This Sourdough Granola is crispy, sweet, and so simple to make. A great way to use up your sourdough discard, it can easily be customized with your favorite mix-ins for a homemade snack that tastes way better than store-bought.
I’m all about simple sourdough discard recipes. While I love making loaves of sourdough bread, there’s something especially exciting about a recipe that comes together the same day.
This sourdough granola is the perfect way to use up extra discard when you're short on time.
It’s ready in about an hour, easy to make, and customizable with whatever ingredients you have on hand. Plus, it makes a big batch that keeps for weeks (if it lasts that long!) and makes a great gift for Christmas, birthdays, or just because.
I love adding this granola to yogurt, oatmeal, or smoothies or just enjoying it as a healthy snack.
So, if you're looking for a quick way to use up some extra sourdough starter, give my sourdough discard granola recipe a try. I think you'll really love it!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- A great way to use up extra starter. It adds moisture and a subtle tang to the granola.
- Rolled Oats- Use old-fashioned rolled oats as the granola base for the best texture and crunch.
- Chopped Nuts- Nuts like pecans, macadamias, almonds, or walnuts add crunch and healthy fats. Chop them finely to help form clusters.
- Seeds- Pepitas and sunflower seeds are excellent choices, but you can also use sesame, chia, or flaxseeds.
- Ground Flaxseed or Chia Seeds- These add fiber and omega-3s and help bind the granola. Flaxseed gives a nutty flavor, while chia adds more crunch.
- Dried Cranberries- These add sweetness and a chewy texture. Swap with raisins or other chopped dried fruit, but mix them in after baking to prevent burning.
- Maple Syrup- Sweetens and binds the granola into clusters. Swap with honey or agave syrup, or use brown or granulated sugar dissolved in the melted butter.
- Butter- Adds richness and helps the granola crisp up. Use melted coconut oil or vegetable oil for a dairy-free option.
- Cinnamon- Adds warmth and flavor. Try nutmeg, cardamom, or other warm spices for a twist.
- Kosher Salt- Balances sweetness and enhances flavor. Reduce the amount slightly if using table salt to avoid over-salting.
How to Customize Your Sourdough Granola
One of the best things about sourdough granola is how easy it is to make your own!
A basic granola recipe uses 6 cups of dry ingredients to 1 cup of wet ingredients, with 3 cups of the dry ingredients being rolled oats.
Beyond rolled oats, you can mix and match your favorite add-ins to create a granola that’s uniquely yours. Here are some options to consider:
- Nuts: Almonds, pecans, walnuts, cashews, hazelnuts, macadamia nuts, peanuts.
- Seeds: Pepitas, sunflower seeds, sesame seeds, chia seeds, ground flaxseed.
- Grains: Quinoa flakes, puffed rice, puffed millet.
- Spices: Ground cinnamon, nutmeg, cardamom, ginger, pumpkin pie spice.
- Coconut: Unsweetened shredded coconut or coconut flakes.
Some ingredients are best added after baking to prevent them from melting or burning. These include:
- Dried Fruit: Cranberries, raisins, chopped dates, apricots, cherries.
- Chocolate: Chocolate chips, white chocolate, cacao nibs, peanut butter chips.
- Other Goodies: Candied ginger, yogurt-covered raisins, mini marshmallows.
By sticking to this ratio and getting creative with your mix-ins, you’ll never get bored with your homemade sourdough granola!
Tips for Success
- Use older sourdough discard. Your sourdough starter doesn’t need to be freshly fed for this recipe. Week-old discard works perfectly and adds a subtle tangy flavor.
- Press together for clusters. To create those coveted granola clusters, press the mixture firmly onto the baking sheet before baking and again after stirring.
- Stir gently. Stir the granola gently and avoid breaking up large clumps too much.
- Keep an eye on baking time. Ovens can vary, so check the granola a few minutes early during the final round of baking to avoid burning.
- Cool completely. Let the granola cool fully on the baking sheet before transferring it to a container so it stays crispy.
How to Make Sourdough Granola
Here is how to make homemade granola with sourdough discard.
Step 1: Preheat the oven. Preheat your oven to 300℉. Line a rimmed baking sheet with parchment paper and set it aside.
Step 2: Mix dry ingredients. In a large mixing bowl, combine the rolled oats, chopped nuts, seeds, ground flaxseed or chia seeds, cinnamon, and kosher salt. Stir until evenly mixed.
Step 3: Combine wet ingredients. In a separate bowl, whisk together the maple syrup, sourdough discard, and melted butter until smooth.
Step 4: Mix wet and dry ingredients. Pour the wet mixture into the bowl of dry ingredients. Stir well to coat all the dry ingredients evenly.
Step 5: Transfer to baking sheet. Transfer the granola mixture onto the prepared baking sheet. Spread it out into a ½-inch thick oval and press it gently to help it stick together - this will create clusters as it bakes.
Step 6: Bake the granola. Bake the granola for 45 minutes, gently stirring every 15 minutes. After stirring, press the mixture back together with a spatula to encourage clusters. Keep an eye on the granola during the last 15 minutes of baking to prevent burning.
Step 7: Add dried fruit or chocolate. Sprinkle the dried cranberries (or your choice of dried fruit or chocolate chips) over the hot granola when it comes out of the oven. Stir gently to mix them in.
Step 8: Cool and enjoy. Allow the granola to cool completely on the baking sheet. Once cooled, transfer it to an airtight container for storage.
How to Store
Store your sourdough discard granola in an airtight container at room temperature for 2 to 4 weeks.
For longer storage, place it in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, thaw at room temperature and, if needed, re-crisp in a 300℉ oven.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Granola
Equipment
Ingredients
- 3 cups (240 grams) rolled oats
- 1 cup (120 grams) chopped nuts I used a mix of pecans and macadamia nuts
- 1 cup (120 grams) pepitas or sunflower seeds or coconut flakes
- ½ cup (50 grams) ground flaxseed or chia seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon Diamond Crystal Kosher Salt
- ¾ cup (235 grams) maple syrup or honey
- ¼ cup (60 grams) sourdough starter discard
- 4 tablespoons (57 grams) unsalted butter melted
- ½ cup (80 grams) dried cranberries or your favorite chopped dried fruit or chocolate chips
Instructions
- Preheat your oven to 300℉. Line a rimmed baking sheet with parchment paper and set it aside.
- In a large mixing bowl, combine the rolled oats, chopped nuts, seeds, ground flaxseed or chia seeds, cinnamon, and kosher salt. Stir until evenly mixed.3 cups (240 grams) rolled oats, 1 cup (120 grams) chopped nuts, 1 cup (120 grams) pepitas or sunflower seeds, ½ cup (50 grams) ground flaxseed, 1 teaspoon ground cinnamon, 1 teaspoon Diamond Crystal Kosher Salt
- In a separate bowl, whisk together the maple syrup, sourdough discard, and melted butter until smooth.¾ cup (235 grams) maple syrup, 4 tablespoons (57 grams) unsalted butter, ¼ cup (60 grams) sourdough starter discard
- Pour the wet mixture into the bowl of dry ingredients. Stir well to coat all the dry ingredients evenly.
- Transfer the granola mixture onto the prepared baking sheet. Spread it out into a ½-inch thick oval and press it gently to help it stick together - this will create clusters as it bakes.
- Bake the granola for 45 minutes, gently stirring every 15 minutes. After stirring, press the mixture back together with a spatula to encourage clusters. Keep an eye on the granola during the last 15 minutes of baking to prevent burning.
- Sprinkle the dried cranberries (or your choice of dried fruit or chocolate chips) over the hot granola when it comes out of the oven. Stir gently to mix them in.½ cup (80 grams) dried cranberries
- Allow the granola to cool completely on the baking sheet. Once cooled, transfer it to an airtight container for storage.
Notes
- Storage: Store in an airtight container at room temperature or freeze for up to 3 months. Thaw at room temperature and, if needed, re-crisp in a 300℉ oven.
- Customize: A basic granola recipe uses 6 cups of dry ingredients to about 1 cup of wet ingredients, with 3 cups of the dry ingredients being rolled oats. Get creative with your mix-ins and customize your own granola mix (see blog post above for some fun ideas!)
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