Sourdough Granola

This Sourdough Granola is full of the classic flavors you love plus the addition of sourdough discard which gives it an elegant boost of flavor, texture and nutrition. This easily makes it the perfect go to breakfast or snack option the entire family will crave!

Table of Contents

• Why you’ll love this recipe
• Tools you may need
• Tips for making this recipe
• Sourdough Granola ingredients
• FAQs
• How to make Sourdough Granola

When I first began my journey with sourdough starter not long ago, I had no idea that you could make granola out of all things- using the discard. I remember thinking “Huh! I wonder what that tastes like?”

I was eager to try it, so I whipped up a batch and boy was I in for a treat! I’m not sure what exactly it is but the overall texture and flavor I experienced was unparalleled to just a regular granola recipe.

So, I wanted to share this recipe with you guys, my spin on Sourdough Granola! It’s so easy to make and this recipe results in big clusters which are my favorite. Depending on what texture you’re going for, you can easily adjust the time in this recipe to create either a softer chewy granola or a crunchy granola, my personal favorite.

Sourdough Granola is such a versatile & nutritious snack. Enjoy it on its own, as a yogurt parfait topped with fresh berries and a drizzle of honey, or my personal favorite, just milk!

As for the add ins I love that you can really get creative here with so many different flavors and varieties to try. You’ll never get tired of this Sourdough Granola! It has the perfect amount of crunch and flavor in each bite.

I really love the fact that even though it’s so tasty, it’s also guilt free knowing how wholesome and nutrient dense each ingredient is. It’s so hard to have just a handful and not go back for more!

Another reason I adore this Sourdough Granola is because not only is it so simple to make which will save you time, but it’s also way cheaper than buying it in store! Especially if you’re going for a granola that has high quality, organic ingredients inside.

Why you’ll love this recipe

• Easy to make: this sourdough granola is ready in around 45 minutes, most of which is hands off, causing it to be a time effective recipe.
• Nutrient dense: filled with wholesome ingredients like whole grain old fashioned oats & sweetened with unrefined sugars, this granola is sure to nourish with each bite.
• Saves money: With the cost of high-quality granola at an all-time high, making this granola from scratch will guarantee that your wallet will thank you.
• Very versatile: enjoy this sourdough granola in a yogurt parfait, with milk, or simply all on its own!

Tips for making Sourdough Granola:

• Toast the oats & nuts beforehand to give this granola even more texture and toasty flavor.
• Feel free to mix up the add ins in this recipe. You can try a variety of nuts and dried fruits, even add in chocolate chips after its completely cooled if you’d like!
• Be sure to allow the granola to cool completely after it’s done to ensure it breaks apart easily into those delightful clusters.
• Use either active sourdough starter or discard in this recipe.
• I love the flavor + nutrition that extra virgin olive oil gives to this granola, and I promise you won’t taste the flavor. Feel free to use melted coconut oil or avocado oil in its place if you prefer.

Tools you may need:

• Large cookie sheet
• Large bowl
• Whisk
• Spoon
• Measuring cups & spoons
• Digital scale

Sourdough Granola Ingredients:

• Rolled oats: any brand of old-fashioned oats you have will do.
• Nuts: for this recipe I used pecans, walnuts & almonds. Feel free to use any variety of nuts you have on hand.
• Pumpkin seeds: I love the sprouted organic one’s from Costco.
• Chia seeds
• Coconut sugar: I prefer unrefined sugars like coconut, but you can easily swap it out for regular cane sugar as a 1:1.
• Maple Syrup: you could also use honey instead.
• Sourdough starter: either active or discard works just the same.
• Extra virgin olive oil: any oil substitute will do. My favorites for this recipe aside from EVOO are unrefined coconut oil or avocado oil.
• Pure Vanilla extract
• Salt
• Cinnamon

FAQs

Q: Do I need to toast the oats/nuts beforehand?

A: Toasting the oats & nuts isn’t totally necessary but it will add a greater depth of texture and toasty flavor to the final product.

Q: What kinds of nuts/seeds and dried fruits could I use?

A: Most nuts/seeds and dried fruits will work great in this recipe. This includes peanuts, almonds, cashews, walnuts, pecans, macadamia nuts, pumpkin seeds, sunflower seeds, chia and flax seed, raisins, dried cranberries, figs, dates, apricots and more!

Q: Could I add chocolate chips to this recipe?

A: You sure can! The best way to incorporate chocolate chips is to wait until the granola has cooled completely and you’ve broken it up into chunks.

Q: Will the extra virgin olive oil add a strong noticeable flavor to the granola?

A: No! After making this recipe a few times I have never tasted the EVOO noticeably at all. The mix of the rest of the ingredients does a superb job at masking the flavor.

Q: Can I substitute any other oil for EVOO?

A: You sure can. My favorites are melted unrefined coconut oil or refined if you don’t want any coconut flavor, or avocado oil. You can honestly use any oil you have on hand.

Q: Is there a difference is active sourdough starter versus discard that’s been sitting in the fridge?

A: There will be a difference in the presence of good bacteria in freshly fed starter vs. discard, but since we aren’t leaving the batter to sit out for a period of time it won’t affect the baking and final product whatsoever.

Q: Can I use plain cane sugar or brown sugar instead of coconut sugar?

A: Yes, you can, it will be an equal 1:1 substitute to coconut sugar.

Q: What if I don’t let the granola cool completely before breaking it up into chunks.

A: During the cooling process the granola is able to fully solidify and harden, giving you the nice crunchy clusters. If you break it up prematurely it may end up softer and crumble more easily. If that’s the style you’re going for, then feel free to do so! Let it cool for at least 10 minutes so it’s safe to handle.

Q: How and how long can granola be stored?

A: The best way to preserve the quality and freshness of the sourdough granola, I recommend storing it in a sealed glass jar at room temperature for up to 3 months. It also freezes beautifully if you want to make a batch ahead!

Q: Can I make small clusters instead of big clusters with this recipe?

A: Yes! simply spread out the granola batter scattered across the baking sheet instead of it touching and stir + spread back out evenly halfway through the bake time.

How to make Sourdough Granola

1. Preheat your oven to 350 degrees. Measure out 2 1/4 c. of oats and 1 1/3 c. of nuts and seeds. Spread out evenly onto a large parchment lined cookie sheet. Toast in the oven for about 8 minutes until you start to smell the toasty fragrance.

2. To a large bowl, add the sourdough starter, sugars, oils, vanilla, chia seeds, cinnamon and salt. Whisk until thoroughly combined.

3. Once the oats and nuts are toasted, let cool for a couple of minutes then, add them into the bowl with your wet ingredients. At this point, you can also add in optional dried fruit & use a spoon to mix all of the ingredients together.

4. Lower the oven temp down to 300. Dump the granola mixture onto the center of your baking sheet and using a spatula or spoon, spread out into a thin and even layer. You want to ensure that everything is touching and there are no gaps.

5. Bake for about 20-30 minutes at 300 degrees until the edges are completely set and golden brown. If you want a chewier granola, pull it out a few minutes earlier.

6. Allow to cool completely before breaking apart into clusters.

How to store

Store granola in a glass jar or airtight container on the countertop for up to 3 months.

*Freeze Ahead* This granola also freezes beautifully for up to 3 months! You can enjoy for up to 3 months once it’s removed from the freezer.