Sourdough granola bars with mulberries, goji berries, cashews, and cacao nibs
For kid and adult-friendly snacking.
These sourdough granola bars easily replace store bought versions. They check all the boxes too. They’re:
Easy to make. One bowl. Just mix and bake.
Shelf-stable. Best kept in the fridge but can be kept at room temperature for a couple days. Great for backpacks, school lunches, and hikes.
Delicious. These ones are full of nuts, seeds, dried fruit, and cacao nibs.
Naturally sweetened. Just maple syrup and dried fruit gives these bars just the right amount of sweetness.
A different way to use up discard. As you know, bakers are always looking for new ways to use up discard. These granola bars are a family favorite (and great post-run snack)
This recipe is so easy to change based on what you have on hand or what you like. Feel free to change it up by adding your own mix of nuts and dried fruit. This recipe is inspired by the Gingered Whisk.