This sourdough granola is a delicious twist on a breakfast and snack favorite—crispy, golden clusters packed with oats, seeds, and a subtle tang from sourdough discard. It’s the perfect way to reduce kitchen waste while adding depth of flavor to your granola. Whether you sprinkle it over yogurt, enjoy it with milk, or snack on it by the handful, this recipe is simple to make, naturally customizable, and irresistibly crunchy. A must-try for sourdough lovers and granola fans alike, and it’s SO easy!!
Why Sourdough Discard in Granola?
Sourdough discard might not be the first thing you think to add to granola, but trust me when I say that discard is a total game-changer. It helps the granola form those crunchy, golden clusters everyone loves, and adds a light tang that makes the flavors pop. It’s one of those little flavor upgrades that makes people wonder what makes your granola taste so good. Even better? It’s a great way to use up extra discard instead of tossing it. If you’re regularly feeding a sourdough starter, this is an easy, delicious way to make sure nothing goes to waste. Once you try using discard, you might just find yourself making sourdough granola on repeat.
Sourdough starter is loaded with a natural healthy bacteria called lactobacillus, which acts as a natural probiotic that encourages cell reproduction and stabilizes blood sugar levels. Because this is a quick bake so much of the fermentation power is lost, I won’t pretend this is some magical vegetable, but it does contain an amazing powerhouse ingredient!
Tips for Customizing Your Sourdough Granola
One of the best things about this sourdough granola is how easy it is to make it your own if you don’t like all the add-ins I used in mine. Whether you like it fruity, nutty, chocolatey, or spiced, this recipe is super flexible. Here are a few ways to customize your granola so it fits your taste—and what’s already in your pantry:
1. Mix-ins:
You can use just about any combo of nuts, seeds, and dried fruit. Almonds, pecans, pumpkin seeds, shredded coconut, raisins, dried cranberries, or even chopped dates all work great. Just make sure to add your dried fruit after baking so it doesn’t burn in the process.
2. Flavor Boosters:
Want to switch up the flavor profile? Try adding spices like cinnamon or nutmeg, or even a little citrus zest for an extra zing. For a chocolate version, mix in some cocoa powder before baking and toss in chocolate chips once it cools.
3. Sweeteners & Fats:
You can use honey, maple syrup, or agave as your sweetener—whatever you have on hand. I personally love the sweetness from maple syrup but, I do love honey in granola as well. For oil, melted coconut oil, olive oil, or even melted butter all do the trick. Different types of fats will give you a different flavor profile. I like to use coconut oil to add onto the shredded coconut flavor but if you are not a coconut person, going with melted butter is also amazing.
4. Make it Gluten-Free or Vegan:
To keep this granola a gluten-free recipe, make sure your oats and discard come from reliable gluten-free sources. For a vegan version, use maple syrup or another plant-based sweetener and a neutral oil.
5. Storing Your Granola:
Let it cool completely before storing to keep it crisp. Then pop it into an airtight container, and it’ll stay fresh for up to 2 weeks (if it lasts that long!). I keep mine in a glass mason jar, but anything will do.
How to achieve cluster vs. loose granola
Achieving the cluster effect or the loose effect is done by just one small tweak:
Clustered effect: About halfway through baking, you’ll toss the granola around. For a clustered crunchy effect, pat it down after tossing so it’s sticking together. After baking, let it stand for at least 20 minutes UNTOUCHED. This will allow it to set in bigger chunks. Break apart gently in larger sections to achieve those crispy clusters.
Loose effect: To have a crispy but more separated granola, after it’s done baking, toss it around again, gently separating it. Then let it sit untouched for 20 minutes. Breaking it up first will help prevent it from setting in clusters.
More Sourdough Discard Recipes To Love!
- Sourdough Mac and Cheese
- Loaded Harvest Sourdough Soup
- Sourdough Zucchini Muffins
- Sourdough Chocolate Bundt Cake
- Sourdough German Pancakes
- Sourdough Discard Biscuits
- Sourdough Strawberry Scones
Easy Sourdough Granola
Ingredients
- 70 grams (~1/3 cup) sourdough starter discard unfed
- 1/4 cup coconut oil (or butter); melted
- 110 grams (1/3 cup) maple syrup sub for honey or agave syrup
- 1 tsp. vanilla
- 2 cups oats
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 cup coconut flakes I prefer unsweetened
- 1/3 cup pumpkin seeds I prefer raw and unsalted
- 2 tsp. chia seeds
Instructions
- Preheat oven to 325 degrees.
- Line sheet pan with parchment paper and set aside.
- Whisk together the liquid ingredients first into a medium bowl (starter, coconut oil/butter, maple syrup, vanilla).
- Then add the dry ingredients (all the remaining ingredients) to the bowl and fold together using a spatula until all incorporated.
- Pat granola flat on the sheet pan and bake granola in the oven for 25-30 minutes, until lightly golden brown. It won't feel totally crispy yet, but you'll see browning. It will crisp as it cools.
- After baking, you can either leave the granola undisturbed for at least 20 minutes to cool completely for chunky granola or if you like looser and crisp granola, you can toss it and move it around right after baking while granola is still hot.
- Store granola in an airtight container for about 2 weeks. Enjoy!
Notes
You can use just about any combo of nuts, seeds, and dried fruit. Almonds, pecans, pumpkin seeds, shredded coconut, raisins, dried cranberries, or even chopped dates all work great. Just make sure to add your dried fruit after baking so it doesn’t burn in the process. 2. Flavor Boosters:
Want to switch up the flavor profile? Try adding spices like cinnamon or nutmeg, or even a little citrus zest for an extra zing. For a chocolate version, mix in some cocoa powder before baking and toss in chocolate chips once it cools. 3. Sweeteners & Fats:
You can use honey, maple syrup, or agave as your sweetener—whatever you have on hand. I personally love the sweetness from maple syrup but, I do love honey in granola as well. For oil, melted coconut oil, olive oil, or even melted butter all do the trick. Different types of fats will give you a different flavor profile. I like to use coconut oil to add onto the shredded coconut flavor but if you are not a coconut person, going with melted butter is also amazing. 4. Make it Gluten-Free or Vegan:
To keep this granola a gluten-free recipe, make sure your oats and discard come from reliable gluten-free sources. For a vegan version, use maple syrup or another plant-based sweetener and a neutral oil. 5. Storing Your Granola:
Let it cool completely before storing to keep it crisp. Then pop it into an airtight container, and it’ll stay fresh for up to 2 weeks (if it lasts that long!). I keep mine in a glass mason jar, but anything will do.
