Sourdough Granola Recipe: Customizable & Delicious

Make the most delicious homemade sourdough granola with this simple recipe! Using sourdough discard or active starter, you’ll create perfectly crunchy clusters packed with wholesome oats, nuts, and seeds. This easy granola recipe is customizable, naturally sweetened, and ready in under an hour.

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Why You’ll Love This Sourdough Granola

This sourdough granola recipe transforms your leftover sourdough discard into a breakfast staple that rivals anything from a fancy grocery store. Here’s what makes it exceptional:

• Quick and Easy: Ready in under 60 minutes with minimal hands-on time
• Zero Waste: Perfect way to use sourdough discard instead of throwing it away
• Budget-Friendly: Costs a fraction of store-bought granola
• Naturally Healthy: Control the sweetness and ingredients
• Perfectly Crunchy: Sourdough starter acts as a natural binding agent for amazing clusters
• Endlessly Customizable: Mix and match your favorite nuts, seeds, and dried fruits

What Makes Sourdough Granola Special?

The Sourdough Starter Advantage

Adding sourdough starter to granola might sound unusual, but it’s a game-changer. Here’s why:

Natural Binding Agent: Sourdough starter helps bind the oats, nuts, and seeds together, creating those coveted crunchy clusters without needing excessive sweeteners or oils.

Reduced Sugar: Because the starter acts as a binder, you can use significantly less maple syrup or honey than traditional granola recipes.

Subtle Tang: The sourdough adds a delicate, complex flavor that balances the sweetness beautifully. It’s not overpowering – just enough to make people ask, “What makes this taste so good?”

Gut-Friendly: Sourdough fermentation breaks down some of the phytic acid in oats, potentially making nutrients more bioavailable.

Can I Use Active Starter or Discard?

Both work wonderfully! Here’s what to expect:

• Fresh Fed Starter: Creates granola with a milder, subtly tangy flavor
• Sourdough Discard: Adds more pronounced tang (great if your discard is 1-2 days old; older discard will be tangier)
• Age Matters: Discard that’s more than a week old will create stronger sourdough flavor – increase the sweetener slightly to balance

Ingredients You’ll Need

Base Ingredients

Sourdough Starter or Discard (100-120g / ⅓-½ cup)

• Use what you have on hand! Both work perfectly

Rolled Oats (350g / 3 cups)

• Old-fashioned rolled oats work best
• Avoid instant oats – they’ll turn mushy

Sweetener (80-120g / ¼-½ cup)

• Pure maple syrup (recommended)
• Honey
• Agave syrup
• Brown sugar (combine with liquid sweetener)

Oil (100g / ½ cup)

• Coconut oil (adds wonderful flavor)
• Avocado oil (neutral taste)
• Olive oil (light)
• Melted butter also works

Spices & Salt

• Ground cinnamon (1-2 teaspoons)
• Sea salt (½ teaspoon)
• Nutmeg, ginger, or pumpkin spice (optional)

Mix-Ins (Customize to Your Taste!)

Nuts (250-350g / 1½-2 cups total)

• Pecans (classic choice)
• Walnuts
• Almonds (sliced or chopped)
• Cashews
• Macadamia nuts
• Peanuts

Seeds (60-120g / ¼-½ cup total)

• Pumpkin seeds (pepitas)
• Sunflower seeds
• Flax seeds
• Chia seeds
• Hemp hearts
• Sesame seeds

Optional Add-Ins After Baking

• Dried cranberries
• Raisins or golden raisins
• Chopped dried apricots
• Dried cherries
• Dried blueberries
• Chocolate chips (add after cooling!)
• Shredded coconut
• Freeze-dried fruit

Step-by-Step Instructions

Preparation (10 Minutes)

Step 1: Preheat Your Oven

• Set oven to 300-325°F (150-165°C)
• Line a large rimmed baking sheet with parchment paper or silicone mat
• Lower temperatures prevent burning and ensure even toasting

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together:

• Sourdough starter or discard
• Maple syrup or honey
• Melted coconut oil or oil of choice
• Salt
• Cinnamon and any other spices

Whisk until completely smooth and well combined. The mixture should be glossy and pourable.

Step 3: Combine Dry Ingredients

In a separate large bowl, mix:

• Rolled oats
• Chopped nuts
• Seeds
• Any other dry add-ins (except dried fruit)

Toss everything together so it’s evenly distributed.

Step 4: Bring It Together

Pour the wet sourdough mixture over the dry ingredients. Using a sturdy spatula or wooden spoon, stir thoroughly until every oat, nut, and seed is coated. The mixture should look slightly wet and clumpy.

Baking (25-30 Minutes)

Step 5: Spread on Baking Sheet

Here’s where cluster control happens:

For Maximum Clusters:

• Press the mixture firmly and evenly onto the baking sheet
• Don’t leave any gaps
• Use your spatula or hands to really compact it
• The more you press, the bigger your clusters

For Loose Granola:

• Spread mixture in an even layer without pressing
• Stir more frequently during baking

Step 6: Bake Low and Slow

• Bake for 15 minutes undisturbed
• Remove from oven, stir gently (or skip stirring for bigger clusters)
• Return to oven for another 10-15 minutes
• Granola is done when golden brown with a toasted, nutty aroma

Important: Granola won’t be crispy straight from the oven – that’s normal! It crisps up as it cools.

Step 7: Cool Completely

• Leave granola on the baking sheet
• Don’t stir while hot if you want clusters
• Let cool for at least 30 minutes
• Once cool, break into desired chunk sizes

Step 8: Add Final Touches

Once completely cool:

• Stir in dried fruit
• Add chocolate chips or coconut flakes
• Break up any overly large clusters
• Transfer to airtight container

Expert Tips for Perfect Sourdough Granola

Getting Those Perfect Clusters

1. Press Firmly: The secret to clusters is pressure. Really compact that granola before baking.
2. Don’t Over-Stir: Stir only once halfway through (or not at all) for maximum clumping.
3. Cool Completely: Clusters form as the granola cools. Stirring too early breaks them apart.
4. Add Egg White: For extra cluster power, whisk 1 egg white into the wet mixture before combining with dry ingredients.

Preventing Burnt Sourdough Granola

• Watch the Temperature: Keep it at 300-325°F maximum
• Check Early: Every oven is different; start checking at 20 minutes
• Look for Color: Golden brown is perfect; dark brown means it’s overdone
• Remove Edges: If edges brown first, remove them and return the rest to the oven

Customization Tips

Less Sweet: Start with just 60g (¼ cup) maple syrup. The sourdough provides enough binding.

More Protein: Add protein powder (30-50g) to the wet mixture, or include more nuts and seeds.

Grain-Free: Replace oats with a mix of chopped nuts, seeds, and unsweetened coconut.

Chocolate Granola: Add 2-3 tablespoons cocoa powder to wet ingredients; fold in chocolate chips after cooling.

Flavor Variations

Classic Maple Pecan

Perfect for fall mornings and holiday brunches.

• Use maple syrup for sweetener
• 2 cups chopped pecans
• Double the cinnamon
• Add ¼ teaspoon maple extract
• Stir in dried apple pieces after baking

Tropical Paradise

Sunshine in a bowl!

• Replace half the oats with unsweetened coconut flakes
• Use macadamia nuts and cashews
• Add dried pineapple, mango, and banana chips after baking
• Substitute ¼ cup of oil with coconut cream

Apple Cinnamon

Like a warm apple pie!

For extra apple flavor, try using apple sourdough starter (check out this Sourdough Apple Crisp Recipe for more apple inspiration).

• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 2 cups chopped walnuts
• Add 1 cup dried apple pieces and ½ cup raisins after baking

Chocolate Coconut

Dessert for breakfast!

For more chocolate sourdough treats, you might enjoy these Sourdough Chocolate Chip Muffins.

• Add 3 tablespoons cocoa powder to wet mixture
• Use 1½ cups coconut flakes
• ½ cup each almonds and cashews
• Fold in chocolate chips after cooling

Pumpkin Spice

Cozy autumn vibes!

• 2 teaspoons pumpkin pie spice
• Mix of pecans and pumpkin seeds
• Add dried cranberries after baking
• Increase maple syrup slightly for sweetness

Everything But The Bagel

Savory granola? Absolutely!

• Omit sweetener and cinnamon
• Add 3 tablespoons Everything But The Bagel seasoning
• Include sesame seeds, poppy seeds, and sunflower seeds
• Serve over cream cheese or in salads

For more savory sourdough ideas, check out these Sourdough Ritz Crackers.

Gingerbread

Holiday magic in every bite!

• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• Increase sweetener to 120g (½ cup)
• Add molasses (2 tablespoons) to wet mixture
• Include crystallized ginger after baking

How to Store & Serve

Storage Instructions

Room Temperature (Recommended)

• Store in airtight container or mason jar
• Keeps fresh for 2-3 weeks
• Glass containers maintain crunchiness best
• Keep away from moisture and heat

Refrigerator

• Extends shelf life to 4-6 weeks
• Ensure granola is completely cool before storing
• May lose some crispiness but can be refreshed in oven

Freezer

• Portion into freezer bags
• Keeps for up to 3 months
• Thaw at room temperature
• Refresh in 300°F oven for 5 minutes if needed

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Serving Suggestions

Breakfast

• Over yogurt with fresh berries
• With cold milk or plant-based milk
• Mixed into overnight oats
• Topped on smoothie bowls

Snacking

• Pack into trail mix with extra chocolate chips
• Make granola bars (see our Chewy Sourdough Granola Bars Recipe)
• Portion into snack bags for lunch boxes
• Mix with nuts for airplane or road trip snacks

Desserts

• Ice cream topping
• Yogurt parfaits
• Apple crisp topping
• Chocolate bark clusters

Creative Uses

• Crust for cheesecake
• Topping for fruit crisps
• Mixed into cookie dough
• Breading for baked chicken (savory version)

Frequently Asked Questions

Can I make this recipe without coconut oil?

Absolutely! Any neutral oil works. Try avocado oil, light olive oil, vegetable oil, or even melted butter. Coconut oil does add a subtle flavor many people love, but it’s not essential.

Why isn’t my granola forming clusters?

Several factors affect clustering:

• Not pressing mixture down firmly before baking
• Stirring too frequently while baking
• Not allowing it to cool completely undisturbed
• Not enough binder (try adding more starter or an egg white)

Can I use instant oats or steel-cut oats?

Stick with old-fashioned rolled oats for best results. Instant oats become too mushy, while steel-cut oats stay too hard. Rolled oats provide the perfect texture.

How do I know when my granola is done?

Look for:

• Golden brown color throughout
• Toasted, nutty aroma
• Dry appearance (not shiny from oil)
• Light brown edges

Remember, it will still feel soft when hot but crisps as it cools!

Is this granola healthy?

This homemade granola is healthier than most store-bought versions because:

• You control the sugar content
• No preservatives or additives
• Whole grain oats provide fiber
• Nuts and seeds add protein and healthy fats
• Sourdough fermentation may improve digestibility

Can I double or triple this recipe?

Yes! Just use multiple baking sheets and rotate them halfway through baking for even cooking. Keep batches separate rather than crowding on one pan.

What if my granola burns?

If only the edges burn:

• Remove browned pieces
• Lower oven temperature by 25°F
• Continue baking remaining granola

To prevent burning:

• Keep temperature at or below 325°F
• Stir more frequently
• Use light-colored baking sheets
• Watch carefully during final 10 minutes

Can I make this oil-free?

For a lower-fat version, you can:

• Increase sourdough starter to ¾ cup
• Add 2-3 tablespoons applesauce
• Use non-stick spray on the pan
• Expect less crunch and smaller clusters

How long does homemade granola last?

• Room temperature in airtight container: 2-3 weeks
• Refrigerated: 4-6 weeks
• Frozen: up to 3 months

Signs it’s gone bad: rancid smell (from nuts), off taste, or visible mold.

More Sourdough Breakfast Recipes You’ll Love

Once you’ve mastered sourdough granola, try these other delicious breakfast recipes:

• Sourdough Chocolate Chip Muffins – Perfect grab-and-go breakfast
• Homemade Sourdough Pop Tarts – Fun weekend project
• Chewy Sourdough Granola Bars – Take your granola to the next level

Final Thoughts

Making homemade sourdough granola is one of the simplest, most satisfying ways to use your sourdough discard. You’ll save money, reduce waste, and enjoy granola that’s infinitely better than anything you can buy at the store.

The best part? Once you master the basic recipe, the variations are endless. Every batch can be different based on what you have in your pantry or what flavors you’re craving.

Start with the basic recipe, get comfortable with the process, then let your creativity run wild. Your breakfast routine will never be boring again!

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