Description
These chewy Sourdough Granola Bars with blueberries, dates & almonds are so easy you’ll be surprised you haven’t tried them before.
Ingredients
Units
Scale
- 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