These Browned Butter Sourdough Granola Bars are the perfect way to turn extra sourdough discard into a wholesome homemade snack. Made with hearty rolled oats, rich browned butter, honey, and your favorite mix-ins, these bars are chewy, flavorful, and easy to customize.
Sourdough Discard Recipe
Turn extra sourdough discard into delicious homemade granola bars. Made with browned butter, oats, honey, and your favorite mix-ins, these chewy bars are perfect for breakfast or snacking.
Whether you’re looking for a grab-and-go breakfast, an afternoon snack, or a lunchbox treat, these homemade granola bars deliver the perfect balance of sweetness and texture. The nutty flavor of browned butter pairs beautifully with the subtle tang of sourdough discard, creating a depth of flavor you won’t find in ordinary granola bars.
Why You’ll Love This Recipe
- Great way to use up sourdough discard
- Easy one-bowl recipe
- Customizable with chocolate chips, nuts, seeds, or dried fruit
- Naturally sweetened with honey
- Perfect for meal prep and make-ahead snacking
- Rich browned butter adds incredible flavor
What Is Browned Butter?
Browned butter is simply butter that has been cooked until the milk solids toast and turn golden brown. As the butter cooks, it develops a rich, nutty aroma and caramel-like flavor that adds depth to baked goods.
Don’t skip this step. It only takes a few extra minutes and gives these granola bars their signature taste.
Sourdough Discard Granola Bars with Browned Butter
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Kitchen Essentials
Ingredients
- ½ Cup Unsalted Butter browned, (113 grams)
- ⅓ Cup Sourdough Discard + 1 Tablespoon (100 grams)
- ¼ Cup Honey (85 grams)
- 2 Tablespoons Brown Sugar (30 grams)
- 1 Teaspoon Vanilla Extract (4 grams)
- 1¼ Teaspoons Salt (7 grams)
- 2¾ Cups Old-Fashioned Rolled Oats (240 grams)
- 1 Cup Chocolate Chips chopped nuts, dried fruit, or a combination
Instructions
How to Make Browned Butter Sourdough Granola Bars
- Place the butter in a saucepan over medium heat. Allow it to melt completely, then continue cooking until golden brown bits form on the bottom of the pan and the butter smells nutty and fragrant. Stir occasionally with a whisk and watch carefully. Remove from heat before the brown bits become black. Let cool slightly.½ Cup Unsalted Butter
- Preheat your oven to 325°F (163°C). Line a 9 x 9-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later.
- In a large mixing bowl, combine the cooled browned butter, sourdough discard, honey, brown sugar, vanilla extract, and salt. Whisk until smooth and the sourdough discard is fully incorporated.⅓ Cup Sourdough Discard, ¼ Cup Honey, 2 Tablespoons Brown Sugar, 1 Teaspoon Vanilla Extract, 1¼ Teaspoons Salt
- Add the rolled oats and your chosen mix-ins. Fold everything together until the oats are evenly coated.2¾ Cups Old-Fashioned Rolled Oats, 1 Cup Chocolate Chips
- Transfer the mixture to the prepared baking pan. Use a spatula or a piece of parchment paper to firmly press the mixture into an even layer. Compacting the mixture well helps prevent the bars from crumbling later.
- Bake for approximately 25 minutes, or until the edges are lightly golden brown.
- Allow the bars to cool in the pan for about 15 minutes.
- Transfer the pan to the refrigerator and chill until completely cooled and firm.
- Lift out using the parchment paper and slice into individual bars.
Your Own Private Notes
Notes
Popular Mix-In Ideas
Try one of these delicious combinations: • Dried cranberries and white chocolate chips• Chopped pecans and dried cherries
• Mini chocolate chips and walnuts
• Raisins and sunflower seeds
• Coconut flakes and almonds
• Peanut butter chips and chopped peanuts A few notes: • The sourdough discard measurement is approximate because discard can vary in thickness.
• Old-fashioned rolled oats should be used rather than quick oats for the best texture.
Tips for Success
• Press the mixture firmly into the pan before baking.
• Let the bars cool completely before cutting.
• Use old-fashioned rolled oats for the best texture.
• Watch the butter carefully while browning to avoid burning.
• For cleaner slices, chill the bars thoroughly before cutting. For the most consistent results, use a kitchen scale to measure ingredients. Cup measurements are provided for convenience and may vary slightly depending on how ingredients are measured.
Nutrition
Storage
Store the granola bars in an airtight container at room temperature for up to 1 week.
For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Place parchment paper between layers to prevent sticking.
Variations
Chocolate Lover’s Granola Bars
Add mini chocolate chips and chopped pecans.
Fruit and Nut Granola Bars
Mix dried cranberries, raisins, almonds, and sunflower seeds.
Tropical Granola Bars
Combine dried pineapple, shredded coconut, and macadamia nuts.
Trail Mix Granola Bars
Add peanuts, raisins, sunflower seeds, and mini chocolate candies.
Can I use active sourdough starter instead of discard?
Yes. Active starter works just as well, though the flavor may be slightly milder.
Can I make these gluten-free?
Yes. Use certified gluten-free oats and a gluten-free sourdough starter.
Why are my granola bars falling apart?
The most common causes are not pressing the mixture firmly enough into the pan or cutting the bars before they are fully cooled.
Can I add more mix-ins?
Absolutely. Just keep the total amount of add-ins around 1 cup so the bars hold together properly.
Sourdough Discard Recipe
If you’re always looking for ways to use extra starter, sourdough discard can add flavor and texture to everything from pancakes and muffins to crackers and cookies. These granola bars are one of the easiest and most delicious ways to make sure none of your starter goes to waste.
Homemade snacks don’t get much simpler than these Browned Butter Sourdough Granola Bars. With their chewy texture, nutty browned butter flavor, and endless customization options, they’re sure to become a regular addition to your baking routine.
Such a delicious treat to pack into lunch boxes.