Sourdough Discard Granola
The perfect balance of crunch and flavor with this homemade sourdough granola recipe! Made with hearty oats, a touch of natural sweetness, and the gut-friendly benefits of fermented sourdough discard, this granola is both nourishing and delicious. Whether sprinkled over yogurt, enjoyed with milk, or eaten by the handful, this easy-to-make recipe is a must-have for any sourdough lover. Packed with wholesome ingredients and customizable mix-ins, it’s a great way to use up discard while creating a satisfying, nutrient-rich snack.
Servings: 8
Calories: 685kcal
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.