Chewy Sourdough Granola Bars with Blueberries, Dates & Almonds

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.

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 number of 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 own yummy 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 and 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 my taste tester and I didn’t think these bars needed any additional sweetness.

Chewy Sourdough Granola Bars with Blueberries, Almond & Dates

Adapted & inspired by these delicious-looking recipes

• Chewy Blueberry Almond Granola Bars
• Chewy Granola Bars
• Sourdough Granola Bars

Also inspired by these 23 delicious granola bar recipes

Yield: About 21 bars, depending on how you cut them

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:

1. Preheat oven to 325 degrees F.
2. Line a 9 x 13 baking pan with parchment paper, extending it up the sides. Spray the parchment paper and any exposed pan sides with cooking spray. Set aside.
3. Stir together all the dry ingredients, including the fruit and nuts.
4. In a separate bowl, whisk together the vanilla, sourdough starter, and honey.
5. Mash the banana and add to the wet mixture.
6. Toss the wet ingredients with the dry ingredients until the mixture is thoroughly combined.
7. Spread the thick batter out evenly in the prepared pan and pat it down gently.
8. Bake the bars for 25 to 30 minutes, until they are light golden brown around the edges.
9. Cool in pan on a wire rack for about ½ hour before cutting into bars or squares.

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.

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.

Happy Baking!

Cathy