Maple Honey Granola Bars

Sourdough Version:

2½ cups old fashioned rolled oats

½ cup sweetened shredded coconut

½ cup chopped walnuts

¼ teaspoon salt

½ teaspoon cinnamon optional


Wet mixture

¼ cup maple syrup

¼ cup honey

½ cup unfed sourdough starter discard (room temperature)

3 tablespoons avocado oil or melted butter

1 teaspoon vanilla extract


Chocolate drizzle

½ cup chocolate chips or chopped dark chocolate

½ teaspoon oil optional


Preheat oven to 325°F and line an 8×8 pan with parchment. Spread oats, coconut, and walnuts on a baking sheet and toast 8–10 minutes until lightly golden. Transfer to a bowl and stir in salt and cinnamon. In a saucepan over low heat warm maple syrup, honey, oil or butter, and sourdough starter until smooth and combined; do not boil. Remove from heat and stir in vanilla. Pour over dry ingredients and mix thoroughly until evenly coated. Press mixture very firmly into the pan so it compacts tightly. Bake 18–22 minutes until edges are golden. Cool completely in pan, then chill 30 minutes before slicing so bars hold together. Melt chocolate with optional oil, drizzle over bars, and let set.


Notes for using sourdough starter

Discard works best and should be unfed, not bubbly starter. The starter adds light tang, moisture, and helps bind bars. If your starter is very thin, add 2 tablespoons extra oats. If very thick, add 1 tablespoon water or milk.


Original Version:

2½ cups old fashioned rolled oats

½ cup sweetened shredded coconut

½ cup chopped walnuts

¼ teaspoon salt

½ teaspoon cinnamon optional


Wet mixture

¼ cup maple syrup

¼ cup honey

¼ cup avocado oil or melted butter

1 teaspoon vanilla extract


Chocolate drizzle

½ cup chocolate chips or chopped dark chocolate

½ teaspoon coconut oil optional


Preheat oven to 325°F and line an 8×8 pan with parchment. Spread oats, coconut, and walnuts on a baking sheet and toast 8–10 minutes until lightly golden. Transfer to a bowl and stir in salt and cinnamon. In a small saucepan warm maple syrup, honey, and butter or coconut oil until melted and smooth, then stir in vanilla. Pour over dry mixture and mix thoroughly until coated. Press very firmly into the pan. Bake 18–22 minutes until edges are golden. Cool completely before slicing. Melt chocolate with optional oil, drizzle over bars, and let set.


Chewy Version 

2½ cups old fashioned rolled oats

½ cup sweetened shredded coconut

½ cup chopped walnuts

¼ teaspoon salt

½ teaspoon cinnamon optional


Wet mixture

⅓ cup maple syrup

⅓ cup honey

3 tablespoons avocado oil or melted butter

1 teaspoon vanilla extract


Chocolate drizzle

½ cup chocolate chips or chopped dark chocolate

½ teaspoon avocado oil optional


Preheat oven to 325°F and line an 8×8 pan with parchment paper. Spread oats, coconut, and walnuts on a baking sheet and toast 8–10 minutes until lightly golden. Transfer to a bowl and stir in salt and cinnamon. In a small saucepan over low heat warm maple syrup, honey, and avocado oil just until smooth and fluid. Remove from heat and stir in vanilla. Pour over dry mixture and stir thoroughly until evenly coated. Press mixture very firmly into the pan, compacting well so bars hold together. Bake 16–18 minutes for a chewy texture with lightly golden edges. Let cool completely in pan, then chill 30 minutes before slicing. Melt chocolate with optional oil, drizzle over bars, and let set.

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