Sourdough Discard Granola Bars (Chocolate Peanut Butter)

why make this recipe

This granola bar recipe uses sourdough discard so you waste less and get chewy bars with a mild tang. The bars are quick to mix, bake, and chill. They work as snacks, lunchbox treats, or post-workout bites.

introduction

These Sourdough Discard Granola Bars (Chocolate Peanut Butter) use simple ingredients you likely have at home. The bars are sweet, nutty, and hold together well after chilling. If you enjoy homemade bars, you might also like this easy rhubarb bars recipe for another simple baked snack.

how to make Sourdough Discard Granola Bars (Chocolate Peanut Butter)

Mix the melted butter and peanut butter, then add honey and salt. Stir in sourdough discard, vanilla, brown sugar, and oats until the oats are fully coated. Fold in chocolate chips and peanuts. Press the mixture into a parchment-lined pan and bake. Cool slightly, lift out with the parchment, then chill until firm. Optionally drizzle with melted chocolate and cut into bars.

Ingredients :

• 1/4 cup butter
• 1/4 cup peanut butter
• 1/2 cup honey
• 1/2 tsp salt
• 1/2 cup sourdough discard (flat, runny)
• 1 tsp vanilla
• 1/4 cup brown sugar (light OR dark works)
• 3.5 cups rolled oats
• 1 cup miniature chocolate chips
• 1/2 cup chopped peanuts (optional)

Directions :

1. Preheat oven to 325 degrees F.
2. Melt the butter and peanut butter in the microwave and mix together. Dump into a large bowl.
3. Add the honey and salt to the mixture and mix well.
4. Add the sourdough discard, vanilla, brown sugar, and rolled oats into the honey-butter mixture. Mix very well with a spatula.
5. Pour the mini chocolate chips and chopped peanuts (if using) into the granola mixture. Stir until well incorporated.
6. Bake for 25 minutes. Remove from oven and let cool slightly. Then remove the bars by lifting out the parchment paper. Set in the fridge to chill for 1-2 hours.
7. If desired, melt some chocolate in the microwave and drizzle over the bars.
8. Cut the bars into twelve equal portions. Enjoy!

how to serve Sourdough Discard Granola Bars (Chocolate Peanut Butter)

Serve chilled or at room temperature. They go well with milk, coffee, or yogurt. Pack one or two in a lunchbox or snack bag for a quick on-the-go bite.

how to store Sourdough Discard Granola Bars (Chocolate Peanut Butter)

Keep bars in an airtight container in the fridge for up to 1 week. For longer storage, wrap bars individually and freeze up to 2 months; thaw on the counter or in the fridge before eating.

tips to make Sourdough Discard Granola Bars (Chocolate Peanut Butter)

• Press the mixture firmly into the pan so bars hold together well.
• Use parchment paper with an overhang to lift bars from the pan easily.
• Cool slightly before lifting, then chill fully before cutting to avoid crumbling.
• If your discard is very thick, stir in a little extra honey or melted butter to keep the mix moist.
• Stir the chips in last to prevent them from melting into the hot oats while baking.

variation (if any)

• Swap chocolate chips for dried fruit (raisins, cranberries) for a fruitier bar.
• Use almond butter or sunflower seed butter instead of peanut butter for a different flavor or nut-free option.
• Add seeds (chia, flax, pumpkin) for extra crunch and nutrition.
• Use dark chocolate chunks for a richer chocolate flavor.

FAQs

Q: Can I use old sourdough starter instead of discard?
A: Yes, use the same amount, but check texture. If very thick, thin slightly with water or a bit more honey.

Q: Can I make these without peanuts?
A: Yes. Leave out peanuts or use chopped almonds, sunflower seeds, or extra oats.

Q: Do I need to bake these bars?
A: Baking helps set the bars and deepen flavor. You could press and chill an unbaked version, but texture will be softer and more fragile.

Q: Can I reduce the sugar?
A: You can lower the brown sugar a bit, but the bars may be less sticky. Consider adding a bit more peanut butter or honey to help bind.

Q: Will the chocolate chips melt in the oven?
A: Mini chips usually hold up. If they melt, they still taste good — just distribute evenly while mixing so they re-set as the bars cool.

Sourdough Discard Granola Bars (Chocolate Peanut Butter)

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious granola bars made with sourdough discard, featuring a sweet, nutty flavor and chewy texture, perfect for snacks or a quick on-the-go treat.

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Ingredients

Scale 1x2x3x

• 1/4 cup butter
• 1/4 cup peanut butter
• 1/2 cup honey
• 1/2 tsp salt
• 1/2 cup sourdough discard (flat, runny)
• 1 tsp vanilla
• 1/4 cup brown sugar (light or dark)
• 3.5 cups rolled oats
• 1 cup miniature chocolate chips
• 1/2 cup chopped peanuts (optional)

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Instructions

1. Preheat oven to 325°F (163°C).
2. Melt the butter and peanut butter in the microwave and mix together in a large bowl.
3. Add honey and salt, and mix well.
4. Add sourdough discard, vanilla, brown sugar, and rolled oats, mixing until well combined.
5. Stir in mini chocolate chips and chopped peanuts (if using) until incorporated.
6. Pour mixture into a parchment-lined pan and press down firmly.
7. Bake for 25 minutes. Remove from oven and let cool slightly.
8. Lift the bars out using the parchment paper and chill in the fridge for 1-2 hours.
9. If desired, drizzle melted chocolate over the bars.
10. Cut into twelve equal portions and serve.

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Notes

Press the mixture firmly into the pan to ensure bars hold together. Allow to cool slightly before chilling for best results.

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Nutrition

• Serving Size: 1 bar
• Calories: 200
• Sugar: 10g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 10mg