Description
Delicious, chewy granola bars made with sourdough discard, chocolate chips and sweetened with honey. This easy recipe is delicious and a kid-favorite!
Ingredients
Units
Scale
- 1.5 cups organic oats
- 1 teaspoon cinnamon
- 1/2 cup sourdough discard
- 2 eggs, room temperature
- 1/4 cup honey
- 2 TBS coconut oil, melted
- 1/2 cup mini semi sweet chocolate chips
- 1/2 cup powdered sugar
- 1–3 tsp milk
Instructions
- Preheat oven to 350. Line a 9×9 baking pan with parchment paper and set aside.
- In a large mixing bowl combine rolled oats and cinnamon.
- Melt coconut oil in the microwave
- To the large mixing bowl add sourdough discard, honey, coconut oil, eggs, and vanilla and mix well.
- Lastly, add any mix-ins you prefer to the granola bar mixture. I made these as a copycat of the Quaker Oats chocolate chip granola bars to I just added mini chocolate chips. Feel free to add pumpkin seeds, dried fruits, hemp seeds, chia seeds, sunflower seeds, golden raisins, hemp hearts, and even whole nuts for a hint of extra flavor!
- Pour the granola mixture into the prepared pan. Place in a preheated oven and bake for 45 minutes or until golden brown and firm.
- Allow the sourdough granola bars to cool completely. After the bars have cooled, place the bars on a wire rack.
- After the bars are completely cool, mix powdered sugar with milk in a sandwich bag. Knead the bag until glaze forms. Cut the corner of the sandwich bag. Pipe icing onto the completely cool bars.
Let the icing dry on the bars for several hours until dry to the touch. - Slice sourdough granola bars into squares or rectangles. Place bars in sandwich bags or an air-tight container.
- Store in the refrigerator for up to one week or in the freezer for up to a month. I prefer to store the freezer and pull out in the morning for school snacks.
- Cook Time: 1 hour
- Category: Breakfast, Dessert, Snack
- Cuisine: American