Easy Sourdough Granola Recipe

Making sourdough granola is one of the new ways to use your sourdough starter. Whether you are trying to give your homemade granola a health upgrade, or a better flavor – or you’re just looking to do something with your sourdough discard, this sourdough granola recipe is it! You will love this easy recipe with wholesome ingredients that is such a great alternative to store-bought commercial granola. 

Why You’ll Like This Recipe

Here are some of the reasons you will love this recipe:

• quick and easy to make
• delicious clusters of crunchy granola
• sourdough adds a subtle tanginess
• flexible recipe, use as little or more sweetener as you like
• customize this recipe with extra ingredients

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What Are the Ingredients

Here is the base recipe: 

• Rolled oats: These are the main ingredient. You can purchase them ready-made or make your own in a flaker.
• Sea salt: Just a touch rounds out the flavor.
• Sourdough starter: You can use your active starter or your sourdough starter discard.
• Coconut oil: I little bit of oil enhances the taste and the crunch.
• Maple syrup: This natural sweetener adds so much flavor. 
• Vanilla extract: Vanilla extract (did you know that you can easily make your own?)and maple syrup just go together really well.
• Flax seeds: Not only do they add flavor and fiber, they are also an excellent binder.  
• Pumpkin seeds: I like to add them for extra crunch and protein.
• Sunflower seeds: More protein and crunch.

Why add Sourdough to Granola?

Making granola with sourdough has a secret perk — it binds the ingredients, much like a syrup or sweetener, but does so in a way that you can cut back on additional sugar. The good news is that you can either use your active sourdough starter at its peak or your discard starter. Either way, adding sourdough to this breakfast classic, makes it easier to digest. Furthermore, it reduces the phytic acid in grains and seeds and improves its nutritional profile while adding an ever-so-slightly tangy flavor.

Getting Started: Preparing Your Sourdough Starter

Got fresh discard? Perfect! It adds a mild tang. Are you planning on making some sourdough bread? Multitask by giving your starter an extra feeding – and save some for granola. It’s such a smart way to avoid food waste and bring some versatility to sourdough baking.

You can also check out my full set of directions on how to make an easy sourdough starter. If you already have one, be sure to learn about my no-discard maintenance of a sourdough starter. Now, let’s turn it into a batch of unique sourdough granola. Roll up your sleeves, get your starter ready, and let’s transform it!

Useful Tools and Equipment

You don’t need much to make it but here are some recommendations:

• A large mixing bowl: This rally helps mix all the ingredients.
• Cookie sheet: You can also use your dehydrator trays if you are using that.
• Parchment paper or silicone baking mat: I love using either one because it makes clean-up so easy.

Substitutions and Variations

This is the fun part – customizing this recipe to your liking:

• Rolled oats: if you own a flaker, you can pretty much flake any grains you like such as spelt, einkorn, buckwheat, or quinoa  
• Seeds: for even more protein, you might like to add hemp seeds or chia seeds
• Fruit: if you would like to add dried fruit such as raisins, I recommend you do that once your granola is completely dry and finished
• Nuts: you can add any roasted or raw nuts as you like
• Sweetener: if you like a sweeter granola, you might like to add more maple syrup, coconut sugar, or brown sugar
• Extra add-ins: you could add chocolate chips, ground cinnamon or cardamon for a hint of extra flavor, or anything you feel like adding

How to Serve

You can serve this chunky sourdough granola any way you like:

• for breakfast with milk, yogurt, or fruit juice
• as a delicious snack with some fresh fruit
• sprinkle it over your ice cream
• or as homemade granola bars
• you can also use it as a topping for muffins or coffee cake

How to Store

Proper storage will prolong the life of your freshly made granola. Let it cool completely, then transfer it to an airtight container. Glass jars like Weck jars or mason jars are great. I try to avoid plastic bags. Keep it in a cool, dark cupboard away from sunlight and heat. If you’ve made a big batch, you might like to store it in smaller portions to keep them fresher. Your homemade sourdough granola should last for 4 weeks.

Bonus: How to Make Sourdough Granola Bars

1. To your wet ingredients add 1 gently beaten egg white (as a binder)
2. Either allow the granola mixture to ferment for 8 hours or bake right away 
3. To make the granola bars, spread the granola mixture in a 1″ thick layer on the lined cookie sheet
4. Bake for about 25 minutes at 250˚F
5. While still warm, cut the baked mixture into granola bars
6. Allow the granola bars to cool down completely before storing the final product in an airtight container