Sourdough Chocolate Pumpkin Granola
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The ultimate sweet and salty snack, this Sourdough Chocolate Pumpkin Granola is loaded with pumpkin seeds, almonds, coconut, and chocolate. A great holiday gift for neighbors and friends!

This Sourdough Chocolate Pumpkin Granola is full of flavor and texture. The granola clusters satisfy a sweet tooth and a craving for something crunchy while also being made with wholesome ingredients. This recipe is full of healthy fats from the nuts, seeds, and coconut oil and is naturally sweetened with maple syrup.

Sourdough snack recipes
I love recreating common snacks with better-for-you ingredients and a sourdough twist! If you love granola, I also have a Crunchy Sourdough Granola recipe that has a long fermentation option, and if you like chewy more than crunchy, try my Sourdough Granola Bars recipe. And check out more sourdough snack recipes, such as crackers or muffins.
Reasons you will love this easy sourdough discard granola recipe
- This granola is naturally sweetened with maple syrup and does not have any refined sugar.
- This recipe is really easy to make and has a very quick prep time and baking schedule. You can make the granola in a total time of under 30 minutes!
- It can easily be customizable to suit your taste and favorite flavors such as using different types of chocolate chips or adding dried fruit.

Give the gift of handmade goodies
Handmade gifts just give a special touch to the holiday season. This Chocolate Pumpkin Sourdough Granola would make the perfect gift to give to friends or neighbors this holiday season. You can give the granola in a cute glass container such as a mason jar with a ribbon wrapped around it and a personal gift tag attached. You can easily double to batch or make multiple batches to share and stock your own pantry, too.

If you have a fellow sourdough baker in your life you are buying gifts for, be sure to check out my gift guide for The Best Gifts For Sourdough Bakers for ideas at any price point. Or, buy them a copy of Our Sourdough Table, which is a cookbook filled with 75 delicious holiday sourdough recipes (including this Sourdough Chocolate Pumpkin Granola recipe!)
Love this recipe?
Find this recipe and more in Our Sourdough Table Cookbook which features 75 favorite fall and holiday sourdough recipes.

What is sourdough discard?
You can think of sourdough discard as the leftover starter. After your sourdough starter peaks it begins to fall back down and is no longer ideal for leavening breads and other baked goods, but don’t let the name deceive you! Although it is called “discard” it doesn’t need tossed, instead it can be used for many different recipes such as Chocolate Chip Cookies, Sourdough Pancakes, Biscuits and Crackers. You can find more sourdough discard recipes here.

Helpful tools to make Chocolate Pumpkin Sourdough Granola
- Measuring Cups and Spoons or kitchen scale – You can measure your ingredients with measuring cups and spoons or by weight with grams on a kitchen scale. Either option will work just fine for this recipe.
- Baking Sheet – The granola is spread out on a baking sheet for even cooking and to create a crunchy texture.
- Reusable Baking Mats– I love reusable mats for all my baking needs, but you can also just use parchment paper to line the baking sheet so that the granola does not stick.

Ingredients for Chocolate Pumpkin Sourdough Granola
- Coconut oil – Melt the coconut oil before adding it to the rest of the ingredients so you can easily mix it in.
- Pure maple syrup –Maple syrup is used as the sweetener for the granola for the perfect sweetness level. You can also substitute with honey if you prefer.
- Sourdough discard – Your discard can be taken straight from the fridge or be at room temperature. The discard helps bind the ingredients together and gives a slight tang.
- Vanilla extract – The vanilla brings out the flavor of the chocolate in the granola.
- Cocoa powder – The cocoa powder is used to give the granola a delicious chocolate flavor.
- Cinnamon –Cinnamon pairs so well with the chocolate flavor and also gives the granola the warm flavors of the fall and winter seasons.
- Slivered almonds – I like to use slivered almonds so they are bite-sized. You could also use whole almonds and roughly chop them into smaller pieces.
- Pepitas – Pepitas are a type of pumpkin seeds that do not have a shell so they are easy to eat.
- Unsweetened coconut flakes – The coconut flakes add crunch and flavor.
- Chia seeds – Chia seeds are full of healthy fats and add texture to the granola.
- Salt – Any type of salt will work
- Chocolate chips or chunks – You can use any type of chocolate you prefer such as milk chocolate or dark chocolate. Or, try using mini chocolate chips for smaller chunks of chocolate.
Substitution ideas
This granola is very versatile, and you can change the ingredients or add your favorite flavors. You can customize it by adding dried fruit or swapping out the nuts and seeds to make it your own. Instead of almonds or chia seeds, try using walnuts, pecans, pistachios, sunflower seeds or a combination of your favorite types. Add in raisins, dried cherries, or dried cranberries for a pop of tartness, or you can leave out an ingredient you do not care for if you’d like.

Instructions to make Chocolate Pumpkin Sourdough Granola recipe
First, preheat the oven to 375°F degrees. First, combine the wet ingredients. In a large bowl, mix together the melted coconut oil, maple syrup, sourdough discard, and vanilla extract.
Then, add the remaining dry ingredients to the bowl, except the chocolate chunks, and stir to combine.

Line a sheet pan with parchment paper or a silicone baking mat and spread the granola mixture overtop.
Bake the granola for 15 minutes or until crisp. Once cooled, break up the granola up into bite-sized pieces and then toss chocolate chunks into the mix, if desired.
Store the granola in an airtight container at room temperature.

How to store homemade granola
Granola lasts quite a while in an airtight container. Once the granola is completely cooled transfer to a container and leave it on your counter or in the pantry. My personal preference is to use a large glass mason jar. Glass will keep your granola crunchier for longer but if needed you can use a plastic container or ziplock bag.
Ways to use homemade granola
This granola is delicious on its own, or you can use it to top yogurt, ice cream, or add on top of a smoothie bowl. The possibilities really are endless! Anywhere you want to add crunch and texture, add a sprinkle of granola on top.
More sourdough snack recipes

Sourdough Chocolate Pumpkin Granola
Equipment
Ingredients
- 15 grams coconut oil, melted 1 Tablespoon
- 60 grams pure maple syrup ¼ cup
- 60 grams sourdough discard ¼ cup
- 2 grams vanilla extract ½ teaspoon
- 5 grams cocoa powder 1 Tablespoon
- 1 gram cinnamon ½ teaspoon
- 180 grams slivered almonds 2 cups
- 140 grams pepitas (pumpkin seeds) 1 cup
- 120 grams unsweetened coconut flakes 1 ½ cups
- 30 grams chia seeds 2 Tablespoons
- 3 grams salt ½ teaspoon
- Sprinkle of flaky sea salt
- 165 grams chocolate chips or chunks 1 cup
Instructions
- Preheat the oven to 375°F. In a large bowl, mix together coconut oil, maple syrup, sourdough discard and vanilla extract.15 grams coconut oil, melted, 60 grams pure maple syrup, 60 grams sourdough discard, 2 grams vanilla extract
- Add the remaining ingredients to the bowl, except the chocolate chunks.5 grams cocoa powder, 1 gram cinnamon, 180 grams slivered almonds, 140 grams pepitas (pumpkin seeds), 120 grams unsweetened coconut flakes, 30 grams chia seeds, 3 grams salt
- Line a sheet pan with parchment paper and spread the granola overtop. Sprinkle with flaky sea salt if desired.Sprinkle of flaky sea salt
- Bake for 15 minutes or until crisp. Once cooled, toss chocolate chunks into the mix, if desired. Store the granola in an airtight container.165 grams chocolate chips or chunks
I just made this it’s wonderful!