2:40 AM

    Quinoa, awesome! And even more awesome–getting a moment to thyself. Enjoy that backyard, it is lovely!

  • Reply
    August 26, 2014 at 8:15 AM

    Quinoa? Wow. I wish I had thought of that.

  • Reply
    November 20, 2014 at 12:46 PM

    These were sooo good, and such a great alternative to the packages with unpronounceable ingredients. I used active starter, but since the batter didn't proof, it didn't really rise. I'd love to use up some of the discarded starter I have saved in the fridge without activating it. Would you recommend this method on these bars?

    • Reply
      November 25, 2014 at 1:37 AM

      You bet! I have made these both with freshly fed starter and with starter just out of the fridge, and both turn out great!

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