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.

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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 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.

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🛒 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.

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🛠 Tools Needed:

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

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👨‍🍳 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.

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.

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.

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.

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.

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.

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!

On the sheet pan, toss in the dried fruit.

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

Finally, enjoy!

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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!

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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!

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❓FAQs

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