Sourdough Granola Bars (Sourdough Oat Bars)
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.
Equipment
- 22cm (9in) Baking Tray
Ingredients
- 100 g unsalted butter
- 100 g golden syrup
- 50 g light brown sugar
- 250 g rolled oats a.k.a porridge oats
- 100 g sourdough discard 100% hydration
- 100 g nuts, seeds and dried fruit nuts and fruit roughly chopped
Instructions
- Preheat the oven to 160°C (325°F). Line a 22cm (9in) square baking tray with parchment paper, leaving the edges overhanging (this will help you lift it out from the tin after baking).
- 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).
- Add the sourdough discard to the butter mixture and beat vigorously to combine.
- Mix in the oats and any nuts, seeds and dried fruit you're using.
- Scoop the mixture into a prepared baking tray and spread it out into an even layer. Press down firmly to the base.
- Bake the oats for 18-22 minutes, until set in the centre and golden brown around the edges.
- Allow it to cool down inside the tray, before lifting it out of the tray and slicing it into portions (we cut it into 16 squares).
Nutrition
Calories: 179kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 13mgSodium: 3mgPotassium: 100mgFiber: 2gSugar: 8gVitamin A: 157IUVitamin C: 0.03mgCalcium: 17mgIron: 1mg
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