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Landscape of granola in Weck jar

Easy Sourdough Discard Granola Recipe

Posted on March 11, 2022April 20, 2024 by sourdoughbrandon

This post may contain affiliate links for products and ingredients I use and recommend. For more information, see my affiliate disclosures.

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Table Of Contents
  1. Why Use Sourdough Discard in Granola?
  2. 🛒 Ingredients Needed:
  3. 🛠 Tools Needed:
  4. 👨‍🍳 How to Make Sourdough Discard Granola:
    • 1. Mix the dry ingredients
    • 2. Whisk the wet ingredients
    • 3. Mix the dry and wet ingredients
    • 4. Pour the mixture onto a baking sheet
    • 5. Bake
    • 6. Chop the dried fruit
    • 7. Break apart and add dried fruit
  5. How to Store:
  6. How to Serve:
  7. ❓FAQs
    • Can I use active sourdough starter to make granola?
    • Can I use long-ferment this granola?
    • Can I make chocolate sourdough granola with this recipe?
    • How do I get crunchier granola?
    • How do I make Sourdough Granola Bars?
  8. Easy Sourdough Discard Granola Recipe

Last Updated on April 20, 2024

This easy sourdough discard granola recipe captures everything that I love about granola. The sourdough granola is crunchy, nutty, a little sweet, and full of clusters.

When I developed this recipe, I overviewed my pantry, pulled out what I thought might go together, and “voila!” this easy sourdough granola was born.

Tossing pantry ingredients into granola is a great way to use them without any ingredients going to waste!

Sourdough granola can be a filling snack on its own, a hearty yogurt topping, or a more nutritious cereal option- any way you enjoy granola.

👉 You can find many ways to use sourdough discard, or “surplus,” to incorporate into many sourdough discard recipes like my Sourdough Discard Blueberry Scones or Sourdough Pumpkin Waffles. This easy sourdough discard granola recipe comes together in no time.

Overhead of Easy Sourdough Discard Granola recipe in small green bowl with yogurt

Why Use Sourdough Discard in Granola?

Sourdough discard is a portion of your sourdough starter that you remove before feeding a sourdough starter.

You must remove some of your sourdough starter each time you feed it because your sourdough starter will quickly outgrow its container and get too large.

Sometimes sourdough discard is referred to as “sourdough surplus” because it does not need to be wasted as the word “discard” implies. I keep a small plastic deli discard container in my refrigerator that I toss into various discard recipes for an added tang, like waffles or sourdough biscuits.

In granola, sourdough discard acts as a binder, akin to egg whites so you get big clusters of granola. It also adds a slightly tangy flavor to the granola and can be long-fermented.

Note: Please refer to my detailed How to Make a Sourdough Starter guide to learn how to make a sourdough starter and maintain it and my top sourdough starter tips.

sourdough discard container

🛒 Ingredients Needed:

This recipe is a pantry granola recipe– use what you have around! See below for ingredients and easy substitutions based on what you have in your pantry.

  • Rolled oats: instant oats will burn too quickly.
  • Unsweetened coconut flakes
  • Nuts: I like raw pistachios and slivered almonds, but any nuts you have on hand like cashews, walnuts, or pecans would be great.
  • Seeds: I like chia and pumpkin seeds for different crunch sizes and colors, but sesame, poppy, flax, sunflower seeds would all be good.
  • Spices: Ginger and cinnamon add some warming spices to this mix, but other warming spices like cardamom work.
  • Salt
  • Dried Fruit: For a more tropical flavor, I use dried apricots and golden raisins, but you can use any dried fruit you have on hand!
  • Olive oil: Olive oil is my preferred oil for granola for even browning and a subtle savory flavor, but coconut oil works equally as good.
  • Honey: The only sweetener in this granola is honey. Agave would be my choice for a vegan sourdough granola.
  • Sourdough discard: The sourdough binds the ingredients together so you have big clusters to break apart. You can also long-ferment the granola overnight.
  • Almond extract: Vanilla extract works too, but I love the nutty flavor of almond extract in this for something different.
Overhead of scooping a cup of oats from oat container

🛠 Tools Needed:

  • Half-sheet pan lined with parchment paper or a silicone baking mat
  • Spatula
  • Whisk
  • Mixing bowls

👨‍🍳 How to Make Sourdough Discard Granola:

This recipe comes together in less than an hour, including the 30-minute baking time. Follow below for detailed instructions and step-by-step photos.

1. Mix the dry ingredients

Preheat the oven to 325ºF (163ºC).

In a large mixing bowl, combine the oats, cococnut flakes, pistachios, almonds, pumpkin seeds, chia seeds, ground ginger, cinnamon, and salt.

Overhead of large mixing bowl with dry ingredients including coconut, oats, chia, pumpkin seeds, pistachios, and almonds
Stirring dry ingredients with spatula in mixing bowl

2. Whisk the wet ingredients

In a small mixing bowl, whisk together the sourdough discard, olive oil, honey, and almond extract.

Whisk until the wet ingredients are thoroughly combined, and the mixture is thick and somewhat gloopy.

Pouring honey into wet ingredients
Beginning to whisk liquid ingredients including sourdough discard together in small mixing bowl
Whisked liquid ingredients in mixing bowl with whisk

3. Mix the dry and wet ingredients

Pour the wet ingredients into the dry ingredients.

Using a spatula, mix together the wet and dry ingredients until the dry ingredients are coated in the thick goo.

Overhead of large mixing bowl of dry ingredients and smaller mixing bowl of liquid ingredients
Mixing bowl with liquid ingredients just poured into dry ingredients before being stirred
Stirring granola with spatula in mixing bowl

4. Pour the mixture onto a baking sheet

Dump the mixture onto a prepared half-sheet pan with a reusable silicone mat or parchment paper.

Use the spatula to firmly press the granola mixture into an even, thin layer until the entire baking sheet is covered in granola.

Spatula pouring sourdouogh discard granola onto sheet pan
Spatula spreading sourdouogh discard granola on silicone baking mat

5. Bake

Place the pan of granola into the preheated oven.

Bake for 30 minutes, stirring the granola after 15 minutes so it browns evenly.

Check the granola about five minutes before it’s finished baking to make sure it is not browning too quickly. If so, take it out earlier.

The granola should smell toasty and evenly browned all over.

Unbaked sourdough discard granola on half sheet pan
Baked sourdough discard granola textures

Let cool on a wire rack. Do not break apart the granola until it is completely cooled or you will not get big clusters.

6. Chop the dried fruit

While the granola is cooling, roughly chop the dried apricots (or other dried fruit).

Combine the chopped, dried apricots and golden raisins in a small bowl.

Chopped dried apricots and golden raisins in bowl

7. Break apart and add dried fruit

Once the granola has cooled, break up the granola with your hands or spatula. It should break apart into large clusters!

Hand holding large sourdough discard granola cluster
Sourdough discard granola clusters up close

On the sheet pan, toss in the dried fruit.

Mix gently to combine and add to a storage container or jar.

Finally, enjoy!

Sourdough Discard Granola clusters in bowl
Overhead of sourdough discard granola in Weck jar

How to Store:

This sourdough discard granola can keep a couple of weeks if kept in a cool, airtight container.

I like to store homemade granola in glass jars (like Mason or Weck jars), quart-sized deli containers, or another dry storage container.

If the granola stales, you can reheat it slightly in a toaster oven, which will re-crisp it!


How to Serve:

This granola is excellent for snacking on its own at any time of the day.

I like to serve with yogurt and a slight drizzle of honey for breakfast or an afternoon snack. I’ve also used it as a healthier cereal option with milk.

Be sure to send me pictures of your granola on Instagram or leave a comment below on how you like to eat your granola if you make this recipe!

Sourdough discard granola with yogurt

❓FAQs

Can I use active sourdough starter to make granola?

Yes, you can use active starter or sourdough discard to make granola!

Can I use long-ferment this granola?

Yes. To long-ferment the sourdough granola, mix the dry and wet ingredients together and let it ferment for 8-12 hours overnight before baking the next morning.

Can I make chocolate sourdough granola with this recipe?

Sure! Add ¼ cup or less of cocoa powder to the dry ingredients and mix in chocolate chips or cacoa nibs for an excellent and easy chocolate granola. Dried cherries would be particularly good in it!

How do I get crunchier granola?

If your granola is soft, you may want to bake it a few minutes longer in the oven until the oats and nuts slightly brown.

How do I make Sourdough Granola Bars?

You can make granola bars with my Sourdough Chocolate Protein Granola Bars recipe!


Easy Sourdough Discard Granola Recipe in Weck glass jar
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Rate this Recipe

4.95 from 20 votes

Easy Sourdough Discard Granola Recipe

By: Sourdough Brandon
Use pantry items and sourdough discard in this Easy Sourdough Discard Granola Recipe that is simple, versatile, and delicious! The recipe comes together in less than an hour.
The granola is full of clusters and is a great snack on its own, used as cereal, or on top of yogurt.
Feel free to substitute ingredients with whatever you have on hand and what goes well together. Follow my detailed guide above with suggestions for substitutes and photos of the entire process.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Yield or Serving: 12 servings

Equipment

  • 1 Spatula
  • 1 Reusable Silicone Baking Mat or Parchment Paper
  • 1 Half Sheet Pan

Ingredients

Dry Ingredients:

  • 3 cups Rolled Oats, 240g
  • 1 cup Unsweetened Coconut Flakes, 60g
  • ½ cup Raw Pistachios, 60g, can sub with any nuts
  • ⅓ cup Slivered Almonds, 40g
  • ¼ cup Pumpkin Seeds/Pepitas, 30g, can sub with any seeds
  • ¼ cup Chia Seeds, 40g
  • 1 ½ tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Sea Salt

Wet Ingredients:

  • ¼ cup Sourdough Discard, 45g, a little less than ¼ cup
  • ⅓ cup Olive Oil, 71g
  • ½ cup Honey, 168g
  • 1 tsp Almond Extract, optional

Dried Fruit:

  • ¾ cup Dried Apricots, 140g, can sub with any dried fruit
  • ¼ cup Golden Raisins, 40g
Prevent your screen from going dark

Instructions

  • Preheat oven to 325ºF
    In a large mixing bowl, combine the dry ingredients together with a spatula. Sub any of the nuts, seeds, or spices with whatever you have on hand.
    3 cups Rolled Oats, 1 cup Unsweetened Coconut Flakes, ½ cup Raw Pistachios, ⅓ cup Slivered Almonds, ¼ cup Pumpkin Seeds/Pepitas, ¼ cup Chia Seeds, 1 ½ tsp Ground Cinnamon, 1 tsp Ground Ginger, ½ tsp Sea Salt
  • In a small mixing bowl, whisk together the wet ingredients. Whisk until the wet ingredients are thoroughly combined and the mixture is thick and somewhat gloopy.
    ¼ cup Sourdough Discard, ⅓ cup Olive Oil, ½ cup Honey, 1 tsp Almond Extract
  • Pour the wet ingredients into the dry ingredients.
    Using a spatula, mix together the wet and dry ingredients until the dry ingredients are coated in the thick goo.
  • Dump the mixture onto a prepared half-sheet pan with a reusable silicone mat or parchment paper.
    Use the spatula to firmly press the granola mixture into an even, thin layer until the entire baking sheet is covered in granola.
  • Bake the sourdough discard granola at 325ºF for 30 minutes, stirring the granola after 15 minutes so it browns evenly.
    Check the granola about five minutes before it’s finished baking to make sure it is not browning too quickly. If so, take it out earlier.
    When done, the granola should smell toasty and be evenly browned all over.
    Let cool on a wire rack.
  • While the granola is baking or cooling, roughly chop the dried apricots or any other dried fruit you're using if larger than raisins. Mix the dried apricots with golden raisins together in a small bowl.
    ¾ cup Dried Apricots, ¼ cup Golden Raisins
  • Once the granola is cooled, break up the granola with your hands or spatula. Break up the granola clusters as big or small as you’d like!
    On the sheet pan, toss in the dried fruit. Mix gently to combine and add to storage container or jar. Enjoy!

Notes

  • Don’t break apart the sourdough granola until it is completely cooled. Otherwise, you won’t get large clusters of granola.
  • This sourdough discard granola can keep for a couple of weeks if kept in a cool, airtight container.
  • If the granola stales, simply reheat it in the toaster oven.
  • Serve as a snack on its own, over yogurt, or as cereal.
  • Discover more sourdough discard recipes!
Tried this recipe?Rate the recipe above, comment, and follow/mention @sourdoughbrandon on Instagram & Facebook

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17 thoughts on “Easy Sourdough Discard Granola Recipe”

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Older comments
  1. Joan Dunbar says:
    August 29, 2024 at 1:09 pm

    5 stars
    This recipe has become a favorite in our house! Great for snacking, or with milk for breakfast. its nice to use up the discard and not just throw it away.

    Reply
    1. sourdoughbrandon says:
      August 29, 2024 at 2:43 pm

      I’m so glad to hear that! It’s a favorite pantry staple for me too.

      Reply
  2. Anonymous says:
    April 17, 2024 at 4:00 pm

    Do you/have you ever tired letting it ferment?

    Reply
    1. sourdoughbrandon says:
      April 17, 2024 at 4:30 pm

      You can long ferment the granola, but since I use sourdough discard, it’s less active than active sourdough starter and I typically don’t ferment things with discard. Instead you can use active starter and mix it with all of the ingredients and let it sit out for 12-24 hours before baking.

      Reply
  3. Sadia says:
    October 27, 2022 at 9:33 pm

    5 stars
    Thanks for sharing such a simple and forgiving recipe for granola. I wasn’t a granola fan, but this recipe totally converted me, now I have the choice of adding the ingredients I like! I also packed a jar for a friend and she’s loving it too! Definitely making it again soon!

    Reply
    1. sourdoughbrandon says:
      October 28, 2022 at 6:34 am

      That’s so kind of you, Sadia. Enjoy!

      Reply
  4. Andrea says:
    September 24, 2022 at 2:41 am

    5 stars
    I made this with my gluten free sourdough discard! Yippee. Loved it. Great flavour and clusters AND gluten free. Cheers

    Reply
    1. sourdoughbrandon says:
      September 24, 2022 at 6:43 am

      Great idea!

      Reply

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Home » Recipes » Sourdough Discard » Easy Sourdough Discard Granola Recipe

ABOUT BRANDON

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I am a home baker and sourdough recipe developer and educator living in the hills of rural Massachusetts.

I hope to bring my passion for sourdough baking to you with detailed sourdough bread and sourdough discard recipes to you and your family.


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