Easy Sourdough Discard Granola (Crunchy Recipe)
If you’ve ever found yourself wondering what to do with all that extra sourdough starter sitting on your counter, this easy sourdough discard granola is one of the best things you can make. It’s a simple, wholesome recipe made with simple ingredients, and it turns your extra sourdough discard into a sweet granola with a delightful crunch.
This homemade granola has a subtle tang from the sourdough discard, balanced with raw honey and cozy warming spices. Whether you enjoy it with a splash of milk, layered in yogurt bowls, or by the handful straight from the jar, this is a recipe you’ll come back to again and again.
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Sourdough Discard Granola
Sourdough Discard Granola
Ingredients
- 1 pound of nuts I used walnuts, but any kind will work
- 2 cups rolled oats
- 1 cup shredded coconut
- 1/4 tsp salt
- 1/4 cup honey
- 1/2 cup sourdough discard
- 1/2 cup oil see notes
- 1/2 cup mini chocolate chips optional
Instructions
- Preheat the oven to 350.
- To a bowl add chopped nuts, rolled oats, shredded coconut, salt and mix.
- Add sourdough discard, honey, oil and mix well.
- Spread evenly onto a parchment lined baking sheet. Use a spatula to press down on your granola to smooth it out. (sometimes I like to sprinkle cinnamon on top before I bake it).
- Bake for 30 minutes, checking it half way through.
- Pull your sourdough granola from oven and let rest until cooled.
- Break granola up with you hands and add chocolate chips.
- Store in a airtight container. (I use a half gallon mason jar and usually have a little over flow to put in a sandwich bag).
- Enjoy with milk as a cereal or yogurt!
Notes
- Oil, I use olive oil, but you can use any you refer. Coconut, avocado, butter etc.
- Sourdough discard and fed starter can be used for this recipe. A fed started will give a more mild sourdough flavor, and sourdough discard id a stronger flavor.
- For crunchy granola, let it cool completely before breaking apart.
Why You’ll Love This Sourdough Discard Granola
- Stores beautifully in an airtight container for quick breakfasts
- A great way to use sourdough discard instead of wasting it
- Creates big crunchy clusters with the perfect texture
- Made with healthy fats like coconut oil, olive oil, or avocado oil
- Easily customizable with your favorite nuts, seeds, and dried fruit
What Is Sourdough Discard Granola?
Sourdough discard granola is a baked oat mixture that uses unfed sourdough starter as part of the wet ingredients. The discard acts as a natural binder, helping create those large clusters and adding a subtle depth of flavor.
It’s one of the easiest sourdough discard recipes and a delicious way to reduce waste in your kitchen.
Ingredients & Substitutions
This sourdough granola recipe uses pantry staples you likely already have on hand.
Dry Ingredients
- Rolled oats (you can also use quick oats, but texture will vary)
- Coconut flakes or shredded coconut
- Raw nuts (walnuts, pecans, almonds, or a mix)
- Salt
Wet Ingredients
- Sourdough starter discard (at room temperature works best)
- Raw honey or other natural sweeteners
- Oil (coconut oil, olive oil, avocado oil, or another neutral oil)
Optional Add-Ins
- Chocolate chips
- Dried fruit like golden raisins or cranberries
- Sunflower seeds, pumpkin seeds, flax seeds, chia seeds, or hemp seeds
- A splash of vanilla extract
- Peanut butter for extra richness
Tips for Perfect Crunchy Granola
- Use a large mixing bowl to evenly combine your granola ingredients
- Press the granola mixture firmly onto your parchment paper lined baking sheet for big clusters
- Spread into a thin layer on a rimmed baking sheet for even baking
- Avoid stirring too much during baking if you want large clusters
- Let it cool completely before breaking it apart
Health Benefits of Sourdough Granola
Using sourdough discard may help reduce phytic acid, making grains easier to digest. Combined with healthy fats, seeds, and oats, this granola is a nourishing and energizing option for an easy breakfast.
Ways to Serve Homemade Sourdough Granola
- Over homemade yogurt
- With milk as a cereal
- Sprinkled over smoothie bowls
- Eaten by the handful as a snack
- Packed into a mason jar or glass jar for gifting
Storage Tips
Store your granola in an airtight container at room temperature for up to 2 weeks. A half gallon mason jar works perfectly and keeps it fresh and crunchy.
Ingredients for Sourdough Granola
- Nuts
- Rolled oats
- Shredded coconut
- Salt
- Honey
- Sourdough Discard
- Olive Oil
- Chocolate chips (optional)
Step by step instructions for making Sourdough Granola
Preheat the oven to 350 degrees.
1. Mixing the dry Ingredients
In a large bowl, combine the nuts, oats, salt, and shredded coconut.
2. Mixing the wet Ingredients
In a separate bowl, combine the sourdough starter, olive oil, and honey.
3. Combine Ingredients
Mix the wet ingredients and the dry ingredients. Mix well and make sure all the ingredients are well incorporated. All of the ingredients should be covered in the oil mixture.
4. Preparing the Ingredients
Spread the mixture onto a baking pan and line with parchment paper. Use a spatula or wooden spoon to spread and press the granola down onto the pan.
5. Bake the Sourdough Granola
Preheat your oven to 350 degrees and bake for 30 minutes.
Once finished baking, allow the granola to bake completely. You can add dried fruit right after baking. I like to add chocolate chips to my sourdough granola, and I have to wait until it is completely cooled.
FAQ: Sourdough Discard Granola
Can I use active starter instead of discard?
Yes, but discard is ideal since it’s a great way to use what would otherwise be wasted.
Can I make this with less sugar?
Absolutely. Reduce the honey or use other natural sweeteners.
Can I use steel cut oats?
It’s best to stick with rolled oats or quick oats for this recipe.
How do I get perfect clusters?
Press the granola into a firm layer and let it cool completely before breaking it apart.
If you’re looking for new ways to use up your extra sourdough discard, this recipe is a must-try. It’s simple, flexible, and full of that homemade goodness we all love.
HI there
Am I able to freeze thids granola or how long will it last?
Hi! yes you can freeze it up to 6 months, I would vacuum seal it tho. It will last in an air tight container for about two weeks.