Sourdough Granola Bars

5 from 1 vote

Sourdough Granola Bars

These Sourdough Granola Bars are made with peanut butter, oats, maple syrup, cranberries, and chocolate chips. They are chewy, slightlycrispy at the edges, and great for an on-the-go breakfast or snack.

Prep Time5

Cook Time35

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings: bars

Calories: 365kcal

Author: Lauren Skardal

Ingredients

⅓ cup maple syrup
90 g sourdough starter ~¼ cup +2 tbsp
⅓ cup natural peanut butter
½ tablespoon cinnamon
¼ teaspoon salt
1½ cups rolled oats
1½ cups pecans, chopped
½ cup dried cranberries
⅓ cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F.
Butter a 9x9 square metal baking dish and line with parchment paper.
In a large bowl, combine the maple syrup, sourdough starter, peanut butter, cinnamon, and salt. Stir until well combined.
Add the rolled oats, chopped pecans, dried cranberries, and semi-sweetchocolate chips. Stir thoroughly until the dry ingredients are fully incorporated into the wet ingredients.
Press the granola mixture into the 9x9 metal baking dish. Bake at 350°F for 30 minutes.
Remove and let cool. Lift the granola out of the pan using the edges of the parchment paper as handles and place it on a cutting board. Cut into granola bars.

Notes

Maple syrup: Use real maple syrup, not pancake syrup. Costco or wholesale stores typically carry it for less per unit volume.
Sourdough Starter: Use either ripe sourdough starter or sourdough discard.
Peanut Butter: Use real peanut butter that contains only peanuts and salt.
Cinnamon: I recommend using a high-quality brand of Ceylon cinnamon.
Prepared Baking Dish: To cut the parchment paper to the right width to fit the dish, let the paper roll up into a curl, align the curled paper with the dish, and cut the paper measuring from the bottom inside of the pan on one side to the bottom inside of the pan on the other side. This is much easier than cutting the paper unrolled.

Nutrition