Easy Recipe for Delicious Sourdough Granola

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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

VERSATILE: This sourdough granola is easily customizable and versatile to use in a number of ways! Add your favorite additions like dried fruit or chocolate chips and serve over yogurt, with milk, or even as a topping over homemade ice cream.
HEALTHY: This homemade granola makes a delicious and wholesome snack. I feel good about eating it anytime of day, and it makes a great snack for kids, too.
INEXPENSIVE – This granola recipe is much more cost effective when compared to buying premade granola at the grocery store.

Sourdough Granola Ingredients

Rolled Oats: I use organic rolled oats. Your favorite brand will do!
Shredded Coconut: A delicious addition and provides great texture.
Nuts & Seeds: I use a combination of chopped pecans, almonds, and pumpkin seeds in this recipe. Feel free to customize to your preferences!
Chocolate Chips: My personal favorite addition 😉 dried fruit would also be a delicious option!
Maple Syrup: You can swap this for honey if you like.
Sourdough Discard: Gotta have it! 1/2 cup is all you’ll need.

Tips for Preparing to Make This Recipe

Best Crunchy Texture: Split the mixture between two sheet pans and allow the granola to cool completely before storing.
Make sure to add in the chocolate chips after the granola has baked and cooled.
Lower Oven Temp: 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.
Oats: 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.
Variations/Add Ins: 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!

Be sure to check out the full recipe and ingredient list below!

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Step by Step 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 two weeks. Enjoy!

Recipe FAQs

How long does sourdough granola last?

This granola will store well in an airtight container for up to 2 weeks.

What makes the crunchy clusters in granola?

The sourdough discard works as an excellent binder in this recipe, promoting all the ingredients to form those big clusters of goodness that we all love!

Is homemade granola healthier for you?

Yes! Homemade granola is packed full of wholesome ingredients that contain many good for you vitamins and minerals, without any preservatives or other questionable ingredients.

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Sourdough Granola

Rachael

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.

5 from 1 vote

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Prep Time 20

Cook Time 40

Total Time 1

Course Breakfast Recipes

Equipment

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

- Best Crunchy Texture: Split the mixture between two sheet pans and allow the granola to cool completely before storing.
- Make sure to add in the chocolate chips after the granola has baked and cooled.
- Lower Oven Temp: 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.
- Oats: 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.
- Variations/Add Ins: 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!
- Storage: This granola will store well in an airtight container for up to 2 weeks.

Tried this recipe?Let us know how it was!

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.