Easy Recipe for Delicious Sourdough Granola
Healthy, delicious, and packed full of crunchy clusters, this sourdough granola is your new must try breakfast recipe! This granola utilizes sourdough discard and pairs it with the classic flavors of maple and cinnamon for a delicious, hearty breakfast.
Sourdough granola?
I know, I know. It sounded a little odd to me too. Honestly I was super skeptical of it until I tried it!
It is yet another way to use up any leftover sourdough discard you may have hanging around your kitchen. Like these delicious sourdough chocolate chip cookies, the sourdough gives this recipe a slight tanginess that pairs well with all of the sweetness. It really is delicious, and good for you, too!
This granola is may be my new favorite and joins my other homemade granola recipes (like this pumpkin spice version that is pure heaven!).
Why You’ll Love This Recipe
Sourdough Granola Ingredients
How to Make Sourdough Granola
- Begin by preheating oven to 325 degrees. Line two large rimmed baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, toss together the dry ingredients, minus the chocolate chips. Set aside.
- In another mixing bowl, prepare the wet ingredients. Whisk the maple syrup, melted coconut oil, vanilla extract, sourdough discard, and cinnamon together until combined. Add in a pinch of sea salt if desired (I usually do). Pour this mixture over the dry ingredients, tossing together well.
- Spread the granola into an even layer onto two prepared baking sheets. Bake for 35-40 minutes, being sure to stir every 15 minutes until all of the granola is a nice golden brown color.
- Allow granola to cool completely to room temperature before adding in 1 cup of chocolate chips. Mix well.
- Add to an airtight container and store for up to three weeks. Enjoy!
Rachael’s Top Tip!
Probably my biggest tip for this recipe, in order to obtain the best crunchy granola texture, is to split the granola mixture between two sheet pans. If there is too much granola stuffed onto one pan, it’ll still be delicious, just not super crunchy.
Quick Tips for Success
- Allow granola to cool completely before storing- this will help it obtain that crunchy granola texture we all love.
- Make sure to add in the chocolate chips after the granola has baked and cooled.
- This recipe is a great way to use up any leftover pumpkin puree you may have hanging around your kitchen!
- You can easily half this recipe if you prefer.
- I recommend keeping the lower oven temperature in this recipe. It may be tempting to turn up the heat to try and cook the granola faster, but I have found low and slow is the real key to making the best granola.
- You can use rolled oats or old fashioned oats in this recipe. I do not recommend quick oats. Use certified gluten-free oats for a yummy gluten free option.
- The ingredients in this recipe are easily customizable. Add in dried fruit, swap out pumpkin seeds for flax or hemp seeds, add in chia seeds or sunflower seeds, whatever you like!
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Sourdough Granola
Healthy, delicious, and packed full of crunchy clusters, this sourdough granola is your new must try breakfast recipe! This granola utilizes sourdough discard and pairs it with the classic flavors of maple and cinnamon for a delicious, hearty breakfast.
Ingredients
- 5 cups rolled oats
- 1 cup sliced or slivered almonds
- 1 cup chopped pecans
- 1/3 cup pumpkin seeds
- 1 cup shredded coconut
- 1 cup chocolate chips
- 1 tsp cinnamon
- Pinch salt
WET INGREDIENTS
- 1 cup maple syrup
- 1/2 cup sourdough discard
- 1/2 cup coconut oil, melted
- 2 tsp pure vanilla extract
Instructions
- Begin by preheating oven to 325 degrees. Line two large rimmed baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, toss together the dry ingredients, minus the chocolate chips. Set aside.
- In another mixing bowl, prepare the wet ingredients. Whisk the maple syrup, melted coconut oil, vanilla extract, sourdough discard, and cinnamon together until combined. Add in a pinch of sea salt if desired (I usually do). Pour this mixture over the dry ingredients, tossing together well.
- Spread the granola into an even layer onto two prepared baking sheets. Bake for 35-40 minutes, being sure to stir every 15 minutes until all of the granola is a nice golden brown color.
- Allow granola to cool completely to room temperature before adding in 1 cup of chocolate chips. Mix well.
- Add to an airtight container and store for up to three weeks. Enjoy!
Notes
- Probably my biggest tip for this recipe, in order to obtain the best crunchy granola texture, is to split the granola mixture between two sheet pans. If there is too much granola stuffed onto one pan, it’ll still be delicious, just not super crunchy.
- Allow granola to cool completely before storing- this will help it obtain that crunchy granola texture we all love.
- Make sure to add in the chocolate chips after the granola has baked and cooled.
- This recipe is a great way to use up any leftover pumpkin puree you may have hanging around your kitchen!
- You can easily half this recipe if you prefer.
- I recommend keeping the lower oven temperature in this recipe. It may be tempting to turn up the heat to try and cook the granola faster, but I have found low and slow is the real key to making the best granola.
- You can use rolled oats or old fashioned oats in this recipe. I do not recommend quick oats. Use certified gluten-free oats for a yummy gluten free option.
- The ingredients in this recipe are easily customizable. Add in dried fruit, swap out pumpkin seeds for flax or hemp seeds, add in chia seeds or sunflower seeds, whatever you like!
If you loved this recipe for delicious sourdough granola, make sure to come back and leave a comment and a 5 star rating! I would love to hear how this recipe turned out for you.
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