Chewy Sourdough Discard Granola Bars (No-Bake)
My sourdough discard used to pile up. This sourdough discard granola bar recipe - chewy granola bars, naturally sweetened, no oven - changed that. A great way to use discard with no corn syrup and nothing like store-bought bars.
A Quick Look at the Recipe
⏱ Prep Time: 15 minutes
👩🏻🍳 Baking Time: No bake - chill 8 hours or overnight⏳
⏳ Total Time: 8 hours 15 minutes
👥 Serving: 12 bars
🔥 Calories: ~258 kcal per serving
🥣 Main Ingredients: Rolled oats, pumpkin seeds, hemp seeds, peanut butter, date paste, sourdough discard
👌 Difficulty: Easy - one bowl, no oven
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💛 Why You'll Love These Homemade Sourdough Granola Bars Bars
- No corn syrup, just simple ingredients. Store-bought granola bars rely on corn syrup. These chewy sourdough granola bars use wholesome ingredients and natural sweeteners - just like my sourdough oatmeal maple cookies.
- The discard does real work. Sourdough discard is the natural binder, adds subtle tang, and ferments the oats to break down phytic acid. Less food waste, more flavor - same trick I lean on in my crunchy sourdough granola.
- Easy, no-bake, lunchbox-ready. No oven - these easy sourdough granola bars set firm in the fridge and hold up as a kid-approved school snack and a perfect snack for busy mornings. If you're looking for more lunch box approved recipes, my sourdough discard cracker recipe ticks that box too.
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🥘 Ingredients
To find the precise measurements, scroll to the bottom of this post to find the recipe card
Dry Ingredients
- Rolled oats - Old-fashioned.
- Oat flour - Blitz rolled oats.
- Pumpkin seeds (chopped) - Protein and crunch.
- Hemp seeds - Protein and healthy fats.
- Collagen powder - Milk powder or peanut butter powder.
- Salt - Don't skip.
Wet Ingredients
- Natural peanut butter - Main binder. Almond butter, great alternative.
- Honey - Real maple syrup, 1:1.
- Coconut oil - Melted coconut oil or melted butter.
- Date paste - Blend dates with a little bit of water.
- Sourdough discard - Fed within the past week.
- Ground flaxseed + hot water - Egg replacement.
- Vanilla extract - Rounds it out.
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🍽 Equipment
- 17 x 26 cm baking pan
- Parchment paper
- Large mixing bowl
- Small saucepan or microwave-safe bowl
- Sturdy spatula
- Sharp knife
- Cutting board
🔪 Instructions
- Mix ground flaxseed with hot water; rest 5 minutes.
- In a large mixing bowl, stir the dry ingredients: rolled oats, oat flour, pumpkin seeds, hemp seeds, collagen powder, and salt.
- In a medium bowl, warm peanut butter, honey, coconut oil, and date paste until smooth. Stir in vanilla extract, flax gel, and sourdough discard.
- Add the vanilla extract, flax gel, and sourdough discard to the warm wet mixture. Stir until fully combined.
- Pour wet ingredients over dry ingredients; mix until the granola mixture is sticky.
- Press the granola bar mixture VERY firmly into a 17 x 26 cm baking pan lined with a piece of parchment paper, using the back of a spatula - this simple step holds the bars together.
- Chill 8 hours, then slice on a cutting board while cold.
🥄 Substitutions
- Collagen powder → milk powder or peanut butter powder
- Peanut butter → almond butter (great alternative); sunflower seed butter for nut-free
- Honey → real maple syrup, 1:1
- Coconut oil → melted butter
- Pumpkin seeds → sunflower seeds, sesame seeds, or your favorite nuts
📋 Variations
- Chocolate - mini chocolate chips or miniature chocolate chips
- Tropical - coconut flakes and golden raisins
- Seedy - chia seeds, sesame seeds, or your favorite mix-ins
- Fruit - dried fresh fruits; your own flavors
- School-friendly - sunflower seed butter
🥣 Storage
- Room temperature: Airtight container, 2 days; soften a little bit.
- Refrigerator: Airtight container, parchment between layers, 2 weeks; great for lunch boxes.
- Freezer: Longer storage - wrap bars in plastic wrap; 3 months.
💭 Tereza's Top Tips
Press harder than you think. Use the back of a spatula and chill 8 hours. My absolute favorite trick for chewy homemade granola bars next time.
🧂FAQ
Yes - an active sourdough starter works; bars are slightly tangier.
No - quick oats absorb wet ingredients too fast.
Yes - a kid-approved snack you'll keep making. Sunflower seed butter for nut-free classrooms.
A tablespoon in the dry ingredients won't hurt - date paste and honey provide natural sweetness.
Mini chocolate chips, golden raisins, coconut flakes, sunflower seeds, chia seeds. Keep favorite mix-ins to ~50-60g.
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Related
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Pairing
These are my favorite dishes to serve with sourdough discard granola bars:
📖 Recipe
Sourdough Discard Granola Bars
Equipment
- 17 x 26 cm baking pan
- Small saucepan or microwave-safe bowl
- Sharp knife
- Cutting board
Ingredients
Dry Ingredients
- 100 g Rolled oats
- 100 g Oat flour
- 70 g Pumpkin seeds chopped
- 40 g Hemp seeds
- 40 g Collagen powder
- 6 g Salt
Wet Ingredients
- 150 g Peanut butter
- 80 g Honey
- 80 g Sourdough discard
- 60 g Date paste
- 30 g Coconut oil
- 30 g Hot water for flax gel
- 10 g Ground flaxseed
- 1 teaspoon Vanilla extract
Instructions
- Gel flaxseed with hot water 5 minutes.10 g Ground flaxseed , 30 g Hot water
- Stir dry ingredients in a large mixing bowl.100 g Rolled oats , 100 g Oat flour , 70 g Pumpkin seeds, 40 g Hemp seeds , 40 g Collagen powder , 6 g Salt
- Warm peanut butter, honey, coconut oil, date paste.150 g Peanut butter , 80 g Honey , 30 g Coconut oil , 60 g Date paste
- Add vanilla, flax gel, sourdough discard.1 teaspoon Vanilla extract , 80 g Sourdough discard
- Combine.
- Press firmly into the prepared pan.
- Chill 8 hours.
- Slice cold.
Notes
- Press VERY firmly - this simple step holds the bars.
- Best stored cold.
- Active sourdough starter works.
- Sunflower seed butter for nut-free school lunches.
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