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School-Safe Sourdough Discard Granola Bars

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.
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Prep Time:10 minutes
Cook Time:25 minutes
Course: Snack
Cuisine: American
Keyword: granola, sourdough, sourdough discard recipes
Servings: 12 bars

Equipment

  • Small Saucepan
  • Large mixing bowl
  • 8x8-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

  1. 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.
  2. 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.
  3. Mix the dry ingredients: In a large bowl, combine the sourdough discard, rolled oats, and crisp rice cereal.
  4. Combine wet and dry ingredients: Pour the melted wet mixture over the dry ingredients and stir until evenly combined.
  5. Add the chocolate chips: Gently fold in the mini chocolate chips.
  6. Press into the pan: Pour the granola mixture into the prepared pan and press it down firmly to create an even layer.
  7. Bake: Place the pan in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown.
  8. Cool and cut: Allow the granola bars to cool completely in the pan before cutting into squares or bars.
  9. 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.