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sourdough granola bars
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Sourdough Discard Granola Bars

Chewy sourdough discard granola bars with no baking required. High-protein, naturally sweetened, and way better than store-bought versions.
Course Breakfast
Cuisine American
Keyword discard granola bars, sourdough discard granola bars
Prep Time 15 minutes
Chill Time 8 hours
Total Time 8 hours 15 minutes
Servings 12
Calories 258kcal
Author Tereza Taus

Equipment

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.

Nutrition

Calories: 258kcal | Carbohydrates: 30g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 231mg | Potassium: 197mg | Fiber: 3g | Sugar: 16g | Vitamin A: 19IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 2mg