Sourdough Discard Breakfast Bars (Healthy Breakfast)
Looking for a nutritious, quick breakfast idea? These sourdough discard breakfast bars are the perfect go-to for those busy mornings!
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I’m always looking for new ways to use sourdough discard and these breakfast bars a great way to use it up.
Having easy, healthy breakfast ideas is a must for those mornings when you have no idea what to make.
These sourdough discard breakfast bars are mildly sweet with tangy sourdough notes for a breakfast that is high in fiber and oh so delicious!
If you are looking for an easy discard recipe, this is it. You can mix it up the night before and put in the fridge. Bake it off the next morning for a great make ahead meal!
The importance of Whole Grains in the diet
For years now, I have been milling my own wheat berries for flour.
This has had such an impact on my digestive health. The importance of whole grains in the diet is significant.
Most diets are lacking in fiber, vitamins, and minerals.
Whole grains are packed with these and also add a tremendous amount of flavor to your baked goods.
This recipe uses whole rolled oat and fresh milled flour for the perfect combination of whole grains. They are similar to homemade granola bars, but a bit more filling and satisfying.
Why I love these sourdough discard breakfast bars
- Convenient – You can quickly mix these breakfast bars up the night before, store in the fridge, and bake off the next morning making for a convenient make ahead meal.
- Delicious – Using simple ingredients like Rolled oats, whole grain flour, and sourdough starter make for a breakfast bar that is packed with flavor sure to please everyone at the table.
- Nutritious – These sourdough discard breakfast bars are full of nutrition. High in fiber, vitamins, and minerals make for a filling and satisfying breakfast. These would also be great for a healthy snack!
For more Sourdough Recipes, click here!
Ingredients you need to make sourdough discard breakfast bars
Old-Fashioned Oats – I use fresh rolled oats using an oat flaker, but a good choice is Bob’s Red Mill Organic Rolled Oats. You can use quick oats, however I find rolled oats make the best bars.
Fresh Milled Flour – I used fresh milled Einkorn flour for this recipe, but you can use any flour you choose, even gluten free!
Sourdough Starter Discard – This is the perfect recipe for using up extra starter. Of course you can use active sourdough starter, as well. If you have leftover sourdough starter, this recipe is perfect!
Eggs – The eggs act as a natural binder for the breakfast bars.
Olive Oil – You can substitute with melted coconut oil, butter, or avocado oil.
Honey – Using just a bit of honey add a touch of natural sweetness to the bars. You can add more or top the bars with maple syrup after baked to your taste.
Salt
Optional Ingredients
Chocolate Chips – I used dark chocolate chips but semi-sweet chocolate chips will work great.
Extra Sugar – Add up to 1/2 cup of raw sugar for a sweeter bar.
Vanilla Extract
Millet – Millet adds a delightful crunch to the bars.
Sunflower Seeds
Pumpkin Seeds
Golden Raisins
For more protein, add 1/4 cup of peanut butter or almond butter
Feel free to add your favorite add-ins to your taste preference!
Full Ingredient amounts in recipe card below
Looking for more Sourdough Discard Recipes, click here!
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For milling my own wheat, I use the Nutrimill Grain Mill
I use a 9×9 square baking dish like this one.
I use the Mockmill Oat Flaker to flake oat groats into fresh rolled oats.
For an amazingly delicious sourdough discard granola recipe, click here!
How to make Sourdough Discard Breakfast Bars
Preheat the oven to 350 degrees F.
In a large bowl mix the oats, flour, and salt. Mix well.
In a separate large mixing bowl, add the wet ingredients of honey, oil, eggs, and sourdough starter. Mix well.
Pour the wet mixture to the dry ingredients.
Mix until fully combined.
Add in optional ingredients at this point.
Prepare a 9×9 square baking dish by spraying generously with oil or lining with a piece of parchment paper.
Pour the mixture into the prepared pan and bake in the preheated oven for 30-35 minutes.
Allow the bars to cool for 5 minutes before cutting.
Storage
Store in an airtight container on the counter for 3-4 days.
For longer storage, these bars can be frozen in a freezer safe bag or container for 1-2 months.
Sourdough Discard Breakfast Bars (Healthy Breakfast)
The perfect breakfast treat is mildly sweet and packed full of whole
grains. These sourdough breakfast bars are a go-to for busy mornings and
the whole family will love them!
Ingredients
- 2 1/2 cups Old Fashioned Rolled Oats
- 1/2 cup Fresh Milled Flour
- 1 tsp Salt
- 1/2 cup Honey
- 1/2 cup Sourdough Starter or Discard
- 2 Eggs
- 1/4 cup Olive Oil
- 1 tsp Vanilla Extract
- 1 cup Chocolate Chips
Instructions
Preheat the oven to 350 degrees F.
In a large bowl, combine the oats, salt, flour, and sugar if using.
In a separate bowl, combine the starter, honey, olive oil, eggs, and vanilla.
Pour the wet ingredients into the dry mixture and stir until combined.
Prepare a 9×9 square baking dish by spraying with oil or lining with a piece of parchment paper.
Pour the mixture into the baking dish and spread out evenly.
Sprinkle the chocolate chips on top of the mixture and gently press them into the bar mixture.
Bake for 30-35 minutes.
Notes
Store cooled bars in an airtight container on the counter for 3-4 days.
For longer storage, freeze in freezer safe bag for up to 1-2 months.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 320Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 37mgSodium 251mgCarbohydrates 48gFiber 4gSugar 24gProtein 6g
This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.
