Chewy Granola Bars

These chewy granola bars are the best homemade bar, I know this because my family begs for them. Store-bought granola bars pale in comparison. They are made with an optional probiotic-rich sourdough discard. They’re packed with protein, healthy fats, fermented sourdough, sprouted oats, and sprouted seeds making them not only the perfect snack to fuel you for an extended period, but they’re easy to digest, are sweetened with mineral-rich raw honey, and require no baking. These are the ultimate homemade granola bars, well worth the little prep time.

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Below is the quick and printable version of this recipe. If you are interested in the details and for frequently asked questions scroll down!

Equipment you may need:

• 9 by 13 rectangular baking pan, or 2 loaf pans- I used 2 stainless steel loaf pans
• Large Mixing Bowl
• Parchment Paper– unbleached, made from wood pulp
• Rubber Spatula

Ingredients you will need for these Homemade Granola Bars:

• 2 Cups Peanut Butter- I prefer peanut butter made with Valencia peanuts
• 1 Cup Honey- Preferably Raw Honey
• 1 tsp. Vanilla
• 1 tsp. Salt
• 5 Cups rolled Oats- preferably Spouted Oats
• 1/2 Cup Sourdough Starter- Discard or Active
• 1/4 Cup of Pumpkin Seeds- preferably Sprouted
• 1/4 Cup of Coconut Flakes- optional
• 1/4 Cup of Chocolate Chips optional

Step One: Combine all ingredients

In a large bowl add in all the ingredients and mix until well incorporated.

Step Two: Prepare Pans & transfer the mixture.

Line the bottoms and sides of my pan(s) with parchment paper.

Then, spread in the granola bar mix. If you are using multiple pans, make sure to divide the mix evenly.

Press the mix into the panto to make smooth and tight bars. Cover and transfer to the fridge.

Step Three: Let Granola Bars Set

Let the bars set in the fridge for 4 hours or overnight. To store them in the fridge, I like to stack the 2 loaf pans, and then stack a third loaf pan on top, to press the bars down and make sure they are well covered.

Step Four: Cut and Wrap

When the bars have set completely, remove them from the fridge and turn them onto a cutting board. I like to cut them into 1-inch-wide bars.

Store them individually in either parchment paper or little snack bags, for the perfect grab-and-go snack. They will store nicely in the fridge for up to two weeks!

Bon Appétite!

Frequently Asked Questions:

Why is Valencia peanut butter better?

Valencia peanuts are grown above ground on bushes as opposed to other varieties of peanuts that are grown underground. Peanuts grown underground have a higher mold count because of the lack of light and higher moisture levels. Mold is unsupportive to the gut biome. Valencia peanut butter is gut-supporting with a low mold count while remaining high in protein and other bio-available nutrients.

What is the benefit of sprouted oats?

Sprouted oats are predigested. Standard oats are hard to digest and lack nutrition, they’re an assault on the gut. Sprouted oats are predigested and have broken their hard shell-like barrier which is why sprouted oats are easy to digest and the nutrients within the oat are now accessible for the body to assimilate.

Try this homemade granola bar recipe and let me know what you think in the comments below. If you have any questions or comments, I’ll be sure to reply promptly!

Here are some more of our farmhouse favorite snacks:

• Beef Jerky
• Sourdough Discard Crackers