These Chewy Sourdough Granola Bars with Blueberries, Dates & Almonds are so easy you’ll be surprised you haven’t tried them before.
I’ve had granola bars on my mind for a long time.
When I learned the challenge of the month for the Sourdough Surprises Baking Group was Sourdough Granola Bars, I was delighted to finally get the chance to make some.
How do you make Sourdough Granola Bars?
I had never made granola bars before, much less ones made with sourdough so I wasn’t exactly sure how to go about it.
I referred to the references for the sourdough version on the Sourdough Surprises Monthly Inspiration Pinterest board, but I also found a few helpful recipes for the non-sourdough version. I’ve included links to the recipes that were the most helpful in my quest.
If I had known how easy it was to make these bars, I would have made them hundreds of times already. There are endless possibilities for the types of fruits and nuts you can include. My problem was deciding which combination I wanted to try first. I ended up using a little bit of this and a little bit of that from what I had on hand to come up with my yummy bars.
Blueberries are the star of these Sourdough Granola Bars
I had just picked up some fresh blueberries from one of my favorite farmer’s markets so they became the star of these bars along with the sourdough.
I dried the blueberries in the oven which was a fun project except I got distracted and almost burnt them. Fortunately for me, I caught them before they were burnt and crispy instead of chewy.
I also added some dates, almonds, and a mashed ripe banana. I used less sweetener in these bars because I thought the dates and banana would provide enough sweetener (along with the honey).
Some recipes also include brown sugar, but I omitted it. Feel free to add additional sweetener if you prefer, but I don’t think these bars need additional sweetness.
Adapted & inspired by these recipes
- Chewy Blueberry Almond Granola Bars
- Chewy Granola Bars
- Sourdough Granola Bars
Also inspired by these 23 delicious granola bar recipes
I love to hike so these bars will make a tasty companion along the way. They don’t weigh very much which is very useful for a snack to take along on a journey.
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Chewy Sourdough Granola Bars with Blueberries, Dates & Almonds
- Yield: 21 bars 1x
Description
These chewy Sourdough Granola Bars with blueberries, dates & almonds are so easy you’ll be surprised you haven’t tried them before.
Ingredients
- 1 cup (discarded) sourdough starter
- 1/2 cup honey
- 2 tsp. pure vanilla extract
- 1 ripe banana, mashed
- 2 cups spelt flakes (or rolled oats)
- 1 cup oat flour (or grind rolled oats in the food processor)
- 1 cup raw, sliced almonds
- 1/2 cup pepitas
- 1 cup blueberries, dried *
- 1/2 cup dried dates
- 1/2 tsp. ground cinnamon
- 1/2 tsp. sea salt
* You can buy dried blueberries or dry them yourself in the oven at 325 degrees F.
Instructions
- Preheat oven to 325 degrees F.
- Line a 9 x 13-inch baking pan with parchment paper, extending it up the sides. Spray the parchment paper and any exposed pan sides with cooking spray. Set aside.
- Stir together all the dry ingredients, including the fruit and nuts.
- In a separate bowl, whisk together the vanilla, sourdough starter, and honey.
- Mash the banana and add to the wet mixture.
- Toss the wet ingredients with the dry ingredients until the mixture is thoroughly combined.
- Spread the thick batter out evenly in the prepared pan and pat it down gently.
- Bake the bars for 25 to 30 minutes, until they are light golden brown around the edges.
- Cool in the pan on a wire rack for about ½ hour before cutting into bars or squares.
Notes
To Store: Wrap bars individually, or place in a single layer on a plate and cover with plastic; or store in layers with parchment in between. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.
- Category: Granola Bars
- Method: Sourdough
Happy Baking!
Cathy
shelley c. says
First of all, I love that you dried your own blueberries. That is just awesome. And I bet they were outstanding in those amazing looking granola bars. Great job!
Robyn Fuoco says
I’m glad you used dates too. I think most people don’t know what they’re missing by not trying dates!
Kelster says
Definitely adding a banana next time.
Rebecca says
Nice job on the granola bars! I’m impressed that you dried your own blueberries too.
Kayti says
Um, you didn’t say that waiting for them to be cooked is going to be so difficult. They smell so good! Thanks for the great recipe.
Cathy says
Ha ha! The waiting is always the hard part. I’m so glad you enjoyed the recipe.
Ganesh says
Hi, am from India and my name is Ganesh. Tried these granola bars today and they turned out very well. Thanks a lot for your recipe.
Cathy says
Hi Ganesh, thanks for visiting! I’m so glad you enjoyed the granola bars.
Cindy mays says
I am trying these without honey and put shredded unsweetened coconut in them. My hubby is now diabetic so the banana and dates and blueberries should be sweet by themselves. I always roast him fresh walnuts as an emergency food. I stole some for this recipe just now. Still awaiting the oven buzzer to go off. BOY MY HOUSE SMELLS LIKE CHRISTMAS. YOURE AWESOME!!!! 🤤 ROD AND CINDY
Cathy says
Thanks for sharing your substitutions! Shredded coconut and roasted walnuts sound like great additions. I may have to try that! Happy Baking!
Vanessa says
Thanks for sharing! Does it freeze well?
Cathy says
They taste better fresh, but you can freeze the granola bars. I’ve done this recently. Just make sure they are sealed properly.
Lisa says
I strayed quite a bit from your recipe – but wanted to thank you for the foundation and the idea.
I used the following dry items not mentioned in your recipe: golden raisins, dried cranberries, unsweetened coconut flakes, peanut butter powder, chia seeds, and dark chocolate chips.
I didn’t use any nuts because my husband isn’t a fan, and I used half the amount of honey indicated.
Mine were thicker because I still haven’t gotten a 9×13 pan, so my pan was a bit smaller.
I got tired of waiting for my blueberries to dehydrate – lol – so I omitted those too.
I will definitely be making these again – so maybe the blueberries will be ready by then.
Thanks again – this is my new favorite way to use up my discard!
Cathy says
I’m glad you were able to customize the recipe to suit your needs. Your substitutions sound delicious! Now, I need to make these again soon.