Sourdough Chocolate Protein Granola Bars
These sourdough chocolate protein granola bars are made with simple ingredients to fuel your workouts. They're similar to Kodiak protein bars made with toasted oats, sourdough discard, whey protein powder, and lightly sweetened with honey. It also makes excellent chocolate sourdough granola!
Yield or Serving: 12 Bars
Equipment
Ingredients
- 206 g Quick Oats, or rolled oats in a food processor, 2 cups
- 14 g Unsweetened Cocoa Powder, 2 TBS
- 50 g Chocolate Whey Protein Powder, 2 scoops
- ½ tsp Kosher Salt
- 40 g Refined coconut oil, melted, 2 TBS
- 77 g Honey, ¼ cup
- 1 tsp Vanilla Extract
- 75 g Sourdough Discard, or active starter, ⅓ cup
- 46 g Semi-sweet Mini Chocolate Chips, or cacao nibs, ¼ cup
Instructions
- Toast the quick oats in a large skillet over medium heat. Stir constantly for a few minutes so they don't burn and toast until fragrant. Place in a large mixing bowl to cool completely.Meanwhile, preheat the oven to 350ºF (177ºC) and line a 9x9" square baking pan with parchment paper with a couple of inches overhang.206 g Quick Oats
- Once the oats cool, add the salt, cocoa powder, and chocolate whey protein powder to the oats and toss together. Set aside while you mix the wet ingredients.14 g Unsweetened Cocoa Powder, 50 g Chocolate Whey Protein Powder, ½ tsp Kosher Salt
- In a small bowl, whisk together the melted coconut oil, honey, vanilla extract, and sourdough discard (or active starter) until thick and gooey.40 g Refined coconut oil, 77 g Honey, 1 tsp Vanilla Extract, 75 g Sourdough Discard
- Pour the wet ingredients into the mixed oat ingredients. Stir and toss with a spatula until clumps form. Then, toss in the chocolate chips. If the mixture has lots of dry spots, you may need to squeeze some of it together with your hands or add a bit more honey or coconut oil.46 g Semi-sweet Mini Chocolate Chips
- Dump the chocolate sourdough granola out into the prepared baking pan. Use the spatula to press down and compact the granola into an even layer into the corners of the pan. This will help hydrate the granola and make sure it bakes evenly.Place in the oven and bake for 20-25 minutes, or until the top is dry, smells fragrant and toasty, and the granola pulls away slightly from the sides. For slightly chewier bars, bake closer to 20 minutes. For crunchier bars, bake a few minutes longer.
- Cool for five minutes. Then, lift the granola from the pan using the parchment overhang and place onto a cutting board. While still warm (they will crumble more the longer they cool), use a sharp knife to cut out 12 protein granola bars about 1.5"x4.5" (see images in guide above).
Notes
- Follow my guide above for more detailed instructions, substitutions, variations, photos to make this recipe step-by-step, storage options, tips, and FAQs.
- The crunchy bars store well for up to a week in an airtight container!
- To make chocolate sourdough granola, let the granola cool completely before breaking apart into clusters.
- Each protein bar has 5-6 grams of protein, depending on the brand of whey protein powder you use.
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