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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!

These soft and chewy sourdough granola bars are a perfect use of your sourdough discard starter!
three granola bars stacked on wooden tray
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

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!

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image promoting sourdough course book
three granola bars stacked on wooden tray

Sourdough Granola Bars Recipe

These soft and chewy sourdough granola bars are a perfect use of your sourdough discard starter!
4.19 from 38 votes
Print Pin Rate
Course: Kid Friendly Snacks and Appetizers
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 bars
Calories: 331kcal
Author: Jenni – The Gingered Whisk


  • 1 cup sourdough discard
  • ½ cup honey
  • cup peanut butter
  • 2 teaspoons vanila extract
  • 2 cups old fashioned oats
  • ½ cup chopped almonds
  • ½ cup golden raisins
  • ½ cup dried dates
  • cup pepitas
  • ¼ cup mini chocolate chips
  • ½ teaspoon cinnamon
  • ½ teaspoon salt


  • Preheat oven to 350F.Mix all the ingredients together in a large bowl.
  • Press into a 8×8 baking pan.
  • Bake for 20-25 minutes, or until golden.
  • 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.


Serving: 1g | Calories: 331kcal | Carbohydrates: 51g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Sodium: 228mg | Fiber: 5g | Sugar: 30g
two homemade granola bars on plate


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


  1. bulmerfood says:

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

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

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

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

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

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

  7. 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!

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

  9. 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?

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

  10. Any idea if these would freeze well?

    1. Hi Krista! I have not tried to freeze these yet! I don’t know why it wouldn’t work, though. If you give it a try, let me know how it goes!

  11. 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!

  12. 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.

  13. 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!

  14. Katherine says:

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

  15. 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!

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

  16. Do you still have the original recipe somewhere? I used to make these all the time but it looks like you edited the recipe and completely changed it. I remember it used to have quinoa.

    1. Hi Meagan! You are right, I did change it! I kept getting lots of emails and complaints that the previous recipe was filled with “weird” ingredients and the recipe didn’t always come out right. So I reworked the recipe to simplify it and make sure it would always come out perfect. Part of that was removing the quinoa. I personally liked the quinoa in it, too! You could remove some of the oats in this recipe and replace it with the quinoa.

4.19 from 38 votes (37 ratings without comment)

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