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sourdough granola in jar

Easy, Crunchy Sourdough Granola Recipe

Crunchy, slightly sweet, and full of nuts and dried fruit. This is a great way to use up that extra sourdough discard!
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Course: Breakfast
Cuisine: American
Keyword: granola, Healthy, low sugar, oatmeal
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 cups
Calories: 230kcal

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

Recipe adapted from King Arthur Baking Company Sourdough Granola Recipe
  • 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!

Nutrition

Calories: 230kcal