Sourdough Granola Recipe
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 in a delicious and creative way, this might just become your new favorite zero-waste breakfast or snack!
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.
Nutrition
Serving: 82gCalories: 283kcalCarbohydrates: 38.69gProtein: 7.09gFat: 15.78gPolyunsaturated Fat: 8.683gMonounsaturated Fat: 3.881gSodium: 21mgPotassium: 265mgFiber: 4.8gSugar: 12.75gVitamin A: 3IUVitamin C: 0.4mgCalcium: 47mgIron: 2.28mg
Tried this recipe?Let us know how it was!