Sourdough isn’t just for bread! If you’re looking for new ways to use your discard starter, making homemade sourdough discard granola is a great way to reduce food waste while creating a delicious snack. This easy sourdough discard granola recipe is packed with wholesome ingredients, healthy fats, and a slightly tangy flavor that sets it apart from store-bought options. Whether you love big clusters or small clusters, this chunky sourdough granola is bound to become a regular rotation in your kitchen.
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I struggled with homemade granola for a long time. Everyone went on about how easy it was, but I was always disappointed with my efforts. We’d end up sprinkling what seemed more like toasted oats over out yogurt. Not that it wasn’t yummy, but I wanted big clusters that looked like what you might buy in the store.
Why Make Sourdough Granola?
The first time I tried sourdough granola I was so impressed! Not only did I end up with beautiful clusters of oats and nuts, but the starter also really added a nice depth of flavor. We’ve been loving it ever since! Whether it’s over yogurt or in a bowl of milk, we go through sourdough granola as fast as we can make it.
Using extra sourdough discard in granola is not only a great base recipe but also a natural binder, helping to create those crunchy clusters everyone loves.
Health Benefits of Sourdough and Fermentation
Fermented foods, like sourdough, have been valued for centuries for their health benefits. The fermentation process enhances digestion, promotes gut health, and increases nutrient absorption. Here’s why incorporating sourdough into your diet, even in granola form, is beneficial:
- Improved Digestibility: The natural fermentation process helps break down gluten and complex carbohydrates, making it easier to digest than unfermented grains.
- Gut Health Boost: Sourdough contains beneficial bacteria and wild yeasts that support gut microbiome health, promoting better digestion and immune function.
- Increased Nutrient Absorption: The breakdown of phytic acid during fermentation allows for better absorption of essential minerals like iron, magnesium, and zinc.
- Lower Glycemic Index: Compared to conventional baked goods, sourdough has a lower glycemic index, which helps regulate blood sugar levels.
- Rich in Antioxidants: The fermentation process increases the availability of bioactive compounds, which can help fight inflammation and oxidative stress in the body.
Key Ingredients for the Best Sourdough Granola
Dry Ingredients:
- Rolled oats (the foundation of your oat mixture)
- Favorite nuts (almonds, pecans, or raw nuts)
- Pumpkin seeds
- Sunflower seeds
- Coconut flakes (optional for extra texture)
- Sea salt
- Cinnamon (adds a wonderful flavor)
Wet Ingredients:
- Active or discard sourdough starter
- Because the starter is acting as a binder, not a leavening agent, you can use active OR discard sourdough starter. I like to use starter that’s been in the fridge no longer than a week to keep the granola from having a sour taste!
- Olive oil, avocado oil, vegetable oil, or melted butter
- Pure maple syrup or honey
- Vanilla extract
Favorite Add-Ins:
- Dried fruit (raisins, cranberries, or chopped dates)
- Chocolate chips (for a sweet touch)
- A splash of milk when serving (for a cereal-style experience)
- A scoop of ice cream for a fun twist
Step-by-Step Sourdough Granola Recipe
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, combine the oat mixture, favorite nuts, pumpkin seeds, sunflower seeds, chia seeds, flax seeds, coconut flakes, cinnamon, and sea salt. Toss well to ensure even distribution.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the starter, olive oil (or other fat of choice), pure maple syrup, and vanilla extract.
Step 3: Combine Wet and Dry Mixtures
Pour the wet mixture into the large bowl with the granola mixture. Using a rubber spatula or wooden spoon, fold everything together until all the oats and nuts are evenly coated.
Step 4: Bake the Granola
- Preheat the oven to 300°F and line a prepared baking sheet with parchment paper.
- Spread the granola mixture in an even layer on the sheet. For chunky sourdough granola, press it down slightly before baking.
- Bake in the preheated oven for 45-55 minutes, stirring halfway through to ensure even toasting.
- To create big clusters, I like to use a metal spatula and gently flip the granola half way through, so as not to break it up too much!
Step 5: Add the Finishing Touches
Once golden brown and fragrant, remove the granola from the oven. Let it cool completely on the baking sheet—this helps form those crunchy clusters. Once cool, break up the granola and stir in dried fruit and/or chocolate chips if you like. Most of the time, we keep it simple and stick with the oats, nuts and seeds 🙂
Storage Tips for Homemade Sourdough Granola
To maintain freshness:
- Store in an airtight container like a glass jar or mason jar at room temperature.
- It will keep fresh for up to 3 weeks.
- For longer storage, freeze in an airtight container for up to 3 months.
Creative Ways to Enjoy Your Granola
- Sprinkle over fresh fruit and yogurt for a parfait.
- Enjoy with a splash of milk as a cereal alternative.
- Use as a topping for smoothie bowls.
- Pack in snack bags for a great snack on the go.
Why You Should Make Your Own Granola
Making your own granola at home is healthier and more cost-effective than buying from the grocery store. Plus, it allows you to customize flavors and ingredients to your preference. This simple recipe is adaptable, letting you switch up your favorite add-ins and oils.
Final Thoughts
This easy discard recipe for homemade sourdough granola is a great way to put your extra starter to use while creating a sweet granola packed with wholesome ingredients. Whether you love big clusters or small clusters, this best granola recipe is a delicious and versatile treat. Give it a try and discover your favorite way to enjoy sourdough granola!
Maple Sourdough Granola
Ingredients
- 3 cups Rolled oats
- 1 cup Pecans
- 1 cup Slivered Almonds
- 1/2 cup Sunflower seeds, pumpkin seeds, or pistachios
- 1 cup Coconut flakes optional
- 1/2 tsp Coarse Sea salt
- 1/2 tsp Cinnamon
- 1/2 cup Active or discard sourdough starter
- 1/2 cup Pure maple syrup or honey
- 1 tsp Vanilla extract
Instructions
Prepare the Dry Ingredients
- In a large mixing bowl, combine the oat mixture, favorite nuts, pumpkin seeds, sunflower seeds, chia seeds, flax seeds, coconut flakes, cinnamon, and sea salt. Toss well to ensure even distribution.
Mix the Wet Ingredients
- In a separate bowl, whisk together the starter, pure maple syrup, and vanilla extract.
Combine Wet and Dry Mixtures
- Pour the wet mixture into the large bowl with the granola mixture. Using a rubber spatula or wooden spoon, fold everything together until all the oats and nuts are evenly coated.
Bake the Granola
- Preheat the oven to 300°F and line a prepared baking sheet with parchment paper.
- Spread the granola mixture in an even layer on the sheet. For chunky sourdough granola, press it down slightly before baking.
- Bake in the preheated oven for 45-55 minutes, stirring halfway through to ensure even toasting.
- To create big clusters, I like to use a metal spatula and gently flip the granola half way through, so as not to break it up too much!
Add the Finishing Touches
- Once golden brown and fragrant, remove the granola from the oven. Let it cool completely on the baking sheet—this helps form those crunchy clusters. Once cool, break up the granola and stir in dried fruit and/or chocolate chips if you like. Most of the time, we keep it simple and stick with the oats, nuts and seeds 🙂
- Store in an airtight container like a glass jar or mason jar at room temperature. It will keep fresh for up to 3 weeks.
- For longer storage, freeze in an airtight container for up to 3 months.
