Homemade granola is delicious and incredibly easy to make. This sourdough granola recipe is the perfect way to use up extra sourdough discard. Eat it on top of yogurt with fresh fruit, or with a splash of milk.
Why I Love This Recipe
It’s delicious! Homemade sourdough granola is perfectly crunchy and full of flavor! It has a slight tang from the sourdough discard that pairs perfectly with the sweetness brought in from the honey. Its so good I enjoy eating it straight out of the container.
It’s quick and easy to make! This granola recipe is so quick and easy to make! You can have a large batch of sourdough granola with only 5 minutes of hands on time and 30 minutes in the oven. You wont want to buy store bought granola ever again once you start making it for yourself.
It is customizable! The pecans, almonds, and crasins called or in this recipe can be swapped out for your favorite nuts and dried fruits!
What is Sourdough Discard?
Sourdough discard refers to a portion of starter that is removed or discarded during the regular feeding and maintenance of a sourdough starter. The term “discard” doesn’t mean that the removed portion needs to be wasted though.
Many bakers save this discard and use it in various recipes, like sourdough granola, instead of throwing it away. Sourdough discard can add a tangy flavor to recipes and is often used in pancakes, waffles, muffins, crackers, or other baked goods. It’s a way to minimize waste and make use of the excess starter that would otherwise be discarded during the feeding process.
Why Use Sourdough Discard in Granola?
Why would you use sourdough discard in granola? There isn’t one good reason for it, but many!
To Add Flavor
Sourdough discard can add depth and so much flavor to your granola. The tanginess from the sourdough discard adds to the overall taste, giving you homemade granola with an interestingly sweet yet tangy flavor profile.
Tangy sourdough notes pair perfectly with the brown sugar and honey in this recipe. Balancing the flavor and making your granola not too sweet or sour. I find the flavor of sourdough discard granola so much more appealing than just regular store bought granola.
To Reduce Waste
Incorporating sourdough discard into discard recipes is a sustainable practice that helps reduce food waste. Rather than discarding the excess starter during the regular feeding process, you can repurpose it in various recipes, such as sourdough granola, to make delicious treats without wasting the flour used to make sourdough starter.
For the Health Benefits
Sourdough has many health benefits and can be a great alternative for those with mild gluten sensitivities. The long fermentation and beneficial bacteria break down much of the gluten a phytic acid. This makes sourdough much easier to digest and more nutrient and antioxidant rich.
Sourdough also acts as a prebiotic and can be great for improving digestive issues and overall gut health. Using it to make granola could potentially make it easier to digest and increase the availability of certain nutrients.
Tips and Tools
Tools I Recommend
For this recipe I find the following tools quite handy (Amazon affiliate links):
Tips for Making Sourdough Granola
- Use the Right Oats – Choose either old-fashioned or quick oats for this recipe, depending on your preference. Avoid using steel-cut oats in this recipe.
- Add the Discard to the Wet Ingredients First – Fully incorporate the discard with the wet ingredients first. This will ensure it is evenly distributed.
- Don’t Overcook – When you pull the granola from the oven it will seem soft still, and you might want to cook it longer. Avoid the urge to continue cooking it, as it does set up and harden as it cools.