The Best No-Bake Sourdough Granola Bars | Simple and Customizable
Easy, chewy, no-bake sourdough granola bars are a perfect snack to have on hand and I love how customizable they are. With just a few simple ingredients, you’ll have homemade granola bars that are not only healthier but taste way better than store-bought!
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Granola bars are one of those things that seem so simple, yet finding the perfect recipe takes some trial and error. After lots of tweaking, I think I’ve nailed it.
You can take these granola bars in any direction you want. Keep it simple with only oats, add some chocolate, or fruits and seeds! They have just the right balance of crunch and chew, without crumbling apart in your hands (or getting rock-hard in the fridge).
The best part? No baking required. Just mix, press, chill, and enjoy!
Why You’ll Love These Sourdough Granola Bars
Low sugar: Just enough sugar to caramelize and stick together
Perfectly chewy: No crumbling, no falling apart!
Nutritious & filling: A great balance of fibre, protein, and healthy fats!
Customizable: Swap ingredients to suit your taste
No oven required: Just mix, press, chill, and eat
The Secret to No-Bake Sourdough Granola Bars That Actually Hold Together
Pulse the Dry Ingredients – Blending the dry ingredients in a food processor helps break them down into smaller pieces, allowing them to pack together more tightly with fewer air pockets.
Press the Mixture Firmly – Use all your force to pack the ingredients as tightly as possible into your dish. This prevents crumbly bars and ensures they hold together.
Chill Overnight – Letting the bars rest in the fridge overnight helps them firm up and set properly, making them easier to slice and preventing breakage.
Boil the Butter & Sugar – This step creates a sticky, caramel-like consistency that binds the bars together without the need for baking or nut butter. Skipping this step may result in bars that don’t hold together as well.
Can I make these bars without sourdough discard?
Why not!? Just increase the butter by 25g and add 25g of whole wheat flour to the syrup mixture to replace the weight of the sourdough discard.
Why is there even sourdough discard in these bars?
You’re right, they don’t do much in terms of fermenting the bars as the sourdough discard is boiled with the butter and sugar.
However, it does act as a binding agent and adds that special sourdough tang flavour to the bar!
Make It Your Own! Customizing Your No-Bake Sourdough Granola Bars
The best part of homemade granola bars is that you get to make them exactly how you want! Whether you love chocolate, dried fruit, or a variety of crunchy seeds, this recipe is your blank canvas.
- Feeling Chocolatey? Stir in chocolate chips and a touch of cocoa powder for a rich, indulgent bite.
- Love Fruity Flavours? Mix in your favourite dried fruits like cranberries, raisins, apricots, or chopped dates.
- Going Heavy on Seeds? Load up on pumpkin, sunflower, flax, or chia seeds for an extra nutrient boost.
- Keeping It Simple? Stick to the basics—just oats, honey, and a little vanilla for a classic, satisfying bar.
No matter how you mix it, these no-bake sourdough granola bars are easy, healthy, and 100% customizable!
What You’ll Need To Make No-Bake Sourdough Granola Bars
8×8-inch Baking Dish – For pressing and shaping the bars.
Food Processor – For crushing ingredients to make a tighter bar.
Small Saucepan – To gently boil and melt the sugar, maple syrup, and coconut oil mixture.
Silicone Spatula – For stirring the hot mixture and mixing everything together thoroughly.
Mixing Bowl – To combine oats, sourdough discard, and add-ins.
Parchment Paper – For lining the dish, making it easier to remove and slice the bars.
Measuring Cups & Spoons or Kitchen Scale – For accurate ingredient prep.
Ingredients
Sourdough Discard – Active starter works too. Adds subtle tang and boosts nutrition.
Butter – Or substitute with coconut oil for a dairy-free option.
Maple Syrup – Can be swapped with honey depending on what you have or prefer.
Brown Sugar – Or use cane sugar if you like a slightly lighter flavor.
Vanilla Extract – Nothing beats real vanilla for depth and warmth.
Salt – Use fine salt to balance the sweetness and enhance flavor.
Oats – I prefer sprouted rolled oats, but you can use quick oats as well.
Add-ins of Choice – Some favourites include:
- Chopped nuts (walnuts, almonds, pecans)
- Seeds (pumpkin, sunflower, flax, chia)
- Dried fruit (raisins, cranberries, chopped dates or figs)
- Shredded coconut
- Chopped dark chocolate (optional)
How To Make No-Bake Sourdough Granola Bars
Prep the Dry Ingredients
Add the rolled oats and add-ins to a food processor. Pulse a few times until the mixture is broken down to about half its original size. This helps the ingredients bind better and creates a firmer bar.
Make the Syrup Mixture
In a small saucepan, combine the butter (or coconut oil), brown sugar, and sourdough discard.
Bring to a gentle boil over medium heat, stirring frequently. Let it boil for 2–3 minutes until slightly thickened.
Add Flavor
Remove from heat and stir in the vanilla extract and salt.
Combine
Place the processed oat mixture in a mixing bowl. Pour the warm syrup mixture over the top and stir thoroughly with a silicone spatula until everything is evenly coated.
Press Firmly into Pan
Line an 8×8-inch baking dish with parchment paper. Transfer the granola mixture into the dish and press it down as firmly as possible—use your hands, the back of a spoon, or even the bottom of a glass.
The more pressure you apply, the tighter and firmer your bars will be.
Chill to Set
Place the pan in the fridge overnight to fully set.
Slice and Store
In the morning, lift the set mixture out of the dish and cut into 8–10 bars.
Store in an airtight container in the fridge for up to a week.
No-Bake Sourdough Granola Bars
Ingredients
- ¼ cup sourdough discard 50g
- 1/4 cup butter 60g
- ¼ cup brown sugar 60g
- 1 tsp vanilla extract 5g
- ¼ tsp salt 5g
- 2 cups oats 200g
- 1 cup add-ins of choice nuts, dried fruit, seeds and/or chocolate chips
Instructions
- Prep the Dry Ingredients: Add the rolled oats and add-ins to a food processor. Pulse a few times until the mixture is broken down to about half its original size. This helps the ingredients bind better and creates a firmer bar.
- Make the Syrup Mixture: In a small saucepan, combine the butter (or coconut oil), brown sugar and sourdough discard. Bring to a gentle boil over medium heat, stirring frequently. Let it boil for 2–3 minutes until slightly thickened.
- Add Flavour: Remove from heat and stir in the vanilla extract and salt.
- Combine: Place the processed oat mixture in a mixing bowl. Pour the warm syrup mixture over the top and stir thoroughly with a silicone spatula until everything is evenly coated.
- Press Firmly into Pan: Line an 8×8-inch baking dish with parchment paper. Transfer the granola mixture into the dish and press it down as firmly as possible—use your hands, the back of a spoon, or even the bottom of a glass.
- Chill to Set: Place the pan in the fridge overnight to fully set.
- Slice and Store: In the morning, lift the set mixture out of the dish and cut into 8–10 bars. Store in an airtight container in the fridge for up to a week.
Notes
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