If you like sourdough bread… You’re going to love these Sourdough Apple Breakfast Bars! They’re the ultimate make ahead breakfast staple.
They’re a clever way to clear out your sourdough discard jar while meal-prepping a hearty, grab-and-go breakfast for the week ahead! Unlike sugary store-bought granola bars, these are nourishing and rustic, thanks to the rolled oats and the signature tang of sourdough….
They remind me of a crisp autumn morning in the orchard, but they’re easy enough to whip up for a snack or while prepping for a busy week ahead!
Kitchen Essentials for This Recipe
To get that perfect “set” and those clean, square slices, there are a few tools I rely on in my own kitchen. These make the process so much smoother when you’re trying to get a week’s worth of breakfast prepped in one afternoon!
Ingredients: 2 granny smith or honey crisp apples, old fashioned oats, flour, brown sugar, salt, cinnamon, butter, starter or sourdough discard, and a touch of cinnamon sugar!
The Perfect 9×13 Pan: Since we are pressing the crust down firmly, you want a sturdy pan with sharp corners. I love using a glass baking dish because I can peek at the bottom to make sure the crust is a beautiful golden brown before I pull it out of the oven.
Parchment Paper Sheets: Don’t skip the parchment paper! By lining the pan and leaving a little “overhang” on the sides, you can lift the entire block of bars out at once after they’ve cooled. It makes slicing them on the counter so much easier than trying to dig them out of the pan.
Sourdough Apple Bar Tips & Tricks
Can I use active starter instead of discard? Yes! This recipe is designed to help you use up that jar of unfed discard in the fridge, an active, bubbly starter works perfectly too… Since we aren’t waiting for a rise, the main difference will be a slightly milder flavor and a more “puffy” texture in the oat mixture.
How small should I mince the apples? Think “confetti” rather than “apple pie slices.” By mincing the apples finely (about 1/4 inch bits), you ensure that every single bite has fruit without the bars falling apart… Smaller pieces release their juices faster, which helps bind the top and bottom oat layers together into a cohesive bar.
What if my mixture seems too crumbly? Don’t worry—it should look like a thick crumble! The sourdough discard and melted butter act as the glue. As long as you press that bottom layer firmly into the pan (I like to use the bottom of a flat glass to really pack it in), it will bake into a sturdy crust.
How do I prevent the bars from falling apart? The “secret” is the cool-down period. If you slice these while they are hot, the butter and apple sugars are still liquid, and the bars will crumble into a (delicious) mess. Letting them cool completely—or even chilling them in the fridge for 30 minutes before slicing—locks everything into place for those perfect, hand-held squares.
Can I use different fruits? Yes! Once you master this base, you can swap the 2 cups of apples for fresh berries, diced peaches, or even pears. Just keep in mind that juicier fruits (like berries) might require an extra 5 minutes of bake time to make sure the bottom crust stays crisp.
I want to know what YOU think! Please review the recipe card!
Sourdough Apple Breakfast Bars
Ingredients
- 1 cup Sourdough Discard unfed
- 1 cup Butter melted
- 1 cup Brown Sugar packed
- 4 cups Rolled Oats Old Fashioned
- 1 2/3 cups All-Purpose Flour or whole wheat
- 2 tsp Salt
- 2 tsp Cinnamon ground
- 2 cups Apples minced (about 2 medium apples)
- 2 tbsp Cinnamon Sugar for topping
Instructions
- Prep: Preheat your oven to 350°F. Line a 9×13 baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- Mix Wet: In a large mixing bowl, whisk together the sourdough discard, melted butter, and brown sugar until smooth.
- Mix Dry: Add the oats, flour, salt, and cinnamon. Stir until the mixture is well combined and has a lovely crumbly texture.
- Bottom Layer: Press about 2/3 of the oat mixture into the bottom of your prepared pan. Use the back of a measuring cup to press it down firmly into an even layer.
- Apple Layer: Spread the 2 cups of minced apples evenly over the base.
- Top Layer: Crumble the remaining oat mixture over the apples. Press down gently with your hands to “set” the bars so they don’t fall apart after baking.
- Finish: Sprinkle the cinnamon sugar evenly over the top.
- Bake: Bake for 30 minutes or until the edges are bubbling and the top is a beautiful golden brown.
- Cool: Let the bars cool completely in the pan before lifting them out by the parchment paper and slicing. This ensures they hold their shape!
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Timber
These bars are great! It is so awesome to pre-make breakfast for an easy grab and go in the morning.