These sourdough granola bars are a delicious, healthier alternative to store-bought versions—made with simple ingredients, no preservatives, and just the right amount of chew! The sourdough discard acts as a natural binder, while the maple syrup and a touch of brown sugar add caramelization for a rich, deep flavor. We made ours with sprinkles and a drizzle of chocolate, but these bars are so versatile—swap in your favorite nuts, seeds, dried fruit, or even peanut butter for endless variations. Perfect for meal prep, lunch boxes, or a quick grab-and-go snack!
Table of Contents
Why You’ll Love These Sourdough Granola Bars
Our little girls are obsessed with granola bars. They’re an easy snack for home, school, or when you’re on the go. But we quickly realized how much money we were spending on organic store-bought granola bars, only to find they were still packed with added sugars, refined oils, and preservatives.
So, we started making our own. And let me tell you—these homemade sourdough granola bars are a game-changer. They’re soft, chewy, packed with flavor, and made with simple, wholesome ingredients you already have in your kitchen.
Why Make These Instead of Buying Store-Bought?
- Cost-effective – These bars cost as little as $0.74 each compared to $1.50+ per store-bought bar.
- Healthier – No preservatives, refined oils, or artificial sweeteners.
- Uses up sourdough discard – A delicious, waste-free way to bake.
- Perfectly chewy – Thanks to a balance of maple syrup (or honey!), a touch of brown sugar, and salted butter.
- Customizable – Switch up the mix-ins for endless flavor combinations.
- Great for meal prep – Make a batch ahead and enjoy them all week.
Bonus: We made ours with sprinkles and a chocolate drizzle for our girls, but these bars can be anything you want them to be!
Tools You’ll Need
- Mixing bowls
- Saucepan
- 9×9-inch baking pan
- Parchment paper
- Spatula or wooden spoon
- Measuring cups & spoons
- Knife or bench scraper
- Baking sheet
- Cooling rack
Ingredients You’ll Need
Sourdough Granola Bar Ingredients:
| Ingredient | Grams | Cups |
|---|---|---|
| Rolled oats (toasted) | 300g | ~3 ⅓ cups |
| Salted butter | 110g | ~½ cup |
| Maple syrup or honey | 200g | ~⅔ cup |
| Brown sugar | 50g | ~¼ cup |
| Sourdough discard | 80g | ~⅓ cup |
| Vanilla extract | 1 tsp | – |
Substitution Suggestions:
- Sourdough discard → Try applesauce for a slightly different texture.
- Salted butter → Use 90g butter + 20g nut butter for extra richness.
- Brown sugar → Omit for a more crumbly texture or replace with coconut sugar.
- Maple syrup → Swap with honey for a cheaper option.
Chocolate Drizzle Ingredients:
| Ingredient | Grams | Cups/Spoons |
|---|---|---|
| Dark or semi-sweet chocolate chips (or chopped chocolate) | 100g | ½ cup |
| Coconut oil | 10g | 2 tsp |
Mix-In Options (Pick Your Favourites!):
- Chopped nuts (almonds, pecans, walnuts)
- Seeds (pumpkin, chia, flax)
- Shredded coconut (adds texture and a light sweetness)
- Dried fruit (raisins, cranberries, chopped dates)
- Mini chocolate chips
How to Make Sourdough Granola Bars (Step-by-Step)
Step 1 – Toast the Oats
- Preheat oven to 325°F (160°C). Spread 300g rolled oats on a baking sheet.
- Toast for 12-15 minutes, stirring halfway, until golden and fragrant. Let cool slightly before using.
Step 2 – Preheat and Prepare Your Pan
- Preheat oven to 325°F (160°C).
- Line a 9×9-inch baking dish with parchment paper.
Step 2 – Mix the Wet Ingredients
- In a saucepan over low heat, melt the butter (and also nut butter if using).
- Stir in maple syrup (or honey), brown sugar, and sourdough discard, whisking until smooth.
- Remove from heat and stir in vanilla extract. Let cool slightly.
Step 3 – Add the Dry Ingredients
- In a large bowl, combine toasted oats and mix-ins.
- Pour the warm wet mixture over the dry ingredients and stir until evenly coated.
- Let the mixture sit for 10-15 minutes to hydrate the oats.
Step 4 – Press & Bake
- Press the mixture firmly into the pan—this ensures the bars hold together.
- Bake at 325°F for 25-30 minutes, until the edges are golden and the center looks set.
Step 5 – Cool
- Let them cool for at least 2 hours (or refrigerate for 30 minutes).
Step 6 – Chocolate Drizzle
- Microwave chocolate and coconut oil in 20-second intervals, stirring between each, until smooth.
- Or melt in a double boiler over simmering water.
- Drizzle over cooled granola bars
- Use a fork or parchment piping bag for thin drizzles.
- Let chocolate cool in fridge for 5 minutes before cutting into 8 bars.
How to Make a DIY Piping Bag with Parchment Paper
Don’t have a piping bag? No problem! You can make a quick, no-cost piping bag using parchment paper—perfect for drizzling chocolate over your sourdough granola bars with precision.
What You Need:
- A square piece of parchment paper
- Scissors
Step-by-Step Instructions:
- Cut a square or rectangle of parchment paper
- If your parchment paper comes in a roll, cut a roughly 10×10-inch square.
- For a smaller drizzle, cut a 6×6-inch square instead.
- Fold into a triangle
- Take one corner and fold it diagonally to the opposite edge to create a triangle.
- Cut along the fold so you’re left with a triangular piece of parchment paper.
- Form the cone shape
- Take one corner of the triangle and roll it toward the center, forming a cone.
- Take the other corner and wrap it around the cone to complete the shape.
- Secure the piping bag
- Adjust the tip size by tightening or loosening the cone.
- Fold down the top edges to keep the bag in place.
- If needed, use a small piece of tape or a drop of melted chocolate to hold the cone together.
- Fill with melted chocolate
- Spoon the melted chocolate drizzle into the piping bag.
- Fold the top to seal and apply gentle pressure.
- Snip the tip & drizzle!
- Cut a tiny hole at the tip with scissors.
- Start with a small opening—you can always make it bigger if needed.
How Much Do These Bars Cost? (The Budget Breakdown!)
Making these bars at home is WAY more affordable than buying them. Here’s the cost comparison using Canadian grocery prices (2024 estimates, per batch of 8 bars).
| Ingredient | Cost with Maple Syrup | Cost with Honey |
|---|---|---|
| Rolled oats (300g) | $1.10 | $1.10 |
| Salted butter (110g) | $1.25 | $1.25 |
| Maple syrup (200g) | $3.00 | – |
| Honey (200g) | – | $2.00 |
| Brown sugar (50g) | $0.25 | $0.25 |
| Sourdough discard (80g) | Free | Free |
| Vanilla extract (1 tsp) | $0.30 | $0.30 |
| Mix-ins (50-75g) | $1.00 | $1.00 |
| Total per batch (8 bars) | $6.92 | $5.92 |
| Cost per bar | $0.87 | $0.74 |
How This Compares to Store-Bought Granola Bars in Canada
- Homemade bars (~$0.74 – $0.87 each) → More nutritious, customizable, and no preservatives.
- Store-bought bars (~$1.50+ each) → More expensive, often contain additives and extra sugar.
Switching to honey saves ~$1.00 per batch, making these even more budget-friendly!
How to Store & Freeze Sourdough Granola Bars
Short-Term Storage:
- Store in an airtight container for up to 1 week in the fridge.
- Keep at room temp for 3-4 days if using mostly dry ingredients.
Freezing Instructions:
- Wrap bars individually in parchment paper or plastic wrap.
- Freeze for up to 3 months.
- To thaw: Let sit at room temp for 10-15 minutes before eating.
FAQs About Sourdough Granola Bars
Can I make these granola bars crunchy instead of chewy?
- Yes! Bake them longer at lower heat (300°F for 35 minutes).
What if my bars are too crumbly?
- Make sure to let them cool properly before cutting. Try adding a seed or nut butter to improve binding.
Can I make these gluten-free?
- Yes! Just use certified gluten-free oats.
Can I make these bars without sugar?
- The sugar in the recipe is essential to achieve the ultimate chew, since it provides caramelization. If you leave it out, try to add in a nut or seed butter to help bind the bars together.
More Easy Sourdough Discard Recipes You’ll Love
- Sourdough Discard Crackers – Crunchy, salty, and so addicting.
- Sourdough Apple Muffins – Perfect for breakfast or snacks.
- Fluffy Sourdough Pancakes – We make these EVERY weekend.
Final Thoughts: Make These Chewy Sourdough Granola Bars Today!
These homemade sourdough granola bars are the ultimate delicious, chewy, and customizable snack. Whether you go classic with nuts and chocolate or get creative with sprinkles and a drizzle, they’re sure to be a hit.
Give them a try and let us know your favorite mix-ins below!
Tried this recipe? Leave a comment & review—it helps others find it! You can also check out my YouTube Channel for some tutorials, instructional videos and baking tips and tricks!
The Best Ever Chewy Sourdough Granola Bars – Easy & Healthy!
- Total Time: 50 minutes
- Yield: 8 Granola Bars 1x
Description
These chewy sourdough granola bars are a healthier, budget-friendly alternative to store-bought bars. Made with wholesome ingredients like oats, sourdough discard, and maple syrup (or honey), they’re soft, satisfying, and completely customizable. Perfect for meal prep, lunchboxes, or a quick snack on the go!
Ingredients
Base Ingredients:
- 300g rolled oats (~3 ⅓ cups), toasted
- 110g salted butter (~½ cup) (or 90g butter + 20g nut butter or seed butter)
- 200g maple syrup or honey (~⅔ cup) (maple for deeper caramel flavor, honey is slightly sweeter)
- 50g brown sugar (~¼ cup)
- 80g sourdough discard (~⅓ cup)
- 1 tsp vanilla extract
Optional Mix-Ins:
- 50–75g (~½ cup) chopped nuts, seeds, dried fruit, shredded coconut, or mini chocolate chips
Chocolate Drizzle (Optional):
- 100g dark or semi-sweet chocolate chips (~½ cup)
- 10g coconut oil (2 tsp)
Instructions
- Toast the Oats: Preheat oven to 325°F (160°C). Spread oats on a baking sheet and toast for 8-10 minutes, stirring halfway. Let cool slightly.
- Prepare the Wet Ingredients: In a saucepan over low heat, melt the butter. Stir in maple syrup (or honey), brown sugar, and sourdough discard. Remove from heat, then add vanilla extract.
- Mix Everything Together: In a large bowl, combine toasted oats and mix-ins. Pour the wet mixture over the dry ingredients and stir until evenly coated. Let sit for 10-15 minutes to hydrate.
- Press & Bake: Line a 9×9-inch baking pan with parchment paper. Firmly press the mixture into the pan. Bake at 325°F for 25-30 minutes, until the edges are golden.
- Cool & Cut: Let cool for at least 2 hours (or refrigerate for 30 minutes) before cutting into 8 bars.
- Optional Chocolate Drizzle: Melt chocolate and coconut oil in the microwave in 20-second intervals, stirring until smooth. Drizzle over cooled bars and let set.
Notes
- If using unsalted butter, add ½ tsp salt to the dry ingredients.
- For a crunchier texture, bake at 300°F for 35 minutes.
- Brown sugar helps with chew and binding—omit for a more crumbly texture.
- Store bars in an airtight container for up to 1 week or freeze for up to 3 months.
- Customize with your favorite nuts, seeds, dried fruit, or chocolate chips.
- Prep Time: 25 mins
- Cook Time: 25 min
- Category: Sourdough
- Method: Baking
My kids could live off granola bars if I let them , and I hate reading the ingredients on some of the food labels. I had to give these a go, and was not disappointed. Only downside was that my kids wouldn’t wait long enough to let them set into bars before devouring.