These School-Safe Sourdough Granola Bars are a simple and budget-friendly snack perfect for lunchboxes or a quick treat. Made with wholesome ingredients like sourdough discard, oats, and a touch of chocolate, they’re easy to prepare and free from processed additives.
A Personal Note
As we’ve worked towards making most of our food from scratch, we’ve learned how to preserve our harvest through canning, freezing, and dehydrating. Along the way, I realized there were a few convenience snacks I needed to replace with from-scratch options that are both budget-friendly and even cheaper than store-bought ones.
These sourdough granola bars are the perfect solution. Oliver loves them, they’re easy and inexpensive to make, and best of all, we don’t have to worry about all the processed additives!
Why You’ll Love This Recipe
- Easy to Make: With just a few steps and minimal prep, these granola bars come together quickly—perfect for busy mornings or weekend baking sessions.
- School-Safe: With no nuts or artificial ingredients, these bars are a great, allergy-friendly snack that’s safe for school lunchboxes or shared snacks.
- Sourdough Twist: The sourdough discard adds a unique flavor that balances the sweetness, giving the bars a subtle tang and helping to reduce food waste.
- Customizable: You can add your favorite mix-ins, like dried fruit or seeds, to make these bars your own while still keeping them simple and delicious.
- Healthy & Filling: With whole oats and crisp rice cereal, these bars provide a satisfying and energy-boosting snack that’s also lower in processed sugars compared to store-bought versions.
- Perfect for On-the-Go: Once baked, these bars are easy to store and carry for a portable snack—whether you’re headed to school, work, or just out and about.
Recipe Tips
Use active sourdough discard: If you have active sourdough starter, feel free to use it instead of the discard for an extra boost of flavor and rise in your bars.
Press the mixture firmly: Be sure to press the granola mixture down tightly into the pan to help the bars hold together. A gentle but firm press will give you well-formed bars that aren’t too crumbly.
Customize with add-ins: If you want to mix things up, you can add nuts, seeds, or dried fruit to the mixture. Just keep in mind that adding extra ingredients might slightly alter the texture, so try not to overload it.
Let the bars cool completely: It’s important to allow the bars to cool in the pan before cutting them. This will help them set properly and prevent them from falling apart.
Storage tip: If you want your bars to last longer, consider wrapping them individually in parchment or wax paper before storing them in an airtight container. This helps keep them fresh and makes them easy to grab on the go.
Adjust sweetness: If you like your granola bars a little sweeter, you can increase the brown sugar or maple syrup slightly. Just be mindful that it might change the consistency of the bars a little.
Equipment
- Small saucepan: To melt the coconut oil and mix the wet ingredients.
- Large mixing bowl: To combine the dry ingredients and the wet mixture.
- 8×8-inch baking pan: To bake the granola bars in. Lining it with parchment paper will make it easier to remove the bars once they’ve cooled.
- Spatula or spoon: For mixing the ingredients together and pressing the mixture into the pan.
- Measuring cups and spoons: For accurately measuring the ingredients.
Ingredients
- Sourdough discard: active sourdough works too
- Coconut oil
- Maple syrup: pure maple syrup works best!
- Brown sugar
- Vanilla extract
- Salt
- Cereal: rolled oats and crisp rice cereal
- Chocolate chips: mini chocolate chips works best!
How to Make School-Safe Sourdough Granola Bars
Preheat your oven: Set the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Melt the wet ingredients: In a small saucepan, melt the coconut oil over low heat. Stir in the maple syrup, brown sugar, vanilla extract, and salt. Continue to stir until the sugar is dissolved, and everything comes to a bubble, around 3-4 minutes. Remove from heat.
Mix the dry ingredients: In a large bowl, combine the sourdough discard, rolled oats, and crisp rice cereal.
Combine wet and dry ingredients: Pour the melted wet mixture over the dry ingredients and stir until evenly combined.
Add the chocolate chips: Gently fold in the mini chocolate chips.
Press into the pan: Pour the granola mixture into the prepared pan and press it down firmly to create an even layer.
Bake: Place the pan in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown.
Cool and cut: Allow the granola bars to cool completely in the pan before cutting into squares or bars.
Store: Store in an airtight container at room temperature for up to 1 week.
More From-Scratch & Kid-Friendly Recipes
School-Safe Sourdough Discard Granola Bars
Equipment
- Small Saucepan
- Large mixing bowl
- 8×8-inch baking pan
- Parchment Paper
- Spatula or spoon
- Measuring Cups
- Measuring spoons
Ingredients
- ¼ cup sourdough discard active sourdough works too
- 2 tablespoons coconut oil
- ¼ cup pure maple syrup
- ¼ cup brown sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup rolled oats
- 1 cup crisp rice cereal
- 2 tablespoons mini chocolate chips
Instructions
- Preheat your oven: Set the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Melt the wet ingredients: In a small saucepan, melt the coconut oil over low heat. Stir in the maple syrup, brown sugar, vanilla extract, and salt. Continue to stir until the sugar is dissolved, and everything comes to a bubble, around 3-4 minutes. Remove from heat.
- Mix the dry ingredients: In a large bowl, combine the sourdough discard, rolled oats, and crisp rice cereal.
- Combine wet and dry ingredients: Pour the melted wet mixture over the dry ingredients and stir until evenly combined.
- Add the chocolate chips: Gently fold in the mini chocolate chips.
- Press into the pan: Pour the granola mixture into the prepared pan and press it down firmly to create an even layer.
- Bake: Place the pan in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown.
- Cool and cut: Allow the granola bars to cool completely in the pan before cutting into squares or bars.
- Store: Store in an airtight container at room temperature for up to 1 week.
Notes
- Use active sourdough discard: If you have active sourdough starter, feel free to use it instead of the discard for an extra boost of flavor and rise in your bars.
- Press the mixture firmly: Be sure to press the granola mixture down tightly into the pan to help the bars hold together. A gentle but firm press will give you well-formed bars that aren’t too crumbly.
- Customize with add-ins: If you want to mix things up, you can add nuts, seeds, or dried fruit to the mixture. Just keep in mind that adding extra ingredients might slightly alter the texture, so try not to overload it.
- Let the bars cool completely: It’s important to allow the bars to cool in the pan before cutting them. This will help them set properly and prevent them from falling apart.
- Storage tip: If you want your bars to last longer, consider wrapping them individually in parchment or wax paper before storing them in an airtight container. This helps keep them fresh and makes them easy to grab on the go.
- Adjust sweetness: If you like your granola bars a little sweeter, you can increase the brown sugar or maple syrup slightly. Just be mindful that it might change the consistency of the bars a little.
