Ever find yourself looking up different granola bar, or snack recipes, online just to land back in the grocery store, browsing the snack aisles? A lot of the granola bar recipes have too many ingredients – these can feel like a pain to purchase, especially for just one recipe. That’s why I’ve created this simple ingredient, Sourdough discard granola bar recipe. Hopefully you already have these ingredients in your pantry! So say goodbye to expensive granola bars and hello to a healthier, simple ingredient snack!
Begin by preheating your oven to 350o F and line an 11×17 rimmed baking sheet with parchment paper.
With a large bowl, combine all of your dry ingredients. I used a food processor to slightly blend my almonds before adding them into the rest of the dry ingredients.
Two points to note in this step: 1) You can use any nut of your choice (ie. pecan, walnut, peanut, etc.) and 2) you do not have to blend them, they can be added whole.
Thoroughly stir the oats, almonds (or nut of your choice), dates, baking soda, brown sugar, flax seeds, puffed rice, cinnamon, and salt to make sure everything is evenly distributed. Now use a separate bowl to combine your wet ingredients.
I just have to interject quick. Really, this recipe is SO easy – 2 bowls, 1 spatula, and a scale to weigh out your ingredients, that’s it!
Combine your Sourdough discard, Agave Nectar (or honey), Almond Butter (or any nut butter), Vanilla, and melted Coconut Oil well, mixing until there are no lumps and the ingredients have blended together.
Now pour your wet ingredients into your dry ingredients, and again, mix thoroughly until the wet ingredients have evenly covered the dry ingredients – this is crucial to guarantee that your bars bake evenly.
After you have finished mixing your ingredients, pour your mixture onto your prepared baking sheet and begin flattening and spreading it out across the pan. Initially you may want to start with your hands to spread out the granola bar mixture. But as you notice the mixture getting stickier to handle, use your spatula to press it down. Flatten the mixture as much and as evenly as possible across the baking sheet.
Now, place your granola bar mixture in the oven for 25-30 minutes; you want the edges to be a golden brown and the mixture to be firm to the touch. After you have removed your granola bars from the oven, allow the entire baking sheet to cool for at least one hour before cutting the granola bar sheet into squares.
Slide the parchment paper onto a cutting block and, using a bench knife or butcher knife, slice up your granola bar sheet into any size of squares or rectangles you prefer!
You can wrap your bars individually or store in an airtight container or bag. I like to put mine in the fridge or freezer to increase their lifespan.
Hope you enjoy these light, healthy, and simple Sourdough discard granola bars as much as I have. Be sure to leave a comment below on what you think, if you’ve tried something different, or anything you’ve learned along the way!
Sourdough Discard Granola Bars
Ingredients
Method
- Preheat your oven to 350℉ and line an 11×17 rimmed baking sheet with parchment paper.
- Moderately blend your almonds (or preferred nut) in a food processor or blender.100 g Almonds (moderately blended)
- Thoroughly combine all of the dry ingredients in one large bowl.½ tsp Baking Soda, 1 tbsp Brown Sugar, 200 g Rolled Oats, 10 g Flax Seeds, 180 g Puffed Rice, 85 g Dried Dates (pieces are easiest), 1 tsp Cinnamon, 1 pinch Salt
- In a separate bowl, mix together all of the wet ingredients, making sure there are no lumps.250 g Sourdough Discard, 165 g Agave Nectar, 100 g Almond Butter, 10 g Vanilla, 25 g Coconut Oil
- Pour the wet ingredients over your dry ingredients, and mix well using a wooden spatula to evenly distribute all of the ingredients.
- Pour the mixture into the prepared baking sheet and begin by spreading and flattening it out with your hands. As the mixture begins to stick to your hands, switch to using a spatula to finish spreading out the mixture evenly across the pan.
- Bake for 25-30 minutes, until the edges are a dark golden brown and it is firm to the touch.
- Allow the pan to cool for at least one hour. Then place the parchment paper and granola bar sheet on a cutting board and cut using a bench knife or regular knife.
- Wrap each bar individually, or store them in an airtight container/bag, and place in the fridge or freezer for an extended life.
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