Sourdough granola bars are the perfect snack. They are easy to pack around and full of sustaining energy. They are for delicious breakfast-on-the-go, school lunches, or a homemade energy bar. Best of all, they can be made gluten-free, sugar-free, or vegan!
Not sure about making sourdough granola bars? Here’s why these bars are better because of a little bit of fermentation.
- Fermentation adds a delicious sourdough flavor to these granola bars.
- Soaked and fermented grains are easier to digest, so this granola bar won’t leave you feeling sluggish from the carb overload.
- Pre-fermentation also eliminates the need for additional flour or sweetener. Fermentation helps break down the rolled oats before baking.
The recipe is written for a classic sourdough starter however there are other options:
- It’s also perfect for using up sourdough discard. Just make sure the discard isn’t more than a few weeks old. Otherwise, the granola bars won’t taste very good.
- I have also tested the recipe with a gluten–free sourdough starter. No adjustments are required! Just be sure to use GF oats for gluten-free granola bars.
- If you don’t maintain a sourdough starter, mix 1/2 cup of flour with 1/2 cup of a fermented beverage like kombucha or milk kefir. I’ve tested it, and it works just as well as sourdough starter.
Granola Bar Flavors
The best part about homemade baked goods is that they are a delicious way to experiment with flavor. Sourdough granola bars are perfect for so many flavor options.
Here are a few of my favorites:
- Blueberry Almond: This classic granola bar is perfect for breakfast on the go. Use 1/2 cup of slivered almonds, 1/4 cup of dried blueberries, and 1/4 cup of shredded coconut.
- Salty Peanut: Use 1 cup of salted peanuts for a salty (not sweet) granola bar. Or use only 1/2 cup of peanuts with 1/2 cup of chocolate chips for that mix of salty-sweet. Yum!
- Immune Boosting: This school-friendly and beautiful granola bar is packed full of zinc, iron, and antioxidants. Use a 1/2 cup of goji berries and 1/2 cup of pumpkin seeds. (See photo above).
- Chocolate Pecan: Turn your granola bars into a sweet treat by adding 1/2 cup of chopped pecans and 1/2 cup of dark chocolate chips. (See photo below).
- Tropical Punch: This granola bar combines the sweetness of tropical fruit with high-protein cashews for a healthy energy bar that will help you go the distance. Use 1/2 cup of mixed tropical fruit (mango, pineapple, and papaya) with 1/4 cup of cashews and 1/4 cup of shredded coconut.
Sourdough Granola Bars
Using a sourdough starter means that this healthy snack doesn’t require sweetener or additional flour as a binder. Sourdough granola bars are perfect for all sorts of flavor options. See the section above for 5 delicious options: blueberry almond, chocolate pecan, tropical or salty peanut.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 bars 1x
- Category: Snack
- Method: Sourdough
- Cuisine: Healthy
- Diet: Vegetarian
- 1 1/2 cups of rolled oats (quick or regular)
- 1/2 cup sourdough starter (see above alternatives)
- 2 eggs (see notes for vegan flax eggs option)
- 1/4 cup sweetener (optional, see notes)
- 2 Tbsp cooking oil
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup mixed nuts, seeds, and dried fruit
- Mix rolled oats and the sourdough starter in a glass bowl. It will be quite dry. If you want to soak and ferment the oats, cover with a tea towel and leave it on the kitchen counter for up to 12 hours.
- When you’re ready to bake, preheat the oven to 300 F (150 C).
- Beat in the eggs, sugar, oil, vanilla, and salt into the oats and sourdough. If you fermented the oats, then it will be very tough, so just keep mixing until everything is evenly distributed. However, it’s fine to make this recipe without fermenting the oats.
- Stir in 1 cup total of nuts, seeds, dried fruit, or chocolate chips. Feel free to use your favorite combination or see the section above for 5 delicious options.
- Grease an 8-inch square baking pan. Spread the granola bar mixture in the pan, and press so that it is firmly packed into the bottom of the pan.
- Bake for 50-60 min, until firm and browning around the edges.
- Remove from the oven and slice right away. Then allow the granola bars to cool before removing them from the pan.
- The eggs in this recipe are used as a binder. However, flax is a really great binder as well. To replace the eggs with flax, use 2 Tbsp of ground flax mixed in a 1/4 cup of water. Leave it to sit and gel for 5 minutes, then stir into the granola bars.
- This recipe can be made without any sweetener, however, a bit of sweetness is nice. Feel free to use brown sugar, rice syrup, or maple syrup. Using a liquid sweetener will result in longer baking times.
Keywords: gluten free, vegan, sugar free, wholegrain, breakfast, dessert, healthy, travel food, soaked, fermented, yogurt, chocolate, peanut, blueberry, almond, tropical