🍯 Sourdough Discard Granola: Crunchy • Golden • Zero-Waste
If your sourdough starter (hi, Betty! 👋🏼) is bubbling away, this is the most delicious way to use every last spoonful: Sourdough Discard Granola that bakes up golden, crisp, and cluster-y.
Each bite is a cozy hug, with nutty toasted oats, caramelized honey, buttery walnuts, and pops of tart dried fruit. That subtle hint of sourdough tang balances the sweetness, making it taste like it came straight from an artisan bakery. ✨
Texture lovers, this one’s for you: big crunchy clusters that shatter, plus little snacky bits for sprinkling over yogurt.
The discard acts like a secret binder and flavor booster; its gentle acidity encourages even browning and deeper toasty notes, while keeping the ingredients clumped into those dreamy clusters. No waste, all flavor. ♻️💛
🌾 Why Sourdough Discard Makes It Special
- Flavor depth: subtle tang + malty, toasty vibes you can’t get from plain oats.
- Better browning: mild acidity helps achieve that even golden color without burning.
- Natural binder: helps create those coveted crunchy clusters.
🍓 Serving Ideas
- On thick Greek yogurt with a drizzle of honey and fresh berries.
- Over-baked apples/pears for a cozy fall dessert (ice cream optional… or not 😋).
- Sprinkled on smoothie bowls or folded into vanilla ice cream for crunch.
- As a quick trail-mix snack with extra nuts and dark chocolate chips.
✨ Variations
- Maple-Pecan Crunch: swap honey for maple, add 1 tsp cinnamon.
- Tropical: coconut flakes + macadamias + dried pineapple (stir fruit in after baking).
- Chocolate Dream: Add mini chocolate chips once the granola is fully cooled.
Step-by-Step Photos
🛠️ Troubleshooting
- Granola soft? Bake 5–10 min longer or let it cool completely before storing.
- No clusters? Press the mixture firmly on the tray halfway through and don’t stir again.
- Too tangy? Reduce discard to 75 g next batch.
🫙 Storage & Freshness
Store in an airtight jar at room temperature for up to 2 weeks, or freeze for 3 months. In humid climates (Miami friends 🌴), tuck a tiny mesh sachet with a few dry rice grains near the lid to absorb moisture.
🥖 Part of the Living Sweet Moments Sourdough Series
From bubbly starters to artisan loaves and creative discard recipes, explore the whole collection here:
Living Sweet Moments Sourdough Series. Try it with our Cranberry Walnut Sourdough bread, brioche buns, and more!
🥣 Sourdough Discard Granola with Pecans, Walnuts & Sunflower Seeds
Ingredients
- 100 g sourdough discard unfed is fine
- 200 g rolled oats
- 60 g maple syrup or honey
- 40 g coconut oil melted
- 1 tsp cinnamon
- ½ tsp vanilla extract
- Pinch sea salt
- 50 g nuts, chopped mix of pecans + walnuts
- 25 g sunflower seeds
- Optional: 40 g dried fruit cranberries, raisins, or apricots, add after baking
Instructions
- Preheat oven to 325 °F (165 °C). Line a large baking sheet with parchment paper.
- Lightly pre-toast nuts and seeds: Spread pecans and walnuts on a pan and bake 5 minutes. Add sunflower seeds and toast 2–3 minutes more, until fragrant but not dark. Set aside to cool slightly.
- Mix wet ingredients: In a large bowl, whisk together sourdough discard, maple syrup, coconut oil, cinnamon, vanilla, and salt until smooth.
- Add dry ingredients: Stir in oats, pre-toasted nuts, and sunflower seeds. Mix well to coat everything evenly.
- Bake: Spread mixture evenly on the baking sheet. Bake 20 minutes, stir, then bake another 15–20 minutes until golden brown and fragrant.
- Cool completely: The granola will crisp as it cools. Once fully cooled, stir in dried fruit if desired.
- Store: Keep in an airtight jar for up to 3 weeks at room temperature or up to 3 months in the freezer.
- Enjoy!
Notes
🍫 Add mini chocolate chips once cooled for a sweet variation.
🌾 Using unfed discard adds gentle tang and rich, toasty flavor.
🫙 Perfect on yogurt, smoothie bowls, or baked fruit.
Nutrition
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Baked Raisin Oatmeal Bites
Sweet and Salty Granola Bars
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