Sourdough Granola

5 from 1 vote

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.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings cups

Calories 807kcal

Author Ashley Petrie, RDN, LDN

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!)

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.