Irresistibly Chewy Sourdough Oat Granola Bars
Indulge in the irresistible charm of my Chewy Sourdough Oat Granola Bars, a perfect marriage of texture and taste. Experience the delightful chewiness that comes from the perfect blend of oats, enhanced by the unique touch of sourdough fermentation. Packed with wholesome goodness, these bars are
Post Date: February 18, 2024
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
generously studded with sweet dried fruits, creating a rainbow of flavors in every bite. The rich and tangy undertones of sourdough add a layer of complexity to these bars, elevating them beyond ordinary granola snacks.
Having homemade granola bars on hand provides a convenient and portable snack option. They are great for on-the-go, at work, or whenever you need a quick energy boost. Also, making granola bars can be a fun and rewarding kitchen activity. Experimenting with different flavor combinations and seeing the final result can be a satisfying experience.
Whether as a quick energy boost on the go or a satisfying treat at home, my Irresistibly Chewy Sourdough Oat Granola Bars are a delicious fusion of health and indulgence.
This post is the eleventh recipe of a series called “The Twelve Weeks of Sourdough“. Sign up to have PLANTifull Fare sourdough recipes delivered to your mailbox starting on December 10, 2023, with the last recipe sent on February 25th, 2024. Each week, you will receive a sourdough starter recipe. It could be a bread, muffin, pancake/waffle, cookie, or another baked good item made the whole food plant-based way. Let’s do some healthy baking!
The Twelve Weeks of Sourdough Recap
Week 10: Sourdough Apple Cinnamon Caramel Muffins (Vegan)
Week 9: Crazy Good Sourdough Vegan Fudgy Brownies
Week 8: Glazed Sourdough Lemon Quick Bread (Vegan and No Oil)
Week 7: Overnight Golden Sourdough Biscuits (Vegan)
Week 6: Healthy Easy Sourdough Crackers
Week 5: Blueberry Lemon Sourdough Pancakes with Apple Blueberry Compote (Vegan)
Week 4: Sourdough Whole Grain Artisan Bread in Dutch Oven
Week 3: Sourdough Banana Walnut Muffins (Vegan)
Week 2: Sourdough Holiday Fruitcake Cookies No Dairy No Oil
Week 1: Beginner Sourdough Starter
Grocery List
Produce
bananas
Pantry
whole grain flour
agave
granola
plant-based milk
cinnamon (optional)
baking powder
chopped dried fruits
Misc
sourdough discard or active sourdough starter
Add-Ins and Substitutions
While I used wheat flour, this recipe will work with gluten-free flour such as almond, garbanzo, and coconut flour.
Storing
Allow the granola bars to cool completely before attempting to store them. This helps prevent condensation inside the storage container, which can lead to a loss of chewiness.
Transfer the granola bars to an airtight container. This can be a plastic or glass container with a tight-sealing lid. The airtight seal helps prevent the bars from becoming stale and maintains their texture. If you’re stacking multiple bars in the container, consider placing a sheet of parchment paper or wax paper between layers. This prevents the bars from sticking together and maintains their integrity.
If you want to store the granola bars for an extended period, consider freezing them. Wrap each bar individually in plastic wrap or parchment paper and place them in a freezer-safe bag. Thaw them at room temperature when you’re ready to enjoy.
Nutrition 411
Oats (and Oat Flour) is mostly starches and fiber. Oats pack more protein and fat than most other grains and are a good source of beta-glucan, a unique, soluble fiber linked to multiple health benefits. Oats also offer high amounts of many vitamins and minerals, such as manganese, phosphorus, copper, B vitamins, iron, selenium, magnesium, and zinc. They are the only dietary source of powerful antioxidants called avenathramides. They also contain ferulic acid and phytic acid. Oats offer many potential benefits, including reduced cholesterol and blood sugar levels. They are very filling and naturally gluten-free — but may be contaminated with glutenous grains. (Trusted source.)
Sourdough offers several potential health benefits, although individual responses may vary. Here are some reasons why sourdough is often considered a healthier option compared to conventional bread:
- Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid found in wheat. This can make the bread more digestible for some people, particularly those with mild gluten sensitivities. However, it is important to note that sourdough is not gluten-free and may not be suitable for individuals with celiac disease.
- Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, such as minerals (e.g., magnesium, zinc, and iron). Phytic acid, which is present in grains, can bind to minerals and reduce their absorption. The fermentation in sourdough partially breaks down phytic acid, potentially enhancing mineral absorption.
- Prebiotics and probiotics: Sourdough fermentation involves lactic acid bacteria and wild yeast, which can act as probiotics. These beneficial microorganisms may support a healthy gut microbiome, promoting digestive health. Additionally, the prebiotics in sourdough can serve as food for the beneficial bacteria in the gut.
- Blood sugar regulation: Some studies suggest that sourdough bread may have a lower glycemic index compared to other types of bread. A lower glycemic index can help regulate blood sugar levels, which is important for individuals with diabetes or those looking to manage their blood sugar levels.
- Reduced use of additives: Traditional sourdough recipes often use fewer additives and preservatives compared to commercially processed bread. This can be beneficial for individuals who are sensitive to or wish to avoid certain food additives.
It is worth noting that not all sourdough breads are created equal, and the health benefits can depend on the specific ingredients and fermentation process used. If you are considering incorporating sourdough into your diet for health reasons, it is essential to choose high-quality, traditionally fermented sourdough made with simple and natural ingredients. As with any dietary changes, it is advisable to consult with a healthcare professional or a registered dietitian, especially if you have specific health concerns or dietary restrictions.
Irresistibly Chewy Sourdough Oat Granola Bars
Equipment
- Bowl Medium
- Bowl Small
- 9×11-inch baking pan with parchment paper
Ingredients
- 16 oz granola any flavor (one box of granola ceral works well here)
- 1/2 cup wheat flour or any gluten or gluten-free flour of your choice
- 1 tsp baking powder
- 1 cup chopped dried fruit
- 1½ tsp cinnamon, ginger, or nutmet of choice (optional) or use pumplkin spice mix
- 2 overripe bananas mashed
- 1/2 cup sourdough starter discard
- 1 cup plant based milk
- 2 tbsp agave or maple syrup
Instructions
- Preheat an oven to 375°F degrees and lightly spray a 9×11-inch cake pan. Or line with parchment paper if needing to 100% avoid any oil.
- In a large bowl, add the flour, granola, baking powder, dried fruit, and spices such as cinnamon, if using. Combine very well.
- In a smaller bowl, combine plant-based milk, agave, mashed banana, sour dough starter discard.
- Pour wet over the dry ingredients and stir with a spoon until just incorporated and smooth. Let sit for 5 minutes for granola to absorbed the liquid and stir for another few minutes to ensure all ingredients are combined thoroughly.
- Pour batter in the pan lined with parchment paper.
- Bake for 20-25 minutes at 375℉. Each batch I did was perfect at 25 minutes but that is my oven. Let cool 20-30 minutes. If you sprayed the pan, then you should be able to gently rotate the muffins to release them.
Notes
AFFILIATE DISCLOSURE
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