Sourdough Discard Granola
If you’re looking for another delicious way to use up your sourdough discard, this sourdough discard granola is a good one to keep in your back pocket. It’s crunchy, lightly sweet, packed with seeds, and makes the kitchen smell amazing while it bakes.
I love baking it low and slow so it gets nice and crisp, then letting it cool completely before breaking it into big, chunky clusters. It’s perfect over yogurt with fresh berries, but honestly, it’s just as good eaten by the handful.
Why You’ll Love This Granola
- A great use for sourdough discard
- Packed with nutritious seeds — pepitas, sunflower, flax, chia and hemp
- Easy to customize with whatever nuts or seeds you have
- Baked low and slow for crisp, crunchy clusters
- Delicious for breakfast or an easy snack
- Keeps well in a jar or airtight container
Ingredients
The seeds – I try to use a mix of 1 cup of whatever I have on hand. If you prefer other nuts or seeds that’s great – just try to keep your combo to about 1 cup:
- Pepitas
- Sunflower seeds
- Whole flax – ground flax if you prefer
- Chia seeds
- Hemp hearts
The spices – I love a variety of cozy flavors here:
- cinnamon
- nutmeg
- clove
Round the recipe out with some good base ingredients:
- butter
- sourdough discard
- honey
- brown sugar
- vanilla (measure with your heart!)
- rolled oats, of course
How to Make Sourdough Discard Granola
1. Mix the ingredients until well combined and coated.
3. Spread onto a lined baking sheet.
Press it into an even layer.
4. Bake low and slow.
This is my little secret to getting those beautiful crunchy clusters.
5. Cool completely.
This is important! The granola will continue to crisp as it cools.
6. Break into chunks.
Now comes the fun part. Break it into whatever size clusters you like.
How to Serve It
My favorite ways to enjoy sourdough discard granola:
- Over Greek yogurt with fresh berries
- With milk for a quick breakfast
- Sprinkled over a smoothie bowl
- With applesauce or baked apples
- Straight from the jar as a snack
Don’t underestimate the “just one more handful” snack. 😉
Tips for the Best Granola
For chunky granola: Don’t break it apart while it’s hot. Let it cool completely first.
For extra crunch: Bake until deeply golden and make sure it cools completely before storing.
Don’t over-stir: If you want clusters, resist the urge to constantly move the granola around while it bakes.
Use what you have: This recipe is forgiving. You can substitute different nuts and seeds depending on what’s in your pantry.
How to Store It
Keep it in an airtight container at room temperature.
Can I Use Active Sourdough Starter Instead of Discard?
While the recipe is specifically designed around discard, active starter can generally work if the consistency is similar—though it may change the texture slightly. But yes!
Sourdough Discard Granola
Ingredients
Method
- Preheat oven to 275℉
- Start by browning your butter – place butter in a saucepan over medium heat. Allow butter to melt – no need to stir. After a few minutes, you'll see the butter is leaving little brown bits on the bottom of the pan. Remove pan from heat, set aside to cool for a bit while you prepare the other ingredients.
- In a large bowl, mix together cooled brown butter, honey, sourdough discard, brown sugar, cinnamon, nutmeg, cloves, salt and vanilla until fully incorporated.
- Add the rolled oats, pepitas, sunflower seeds, hemp hearts, flax and chia. Mix together until all ingredients are coated.
- Dump the granola mixture onto a parchment lined baking sheet and spread into an even layer.
- Bake for 1 hour.
- Remove granola from the oven and let it cool on the sheet pan. It will crisp up as it cools.
- Once cooled, break into rustic clumps and store in an airtight container.
Notes
