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My family loves this sourdough granola! It is very customizable as you can use any type of nuts, ferment it or not, and bake it for shorter or longer based on how crunchy you want it. A delicious snack on its own or add some fruit and yogurt and you have a delicious parfait.
This homemade sourdough granola is nice and crunchy and is a great source of healthy fats. Full of simple ingredients and sweetened with maple syrup and coconut oil for a well balanced sweet and salty snack. I love to use cashews, pecans, and almonds for the nuts and then add in chia seeds and pumpkin seeds.
However, if you don’t like some of those or don’t have them all on hand you can customize it to whatever you prefer. I even like to add a 1/2 cup of shredded coconut and chocolate chunks sometimes for added sweetness. And if you love granola be sure to checkout my Chocolate Pumpkin Sourdough Granola and Sourdough Granola Bars.
Sourdough Granola Ingredients
- Old-Fashioned Oats
- Nuts- The type of nuts you use are up to you. I did a combination of cashews, almonds, and pecans. If love love almonds, be sure to also try my Sourdough White Chocolate Almond Scones.
- Pumpkin Seeds- This can be swapped out for a different seed or nut.
- Chia Seeds- An excellent source of fiber but can easily be omitted if you prefer.
- Sourdough Discard– This can be taken right from the fridge or can be at room temperature.
- Maple Syrup- Pure maple syrup not pancake syrup.
- Coconut Oil- If it is solid make sure to melt it before using it.
- Cinnamon
- Salt
- Optional Mix-Ins– For a sweeter version add in some chocolate chunks and 1/2 cup shredded coconut.
Key to Baking Crunchy Granola
When baking granola it is important to bake low and slow. Too high of heat will cause the granola to brown too quickly and will lead to it burning. Keeping the temp down and baking it slower will ensure a crunchy and perfectly baked granola.
Making Sourdough Granola
This sourdough granola is super easy to put together. In less than 45 minutes you can have homemade granola.
Begin by mixing together all the dry ingredients in a large bowl.
In a smaller bowl combine the maple syrup, coconut oil and sourdough discard.
Add the wet ingredients into the dry ingredients and mix all together until combined.
Spread the granola on a lined baking sheet and bake at 325F for about 30 minutes until lightly browned.
Let the granola cool and then place in a airtight container.
Optional Overnight Ferment
Fermenting the oat mixture overnight is not essential but does help break down the starches present in oats which makes it easier to digest and allows the nutrients to be better absorbed. Similarly, soaking the nuts helps to break down some of the phytic acid in nuts which increases the nutrient content of the seeds and nuts.
Fermenting the mixture overnight will require more liquids to cover the oats so you will need increase the amount of sourdough discard to 1 cup and maple syrup and coconut oil to 1/2 cup.
steps for fermenting granola overnight:
8+ hours before baking:
- Mix together all the oats, 1/4 cup maple syrup, 1/4 cup melted coconut oil, and 1 cup sourdough discard. Cover and let sit for 8 hours at room temperature. As shown in the image below I use a quart size mason jar for this.
- In a second jar add nuts of choice, pumpkin seeds, and chia seeds. Pour just enough water overtop to cover the nuts and seeds and add 1 Tbsp salt. Stir and cover. Let sit at room temperature.
8 hours later:
- Preheat oven to 325F.
- Rinse nuts and drain any excess water from the jar.
- In a large bowl, mix together the oats and nuts mixtures. Add the additional 1/4 cup maple syrup and 1/4 cup melted coconut oil. Sprinkle salt and cinnamon over-top. Mix well until fully incorporated.
- Line a large baking sheet with parchment paper and pour the granola mixture onto the pan. Spread the granola out as thinly as possible.
- Bake for 1 hour and 30 minutes or until the granola has dried out. Every 30 minutes stir the granola to ensure an even bake. If the granola is browning too quickly or is beginning to burn turn down the heat to 300F. The reason this bakes much longer than the quick version of this recipe is because of all the extra liquid.
- Let granola cool completely. As it cools it will crunch up. Mix-in chocolate chunks or dried fruit if you would like.
How to Store Sourdough Granola
Granola lasts quite a while in an airtight container. Once the granola is completely cooled transfer to a container and leave 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 your Sourdough Granola
The possibilities are endless! Here are just a few ways you may not have thought of.
- Parfaits: Layer granola with yogurt and fresh fruits to create a delightful parfait. This can be a quick and nutritious breakfast or a satisfying snack.
- Smoothie Bowl Topper: Sprinkle granola on top of your smoothie bowl for added crunch and texture. It complements the creaminess of the smoothie so well.
- Fruit Salad Topper: Sprinkle granola over a bowl of fresh fruit salad to add a crunchy element. This works particularly well with tropical fruits like mango, pineapple, and berries.
- Ice Cream Topping: Use granola as a topping for your favorite ice cream flavors. The combination of creamy ice cream and crunchy granola is irresistible.
- Stuffed Baked Apples or Pears: Core apples or pears, fill the center with granola, and bake until the fruit is tender. This creates a warm, comforting dessert with a delicious contrast of textures.
- Yogurt Bark: Mix granola with yogurt, spread the mixture on a baking sheet, and freeze. Once frozen, break it into pieces for a tasty and nutritious yogurt bark.
- Savory Salads: Sprinkle granola over salads to add a crunchy element. This works particularly well with salads that have a sweet and savory combination, such as those with roasted vegetables and a balsamic vinaigrette.
Find more sourdough discard recipes on the blog!
Enjoy a healthy and nutritious sourdough bran muffin.
Make the best ever chocolate chip sourdough cookies!
Use up those extra bananas with sourdough banana muffins.
Sourdough Granola
Ingredients
- 180 grams old-fashioned oats, 2 cups
- 120 grams sourdough discard, ½ cup
- 60 grams maple syrup, ¼ cup
- 55 grams coconut oil, melted, ¼ cup
- 290 grams mixed nuts (your choice), 2 cups
- 69 grams pumpkin seeds, ½ cup
- 20 grams chia seeds, 2 Tablespoons
- 6 grams salt, 1 teaspoon
- 2 grams cinnamon, 1 teaspoon
Instructions
- Preheat oven to 325℉.
- Mix together all the dry ingredients in a large bowl.180 grams old-fashioned oats, 290 grams mixed nuts (your choice), 69 grams pumpkin seeds, 20 grams chia seeds, 6 grams salt, 2 grams cinnamon
- In a smaller bowl mix sourdough discard, melted coconut oil, and maple syrup.120 grams sourdough discard, 55 grams coconut oil, melted, 60 grams maple syrup
- Pour wet ingredients into the dry ingredients and mix until incorporated.
- Line a sheet pan with parchment paper and spread the granola around the pan.
- Bake for about 25-30 minutes. Flip over the granola at 15 minutes with a spatula to break up the mixture and continue to bake. Pull when lightly browning.
- Let cool and store in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is awesome. Nice crunchy granola every time.
I made a few modifications to this recipe. I swapped out 25% of the oats for rolled wheat. Then I added 50 g of wheat germ to give it a graham cracker taste. Also I doubled the syrup because it didn’t taste sweet enough and it seemed like this recipe has less sugar than others I tried, also I took my oven down to 300° and went for about an hour on the baking to get more even browning and a shattering crisp crunch.