Sourdough Discard Granola Bars: A Simple and Tasty Treat

Introduction

Have you ever made sourdough bread and had some extra sourdough starter left over? That extra starter is what we call sourdough discard. Many people throw it away but you can use it in fun and tasty recipes. One of the best ways to use it is by making sourdough discard granola bars. These bars are soft, chewy, full of flavor and good for you. They turn waste into a delicious snack. In this article we will learn how to make them step by step in the easiest way.

This recipe is for granola bars that use sourdough discard as part of the grain mix. It combines oats, nuts, seeds, dried fruit and sweeteners. The sourdough discard adds a slight tang and helps bind the bars. The result is a bar that is not too hard and not too soft. It holds together well and you can wrap them and carry with you. People love these bars because they taste fresh, they are chewy, they give energy and they feel homemade and honest.

You might make these bars when you have extra sourdough starter ready to pour out. You might make them when you need a healthy snack for school, work or travel. You might make them when you want something sweet but not too sugary. You might make them when you want to control what goes into your food. You might make them to feel proud that you turned something extra into something useful. You might make them when you need energy for a walk, a run or a busy day. This recipe gives joy in baking and in eating.

Ingredients You Will Need

Here is what you need. You can change a few things as you like but keep the total good for binding and taste.

You may also use extra mix ins like dark chocolate chips, coconut flakes, chia seeds or flax seeds. But keep amounts small so bars still hold.

Step by Step Method

Here is how to make sourdough discard granola bars. I write every step so even a new cook can do it.

1. Prepare your pan and oven
   Preheat your oven to 175 degrees Celsius (about 350 degrees Fahrenheit).
   Line a square baking pan (about 20 cm by 20 cm or 8 by 8 inch) with baking paper. Make sure paper sticks over edges so you can lift bars later.
   Lightly grease the paper or pan with a little oil so bars do not stick too much.

2. Toast dry ingredients a little (optional but helpful)
   In a large mixing bowl, put the rolled oats, chopped nuts and seeds.
   Stir them a little so mixed well.
   If you like, you can bake or toast these dry items for 8 to 10 minutes until lightly golden. Watch carefully so they do not burn.
   After toasting, remove and let them cool a little.

3. Mix wet ingredients
   In another bowl, put sourdough discard, honey (or syrup), nut butter, oil, brown sugar, vanilla extract, salt and cinnamon.
   Stir them well until smooth. Warm gently if needed so nut butter and sugar melt and mix well.
   You may place this bowl over hot water (double boiler) or microwave for 20 to 30 seconds in small bursts and stir until fluid.

4. Combine wet and dry
   Pour the wet mix into the bowl of dry mix. Use a spatula or spoon to fold and press together.
   Make sure every oat, nut and seed has some sticky coating.
   Then gently fold in the dried fruit or other extra bits like chocolate chips now. Be gentle so bars stay firm.

5. Transfer to pan
   Pour the mix into the lined pan.
   Use the spatula or back of spoon to press the mixture firmly into the pan. Press down hard so there are no air pockets.
   You can also use a piece of parchment paper over top and press with a flat glass or another pan to make it level.

6. Bake
   Place the pan in the middle rack of your oven.
   Bake for about 20 to 25 minutes or until the top is golden brown and edges look done. The center may still feel a bit soft, that is fine.

7. Cool in pan
   Remove the pan from oven. Let it rest on a cooling rack for about 10 minutes.
   Then lift the bars out by the edges of the paper.
   Place on a flat board or tray. Let the slab cool fully for at least 1 hour or until fully firm.

8. Cut bars
   Once the slab is fully cool, use a sharp knife to cut into bars or squares.
   If your slab has rounded edges, you may trim edges.
   You may also wrap each bar in wax paper or parchment paper if storing.

9. Store
   Store bars in an airtight container.
   Keep at room temperature for 3 to 4 days. Or store in fridge for 1 week.
   You can also freeze bars for up to a month. Wrap tightly and thaw before eating.

That is all. You now have sourdough discard granola bars ready to eat.

Why This Recipe Is Special

This recipe is special in many ways. First it helps reduce waste. Most sourdough bakers always discard some starter. Using it means nothing goes to waste.

Second this bar has good texture. It is slightly chewy, a bit crisp at edges, and soft in the middle. It is not too hard or too soft. It holds well so you can carry it.

Third it gives energy. Oats, nuts, seeds and dried fruits are full of good nutrients. You get fiber, healthy fats, some protein and natural sugars. It is better than many store bought granola bars which may have unknown oils, additives or too much sugar.

Fourth it tastes good. The sourdough discard adds a mild tang or depth that pairs well with nuts and fruit. The sweeteners and nut butter balance flavors.

Fifth it is flexible. You can change nuts, seeds, fruits, types of sweetener. You can make them vegan by using maple syrup and nut butter. You can make them gluten free by ensuring oats are certified gluten free.

Sixth it is good for fitness and for mood. You can eat these bars before a walk, before a gym session, or when you feel low and want some comfort in a controlled sweet treat. You know what ingredients are inside so you feel safe and proud.

Extra Tips for Better Taste

Here are some creative tips to make your bars even better.

• Use toasted nuts and seeds: Toasting before mixing brings more aroma and better crunch. Do gently so they do not burn.

• Chop nuts to different sizes: A mix of big pieces and small pieces adds interest and texture.

• Use multiple kinds of dried fruits: Mix raisins, chopped dried apricots, chopped dates, or dried cranberries. This gives bursts of flavor.

• Add a pinch of zest or spice: A little orange zest, or a bit of ginger powder or nutmeg can lift flavor.

• Add a small amount of coconut oil or butter: A tiny extra fat can help binding and richness. But do not add too much or bars become greasy.

• Press firmly: When you press the mixture into the pan, press hard so bars stick well. Use parchment paper to press flat.

• Do not over bake: Bake until edges are golden. The center may look soft but will firm as it cools. Over baking makes bars too dry and crumbly.

• Chill before cutting: If bars seem fragile after cooling, put the slab in fridge for 30 minutes before cutting. That helps with clean cuts.

• Drizzle chocolate: After bars cool, melt a bit dark chocolate and drizzle over top for treat version.

• Add protein powder: If you want more protein, add a scoop of plain protein powder. But reduce some oats so bars stay balanced.

• Use brown sugar replacement: You may replace brown sugar with coconut sugar, but taste will change slightly.

• Adjust sweetness: Taste wet mix before combining and adjust sweetness to your liking.

• Shape into bites instead of bars: Use muffin tins or mini loaf pans for bite size. Baking time will be less.

• Add salt flakes on top: A small sprinkle of coarse salt on top before baking can create a nice contrast.

Final Thoughts

I hope you enjoy making and eating these sourdough discard granola bars. They are a lovely way to turn extra starter into a snack you can feel good about. Even if you are new to baking you can do this. The steps are simple and forgiving. You will learn by doing and adjusting to your taste.

Share these bars with friends, take them on trips, use them as lunch box treats or evening snacks. You may find that people ask you the recipe. You feel happy that you made them yourself.

Feel free to adjust the ingredients. Replace nuts, seeds or fruits as you like. Make them sweet or less sweet. Make them more crunchy or more chewy. It is your creation.

Enjoy your baking, enjoy your snack and enjoy turning sourdough discard into something delightful.

Nutrition Details

Here is a basic nutrition estimate. These are approximate and depend on your exact ingredients and portion size.

* Serving size is one bar if batch is cut into 12 bars. You may cut into more or fewer pieces.

You may also include a breakdown like vitamin content, iron, calcium etc based on your ingredients. If you use nuts, seeds and dried fruit you will gain minerals like magnesium, potassium, iron and vitamins like B vitamins.

Disclaimer

I am not a medical professional. The info here is for general knowledge. Everyone’s body is different. What works for one may not work for another. If you have allergies or medical conditions talk to a doctor or diet specialist. Use these recipes with care. The nutrition details are estimates not guarantees.