Got a bubbling jar of sourdough starter begging to be used? This easy sourdough granola recipe is my go-to whenever I have some fresh discard on hand—it’s crunchy, toasty, golden, with just the subtle amount of tang. If you’ve ever wondered how to use sourdough discard deliciously and creatively, this might just become your new favorite zero-waste breakfast or snack!
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👩🏽🍳Why You’ll Love This Sourdough Granola
- Zero waste, all flavor – This recipe is one of the tastiest ways to use up your sourdough discard. No more guilt about tossing it—turn it into a crunchy, golden snack instead!
- Incredible texture – If you're after that satisfying crunch with big, chunky clusters, this chunky granola delivers every time.
- Customizable and pantry-friendly – Use whatever nuts, seeds, or dried fruits you have on hand. It’s the ultimate everyday granola with endless options.
- Naturally sweet and lightly spiced – With maple syrup and a touch of cinnamon, this easy sourdough granola is subtly sweet, warm, and oh-so-toasty.
- Perfect for meal prep – Make a big batch and enjoy it all week with yogurt, milk, or just by the handful. It’s a homemade granola that actually lasts (if you can resist finishing it sooner).
🧂Ingredient Notes
One of the best things about this easy sourdough granola recipe is how flexible it is. Whether you're using up extra sourdough discard or just want a batch of chunky sourdough granola with those golden crunchy nut clusters, this recipe adapts beautifully to what you have on hand. Here’s a little insight into the ingredients and how to make them work for you.
1. Rolled Oats
Old-fashioned rolled oats give this homemade sourdough granola its classic texture. For the best results, skip the quick oats—they won’t hold up as well and will leave you with a less chunky finish. Rolled oats are easy to find in most grocery stores or bulk bins and make a sturdy base for everyday granola.
2. Avocado Oil
A neutral oil like avocado keeps the flavor clean and lets the cinnamon and sourdough tang shine. If you don’t have it on hand, try using melted coconut oil or grapeseed oil. Just be sure to avoid anything with a strong taste like olive oil, as it can clash with the sweet and nutty notes in this granola with sourdough discard.
3. Maple Syrup
Maple syrup adds just the right amount of sweetness and helps create those beautiful crunchy granola clumps. You can sub in honey or agave syrup if that’s what you’ve got. Maple syrup tends to caramelize nicely, giving your granola with sourdough starter a toasty edge.
4. Ground Cinnamon
Cinnamon adds warmth and coziness to this mix, balancing the tang from the sourdough. You could also play around with pumpkin spice, cardamom, or nutmeg depending on the season or your cravings.
5. Sourdough Starter or Sourdough Discard
Here’s the secret sauce—literally! Sourdough discard adds a slight tang and moisture that helps create those golden, chunky clusters. Whether your active sourdough starter is freshly fed or a day or two old sourdough discard, both work beautifully. This is the best sourdough discard granola for reducing waste and getting creative with your baking.
6. Nuts, Seeds & Dried Fruits
I love using a mix of pumpkin seeds, sunflower seeds, coconut, chopped walnuts and almonds, and raisins. But the beauty of this easy sourdough granola is how customizable it is. Pecans, dried cranberries, dried apricots, or even a handful of chocolate chips after baking are all fair game. If you're aiming for extra crunch or texture, focus on adding a variety of chopped nuts and chewy dried fruit.
Whether you're meal prepping breakfast or just snacking straight off the tray (guilty!), this granola with sourdough starter will quickly become a pantry staple. It's simple, wholesome, and exactly what your discard’s been waiting for.
🔪Instructions on How to Make Sourdough Granola
Step 1: Mix the Wet Ingredients
In a large mixing bowl, combine your sourdough starter or sourdough discard, maple syrup, oil, and cinnamon. Stir it all together until it’s smooth and well blended. This mixture is the magic that gives your granola with sourdough discard its signature tangy flavor and golden clusters. Make sure the discard is well mixed in so it coats everything evenly later on.
Step 2: Add the Oats and Nuts
Next, add in your rolled oats, chopped nuts, seeds, and unsweetened coconut flakes. Stir everything together until the oats and nuts are thoroughly coated in that sticky, spiced sourdough mixture.
This step is key to getting those chunky sourdough granola clusters and toasty bits that make crunchy sourdough granola so irresistible. Don’t add dried fruits like raisins just yet—they'll go in after baking.
Step 3: Spread It Out
Line a large baking sheet with parchment paper and spread the granola mixture into an even layer. Try not to press it down too much—you want a bit of texture and unevenness for maximum crunch. This helps form those crunchy nut clusters that make this easy sourdough granola a total crowd-pleaser.
Step 4: Bake to Perfection
Bake in a preheated oven at 350°F (175°C) for 30 minutes, rotating the tray halfway through to ensure even browning. The granola should be golden, crisp, and fragrant. Keep an eye on the edges—every oven is a little different, and you want crunch, not burn.
This is where the discard works its magic, helping the granola bake into a beautiful, cohesive slab you can break into pieces. Take time to break those slabs into granola clusters of the desired size.
Step 5: Add Dried Fruit and Cool
Once the granola is out of the oven, let it cool completely on the tray—this is important for getting those chunky clusters! Its gets its crunch only when it is fully cooled.
Once cool, add in your dried fruits like raisins or cranberries. Stir gently to combine, and that’s it—you’ve just made the most flavorful recipe for homemade granola using ingredients you probably already had.
🫙Storage Notes on Sourdough Granola
Cooling Is Crucial
Before storing your granola, let it cool completely on the baking sheet for 30-45 minutes. This allows it to crisp up properly and prevents condensation in your storage container.
Choose the Right Container
Use airtight containers like glass jars with tight-fitting lids or sealed food storage containers. These keep air and moisture out, maintaining freshness and crunch.
Pantry Storage
Store your sourdough granola in a cool, dry place away from heat sources and moisture. It will stay fresh for 2-3 weeks thanks to the natural preservation properties from the fermentation process.
Maintaining Maximum Crunch
If your granola loses crispness, spread it on a baking sheet and warm in a 300°F oven for 5-10 minutes. Cool completely before returning to storage.
Freezer-Friendly Option
For longer storage, freeze your granola in airtight containers for up to 3 months. No need to thaw—just scoop what you need and enjoy.
Portion Control Packs
Create single-serving portions in small containers for convenient grab-and-go options throughout the week.
A Note on Shelf Life
Trust your senses—fresh granola has a pleasant nutty aroma with hints of sourdough tang. If it smells off or looks discolored, it's time for a fresh batch.
📋Recipe notes
When it comes to how to make sourdough granola at home, a few little tips can make all the difference.
- First, make sure your sourdough discard is not overly sour or too old—1 to 2 days is ideal. Anything older might give your homemade sourdough granola a sharp tang that overpowers the sweetness. If you’re using freshly fed starter, that works too—just expect slightly less of the signature sourdough tang.
- For oil, always choose a neutral-flavored variety like avocado or grapeseed. Avoid strong oils like olive or sesame, which can create an odd aftertaste once baked.
- If you’re out of maple syrup, honey or agave make great substitutes, though maple helps bring out that rich, cozy flavor we all love in crunchy sourdough granola.
- Don’t skip the parchment paper when baking—it helps prevent sticking and encourages even browning.
- And for those gorgeous crunchy nut clusters, resist the urge to stir mid-bake. Letting the granola bake undisturbed allows the sourdough discard to hold things together beautifully.
- If your granola isn’t crunchy after 30 minutes, it may need a few more minutes in the oven—just keep a close eye on it. It also continues to crisp as it cools, so don’t panic if it feels soft right out of the oven.
- Finally, feel free to swap in any combination of nuts, seeds, or dried fruits you like.
This easy sourdough granola recipe is meant to be flexible and forgiving—a true pantry staple for turning discard into something delicious.
❓Frequently Asked Questions About Sourdough Granola
While sourdough granola is an excellent way to use your discard, there are numerous other delicious options to explore. Sourdough discard adds complex flavor and improved texture to many baked goods. You can simply fry the sourdough discard or make sourdough discard pancakes or waffles for a tangy breakfast treat - simply replace about ½ cup of flour and liquid in your recipe with 1 cup of discard. Sourdough crackers are another popular option, requiring just discard, flour, butter, salt, and your choice of seasonings for a crispy snack.
Quick breads and muffins benefit tremendously from discard, which adds moisture and subtle tang. Try banana bread, zucchini bread, or blueberry muffins with ½ cup of discard folded into the batter. For savory options, discard makes excellent pizza dough, flatbreads, and even fritters when combined with vegetables like zucchini or corn.
Don't overlook classics like sourdough discard pretzels, brownies, cookies, and cinnamon rolls - all of which develop enhanced flavor profiles with discard. Even traditional dinner rolls and discard sandwich bread can incorporate small amounts of discard. Try making flatbreads like sourdough discard naan , pizza dough, and focaccia The possibilities are virtually endless, making sourdough starter maintenance a zero-waste proposition when you embrace these creative applications.
Properly stored sourdough granola typically maintains its quality for 2-3 weeks at room temperature, significantly longer than many homemade breakfast options. The key to maximizing shelf life is allowing the granola to cool completely before storage, which prevents condensation that can lead to sogginess or mold development.
Store your granola in an airtight container like a glass jar with a tight seal or a food-grade plastic container with a snap lid. Keep it in a cool, dry place away from direct sunlight, as heat and moisture are the primary factors that diminish quality. A dark pantry or kitchen cabinet is ideal. If you notice any loss of crispness after a week, you can refresh the granola by spreading it on a baking sheet and warming it in a 300°F oven for 5-10 minutes, then allowing it to cool completely again.
For extended storage of up to three months, freeze your granola in freezer-safe containers or heavy-duty freezer bags. When ready to use, simply remove the desired portion and allow it to come to room temperature - no thawing required.
Sourdough granola offers several potential health advantages over conventional granola recipes. The fermentation process that occurs in sourdough starter creates beneficial organic acids that partially break down phytic acid, a compound found in grains that can inhibit mineral absorption. This pre-digestion effect may make the nutrients in your granola more bioavailable, particularly minerals like zinc, iron, and calcium.
The fermentation process also pre-digests some complex carbohydrates, potentially making it easier to digest for many people. Some individuals who experience mild discomfort with conventional grain products report better tolerance with fermented alternatives like sourdough. The lactic acid bacteria present in sourdough starter contribute probiotic properties that support gut health, though most are destroyed during baking. However, metabolites and postbiotic compounds created during fermentation remain and may offer health benefits.
From a nutritional perspective, homemade sourdough granola typically contains less added sugar than commercial varieties, as the natural tang from the fermentation reduces the need for excessive sweeteners. When made with wholesome ingredients like nuts, seeds, and unrefined oils, sourdough granola provides a balanced combination of complex carbohydrates, protein, healthy fats, and fiber.
This nutritional profile supports sustained energy release rather than the blood sugar spikes associated with many breakfast cereals. While individual recipes vary, the fermentation aspect of sourdough adds a nutritional dimension that conventional granola simply cannot match.
🔗 More sourdough discard recipes
- Sourdough discard pizza dough
- Sourdough discard cinnamon rolls
- Sourdough discard sandwich bread
- Sourdough discard dinner rolls
- Sourdough discard pretzels
- Sourdough discard bread
Turn your sourdough starter or discard into crunchy and mouthwatering granola that's both nourishing and sustainable. Your morning routine will never be the same once you experience this crunchy, tangy breakfast treat.
Try this recipe for healthy granola with sourdough discard today and let me know in the comments how you customized it with your favorite add-ins!
Sourdough Granola Recipe
Ingredients
- 3 cups Rolled oats
- ½ cup Avocado oil or any other neutral flavored oil
- ¾ cup Maple syrup (add more if you like your granola supermarket sweet)
- 1 teaspoon Ground cinnamon
- 2 cups Sourdough discard (same day or 1-2 day old)
- 2 ½ cups Chopped nuts and dry fruits of your choice
Nuts and Dry fruits I used
- ¼ cup pumpkin seeds
- ½ cup desiccated coconut (sweetened or unsweetened)
- ½ cup walnuts (chopped)
- ½ cup almonds (chopped)
- ½ cup raisins
- ¼ cup sunflower seeds
Instructions
Mix the Wet Ingredients
- In a large mixing bowl, combine your sourdough starter or sourdough discard, maple syrup, oil, and cinnamon. Stir it all together until it's smooth and well blended. This mixture is the magic that gives your granola with sourdough discard its signature tangy flavor and golden clusters. Make sure the discard is well mixed in so it coats everything evenly later on.
Add the Oats and Nuts
- Next, add in your rolled oats, chopped nuts, seeds, and unsweetened coconut flakes. Stir everything together until the oats and nuts are thoroughly coated in that sticky, spiced sourdough mixture. Scrape the bottom so that there is no excess sourdough mixture resting at the bottom. This step is key to getting those chunky sourdough granola clusters and toasty bits that make crunchy sourdough granola so irresistible. (Don't add dried fruits like raisins just yet—they'll go in after baking.)
Spread It Out
- Line a large baking sheet with parchment paper and spread the granola mixture into an even layer. Try not to press it down, just spread—you want a bit of texture and unevenness for maximum crunch. It is rather better to take a fork or something and move around so that it is of somewhat even thickness. This step is also crucial so that the granola bakes evenly.
Bake to Perfection
- Bake in a preheated oven at 350°F (175°C) for 30 minutes, rotating the tray halfway through to ensure even browning. The granola should be golden, crisp, and fragrant. Keep an eye on the edges—every oven is a little different, and you want crunch, not burn.
Add Dried Fruit and Cool
- Once the granola is out of the oven, let it cool completely on the tray—this is important for getting those chunky clusters! It gets its crunch only when it is fully cooled.
- Take time to break those slabs into granola clusters of desired size and add in dried fruits like raisins or cranberries.
- Stir gently to combine, and that's it—you've just made the most flavorful homemade sourdough granola using ingredients you probably already had.
Notes
- Don't skip the parchment paper when baking—it helps prevent sticking and encourages even browning.
- If you're out of maple syrup, honey or agave make great substitutes, though maple helps bring out that rich, cozy flavor we all love in crunchy sourdough granola.
- For those gorgeous crunchy nut clusters, resist the urge to stir mid-bake. Letting the granola bake undisturbed allows the sourdough discard to hold things together beautifully.
- Choose a neutral-flavored variety of oil like avocado or grapeseed. Avoid strong oils like olive or sesame, which can create an odd aftertaste once baked.
- Make sure your sourdough discard is not overly sour or too old—1 to 2 days is ideal. Anything older might give your homemade sourdough granola a sharp tang that overpowers the sweetness.
- If your granola isn't crunchy after 30 minutes, it may need a few more minutes in the oven—just keep a close eye on it. It also continues to crisp as it cools, so don't panic if it feels soft right out of the oven.
- Feel free to swap in any combination of nuts, seeds, or dried fruits you like based on what's in your pantry.
- If you're using freshly fed starter instead of discard, expect slightly less of the signature sourdough tang in your final granola.
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