Looking for an easy and delicious way to use up your sourdough discard? This sourdough granola recipe is one of my favorite ways to use it! It calls for 1/2 cup of discard (that’s over 100 grams!) per batch, and it’s just as good as ANY bakery style granola out there!
Baking sourdough bread has become one of the hottest hobbies to have, and it’s one I’ve loved since my time in pastry school! This recipe is perfect for those times when you’ve found yourself with too much discard on hand and you don’t have the heart to throw it away. In fact, I don’t think you should ever throw it away, especially in this economy. 🤪
The slight tang from the starter adds such a unique depth of flavor, just like in your favorite loaves of sourdough bread! After one taste, you’ll find yourself going back for more! It’s also packed with three kinds of toasted nuts and sweetened with pure maple syrup, every bite has the perfect crunch. And with a generous dose of warm cinnamon throughout, it’s incredibly cozy and comforting.
Your home will fill with the intoxicating scent of cinnamon wafting through the air. 🌬️ Your family members will come crawling out of rooms throughout the house and wander into the kitchen, asking you what smells so good!
👀 the secret sauce…
✨ the flavor: This recipe hits The Intrigue Flavor Factor, with a nod to The Feels as well. A crunchy and exciting mix of textures and flavors pairs with comforting cinnamon!
🎯 the method: This granola has a simple and straightforward process as easy as chop, mix, and bake!
🏆 the win: You get to use up your sourdough discard AND prep a hearty breakfast option for the week. Win-win!
🛒 ingredients needed for sourdough granola
See the recipe card for the exact quantities.
👩🏻🍳 discard discourse
If your discard is older (liiiike you made it two weeks ago and forgot about it, oops), it will be thinner in consistency than if it is fresher and more bubbly. Similarly, starter that is losing steam will be thicker than starter that has been left unfed for a few days.
I find that 1/2 cup of starter ranges from 110 – 150 grams in weight, depending on the consistency. I’ve tested this recipe over 15 times in 3 years, and as long as you’re within that range, you’re good. This is yet another reason I love using a kitchen scale for measurements!
🍳 step-by-step process for making sourdough granola
1: Stir together the oats, nuts, cinnamon, and salt.
2: Mix in the coconut oil, sourdough discard, maple syrup, and vanilla until everything is coated.
3: Stir in the chia seeds.
4: Spread on a parchment-lined baking sheet and bake for about 20 minutes.
5: Halfway through baking, remove from the oven and stir the granola well to help it brown evenly.
6: Bake again for 15 to 20 minutes more. Once done, press the hot granola down firmly into the pan for clusters.
7: When completely cooled, break apart the granola using a spatula or spoon.
8: Store in an airtight container for up to 2 weeks.
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💡tips & tricks for getting it right
ℹ️ troubleshooting tips
- big clusters – to get the crunchiest, most clustered granola, it is imperative that you press the granola down in the pan with the back of a firm spatula immediately after it comes out of the oven and do not touch it again until it has completely cooled!
- unevenly baked – I know it’s annoying to stop baking halfway and stir the ingredients together on the pan but it’s worth this extra effort to make sure that your granola toast evenly. Burnt granola is NOT the vibe!
- not crunchy – If your granola still seems sort of tender and not very crunchy, you can pop it back in the oven at 200°F, or allow it to cool in the oven as the oven cools down, too.
- not sweet enough – it’s safe to give your granola a taste before baking to make sure you like the flavor! You can add more syrup, a few tablespoons at a time, until you get the flavor you like.
⚖️ scaling tips
Wanna make a big double batch of this granola?! Make sure you have a large enough bowl to stir all of the ingredients well— it’s important to mix it really thoroughly!
You will also need a larger sheet pan (I use a 3/4 sheet pan for double batches), or you can split the batch between two half-sheet pans.
🍽️ how to serve your homemade sourdough granola
- cereal style – pour your favorite milk overtop of your granola for a hearty homemade bowl of cereal in the morning!
- layered parfait – spoon it over a bowl of yogurt, or create layers of yogurt and granola for a show-stopping brunch option!
- snack attack – you can even eat this granola by the handful or mix it up with your favorite trail mix for a quick snack! It’s also perfect to serve alongside little noshes like chips and dip or a cheese board!
Iced Americano
No breakfast is complete without a big cup of coffee! My go-to is a classic iced Americano coffee or a shaken espresso if I’m feeling fancy! 💁🏻♀️
coffee granola
This coffee granola recipe uses ground beans for flavor (and a boost of caffeine ⚡️). Combine both recipes for even more flavor!
Cardamom syrup
This cardamom infused syrup recipe is the perfect flavor booster for your homemade granola intead of maple syrup!
♻️ customize your granola
- go nuts – you can use a mix of whatever seeds and nuts you have on hand! A good rule of thumb is 1/2 – 1 cup of nuts per cup of oats.
- oil swap – I’ve also tested this using sunflower oil, but you can use any neutral flavored oil you’ve got on hand. You can also use melted butter if you prefer.
- sweetener swap – switch out the maple syrup for honey, agave, or even your favorite infused simple syrup. Depending on the consistency and moisture content of your chosen syrup, you may need to bake your granola a little longer.
🧰 equipment needed & storage tips
🫙 how to store your finished granola
Once your granola has completely cooled, you can break it apart into clusters and store it in an airtight container or zip top bag.
You can store it at room temperature for up to 2 weeks, but it never lasts that long at my house!
💬 q+a
If you make this recipe, please leave a review in the comments and a star rating!
⭐️⭐️⭐️⭐️⭐️
I read every single comment, and each rating is helpful to other readers, too! 🥹
I also love connecting on social media, so snap a pic and hashtag it #myrecipeforfun and tag me on YouTube, TikTok, Threads, or pin this recipe on Pinterest!
Sourdough Discard Granola (Cinnamon Sourdough Granola Recipe)
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Ingredients
- 320 g rolled oats 3 heaping cups
- 145 g almonds measured whole, then chopped; 1 heaping cup*
- 140 g hazelnuts measured whole, then chopped; 1 heaping cup*
- 125 g walnuts measured whole, then chopped; 1 heaping cup*
- 10 g vanilla extract 2 tsp
- 110 g sourdough discard 1/2 cup**
- 15 g cinnamon 3 TBSP
- 4 g salt 1 tsp, Diamond Brand
- 150 g maple syrup 1/2 cup
- 100 g coconut oil 1/2 cup
- 20 g chia seeds optional, 1/8 cup
Instructions
- Preheat oven. Preheat oven to 325ºF. Use this time to chop the nuts if you haven’t already.
- Combine oats, nuts, and seasoning. Combine oats, nuts, cinnamon, and salt. Stir well to incorporate the dry ingredients.320 g rolled oats, 145 g almonds, 140 g hazelnuts, 125 g walnuts, 15 g cinnamon, 4 g salt
- Add wet ingredients. Pour in coconut oil, sourdough discard, maple syrup, and vanilla extract. Stir to combine.10 g vanilla extract, 110 g sourdough discard, 150 g maple syrup, 100 g coconut oil
- Add in chia seeds. Add chia seeds last, if using, and stir to evenly distribute.20 g chia seeds
- First bake. Spread on a half sheet sized baking pan lined with parchment paper. Bake for 20 mins.
- Stir + rotate granola. After 20 minutes, remove the pan from the oven and carefully stir the granola around to encourage even browning.
- Second bake. Return the pan to the oven and continue to bake for an additional 15 – 20 minutes.
- Remove from oven and press. Once the granola is evenly browned, remove it from the oven. Be careful of the hot pan, and firmly press the granola down with a spatula. This helps the clusters form as they cool.
- Cool and store. Allow your granola to cool completely before storing in an airtight storage container.
Notes
🍞 a note about discard
If your discard is very bubbly, you can use more of it. When my starter is very flat and dense (no bubbles) it can weigh up to 150g for a 1/2 cup measure. If it is bubbly and starting to lose leavening power, it can weigh 110g for a 1/2 cup measure. I have tested this with up to 150g of discard per batch and it’s still great!ℹ️ troubleshooting tips
- big clusters – to get the crunchiest, most clustered granola, it is imperative that you press the granola down in the pan with the back of a firm spatula immediately after it comes out of the oven and do not touch it again until it has completely cooled!
- unevenly baked – I know it’s annoying to stop baking halfway and stir the ingredients together on the pan but it’s worth this extra effort to make sure that your granola toast evenly. Burnt granola is NOT the vibe!
- not crunchy – If your granola still seems sort of tender and not very crunchy, you can pop it back in the oven at 200°F, or allow it to cool in the oven as the oven cools down, too.
- not sweet enough – it’s safe to give your granola a taste before baking to make sure you like the flavor! You can add more syrup, a few tablespoons at a time.
♻️ customize your granola
- go nuts – you can use a mix of whatever seeds and nuts you have on hand! A good rule of thumb is 1/2 – 1 cup of nuts per cup of oats.
- oil swap – I’ve tested this recipe using sunflower oil, avocado oil, and canola oil, so you can use any neutral flavored oil you’ve got on hand. You can also use melted butter if you prefer.
- sweetener swap – switch out the maple syrup for honey, agave, or even your favorite infused simple syrup. Depending on the consistency and moisture content of your chosen syrup, you may need to bake your granola a little longer.
