Sourdough Granola
Homemade sourdough granola made with sourdough discard for crunchy clusters and subtle flavor. Easy to customize and great for breakfast or snacks.
Sourdough granola is one of those quietly brilliant ways to use up discard – its simple, flexible, and endlessly snackable. The sourdough starter doesn’t make this granola taste sour, but it does add a subtle depth of flavor and helps create those crunchy, satisfying clusters that make homemade granola so good.
This is the kind of recipe that works with real life. You can swap ingredients based on what you have, change up the flavors depending on the season, and keep a jar on the counter for quick breakfasts, easy snacks, or yogurt bowls that feel just a little more special. If you’re looking for an easy, low-effort way to use sourdough discard beyond baking bread, this is a great place to start.
Why you’ll love this recipe
- A flexible way to use discard – This recipe is endlessly adaptable—swap nuts, seeds, spices, and sweeteners to make it your own while still using up extra starter.
- Crunchy clusters without extra effort – The sourdough starter helps bind the oats together, making it easy to get those classic granola clusters without complicated steps.
- Perfect for snacking or breakfast – Sprinkle it over yogurt, pour on some milk, or grab a handful straight from the jar—this granola works anytime.
If you love using sourdough discard for simple, snackable recipes like this granola, there are plenty of other fun options to try next. Sourdough granola bars are a great choice when you want something a little more portable, while sourdough muffins and quick breads turn extra starter into easy breakfasts and lunchbox treats. You can also use discard in pancakes, waffles, or crackers for low-effort recipes that don’t require long fermentation. These kinds of recipes are perfect examples of how sourdough can fit into daily life, not just special baking days.
Ingredients & Simple Swaps
- Old-Fashioned Oats – These give granola its hearty, chewy texture. Avoid quick or instant oats, which won’t crisp properly.
- Oil – Helps the oats toast and turn golden. Coconut oil or olive oil both work well.
- Sourdough Starter Discard – Acts as a binder and adds subtle flavor. Unfed discard works perfectly here.
- Nuts and Seeds – Add crunch, texture, and staying power. Use whatever combination you like.
- Sweetener – Honey, maple syrup, or brown sugar all work—choose based on flavor preference.
- Spices – Cinnamon is classic, but cardamom or apple pie spice are great options too.
- Dried Fruit – Adds sweetness and chew. Always stir it in after baking so it stays soft.
- Optional Mix-Ins – Chocolate chips or other extras can be added once the granola is completely cool.
How to Make Sourdough Granola
Here is a simplified version of the steps so you can get an idea of how to make this recipe. For the full set of directions, please make sure you scroll down to the recipe card below.
Step One: Prep the oven and pan
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Step Two: Mix the wet ingredients
In a medium bowl, stir together the sourdough starter, sweetener, vanilla, and melted oil until smooth.
Step Three: Combine the dry ingredients
In a large bowl, mix the oats, nuts, seeds, spices, and salt. Do not add dried fruit yet—it will harden if baked.
Pour the starter mixture over the oats and toss until everything is evenly coated.
Step Four: Bake
Spread the granola onto the prepared pan and press it firmly into an even layer. It doesn’t need to fill the entire pan—just avoid gaps and thin spots.
Bake for about 20 minutes, until fragrant and lightly toasted. The granola will continue to crisp as it cools, so it’s okay if it feels slightly soft when you remove it from the oven.
Step Five: Cool and finish
Let the granola cool completely before breaking it into clusters. Once cool, stir in the dried fruit and any additional mix-ins like chocolate chips.
Cluster size tips
For large clusters:
Press the granola firmly into the pan and don’t stir while baking. When it comes out of the oven, gently press it once more and let it cool fully before breaking.
For smaller clusters:
Stir the granola once or twice during baking and press it lightly back into the pan. Break it up while it’s still slightly warm.
Storage
Counter:
Store cooled granola in an airtight container at room temperature for 3–4 weeks.
Freezer:
Granola freezes well for up to 3 months. Let it thaw at room temperature before using.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Granola
Ingredients
Method
- Preheat the oven to 325 F and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine together the starter, honey, vanilla and melted coconut oil.
- In a large mixing bowl, combine together the old fashioned oats, nuts, seeds, spices, and salt. Do NOT add the dried fruit right now, it will turn hard when you bake it.
- Add the starter mixture to the oat mixture and toss to coat evenly.
- Spread the granola mixture onto the prepared pan and press into an even layer. It won’t reach all the way around the pan, and that’s ok, but make sure there are no holes in the middle, try to get it as even and together as you can.
- Press it down with your hands so its in a single solid mass.
- Bake for 20 minutes. The granola will continue to crisp up as it cools, so its ok if it seems not quite done when you pull it out. If its toasty and fragrant, its done. **see note below for information on if you should stir it or not.
- Allow to cool, then break it into clusters.
- Mix in the dried fruit.
