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Sourdough Blueberry Granola Bars

Name: Sourdough Blueberry Granola Bars
Ingredients: 1 cup of blueberries; 1/3 cups of raisins; 2 cups of oatmeal; 1 cup of oat flour (grind oatmeal in the food processor); 1 teaspoon of cinnamon; 3/4 cups of pecans; 3/4 cups of raw almonds; 1/2 teaspoon of sea salt; 1 1/4 scant cup of sourdough starter discard; 2/3 cups of honey; 1 over-ripe banana; 2 teaspoons of vanilla

Sourdough Blueberry Granola Bars are the perfect make-ahead recipe. The granola bars can would be perfect to substitute for breakfast, snack, a quick lunch to-go, or a dessert base served with fresh fruit and sweet cream. Mediterranean Diet compliant, the homemade granola bars are perfect to throw together quickly. Made from the discard of your sourdough starter the Sourdough Blueberry Granola Bars are super easy to make.

You may remember I have been Baking with Sourdough. I did not publish all of the recipes I had experimented with finding good uses of sourdough discard. One recipe I did not share is Sourdough Blueberry Granola Bars. The day I made them, I had made 3-4 other recipes. Not hungry enough to try them with all the food I had made. Honestly, I was a uncertain I would like them. In fact, I was not sure I would even keep them.

We recently went on a trip to the Smokey Mountains and my Sweetheart said, pack them on the trip. If we get hungry enough we will eat them. So the Sourdough Blueberry Granola Bars came in the cooler with us to Pigeon Forge. My Sweetheart suggested I bring them with me in my back pack when we went hiking at Cove Mountain Trail. Read about our trip to the Smoky Mountains!

I went from really liking them, feeling nourished and healthy eating them, to REALLY liking them. Today the chore was to not eat too many of them at once. Moderation is key in the Mediterranean Diet! Since the trip I have made them twice tweaking the recipe each time.

The first time I made the Sourdough Blueberry Granola Bars, I carefully folded the blueberries into the mix. I did not want them to break apart in my batter. The next time I forgot to be gentle and granola bars were purple before I put them in the oven! For the second time I was ready to pitch them and once again my Sweetheart was the voice of reason. “Bake them anyway and you may like them better.”

Mark was right. While they were tasty before they were better purple! The natural sweetness from the blueberries flavored the entire bar. Also, after they baked they turned a deep dark hue and did not look at all Barney-like strange. The blueberries all broken up throughout the granola batter brought a sweetness to each bite. I don’t always like when Mark is right, but this time it was a good thing. I really wanted to share this Sourdough recipe.

Make Ahead Prep Sourdough To-Go Meal Idea Vegan Whole Grains

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12 bars

Ingredients

Fruit

1 cup of blueberries

1/3 cups of raisins

Dry Ingredients

2 cups of oatmeal

1 cup of oat flour (grind oatmeal in the food processor)

1 teaspoon of cinnamon

3/4 cups of pecans

3/4 cups of raw almonds

1/2 teaspoon of sea salt

Wet Ingredients

1 1/4 scant cup of sourdough starter discard

2/3 cups of honey

1 over-ripe banana

2 teaspoons of vanilla

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spray the parchment paper with olive oil.

Spread the blueberries out on the baking sheet. Bake for 15 minutes or until wizened (not completely dry). Let cool on sheet.

While the blueberries are baking. Line a 9 X 13 baking dish with parchment paper and spray with olive oil.

Whisk together the dry ingredients. Oatmeal, oat flour, pecans, almonds, cinnamon and sea salt.

In a separate bowl, mix the wet ingredients. Sourdough starter, honey, vanilla and over-ripe banana. Mix until the banana is mashed and all ingredients combined.

In a stand mixer, slowly add the wet ingredients to the dry ingredients.

After the blueberries have cooled, add the blueberries and raisins to the mixer and mix at a low speed.

Spread the batter into the prepared pan evenly.

Bake the granola bars for 20 minutes or until slightly browned on the edges.

Cool for 1 hour on a wire rack before cutting. The bars will crisp while cooling

Cut the bar sheet in half lengthwise and then into six even piece – making 12 bars.

The bars will keep for 2-3 days in an air tight container. The bars may be folded individually into parchment paper and placed in the freezer for up to 6 weeks. Defrost over night on the counter.

I like to use golden raisins in my Sourdough Blueberry Granola Bars. It gives it a colorful hue! Regular raisins work as well.

Categories:All Recipes Breakfast Desserts