Go Back
sourdough discard granola in a glass jar.
Print Pin

Sourdough Discard Granola

If you’re looking for another delicious way to use up your sourdough discard, this 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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 8 Tbsp unsalted butter, browned (1 stick)
  • 1/2 cup sourdough discard (100 grams)
  • 1/4 cup honey
  • 2 Tbsp brown sugar
  • 1 tsp vanilla
  • 1 tsp salt
  • 2-2/3 cup rolled oats
  • 1/3 cup raw pepitas
  • 1/3 cup raw sunflower seeds
  • 1-1/2 Tbsp hemp hearts
  • 1-1/2 Tbsp flax seeds
  • 2 Tbsp chia seeds
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves

Instructions

  • 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.
    • This recipe fits nicely in a 1/2 gallon mason jar.

Notes

If browned butter isn't your thing, it is fine to use regular unsalted butter melted instead.