Sourdough Granola
Looking for an easy recipe to make with your discard? Try this easy sourdough granola! This granola recipe is packed with flavor and is perfect for using up any leftover nuts and dried fruit, such as walnuts, cherries, apricots, and pecans.
Why you will love this recipe
- You can use the sourdough discard you usually throw away. I hate wasting food, so I'm always looking for recipes like this!
- Use any nuts, dried fruit, or seeds you like! We love to use whatever we have hanging around in our pantry. Use freshly roasted pumpkin seeds and sesame seeds in the fall, and swap them for sunflower seeds in the warmer months.
- The recipe is easily adjustable! Double or triple the recipe, or add your favorite ingredients.
- Use it as a base for our sourdough granola bars!
- Homemade granola is a great hostess gift! Add the granola to a small bag and add a handwritten label to bring as a gift for family and friends.
- I enjoy large crunchy clusters for breakfast, but feel free to break them into smaller bits! I love the crunch of the baked oats with creamy yogurt.
- Since you use discard, you don't have to wait for your starter to become active. You can make the granola on the same day in less than half an hour!
- This granola is not too sweet. We add 1/4 cup of honey, but this sweetness is perfect for me.
Ingredient notes
Sourdough starter: Like with my sourdough granola bars, the discard acts as a binding agent for the rest of the ingredients. You don't have to feed your starter before you begin, so you can make this recipe in under 30 minutes. The sourdough discard also adds a subtle, tangy flavor to the mixture that highlights the rest of the ingredients. Homemade granola is also the perfect recipe to use up any other types of starter you have, like a whole wheat sourdough starter or a chocolate starter!
Nuts: I like to use a combination of nuts. This gives the granola a great texture and adds a ton of flavor. My favorite combination is pistachios, cashews, pecans, almonds, and walnuts, but you can use whatever nuts you like.
Honey: We add honey to add a touch of sweetness. I always buy local honey and highly recommend trying a few different types to find the one you like best. You can also use maple syrup instead if you prefer a vegan option.
Coconut: I LOVE the combination of honey and coconut. You can use designated or shredded coconut to make this sourdough granola.
Peanut butter: If you don't like peanut butter, you can use any nut butter you prefer. The nut butter helps the honey and oats to create the chunks, so you can't leave it out of the granola. You can also use a combination of peanut butter and coconut oil.
Variations
Chocolate: Granola with chocolate is a classic combination. After baking your granola and letting it cool completely, leave out the raisins and add 1/2 cup of mini chocolate chips. If you want to add a bit of extra crunch, you can replace half the nuts with puffed rice and unsweetened coconut flakes!
Orange: To transform your sourdough granola into a tropical, sweet breakfast, I love to add citrus fruit, especially oranges! Add one tablespoon of orange zest and two tablespoons of candied orange peel to the mixture for a delicious orange granola. You can also add two teaspoons of ground ginger and cardamom to give the granola extra flavor.
Apple pie: This is one of my favorite flavors. To make apple pie granola, add 1/4 cup of chopped dried apples and an extra spoon of cinnamon to the mixture. Replace the honey with brown sugar and the peanut butter with almond butter. To give the granola a true apple pie flavor, you should also add 1/4 cup of raisins and 1 teaspoon of vanilla extract.
Pumpkin spice: If you are a true pumpkin spice lover, add two tablespoons of pumpkin spice to the mixture this fall! As for the nuts, I recommend using a mixture of walnuts, pecans, pumpkin seeds, and hazelnuts.
How to make sourdough granola
Making your own granola is one of the easiest things you can do. Start by adding all the dry ingredients to a bowl and mixing them together. I prefer to combine my wet ingredients separately before adding them to the oats. This ensures they are evenly distributed throughout the granola, making the mixing process much easier.
Next, combine the granola mixture with the wet ingredients and stir until everything is completely coated. Then, transfer the sourdough granola to the lined baking sheet, ensuring the layer is not too thick.
Place the granola in the oven and bake your sourdough granola for about 20 minutes. Let it cool completely before breaking it up into smaller pieces and storing it in an airtight container.
How to serve sourdough granola
Adding a few spoons of yogurt or milk is a classic combination, but have you ever considered using it as croutons for a salad or as a topping for your favorite cupcakes, muffins, or banana bread?
Our tips for the best sourdough granola
- Use your favorite dried fruit and nuts.
- Let your sourdough granola cool completely before transferring it to an airtight container.
- Let your kids help make the granola! Let them scoop all the ingredients into the bowl and mix everything together!
Storage
Sourdough granola stays fresh for a long time if stored in an airtight container. I prefer using a glass jar, like a mason jar, for my granola. Storing it in a glass container helps keep the oats nice and crispy. Unfortunately, sourdough granola is less suitable for freezing because it will get a bit soft after freezing.
More delicious sourdough breakfast recipes
Easy Sourdough Granola (Discard Recipe)
Ingredients
- 2 cups rolled oats
- 1/4 cup sourdough discard
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup nuts chopped
- 1/2 cup dried fruit chopped
- 1/4 cup designated coconut
- 1/2 cup honey
- 1/2 cup peanut butter
- 1/2 cup seeds sunflower, chia seeds, flax
Instructions
- Preheat your oven to 350°F (180°C).
- Add all the wet ingredients to a bowl and mix until completely combined.
- Next, add the dry ingredients and mix until everything has a coating of the discard mixture.
- Line your baking tray with parchment paper.
- Transfer the granola mixture onto the tray and spread it out to create an even layer of granola.
- Place the granola in the center of the oven and bake for 15-20 minutes until crispy and golden.
- Take your granola out of the oven and let it cool completely before storing it in a glass jar.
Notes
- Store your homemade sourdough granola in a glass jar to keep it crispy!
- Serve it with yogurt, on its own, with cold milk, or sprinkle it over cupcakes, muffins, or a salad!
