Healthy & High Protein Sourdough Discard Blueberry Crumble Bars

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There’s no better way to celebrate the fresh, bright flavors of spring than with these Healthy & High Protein Sourdough Discard Blueberry Crumble Bars. With a tangy blueberry filling, a soft and slightly chewy base, and a golden oat crumble topping, they’re the ideal balance of wholesome and indulgent. The addition of sourdough discard brings a delicious depth of flavor, while Greek yogurt and vanilla protein powder help make these bars a protein-packed snack you can enjoy before a workout or as a light dessert. These bars are easy to make, irresistibly good, and sure to become a favorite in your kitchen!

Author: The Honey Buckle

Prep Time: 15 minutes

Cook Time: 45 minutes + 30 minutes to chill

Total Time: 1 hour, 30 minutes

Nutritional Information (Per Bar, 9 Servings)

Calories: ~155 cal | Protein: ~9.5g | Carbohydrates: ~27g | Fat: ~0.7g

Ingredients for Healthy & High Protein Sourdough Discard Blueberry Crumble Bars

Blueberry Filling:

• 280g (2 cups) frozen blueberries, defrosted

• 15ml (1 tbsp) lemon juice

• 10g (1 tbsp) monk fruit sweetener

• 35g (~2 tbsp) sourdough discard

Bottom Layer and Top Crumble Dough:

• 170g (1.25 cups) whole wheat flour

• 50g (1/4 cup) monk fruit sweetener

• 30g (1 scoop) vanilla protein powder

• 2g (1/2 tsp) baking soda

• 150g (2/3 cup) plain Greek yogurt

• 120g (~1/2 cup) sourdough discard

Top Crumble:

• 40g (1/2 cup) quick oats, mixed into 1/4 of the reserved dough

Glaze After Baking:

• 100g (~1/3 cup) plain Greek yogurt

• 25g (~1 tbsp) honey

• 10g (1 scoop) vanilla protein powder

• 20g (~1 tbsp) milk of choice

Instructions

Step 1: Preheat and Prepare the Pan   Preheat your oven to 375°F (190°C). Grease an 8×8-inch square baking dish and line it with parchment paper, leaving a 3-inch overhang on the sides for easy removal.

Step 2: Make the Bottom Layer   In a medium bowl, whisk together the monk fruit sweetener, flour, vanilla protein powder, and baking powder. Add the Greek yogurt and sourdough discard, and mix with a fork until the mixture resembles crumbs. Press 3/4 of the mixture into the prepared pan, packing it down into an even layer. Set the remaining 1/4 aside.

Step 3: Prepare the Blueberry Filling   In a separate bowl, combine the defrosted blueberries, lemon juice, monk fruit sweetener, and sourdough discard. Stir well to coat the blueberries. Pour the filling evenly over the bottom layer in the pan.

Step 4: Make the Oat Crumble   Mix the reserved 1/4 of the dough with the quick oats, ensuring it remains crumbly. Sprinkle or spread this mixture liberally over the blueberry filling.

Step 5: Bake   Bake the bars in the preheated oven for 30-35 minutes, or until the crumble topping is golden brown and the blueberry filling is bubbling.

Step 6: Add the Glaze   While the bars are still warm, whisk together the Greek yogurt, honey, vanilla protein powder, and milk to make the glaze. Drizzle it generously over the top of the bars.

Step 7: Cool and Serve   Let the bars cool to room temperature, then place them in the freezer for at least 30 minutes to set. Use the parchment paper overhang to lift the bars out of the pan. Cut into 9 squares, and enjoy!

These bars are the perfect make-ahead snack for a busy day or a flavorful, protein-packed bite before hitting the gym. Thank you for supporting The Honey Buckle! ♥