These sourdough granola bars turn extra sourdough starter into chewy, portable bars that are perfect for lunchboxes, hikes, or afternoon cravings — all made with simple pantry ingredients and minimal work.
Quick Recipe Overview: Chewy Sourdough Granola Bars
⏱ Ready In: ~30 minutes
🍴 Makes: 12 bars
🔥 Calories: ~220 per bar (estimate)
🌾 Main Ingredients: Sourdough discard, oats, nut butter, honey or maple syrup, mix-ins (nuts, seeds, chocolate chips)
🥗 Dietary Info: Vegetarian, customizable, freezer-friendly
💛 Why You’ll Love It: Chewy texture, easy to make, perfect on-the-go snack
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“Easy, tasty and great for using up discard. Thank you!!” – Deborah
Why You’ll Love This Recipe
- Discard-friendly snack — Turns extra starter into a tasty granola bar with no waste.
- Chewy all the way through — Soft, chewy texture that doesn’t crumble apart.
- Totally customizable — Add your favorite nuts, seeds, dried fruit, or chocolate chips.
If you’re all about creative uses for sourdough discard, don’t miss my sourdough granola recipe for a crunchy breakfast bowl, and check out my 30 minute sourdough scones for another quick breakfast option!
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
Key Ingredients
- Sourdough Discard: Adds moisture, slight tang, and helps bind the bars together. Unfed discard works perfectly—no need for active starter.
- Old-Fashioned Rolled Oats: The base of these sourdough granola bars. Use whole rolled oats for structure and chew (not quick oats). I use organic, sprouted, gluten-free oats.
- Crisp Rice Cereal: I use organic, sprouted rice cereal to add to the base of these granola bars.
- Nut Butter: Peanut butter, almond butter, or cashew butter creates richness and helps hold everything together for that classic chewy texture.
- Honey or Maple Syrup: Naturally sweetens the bars and acts as a sticky binder to keep them from crumbling.
- Coconut Oil or Melted Butter: Adds moisture and helps the bars set properly after baking.
- Brown Sugar (if included): Deepens flavor and enhances chewiness.
- Add-Ins: Chocolate chips, chopped nuts, seeds, shredded coconut, or dried fruit—fully customizable depending on preference.
- Vanilla + Salt: Simple flavor boosters that balance sweetness and enhance the overall taste.
Step-By-Step Instructions for Making Sourdough Granola Bars
Step 1 – Simmer Wet Ingredients: Add the coconut oil, sourdough discard, maple syrup, and brown sugar to a small saucepan over medium-low heat and whisk for 2-3 minutes until the mixture begins to bubble. Remove from heat and add whisk in the vanilla extract and salt.
Step 2 – Mix Dry Ingredients: Combine the rolled oats, crisp rice cereal, and chopped nuts in a large mixing bowl.
Step 3 – Mix Sourdough Granola: Pour the sourdough mixture over the dry ingredients. Use a spoon or spatula to stir the granola bar mixture until well combined.
Step 4 – Press: the granola bar mixture into a 9×9-inch dish lined with parchment paper.
Step 5 – Add-Ins: Sprinkle chocolate chips or other toppings over the mixture and press them in. Place the granola bars in the fridge and allow them to set for a couple of hours before cutting.
Step 6 – Cut and Serve: Cut into 12 bars and serve or store.
Sourdough Granola Bars FAQs
To keep sourdough granola bars from falling apart, press the mixture firmly into the pan and allow the bars to set completely before slicing. The nut butter, honey, and sourdough discard act as binders that help the bars hold together.
Yes, sourdough discard works perfectly in granola bars. It adds moisture, a subtle tangy flavor, and helps bind the oats and mix-ins together for a chewy texture.
Sourdough granola bars can be baked or made no-bake, depending on the recipe. Baking creates a firmer texture and helps the bars set, while no-bake versions remain softer and must be chilled to hold their shape.
Sourdough granola bars last about 5–7 days stored in an airtight container at room temperature, or longer if refrigerated. They can also be frozen for up to 3 months.
Granola bars may be too soft if they were underbaked or sliced before cooling completely. They can turn crumbly if there isn’t enough binder, such as nut butter or honey, or if the mixture wasn’t pressed firmly into the pan.
If you need help with sourdough vocabulary, check out my Complete Guide to Sourdough Terms!
Expert Tips
- Press harder than you think. Use the bottom of a measuring cup or glass to firmly compress the mixture — tight packing prevents crumbly bars.
- Line the pan with overhang. Parchment paper “handles” make lifting and slicing clean, uniform bars effortless.
- Set completely before slicing. Or the bars will fall apart. Waiting before cutting allows the binders to firm up for clean cuts.
- Add chocolate after pressing into the pan. Sprinkle chocolate chips on top right after pressing, otherwise the chocolate chips will melt into the mixture.
Storage
- Room Temperature: Store sourdough granola bars in an airtight container for up to 5 days. Keep them in a cool, dry place.
- Refrigerator: For firmer bars and longer freshness, refrigerate for up to 10 days.
- Freezer: Freeze individually wrapped bars in a freezer-safe container for up to 3 months. Thaw at room temperature before eating.
- Prevent Sticking: Place parchment between layers if stacking to keep bars from sticking together.
- On-the-Go Tip: If packing for lunches or travel, keep bars chilled beforehand for the best texture and structure.
More Quick Sourdough Discard Recipes
If you love this recipe, please leave a ⭐ 5-star ⭐ rating below! If you have questions or suggestions – drop a comment!
Chewy Sourdough Granola Bars
Ingredients
Equipment
Method
- Mix the Binders: Add the coconut oil, sourdough discard, maple syrup, and brown sugar to a small saucepan over medium-low heat and whisk for 2-3 minutes until the mixture begins to bubble. Remove from heat and whisk in the vanilla extract and salt.
- Mix the Base: Combine the rolled oats, crisp rice cereal, and chopped nuts in a large mixing bowl and pour the binder mixture over the dry ingredients. Use a spoon or spatula to stir the granola bar mixture until well combined.
- Press: Press the granola bar mixture into a 9×9-inch dish lined with parchment paper. Sprinkle chocolate chips over the mixture and press them in.
- Chill: Place the granola bars in the fridge and allow them to set for a couple of hours before cutting.
- Cut and Serve: Cut into 12 bars and serve or store.
Nutrition
Video
Notes
- Press firmly for structure. Compact the mixture tightly into the pan so the bars hold together and slice cleanly. Loose packing leads to crumbly bars.
- Choose the right oats. Old-fashioned rolled oats create the best chewy texture. Quick oats can make the bars dense and pasty.
- Sweetener flexibility. Honey creates a classic chewy texture, while maple syrup offers a lighter flavor. Reduce slightly for less sweetness.
- Nut butter swaps. Peanut, almond, cashew, or sunflower seed butter all work. Use creamy varieties for the best binding.
- Add-ins timing. Add chocolate chips after cooling to prevent melting.
- Freezer friendly. Wrap bars individually before freezing for easy grab-and-go snacks.
Tried this recipe?
Let us know how it was!About the Author
Welcome to Hopewell Heights, I’m Steph – seasoned sourdough baker, homesteader, homemaker, homeschooling mom of 5, and creator behind this Heritage American food blog. I hope you enjoy my family’s favorite, from-scratch recipes!
These are so easy to make and so handy to have on hand, one of my favorite discard recipes!
added peanut butter and chia seeds and was absolutely scrummy. definitely recommend
5 star.
ILOVETHISRECIPESOMUCH!!!!!!!!!!!!!!!!
I MALE IT EVERY TIME I CAN……………..
Well deserves FIVE STARS!!!
Easy, tasty and great for using up discard. Thank you!!
I have one kid that doesn’t like chocolate…so I doubles the recipe and made half pan with raisins and other with chocolate chips!
I also didn’t use nuts but increased the rice cereal! so yummy
I would like to try the long ferment step…do that on the counter after fixing everything together? I was unclear at what point to let ferment??
Sourdough granola bars
These were so easy to make, and so delicious!