Sourdough Granola Bars (Chewy Oat Flapjacks)

Chewy Sourdough Granola Bars are one of those snacks that always disappear fast in my house. They're a great way to use up sourdough discard, and since it acts as a natural binder, there's no need for extra eggs or fuss. Plus, those tangy sourdough notes give these bars a little something extra-way better than anything store-bought! Safe to say, they're on regular rotation around here.

Jump to:

• Why Add Sourdough Starter to Granola Bars?
• Ingredients and Substitutes
• Variations
• Step-By-Step Method
• Storage
• More Sourdough Discard Recipes
• Sourdough Granola Bars (Sourdough Oat Bars)

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Love mixing oats with sourdough? Try our homemade Sourdough Granola recipe with maple syrup and pecans and Honey Oat Sourdough Bread next!

Why Add Sourdough Starter to Granola Bars?

There are so many reasons to love a sourdough discard granola bar recipe, and adding extra starter makes them even better! Here's why:

• Reduces food waste - No need to throw out your sourdough discard!
• Tastier than store-bought stuff - The natural tang of sourdough gives these bars a unique depth of flavour.
• Great snack for on-the-go - Perfect to pack for work, school, or a hike.
• Longer storage - They stay fresh for days without artificial preservatives (though they won't last as long as shop-bought bars).
• Great thing to bake ahead - Make a batch at the start of the week for easy snacking anytime!

Ingredients and Substitutes

Here's everything you'll need for these homemade granola bars:

• unsalted butter: you may replace up to ⅓ of butter with peanut or almond butter.
• golden syrup: clear honey is a great alternative. If you're using maple syrup, you may need to bake your sourdough granola bars a little longer, and they will be crunchier/ less chewy. 
• light brown sugar: or dark brown sugar. 
• rolled oats: a.k.a porridge oats or old-fashioned oats. Quick oats may also be used, but the texture will be different.
• sourdough starter discard: active sourdough starter may also be used, as these sourdough granola bars aren't fermented. We use 100% hydration starter in this recipe. 
• nuts, seeds and dried fruit: on this particular occasion, we used a mixture of pumpkin seeds, sunflower seeds and sultanas, but there's plenty of room to experiment here.  

TIP: reduce the amount of sugar in the recipe if you're using a large amount of dried fruit. Their natural sweetness will add enough to make it a sweet treat!

Find the ingredient quantities, detailed instructions, and nutritional information on the recipe card at the bottom of the post. 

Variations

One of the best things about sourdough discard granola bars is how easy they are to customise with your favourite add-ins. Here are three delicious variations to try:

• Tropical Twist - Swap out the raisins for golden raisins, add shredded coconut and chopped dried pineapple for a fruity, chewy bite.
• Nutty Dark Chocolate - Stir in dark chocolate chips, chopped almonds, and a sprinkle of sea salt for a rich and satisfying treat.
• Spiced Apple & Pecan - Add dried apple pieces, toasted pecans, and a pinch of cinnamon for a warm, cosy flavour.

Step-By-Step Method

1. Preheat the oven to 160°C (325°F). Line a 22cm (9in) square baking pan with parchment paper, leaving the edges overhanging (this will help you lift it out from the tin after baking).

2. Place butter, golden syrup and sugar in a medium saucepan, and heat over low-medium heat, until melted. Leave the mixture to cool down slightly (approx 5 minutes).

3. Add the sourdough discard to the butter mixture and beat vigorously to combine.

4. Mix in the dry ingredients: oats and any nuts, seeds and dried fruit you're using.

5. Scoop the granola bar mixture into a prepared pan and spread it out into an even layer. Press down firmly to the base.

6. Bake the oats for 18-22 minutes, until set in the centre and golden brown around the edges.

7. Allow it to cool down to room temperature inside the tray, before lifting it out of the baking dish and slicing it into portions (we cut it into 16 squares), using a large knife.

Storage

To keep your sourdough granola bars fresh and chewy, store them properly:

• Cupboard - Keep them in an airtight container at room temperature for up to a week. Perfect for easy grab-and-go snacks!
• Freezer - Want to make a big batch? Freeze individual bars wrapped in parchment paper and stored in a freezer bag for up to three months. Just let them thaw at room temperature before eating.

More Sourdough Discard Recipes

Looking for a creative way to use up your sourdough discard? Whether you're a seasoned sourdough baker or just getting started, these recipes are perfect for the whole family, just like this easy sourdough discard granola bar recipe!