Sourdough Almond Maple Pecan Protein Bars

I’m always on the hunt for snacks that feel homemade and comforting, but still give me energy and keep me full. These Sourdough Almond Maple Pecan Protein Bars are soft, chewy, naturally sweetened, and packed with oats, flax, sourdough discard, and protein. The almond + maple + pecan combo makes them taste extra cozy and special… but they’re still so simple and perfect for busy days.

Why You’ll Love This Recipe

The perfect high protein snack, each of these Sourdough Almond Maple Pecan Protein Bars is packed with 15 grams of protein and full of health fats and carbohydrates to keep you going when you need something fast and on the go. Soft and chewy, you can make these in bulk for the perfect grab and go snack.

No food processor, just simple pantry staples, a bowl, and a spoon. This recipe uses sourdough discard as a binder, so you can optionally ferment this dough overnight if you wanted added fermentation benefits.

Tools You’ll Need:

8×8” or 9×9″ square baking pan– to bake protein bars. I love this USA pan linked here.
Parchment paper– to line baking pan and baking sheet.
Mixing bowls– to mix dough and melt chocolate.
Small rolling pin (optional)- for getting bars firmly packed into the pan. I love this one linked here.
Rubber spatula or spoon– to smooth chocolate on bars.
Measuring cups and spoons– for measuring ingredients.
Digital Kitchen scale (optional)– for more accurate measurements.
Sharp knife– for slicing bars.
Baking Sheet- to chill bars after dipping in chocolate.

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Gather Your Ingredients:

Rolled oats – Creates the base of the bar and gives it that “chew”. Do not use stone cut oats.
Protein powder – This helps pack in the protein in these bars. You can use any unflavored or vanilla protein powder. I love this protein powder by FlavCity linked here that is grassfed whey protein powder free of added sugars.
Ground flaxseed – Adds structure, fiber, and added healthy fats to the bars.
Sea salt – Enhances flavor and balances sweetness in the bars.
Cinnamon – Adds a touch of spice to the bars. Compliments the maple well.
Cardamom (optional) – Adds warmth and a hint of citrus to the bars.
Almond Butter – Adds protein and works as a binder for the bars. I recommend using smooth almond butter, it will combine the bars best. You can substitute any nut or seed butter you’d like.
Honey – Sweetens the bars and makes them soft and chewy.
Sourdough discard – Works to bind the bars together. If you choose to ferment the bars overnight, this also works to break down the phytic acid in the oats making the bars easier to digest.
Vanilla extract – Adds a touch of sweetness and flavor.
White chocolate chips (optional) – Adds sweetness and texture to the bars, and makes the base of the chocolate bottom. You can use semi-sweet or milk chocolate based on your preferences.
Toasted Pecans- Add crunch, richness, and nuttiness.
Pumpkin Seeds (Optional)- For texture, protein, and seasonal flair.
Maple Syrup- adds that rich maple taste to the bars and helps bring them together as a binder.
Maple Flavoring (optional) – adds an extra punch of maple. This is optional, but this maple flavoring linked here is so delicious and a favorite of mine to reach for often with clean ingredients.
Coconut oil – Necessary to thin white chocolate chips to make chocolate base thin and “dippable”.

Instructions

Step 1: Combine the Base

Preheat oven to 300°F (150°C). Line an 8×8” or 9×9″ square baking pan with parchment paper. Lightly spray with cooking oil.

In a large bowl, add oats, protein powder, pecans, pumpkin seeds, flaxseed, sea salt, cinnamon, and cardamom. Stir with a spoon until combined.

Add in almond butter, honey, maple syrup, sourdough discard, maple flavoring, and vanilla. Use a spoon to bring the base together. It will be very thick, so if needed use your hands to combine the dough.

Add in the white chocolate chips if using and mix into the dough until evenly distributed.

Transfer your dough to the prepared baking pan, and evenly distribute dough all over the pan. You’ll want to really press the dough down into the pan to get a nicely shaped protein bar. You can do this with your hands, or use a piece of parchment or wax paper over the top of the dough and use a rolling pin to firmly pack the bars into the pan.

Combine protein bars and press into baking pan firmly.

Overnight Fermentation: If you want to ferment your base overnight, simply cover your pan with plastic and allow it to rest on the counter at room temperature overnight. Proceed with baking in the morning.

Step 2: Bake The Bars

Transfer the pan to the preheated oven, and cook for 17-18 minutes. If you overcook these bars, they won’t be quite as chewy. If you want a more crisp bar, extend the baking time to 22-25 minutes.

Remove from the oven and allow bars to cool for about 30 minutes before transferring the the refrigerator for another 30 minutes to an hour. Chilling the bars helps them hold their shape when you cut them, and avoids the chocolate chips melting everywhere.

Step 3: Prepare White Chocolate Base

While bars are chilling, prepare your white chocolate dipping base.

In a microwave-safe bowl or double boiler, melt white chocolate chips and coconut oil. I recommend if using the microwave to do 30 seconds, whisk, and heat for another 30 seconds. Avoid over heating the chocolate or you’ll burn it. Add more coconut oil as needed to thin the white chocolate to the desired consistency. Be aware that if you overheat white chocolate, it can get really thick. Just add more coconut oil to thin it.

When chocolate is smooth and silky, its ready to be used.

Step 4: Cut and Dip Bars

Remove bars for refrigerator, and transfer to a cutting board. Cut square in half, then cut each half into 6 even bars. Prepare a baking sheet lined with parchment for the bars to set after dipping in chocolate.

Dip each bar into the chocolate, submerging the bottom fully. Remove from the chocolate, and use a spatula to smooth the bottom. Transfer FACE DOWN with the chocolate side up to the prepared baking sheet. Avoid anything touching the freshly dipped chocolate. Repeat this step with all of the bars.

Cut bars, and then dip in chocolate. Transfer FACE DOWN and chill to set the chocolate.

After all of the bars are dipped, transfer the baking sheet with the bars to the refrigerator for another 30 minutes to set the chocolate. After this 30 minutes, you can rotate the bars face up and drizzle additional chocolate over the tops if desired. Chill again to set the chocolate.

And that’s it! You’ve just made the easiest Sourdough Almond Maple Pecan Protein Bars!

Yields 12 protein bars

How To Store:

Refrigeration– These bars don’t do well at room temperature, the chocolate tends to melt. I recommend refrigerating for best results. If you do store them at room temperature, don’t be concerned about them spoiling. All ingredients are shelf stable! Store in an airtight container or wrap individually in plastic and keep in the refrigerator for up to 1 week.

Freezing- Freeze individually wrapped bars for up to 2 months.

FAQ’S

Can I make these without sourdough discard?

Yes! Substitute the starter for an additional 1/3 cup of honey or maple syrup to help bind the bars.

What kind of protein powder works best?

Whey or plant-based protein powders both work. Choose one with a flavor you enjoy since it carries through in the bars.

Can I skip the white chocolate bottom?

Absolutely! Just add extra white chocolate chips to the top of the bars!

Drop a comment and leave a review if you loved this recipe, and checkout more of my sourdough protein snacks like my Chewy PB Chocolate-Dipped Sourdough Protein Bars!