Baked Sourdough Granola Bars

You are going to love these simple baked sourdough granola bars! Full of your favorite nuts, seeds, dried fruit and of course, sourdough discard!

If you already love sourdough discard granola, then make sure you try these baked sourdough granola bars for an easy portable snack option!

And if you're looking for some other easy sourdough discard snacks, then make sure you check out these sourdough oatmeal breakfast cups, sourdough discard crackers, sourdough pizza rolls and sourdough chocolate chip muffins.

Why You'll Love This Recipe!

Use Up Sourdough Discard - This easy sourdough discard recipe uses a whopping 250g of sourdough discard. Such a great way to use up a valuable resource in your kitchen (just like these other sourdough discard recipes that use a lot of discard). You can use active sourdough starter if you prefer.

Measure, Mix & Bake - There's no special skills or equipment required for this recipe, just measure, mix and bake before enjoying these delicious, nutritious sourdough granola bars.

Create Your Own Flavors - While I've provided a yummy flavor combination in the recipe card, you can of course create your own blend of nuts, seeds and dried fruits to suit what you enjoy eating and what you have on hand.

What Are Granola Bars ... Just In Case You Don't Live in the US

Granola bars are convenient snack bars made from a mixture of rolled oats, nuts, seeds, dried fruits, and sweeteners like honey or maple syrup. Originating from the health food movement of the late 19th and early 20th centuries in the United States, they were initially popularized by figures such as Dr. James Caleb Jackson and Dr. John Harvey Kellogg, who developed early versions of granola-based snacks like granola biscuits (source).

Today, granola bars are produced by numerous brands worldwide and are available in a vast array of flavors and variations to suit different tastes and dietary preferences. They have become a staple in the snack market, valued for their convenience, long shelf life, and ability to provide a quick source of energy and nutrition on the go. If you live outside of the United States, you might know granola bars as muesli bars or even rolled oat bars. Whatever you call them, they are a lunch box staple!

How To Make Baked Sourdough Granola Bars

These baked sourdough granola bars are so easy to put together! It's really just a case of measure, mix and bake! The hardest part will be choosing which flavors you'd like to enjoy!

Preheat the oven to 175C (350F). Line a 9" x 9" (23cm x 23cm) baking tin with parchment paper.

Add all of the dried ingredients to a large mixing bowl and set aside.

Now add all of the wet ingredients to a batter jug or small bowl and stir until well combined.

Pour the wet ingredients over the dry ingredients and stir until well combined.

Pour into your prepared baking pan and push down as much as you can. Use a piece of parchment paper to cover the top of the granola mix and push down using a glass or smaller baking pan.

Place the granola bar mix into the oven and bake for 30 minutes at 175C (350F) or until the edges are golden and the mix is firm to the touch.

Allow the granola bars to cool in the tin before using the parchment paper to carefully lift onto a chopping board and slice into bars of your desired size.

If you want cleaner cuts, I suggest placing it in the refrigerator for an hour before cutting the bars.

Granola Bar Flavor Ideas

I've put together the nuts, seeds and dried fruit combination that I love in the recipe card. But you can swap them out for the nuts, seeds and dried fruit that you love the most. Just use the same weights as I've used in the recipe card below.

Tropical Paradise - use 100g of macadamia and cashew nuts and swap out the chia and sesame seeds for coconut flakes. Add diced pineapple, mango and papaya as opposed to raisins and dried apricots. Skip the cinnamon.

Berry Blast - use 100g of cashews and almonds and add dried strawberries, blueberries and raspberries as your dried fruit component. I love adding a few tablespoons of hemp seed to these too.

Chocolate Lover's Dream - add 100g of hazelnuts and peanuts as your nuts, skip the dried fruit and add the same weight in your favorite chocolate chips. I usually keep the pepitas, sesame and chia in for this one. Add a sprinkle of flakey sea salt for an extra special touch.

Apple Cinnamon Crunch - use 100g of walnuts and pecans and add a few tablespoons of flaxseeds. Use diced dried apples instead of dried apricots.

Mocha Madness - if you're coffee lover like me then try adding a tablespoon of instant coffee powder to your mix, along with some dried cherries instead of dried apricots. I love using hazelnuts and pecans for this one, and some sneaky extra chocolate chips on top.

How To Store + Freeze

These sourdough granola bars are best stored in the fridge. They stay fresh in the fridge for up to a week when stored in an air tight container. Alternatively, you can store them in the freezer for up to 4 months.

Share the sourdough love!