Looking for a way to use up your sourdough discard? Try this easy, crunchy sourdough granola! It’s slightly sweet, full of wholesome oats, nuts, and dried fruit, and makes a delicious breakfast or snack.
Sourdough starter is amazing, but there are only so many loaves of bread I can make for me and my husband. I have to feed the sourdough weekly, so I wanted to start exploring other uses for the discard.
If you’re looking for recipes to use up that sourdough discard – LOOK NO FURTHER than Sourdough Discard Granola (thank you King Arthur!!).
Sourdough granola offers a unique twist on the classic snack. Unlike traditional granola, it’s not overly sweet, allowing the natural flavors of the oats, nuts, and dried fruit to shine through.
The sourdough discard adds a subtle tang, balancing the sweetness from the maple syrup and enhancing the overall flavor. The texture is crunchy yet slightly chewy, with golden, toasted oats and crispy rice cereal that create a satisfying bite.
If you prefer a sweeter granola, feel free to adjust the sweetener to your taste.
Why You’ll Love This Sourdough Granola
- Healthy & Low Sugar: With the sourdough starter replacing some of the oil and sugar, this granola is naturally less sweet but still full of flavor.
- Customizable: Make it your own by using different nuts, seeds, and dried fruits.
- Crunchy & Satisfying: The mix of oats, rice cereal, and nuts creates a satisfying crunch with every bite.
- Great for Meal Prep: You can make a large batch to store in the fridge for a quick breakfast or snack throughout the week.
Key Ingredients in Sourdough Granola
- Sourdough Discard: Adds flavor and helps bind the granola together.
- Old-Fashioned Rolled Oats: The base of the granola, providing fiber and a chewy texture.
- Maple Syrup: Adds sweetness and depth of flavor.
- Rice Krispies Cereal: Adds crunch without overpowering the flavor.
- Mixed Nuts: Pecans, walnuts, or almonds, for a rich, nutty taste.
- Dried Fruit: Figs, apricots, raisins, or your favorite dried fruit for natural sweetness.
- Spices: Cinnamon, ginger, and nutmeg for a warm, aromatic flavor.
- Chia Seeds & Flaxseed: Adds healthy fats, fiber, and texture.
Tips for Perfect Sourdough Granola
Like most granola recipes, this recipe is straightforward! But here are some tips to ensure your granola turns out perfectly:
- For Larger Chunks: Press the granola into the pan before baking, then break it apart once cooled.
- Sweetness Adjustment: If using unfed sourdough, add more maple syrup to balance the tanginess.
- Don’t Over-bake: The granola is done when it is golden brown, fragrant, and slightly firm to the touch. It will still be a little soft when you remove it from the oven, but it will harden as it cools. Keep an eye on it to avoid over-baking.
- Storing Granola: Store in an airtight container for up to a month, or freeze for up to 3 months.
Substitutions and Variations
This sourdough granola recipe is highly versatile, and you can easily swap ingredients based on what you have on hand or your personal preferences. Here are some great substitutions and variations to make the recipe your own:
- Sweetness Adjustment: If you prefer a sweeter granola, or if your sourdough starter hasn’t been fed in over a week, increase the maple syrup to 6 tablespoons (117g). This will help balance the tangy flavor of the discard starter.
- Sweetener Substitutes: Use honey or brown sugar if you prefer.
- Fruit Alternatives: Dried figs, dates, apricots, or raisins are all great options.
- Nut Choices: Swap out pecans for walnuts, almonds, or hazelnuts.
- Grain Alternatives: You can use puffed rice instead of Rice Krispies, or even try adding puffed quinoa for extra crunch.
How to Store Sourdough Granola
Store your sourdough granola in an airtight container for up to 1 month at room temperature. If you want to keep it fresh longer, freeze it for up to 3 months. To defrost, remove it from the freezer and let it come to room temperature before enjoying.
Looking for other oat-based breakfast recipes?
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Easy, Crunchy Sourdough Granola Recipe
Equipment
- 1 large rimmed baking sheet
Ingredients
- 1/3 cup (76 g) ripe (fed) sourdough discard, see notes for unfed discard
- 4 tablespoons (78 g) maple syrup, increase by 2 tablespoons if using unfed sourdough discard
- 1 teaspoon vanilla extract
- 1 tablespoon (13 g) canola oil
Dry Ingredients
- 1 ¼ cups (100 g) old fashioned rolled oats
- 3/4 cup (20 g) Rice Krispies cereal, sub puffed rice cereal
- 2 teaspoon cinnamon
- 1/4 teaspoon Diamond Crystal Kosher Salt
- 1/2 cup (65 g) pecans, chopped, (substitute other mixed nuts)
- 1/4 cup (35 g) sunflower seeds, sub pepitas
- 1/3 cup (28 g) shredded unsweetened coconut
- 2 tablespoon (30 g) chia seeds
- 1 tablespoon (7 g) ground flaxseed
- 1/2 cup mixed dried fruit, chopped (see notes)
Instructions
- Heat your oven & prep your pan: Heat your oven to 325°F and line a rimmed baking sheet with parchment paper or coat with non-stick spray.
- Mix the wet ingredients: In a small bowl, mix the sourdough discard, maple syrup, oil and vanilla extract.
- Mix the dry ingredients: In a large bowl, combine the oats, Rice Krispies cereal, unsweetened coconut, nuts, sunflower seeds, cinnamon, salt, chia seeds, and flaxseeds. Do not add the dried fruit yet. Stir the wet ingredients into the dry ingredients and mix until fully combined.
- Bake the Granola: Spread the mixture evenly onto your prepared baking sheet. Bake for 25 to 30 minutes, string once in the middle. The granola will smell toasted and nutty and be a golden brown color. The granola will be slightly soft when you remove it, but continue to "harden" after it is removed from the oven.
- Add dried fruit: Remove the granola from the oven and allow it to cool completely before adding the dried fruit. If there are larger chunks of granola, you can break them apart or leave as-is.
- Storage: Store the granola in an airtight container. It will last at least a month. Freezer Tip: The granola will last in the freezer for approximately three months. To enjoy, simply store it in an airtight container. To defrost, remove from the refrigerator approximately 1 hour before you would like to eat it.
Notes
- If you are using sourdough discard (not fed), add 2 more tablespoons of maple syrup. The discard is tangier, and so the added sweetness helps to balance this. Or if you like it sweeter, add to taste!
- Mix fruit - I like to use dates, dried figs, currants, apricots, and other interesting dried fruit!
- Mixed nuts - Pecans are wonderful, but a great substitution is walnuts or a combination of walnuts and almonds.
- If you're using puffed rice cereal instead of Rice Krispie cereal, measure it out as the weight will not be the same.
- This granola keeps wonderfully in the freezer! I store in the same glass containers I keep it in on my counter. This ensures it stays fresh and you have granola whenever you want it!
