Sourdough Discard Granola Bars
These granola bars are quick to whip up, filled with nut butter and seeds for a boost of energy during hectic mornings or snacktime. I used Sunbutter rather than peanut butter for my child's nut-free school.
Play with substitutions to your heart's content: maple syrup for honey, peanut butter for sunbutter, add any other nuts, seeds, coconut flakes, or mix-ins you can dream up.
Ingredients:
-50g melted butter
-70g Sunbutter or peanut butter
-100g honey
-120g sourdough discard
-1tsp vanilla pasteor extract
-50g brown sugar
-350g oats (rolled or quick are both fine)
-1/2 tsp salt
-mix-ins of your choice. I used:
-1tbsp flax seeds
-1tbsp chia seeds
-1/2 cup chocolate chips
Method:
- Preheat oven to 325F.
- Combine melted butter and Sunbutter in a microwavable container. Heat 20-30 seconds to melt together.
- In a large bowl, combine butter mixture with honey, sourdough discard, vanilla.
- Add brown sugar, oats, and salt, mixing well.
- Fold in your mix-ins.
- Transfer to parchment-lined 8x8 baking pan. Press firmly into corners and bottom of pan.
- Bake at 325F for 25 minutes.
- Allow the granola bars to cool completely in the pan on a wire rack.
- Transfer pan to refrigerator for at least 90 minutes to allow bars to set before slicing.
- Slice evenly into 9 squares, or slice them an extra time long-ways for little hands.
Storage:
Store granola bars in an airtight container at room temperature for up to three days, or the refrigerator for up to one week. I like to pull them from the fridge in the morning and let them come to room temperature by snack or lunchtime.