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A measuring cup full of sourdough granola.

Sourdough Granola

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.

A baking sheet full of sourdough granola.

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.
A bowl filled with yogurt, fresh fruit, and sourdough granola.

More Sourdough Discard Recipes

Sourdough Granola

4.3 from 28 votes
Recipe by Samantha Citro
Course: Sourdough Discard Recipes, Sourdough RecipesCuisine: AmericanDifficulty: Easy
Servings

24

servings
Cooking time

30

minutes
Total time

40

minutes

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.

Ingredients

  • 4 cups rolled oats

  • 1/2 cup chopped pecans

  • 1/2 cup sliced almonds

  • 2/3 cup dried cranberries

  • 1/2 cup sourdough discard

  • 1/2 cup honey

  • 1/2 cup brown sugar

  • 1/2 cup oil

  • 1/2 tsp salt

  • 1 tsp cinnamon

  • 1 tsp vanilla

Directions

  • Preheat the oven to 325°F(160°C).
  • In a large mixing bowl combine the rolled oats, chopped pecans, sliced almonds, and dried cranberries. Set aside.
  • In a smaller mixing bowl stir together the remaining ingredients until everything is fully incorporated and everything is smooth.
  • Fold the wet mixture into the dry ingredients until everything if evenly coated.
  • Spread the granola mixture out evenly onto a parchment lined jelly roll pan and bake for 30-35 minutes.
  • Allow the granola to cool and set for 30 minutes before breaking it apart and storing in an air tight container.

Notes

  • How to StoreStore sourdough granola in an air tight container at room temperature for up to a month.
  • Mix it Up: Try replacing the pecans, almonds, and dried cranberries called for in this recipe with your favorite nuts and dried fruits.

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12 Comments

  1. Made this yesterday and shared some with friends. They loved it and said it was some of the best granola they had eaten and that I should sell it! So easy to make and only required ingredienets I already had in my pantry. Will make this often. Definitley a keeper.

  2. Just made today. Super quick and easy and tastes delicious! Thanks for sharing your recipes!

  3. How deep is the mixture when it’s spread out in the jelly roll pan? Made this following the directions and although it’s very tasty, the middle didn’t get clumpy and crisp like we’re used to.

    • Hey Paulla! I’m sorry to hear it didn’t quite turn out, but I’m glad the flavor was till enjoyed. Try increasing the bake time and tossing the granola halfway through bake to give you a crispier finish.

  4. What kind of oil do you recommend for the recipe? Coconut is what I was thinking?

  5. I had to come back and rate this recipe! It’s the best granola I’ve ever had! I did walnuts, slivered almonds, and dried blueberries. I will never by prepackaged granola again! I love how versatile this recipe will be with whatever I have on hand! Can’t wait to try out other flavor combos!

  6. Ron Keller

    My 2nd time making. My neighbor said it was the best granola she’s ever had. I whole heartedly agree! I do a lot of baking with Discard. Have a scale and decided to change all ingredients to grams except salt, cinnamon and vanilla. Rolled Oats 400 grams – Discard 140 grams – Honey 160 grams – Brown Sugar 120 grams – Cocoanut Oil 100. Costco had Nature Garden Trail Mix Snack Packs 30 each, Assorted Blends of nuts and fruits. Used 9 packs. Also got disposable 13” X 21” Alluminum Baking Pans at my local restaurant supply. Plan on making often and sharing with other family members and friends. Thanks for sharing!

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