Breakfast
Sourdough Discard Breakfast Bars (With Collagen)
Protein-forward sourdough discard breakfast bars with Greek yogurt, oats, chia, flax, and collagen for a more balanced grab-and-go breakfast.
Prep
10 mins
Cook
24-28 mins
Total
34-38 mins
Calories
222 kcal
Protein
11.2 g
Carbohydrates
29.6 g
Serves
10 bars
Fat
6.8 g
Quick Answer
Method: One-bowl breakfast bars
Oven: 350 F
Bake time: 24 to 28 minutes
Pan: Lined 9 x 13 pan
Yield: About 10 bars
Why You’ll Love These
Uses up sourdough discard (no waste)
One bowl, minimal cleanup
Bakes all at once on a sheet pan
Freezer-friendly
Toddler-friendly
Easy to customize
Base Ingredients
1 cup (240g) sourdough discard
2 eggs
1/3 cups (80ml) maple syrup or honey
1/4 cups (60g) melted butter or coconut oil
1 teaspoon vanilla extract
1 cup (90g) rolled oats
1/2 cups (50–60g) flour (all-purpose or oat flour)
1–2 scoops collagen peptides (10–20g)
1/2 teaspoons baking soda
1/2 teaspoons cinnamon
Pinch of salt
Optional Add-Ins (Choose 1–3)
1/2 cups mashed banana or applesauce
1/3 cups chocolate chips
1/3 cups blueberries (fresh or frozen)
1/4 cups chopped nuts
1–2 tablespoons chia or flax seeds
Liquid Adjustment (Recommended with Collagen)
2 tablespoons milk kefir (this helps loosen the batter after adding collagen)
👩🍳 Instructions
Preheat your oven to 350°F (Works great in the Breville Joule Toaster Oven)
In a large bowl, whisk together:
Stir in:
Add mashed banana or applesauce if using.
Stir in 2 tablespoons milk kefir to loosen the batter. (This step is especially helpful when adding collagen, which thickens the mixture.)
Fold in any additional mix-ins.
Spread evenly onto a lined 9x13 sheet pan (Thinner layer = more bar-like, thicker = softer squares)
Bake for 20–25 minutes, until the center is set.
Let cool completely, then slice into bars or squares.
✨ Texture & Flavor
Soft and slightly chewy
Lightly sweet (not dessert-level)
Very mild sourdough flavor
Similar to a soft baked oatmeal bar
💪 A Note on Collagen
Adding collagen is an easy way to increase protein without changing the flavor much. My personal favorite is Vital Proteins Collagen Peptides Powder but I also buy whatever is on sale or has cashback options. There are so many options out there.
Just keep in mind:
Collagen is not a complete protein
Pairing it with eggs (like in this recipe) helps balance things out
🧠 Simple Nutrition Boost Ideas
Add chia or flax for fiber
Use banana or applesauce for natural sweetness
Swap butter for nut butter
Use milk kefir for a probiotic boost
👶 Toddler-Friendly Tips
Use applesauce or banana for a softer texture
Skip nuts if needed
Cut into small squares or strips
Serve slightly warmed
🔥 Easy Flavor Variations
Banana Chocolate Chip
Mashed banana + chocolate chips
Blueberry Muffin Style
Blueberries + lemon zest
Apple Cinnamon
Applesauce + extra cinnamon
🤍 Final Thoughts
This is one of those recipes that just works. It’s flexible, forgiving, and easy to make with what you already have. And when mornings feel full (which they usually do), having something like this ready to grab makes a big difference
Note
Contains Amazon affiliate links. As an influencer, I may earn a small commission.
Tips
Let the batter sit for 5 minutes so the chia hydrates before baking
Use unsweetened applesauce to keep the bars softer without adding much sugar
Cool fully before slicing so the bars firm up cleanly
Equipment
Large mixing bowl
Whisk
Spatula or spoon
Parchment paper
Breville Joule Toaster Oven (optional)
Ingredients
Sourdough Discard Breakfast Bars (With Collagen)
Author: Sharon Nissley
Prep time
10 mins
Cook time
24-28 mins
Total time
34-38 mins
Yield
10 bars
- Fats
- Flavor / spices
- Other
- Proteins
- Fiber / plants
Ingredient notes
Greek yogurt adds more protein and moisture than the old kefir-only approach.
Oat flour keeps the bars whole-grain and avoids the functional-score hit from refined flour.
Chia and flax help lift fiber, omega-3s, and satiety without making the bars taste overly seedy.
Step-by-step
10 bars- 1
Preheat the oven
- Action: Preheat the oven to 350 F and line a 9 x 13 pan with parchment paper.
- 2
Mix the wet ingredients
- Ingredients:
- 1 cup sourdough discard
- 1 cup plain Greek yogurt
- 3 eggs
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 cups unsweetened applesauce
- Action: Whisk the wet ingredients together until smooth.
- Ingredients:
- 3
Stir in the dry ingredients
- Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cups oat flour
- 2 scoops collagen peptides
- 2 tablespoons chia seeds
- 1 tablespoon ground flaxseed
- 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- Action: Stir until the batter is evenly combined.
- Ingredients:
- 4
Fold in the fruit
- Ingredients:
- 1/2 cups blueberries
- Action: Fold in the blueberries, then let the batter rest for 5 minutes so the chia can hydrate.
- Ingredients:
- 5
Spread in the pan
- Ingredients:
- Batter
- Action: Spread the batter evenly into the prepared pan.
- Ingredients:
- 6
Bake
- Ingredients:
- Filled pan
- Action: Bake for 24 to 28 minutes, until the center is set and the edges are lightly golden.
- Ingredients:
- 7
Cool and slice
- Ingredients:
- Baked bars
- Action: Cool completely, then slice into 10 bars.
- Ingredients:
Step insights
The batter thickens as the chia, flax, oats, and collagen absorb moisture, so a short rest before baking improves texture and structure.
Nutrition
| Nutrient | Per serving | Per batch |
|---|---|---|
| Calories | 222 kcal | 2216 kcal |
| Protein | 11.2 g | 111.7 g |
| Fat | 6.8 g | 67.9 g |
| Saturated Fat | 1.2 g | 12.3 g |
| Carbohydrates | 29.6 g | 296.2 g |
| Fiber | 3.8 g | 38.3 g |
| Sugar | 5.3 g | 53.4 g |
| Cholesterol | 57 mg | 568 mg |
| Sodium | 101 mg | 1011 mg |
| Vitamin A | 28 mcg | 280 mcg |
| Vitamin C | 0.8 mg | 8 mg |
| Vitamin E | 0.6 mg | 6 mg |
| Calcium | 60 mg | 600 mg |
| Iron | 1.6 mg | 16 mg |
| Magnesium | 51 mg | 510 mg |
| Potassium | 188 mg | 1880 mg |
Nutrition notes
Nutrition estimate assumes nonfat plain Greek yogurt, 100% hydration sourdough discard treated as flour plus water, oat flour, olive oil, 2 tablespoons maple syrup, and a 10-bar yield.
Values reflect the revised higher-protein, higher-fiber base recipe and exclude additional mix-ins.
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips & tricks
- Letting the batter rest briefly before baking helps the chia hydrate so the bars hold together better.
- Use unsweetened applesauce so the bars stay lightly sweet instead of drifting dessert-like.
- If you want the cleanest slices, chill the pan for a bit after cooling and then cut.
Storage & reheating
Refrigerate for 4 to 5 days in a covered container.
Freeze for up to 2 months.
Reheat in the microwave or toaster oven before serving if you want a softer texture.
Troubleshooting
If the batter seems too loose, let it sit another 2 to 3 minutes so the oats and chia can absorb more moisture.
If the bars bake up too dense, avoid overmixing once the oat flour and collagen go in.
If the bars crumble when warm, cool them fully before slicing.
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