Sourdough Granola Recipe

Yield: cups

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Sourdough Granola is crunchy and loaded with nutty goodness. Made with oats, sourdough discard, nuts, and seeds, it's perfect for yogurt or snacking.

4.93 from 14 votes

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Equipment

Ingredients

350 grams old-fashioned oats 3 cups
250 - 350 grams chopped nuts/seeds * 1 1/2 - 2 cups
100 grams neutral oil * 1/2 cup
80 grams pure maple syrup 1/4 cup
55 grams brown sugar * 1/4 cup
120 grams sourdough discard 1/2 cup
60 grams water 1/4 cup
1 gram ground cinnamon 1/2 teaspoon
3 grams salt 1/2 teaspoon
150 grams dried cranberries 1 cup

Instructions

See notes below for substitutions
Preheat your oven to 300 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
In a large bowl add the oil, pure maple syrup, brown sugar, sourdough discard, water, cinnamon and salt and whisk until smooth.
100 grams neutral oil *, 80 grams pure maple syrup, 55 grams brown sugar *, 120 grams sourdough discard, 60 grams water, 1 gram ground cinnamon, 3 grams salt
In a separate bowl, add the oats, chopped nuts and/or seeds. Pour the maple syrup mixture on top of the oat/nut mixture and mix with a rubber spatula until fully coated.
350 grams old-fashioned oats, 250 - 350 grams chopped nuts/seeds *
Pour the granola on the prepared baking sheet. If you prefer granola clusters, press the sourdough granola down with a rubber spatula just before baking.
Bake for 1 hour or until the granola is golden in color with a toasty aroma. Stir the granola every 15 minutes.
If you prefer large clusters of granola, stir the granola only once halfway through the bake with a rubber spatula. Pat down again before continuing to bake.

Granola won’t be crispy just out of the oven. Instead it will crisp up as it cools. One last attempt to achieve granola clusters, press down the granola mixture just out of the oven and allow it to completely cool before breaking into clumps.

Once you remove the granola from the oven, add the dried fruit, like dried cranberries or raisins, and allow it to cool completely.
Serve with milk or on top of yogurt and enjoy!

Notes

Ingredients:

Nuts: I used 100g (1/2 c) pepitas, 70g (1/2 c) chopped pecans, 45g (1/4 c) chopped walnuts, 30g (1/4 c) flax seed. This is customizable! Mix and match your favorite nuts/seeds from walnuts, pecans, pepitas, sliced almonds, cashews, macadamia nuts, pistachios, peanuts, chia seeds and sunflower seeds, etc.

Sweeteners: For granola made with 100% natural sweeteners, substitute the brown sugar for more pure maple syrup or honey!

Oil: I used avocado oil for this recipe, but you can also use vegetable oil or coconut oil for a delicious flavor.

Sourdough Starter: You can use active sourdough starter, just make sure to use the same amount in grams. I recommend using ourdough discard that is no older than 1-2 days. Older discard will bring a much more tangy flavor to the granola.

Dried fruit: Adding dried fruit like dried cranberries, raisins, chopped dried apricots, or cherries is optional but brings an extra touch of sweetness and chew to this sourdough granola. Be sure to add your favorites once the granola has cooled.

Optional mix-ins: Other delicious inclusions include sweetened coconut flakes or chocolate chips. Be sure to add the chocolate chips once the granola has cooled completely - otherwise the chocolate will melt!

How to Store

Short Storage: Keep your sourdough granola in an airtight container at room temperature for up to two weeks. Additionally, for extended freshness, store it in a glass or Mason jar.

Extended Storage: If you want it to last even longer, you can pop it in the fridge; however, be sure it’s completely cooled first to avoid moisture buildup. Moreover, when you want that extra crunch, warm it up in the oven for a few minutes to revive its crispy texture.

This recipe card was updated on 03/15/26.

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