Sourdough Granola Recipe – Crispy, Tangy & Easy to Make at Home
If you’ve been looking for a creative way to use your sourdough starter discard, this Sourdough Granola Recipe is exactly what you need. Crispy, tangy, and naturally sweetened, this homemade granola transforms a simple baking byproduct into a wholesome breakfast you’ll crave every morning.
In this article, we’ll walk you through every step from ingredients and ratios to baking tips that guarantee the perfect crunch. Whether you’re a seasoned sourdough baker or just getting started, this recipe is simple, satisfying, and endlessly customizable.
Say goodbye to store-bought granola. Let’s make something better.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Oats: Whole-grain old-fashioned oats is what brings the perfect texture and flavor to this sourdough granola recipe.
Nuts and/or seeds: Mix and match your favorite nuts and seeds for the perfect homemade granola. I used raw walnuts, pecans, pepitas and flax seeds. Other ideas could include sliced almonds, cashews, macadamia nuts, pistachios, peanuts, chia seeds and sunflower seeds
Oil: I used avocado oil as a neutral tasting oil, but I also love the taste that coconut oil brings to this recipe as well.
Sweeteners: Maple syrup and brown sugar bring the sweetness to this recipe. Substitute more maple syrup or honey for the brown sugar for 100% natural sweeteners.
Water: Thins out the mixture to evenly spread over the oats and nuts.
Spices: Salt brings the perfect contrast to this sweet granola, so don’t skip it! Furthermore, I kept this basic recipe simple by adding just ground cinnamon; however, you can experiment with other spices such as nutmeg, ginger, or pumpkin spice. Alternatively, you could even mix in some cocoa powder for a delicious chocolate granola variation.
Dried fruit: Adding dried fruit like craisins, raisins, chopped dried apricots, or cherries is optional but brings an extra touch of sweetness and chew to this sourdough granola. Be sure to add your favorites once the granola has cooled.
Supplies
Mixing bowls
Rubber spatula
Rimmed baking sheet
Parchment paper
How to Make Sourdough Granola at Home
Preheat your oven to 300 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
In a large bowl add the oil, maple syrup, brown sugar, sourdough discard, water, cinnamon and salt and whisk until smooth.
In a separate bowl, add the oats, chopped nuts and/or seeds. Pour the maple syrup mixture on top of the oat/nut mixture and mix with a rubber spatula until fully coated.
Pour the granola on the prepared baking sheet. If you prefer granola clusters, press the sourdough granola down with a rubber spatula just before baking.
Place in the preheated oven and bake for 1 hour or until the granola is golden in color with a toasty aroma.
Again, if you prefer large clusters of granola, stir the granola only once halfway through the bake with a rubber spatula. Pat down again before continuing to bake.
Otherwise stir the granola every 15 minutes.
Useful tip: Granola won’t be crispy just out of the oven. Instead it will crisp up as it cools. One last attempt to achieve granola clusters, press down the granola mixture just out of the oven and allow it to completely cool before breaking into clumps.
Once you remove the granola from the oven, add the dried fruit and allow it to cool completely.
Serve with milk or on top of yogurt and enjoy!
How to Serve Sourdough Granola
This Sourdough Granola Recipe is incredibly versatile here are the best ways to enjoy it:
With Yogurt: Spoon a generous handful over creamy Greek yogurt and top with fresh berries for a protein-packed breakfast that comes together in minutes.
With Milk: Serve it like classic cereal with your choice of dairy or plant-based milk. The tangy crunch holds up beautifully without going soggy too fast.
As a Smoothie Bowl Topper: Add texture and flavor to your morning smoothie bowl with a light sprinkle on top.
Straight from the Jar: Honestly? It’s good enough to snack on all by itself.
How to Store Sourdough Granola
Proper storage keeps your Sourdough Granola Recipe fresh, crispy, and delicious for weeks.
Room Temperature: Transfer cooled granola into an airtight glass jar or container and store at room temperature for up to 2 weeks. Keep it away from direct sunlight and humidity to maintain its crunch.
Refrigerator: For extended freshness, refrigerate in a sealed container for up to 1 month. Let it come to room temperature before serving for the best texture.
Freezer: Yes, granola freezes beautifully! Store in a freezer-safe zip-lock bag for up to 3 months. Thaw at room temperature for 15–20 minutes before enjoying.
Pro Tip: Always let your granola cool completely on the baking sheet before storing trapping steam is the number one reason granola loses its crunch.
For More Guidance:
Why You’ll Love This Recipe
Once you try this Sourdough Granola Recipe, it’ll become a permanent fixture in your kitchen routine. Here’s exactly why:
Easy
No fancy equipment, no complicated techniques, and no stress. This recipe comes together with simple pantry staples you likely already have on hand. Just mix, spread, and bake the oven does all the heavy lifting for you. Even first-time granola makers get it right on the very first try.
Quite Customizable
Think of this Sourdough Granola Recipe as your blank canvas. Swap the nuts, change the sweetener, add dried fruit, toss in chocolate chips the base recipe adapts effortlessly to whatever you love or have available. You’ll never make the exact same batch twice, and that’s the beauty of it.
Healthy
Made with wholesome oats, natural sweeteners, and the goodness of sourdough starter discard, this granola skips the unnecessary additives and refined sugars found in most store-bought options. It’s rich in fiber, packed with slow-releasing energy, and genuinely nourishing a breakfast you can feel good about eating every single morning.
Frequently Asked Questions
Can I use sourdough discard straight from the fridge?
Yes, absolutely! Cold sourdough discard works perfectly in this Sourdough Granola Recipe without any issues. Simply take it straight from the fridge, measure what you need, and mix it in with the rest of your ingredients. No need to bring it to room temperature first.
Why is my granola not crispy after baking?
The most common culprit is pulling it out of the oven too soon. Granola continues to crisp up as it cools on the baking sheet so even if it feels slightly soft right out of the oven, resist the urge to rebake it immediately. Give it 20–30 minutes to cool completely before judging the texture.
Can I make this Sourdough Granola Recipe gluten-free?
Yes! Simply swap regular oats for certified gluten-free rolled oats and ensure your remaining ingredients are gluten-free certified. The sourdough discard itself is not gluten-free, so this recipe is best suited for those with gluten sensitivity rather than celiac disease. Always consult your doctor if you have serious dietary concerns.
Happy baking!
Sourdough Granola Recipe
Ingredients
- 350 grams 3 cups old-fashioned oats
- 250 – 350 grams 1 1/2 – 2 cups of chopped nuts *
- 100 grams 1/2 cup neutral oil *
- 80 grams 1/4 cup pure maple syrup
- 55 g 1/4 cup brown sugar *
- 120 grams 1/2 cup sourdough discard
- 60 grams 1/4 cup water
- 1 gram 1/2 teaspoon ground cinnamon
- 3 grams 1/2 teaspoon salt
- 150 grams 1 cup dried cranberries
Instructions
- Preheat your oven to 300 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl add the oil, pure maple syrup, brown sugar, sourdough discard, water, cinnamon and salt and whisk until smooth.
- 100g (1/2 c) oil, 80g (1/4 c) pure maple syrup, 55g (1/4 c) brown sugar, 120g (1/2 c) sourdough discard, 60g (1/4 c) water, 1g (1/2 tsp) ground cinnamon, 3g (1/2 tsp) salt
- In a separate bowl, add the oats, chopped nuts and/or seeds. Pour the maple syrup mixture on top of the oat/nut mixture and mix with a rubber spatula until fully coated.
- 350g (3 c) old-fashioned oats, 250-350g (1 1/2 – 2 c) chopped nuts/seeds
- Pour the granola on the prepared baking sheet. If you prefer granola clusters, press the sourdough granola down with a rubber spatula just before baking.
- Place in the preheated oven and bake for 1 hour or until the granola is golden in color with a toasty aroma. If you prefer large clusters of granola, stir the granola only once halfway through the bake with a rubber spatula. Pat down again before continuing to bake. Otherwise stir the granola every 15 minutes.
- Useful tip: Granola won’t be crispy just out of the oven. Instead it will crisp up as it cools. One last attempt to achieve granola clusters, press down the granola mixture just out of the oven and allow it to completely cool before breaking into clumps.
- Once you remove the granola from the oven, add the dried fruit, like dried cranberries or raisins, and allow it to cool completely.
- Serve with milk or on top of yogurt and enjoy!
