Ready in under 1 hour, this sourdough discard granola is a simple and nourishing snack to have on hand. Enjoy with raw milk, yogurt, or even as a crumbly topping to homemade muffins.
There are so many ways to use the flour and water that would normally be thrown away (‘discarded’!) when building up a sourdough starter. Granola isn’t one that came to my mind immediately (I usually like to use discard in apple muffins or sourdough discard banana bread) but the tangy flavour of sourdough discard adds a delicious depth of flavour to homemade granola.
Making your own granola at home is wonderful because you can add whatever you have on hand. With a base of oats, coconut oil, and honey or maple syrup, you can add any nuts, seeds, or dried fruit you have at home to create a delicious granola.
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FAQ
Sourdough discard or starter is used to bind the granola together. It adds a tangy and crunchy flavour to homemade granola.
Ingredients
Oats
Coconut Oil
Maple Syrup (or honey)
Sourdough Discard (mature starter)
Nuts & Seeds (I like to use cashews, almonds, walnuts, pumpkin seeds, & sunflower seeds)
Instructions
Pre-heat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Add the oats, maple syrup or honey, and coconut oil to a large stockpot.
Heat on low until everything the oat are completely covered in melted coconut oil and maple syrup or honey, and turn off the heat.
To the stock pot, pour in the sourdough discard or mature starter, nuts and seeds of your choice. Use a spoon to stir everything together.
Line a baking tray with parchment paper and pour a thin layer of granola onto one or many large baking tray(s). Use multiple baking trays to avoid over-crowding.
Put the baking tray(s) into the oven for 35-40 minutes. I like to stir the granola every 20 minutes or so, to ensure it’s baked evenly on all sides.
Once it’s golden brown, remove the granola and allow it to cool completely.
Use a spoon to break it apart. Store in a glass container.
Store in an airtight container on the countertop for up to 1 month.
How To Serve
With milk – enjoy as a cereal
With yogurt
As a topping to homemade muffins
Variation Ideas
Chocolate sourdough discard granola – add 2 tablespoons of cocoa powder and 1 cup of dark chocolate chips to the mixture before baking for a chocolate granola.
Cinnamon granola – sprinkle 2 teaspoons of cinnamon overtop of the oats, honey/maple syrup, and coconut oil mixture before baking for a cinnamon granola.
Coconut granola – add 1 cup of coconut chips or shreds overtop of the oats, honey/maple syrup, and coconut oil mixture before baking for a coconut granola.
Pumpkin spice granola – add 2 teaspoons of pumpkin pie spice overtop of the oats, honey/maple syrup, and coconut oil mixture for an extra autumnal granola.
Other Simple Sourdough Discard Ideas
No-Wait Sourdough Discard Donuts (3 Variations)
The Simplest Einkorn Banana Bread
Simple Sourdough Pumpkin Muffins
Naturally Sweetened Sourdough Apple Muffins
Simple Sourdough Starter Pancakes
Easy and Delicious Sourdough Discard Apple Cake Recipe
6 Sourdough Discard Quick Bread Recipes
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Crunchy Sourdough Discard Granola
Ready in under 1 hour, this sourdough discard granola is a simple and nourishing snack to have on hand. Enjoy with raw milk, yogurt, or even as a crumbly topping to homemade muffins.
Ingredients
- 6 cups - oats
- 1 cup - coconut oil
- 1 cup - maple syrup (or honey)
- 1/2 cup - sourdough discard (mature starter)
- 1 cup - nuts & seeds (I like to use cashews, almonds, walnuts, pumpkin seeds, & sunflower seeds)
Instructions
- Pre-heat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Add the oats, maple syrup or honey, and coconut oil to a large stockpot.
- Heat on low until everything the oat are completely covered in melted coconut oil and maple syrup or honey, and turn off the heat.
- To the stock pot, pour in the sourdough discard or mature starter, nuts and seeds of your choice. Use a spoon to stir everything together.
- Line a baking tray with parchment paper and pour a thin layer of granola onto one or many large baking tray(s). Use multiple baking trays to avoid over-crowding.
- Put the baking tray(s) into the oven for 35-40 minutes. I like to stir the granola every 20 minutes or so, to ensure it’s baked evenly on all sides.
- Once it’s golden brown, remove the granola and allow it to cool completely.
- Use a spoon to break it apart. Store in a glass container.
Notes
Store in an airtight container on the countertop for up to 1 month.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 184Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 43mgCarbohydrates: 20gFiber: 2gSugar: 7gProtein: 3g
Nutrient values are estimates only.
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