Crispy, lightly sweet, and the perfect way to use up discard starter.
Jump to RecipeIf you keep a sourdough starter, you probably also keep a jar of discard in the fridge – just waiting for a purpose. This Sourdough Discard Granola is one of my favourite ways to use it up.
This recipe is adapted from the King Arthur Baking sourdough granola recipe. I’ve been making my version of it for a while now, and it’s become my go-to way to use up extra discard while still ending up with something truly delicious.
What I love most is that it’s not overly sweet or oily, letting the toasted oats and subtle tang from the sourdough really shine through. Sprinkle it over yogurt, pour on some milk, or snack on it straight from the jar.
Why You’ll Love This Recipe
- A great way to use up sourdough discard – no waste!
- Perfectly crunchy clusters that are not overly sweet or oily.
- Easy to customize with your favourite nuts and add-ins.
- Stores well for quick breakfasts and snacks.
Sourdough Discard Granola
Crispy, lightly sweet, and the perfect way to use up discard starter.
Ingredients
- ⅓ cup sourdough discard (about 76g)
- 5 tablespoons maple syrup (more if you like it sweeter)
- 1 tablespoon neutral oil (e.g., avocado oil, vegetable oil, etc.)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon chia seeds
- 1 tablespoon ground flax seeds
- 1 cup rolled oats
- ¾ cup puffed rice cereal
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ⅓ cup unsweetened shredded coconut
Optional add-ins:
- ½ cup dried fruit (e.g., cranberries, raisins, etc.)
- ½ cup nuts (e.g.. pecans, walnuts)
Instructions
- Preheat oven to 325℉. Line a cookie sheet with parchment paper. Set aside.
- In a large bowl, stir together sourdough discard, oil, maple syrup, cinnamon, vanilla, ground flax seeds, and chia seeds.⅓ cup sourdough discard, 5 tablespoons maple syrup, 1 tablespoon neutral oil, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1 tablespoon chia seeds, 1 tablespoon ground flax seeds
- Add in oats, rice cereal, sunflower seeds, pumpkin seeds, shredded coconut, dried fruit (if using), and nuts (if using). Stir until combined.1 cup rolled oats, ¾ cup puffed rice cereal, ¼ cup pumpkin seeds, ¼ cup sunflower seeds, ⅓ cup unsweetened shredded coconut, ½ cup dried fruit, ½ cup nuts
- Spread mixture on prepared cookie sheet in a thin layer. Bake 25-30 minutes.
- Remove from oven and cool on cookie sheet completely.
- Break into pieces and store in an airtight container.
Notes
- Let the granola cool completely before breaking it up.
- Granola will keep in an airtight container at room temperature for up to 2 weeks.
If you have some sourdough discard hanging around, give this recipe a try.
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