Sourdough Granola
This delicious sourdough granola recipe is loaded with oats, nuts, honey, coconut flakes, and dried fruit. This is my family’s favorite granola recipe!
I’ve been making traditional granola for over 25 years, but this recipe is so good! I like it better than my coconut granola, pumpkin pie granola, or grain-free granola. The granola clusters in this sourdough discard granola recipe are just so good!
Why I Love This Recipe
- It’s Delicious! Seriously, this homemade sourdough granola is so good! Once I started making this recipe, we realized we prefer it over any other homemade granola recipe. The addition of sourdough starter gives this recipe such a great chunky texture.
- Great for Breakfast and Snacks: As long as I keep this chunky sourdough granola stocked in the pantry, I know my kids always have a wholesome snack to eat. My kids like to eat it plain, by the handful, but it’s also great with milk or plain yogurt.
- Uses Sourdough Discard: If you’ve got some discard starter sitting in your fridge that needs to be used up, this is an easy way to use up a decent amount!
- Great Use of Pantry Odds and Ends: One of the things I love about making this easy sourdough discard granola recipe is that it’s so great for using up whatever you have available in your pantry (these are the pantry staples I like to keep on hand). You can use any kind of nuts, any kind of dried fruit, all sorts of seeds, coconut flakes, coconut shreds, chocolate chips, flax seeds or even ground flax meal.
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Equipment
- Sheet Pan
- Parchment Paper
- Mason Jars with Clamp Lids (optional, for storing granola in)
Ingredients
Find the full list of ingredients, amounts, and instructions in the printable recipe card at the bottom of this post.
- Sourdough Starter: (Learn how to make a sourdough starter). You can use discard sourdough starter or active sourdough starter in this recipe.
- Coconut Oil: I almost always use coconut oil for this sourdough granola, but you can also use melted butter.
- Honey: Honey is a great sweetener for this recipe, but you can also use maple syrup.
- Oats: We buy our oats in bulk from Azure Standard. I use old-fashioned oats in this recipe.
- Nuts: Use your favorite kind of raw nuts. I love to use sliced almonds, walnuts, and pecans.
- Coconut Chips: You can use coconut chips or unsweetened shredded coconut.
- Dried Fruit: Use any kind of dried fruit. My favorites are dried cherries, cranberries, golden raisins, and dried mango chunks.
- Pumpkin Seeds: Hulled raw pumpkin seeds (or pepitas) are so good in this delicious granola, but you could also use sunflower seeds.
- Vanilla Extract: Homemade vanilla extract or store-bought.
Sourdough Granola Recipe Tips
- You can use your favorite nuts for this recipe. I like a combination of sliced almonds, chopped walnuts, and chopped pecans.
- Use your favorite dried fruit. Our favorite dried fruit to use in homemade granola is cherries. They’re so good!
- To get the best texture, I like to press the granola into the lined baking sheet and bake for about 25 minutes. Then I like to break it into 6 large chunks with a spatula, flip each one of those chunks over, and bake for another 10-15 minutes. Then I break it into smaller clusters after adding the dried fruit and allowing it to cool for a bit.
How to Make Sourdough Granola
1. Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
2. Add oats, nuts, coconut, pumpkin seeds, salt, and cinnamon to a large mixing bowl and mix.
3. Add the honey, melted coconut oil, sourdough starter discard, and vanilla to the bowl. Mix well until all are combined.
4. Spread the granola mixture onto the prepared baking sheet, and press it into the pan.
5. Bake granola in the preheated oven for 22-25 minutes or until the outer edges of the granola are golden brown.
6. Remove pan from the oven and use a spatula to break the granola into 6 large chunks and then flip each chunk. Put the pan back into the oven and bake for 10-15 more minutes until the other side is toasted or until the texture of the granola is the way you want it.
7. Remove from oven and set the pan on a wire cooling rack and add the dried fruit.
8. Allow the granola to cool for about 45 minutes and then break it up into smaller chunks and store in an airtight container.
How to Store
Store the granola in an airtight container. I like to make a double batch and store mine in glass jars (depending on how much you make, either half gallon or gallon jars will work well. You can also put the granola in freezer-safe zipper bags and freeze it for a delicious snack or breakfast later.
More Sourdough Breakfast Recipes
- Blueberry Cream Cheese Sourdough Loaf
- Sourdough Cranberry Orange Scones
- Sourdough Hot Cross Buns
- Overnight Sourdough Biscuits Recipe
- Sourdough Vanilla Almond Scones
- Sourdough Apple Cinnamon Scones
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sourdough Granola
Equipment
- Mason Jars with Clamp Lid optional, for storing granola
Ingredients
- 2 cups old-fashioned rolled oats 180 grams
- 2 cups nuts chopped, 240 grams
- 1 cup unsweetened coconut shredded or chips, 80 grams
- 1/2 cup pumpkin seeds 72 grams
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup coconut oil melted (or melted butter)
- 1/2 cup honey or maple syrup 170 grams
- 1/2 cup sourdough starter discard or active, 115 grams
- 1 teaspoon vanilla
- 1/2 cup dried fruit raisins, cranberries, cherries, chopped dates, dried apricots, etc. , 80 grams
Instructions
- Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
- Add oats, nuts, coconut, pumpkin seeds, salt, and cinnamon to a large mixing bowl and mix.
- Add the melted coconut oil, honey, sourdough starter discard, and vanilla to the bowl. Mix well until all are combined.
- Spread the granola mixture onto the prepared baking sheet, and press it into the pan.
- Bake granola in the preheated oven for 22-25 minutes or until the outer edges of the granola are golden brown.
- Remove pan from the oven and use a spatula to break the granola into 6 large chunks and then flip each chunk. Put the pan back into the oven and bake for 10-15 more minutes until the other side is toasted or until the texture of the granola is the way you want it.
- Remove from oven and set the pan on a wire cooling rack and add the dried fruit.
- Allow the granola to cool for about 45 minutes and then break it up into smaller chunks and store in an airtight container.
Notes
- You can use your favorite nuts for this recipe. I like a combination of sliced almonds, chopped walnuts, and chopped pecans.
- Use your favorite dried fruit. Our favorite dried fruit to use in homemade granola is cherries. They’re so good!
- To get the best texture, I like to press the granola into the lined baking sheet and bake for about 25 minutes. Then I like to break it into 6 large chunks with a spatula, flip each one of those chunks over, and bake for another 10-15 minutes. Then I break it into smaller clusters after adding the dried fruit and allowing it to cool for a bit.
This is my family’s favorite granola recipe, and it doesn’t last long at our house!