Name: Sourdough Discard Granola
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: For the Granola Base; 270 g (3 cups) Rolled oats; 120 g (1 cup) Mixed nuts chopped; 80 g (1/2 cup) Dried apricots chopped; 75 g (1/2 cup) Raisins; For the Sourdough Coating; 240 g (1 cup) Sourdough discard recently fed; 85 g (1/4 cup) Honey; 60 g (1/4 cup) Olive oil; 5 g (1 tsp) Vanilla extract; 2 g (1 tsp) Ground cinnamon; 3 g (1/2 tsp) Salt

I’m always looking for smart ways to use up my sourdough discard, and this granola has become one of my favorite solutions. It feels so satisfying to turn something that might have been tossed into a delicious, crunchy breakfast that my whole family loves. It’s a staple in our pantry for topping yogurt or just snacking on by the handful.

This recipe is incredibly straightforward and delivers a wonderfully crisp, clustery texture. The sourdough discard adds a subtle, pleasant tang that balances the sweetness from the honey and dried fruit, giving the granola a more complex flavor than store-bought versions. It’s endlessly customizable and a perfect weekend baking project.

Perfect Sourdough Discard Tips

For the best flavor, use sourdough discard that is relatively fresh, meaning it was fed within the last week. This ensures the discard has a mild, tangy character that complements the other ingredients without being overly sour. If your discard has been in the fridge for a while and has a dark liquid (hooch) on top, just stir it back in before measuring. The discard acts as a binder, helping to create those irresistible crunchy clusters while adding a unique depth of flavor that sets this granola apart.

Choosing the Right Nuts and Fruits

Feel free to make this granola your own by swapping the nuts and dried fruits. Instead of mixed nuts, you could use all pecans or slivered almonds. For the fruit, dried cranberries, cherries, or even chopped dates would be delicious substitutes for the apricots and raisins. Just keep the total volume of nuts and fruits consistent to maintain the right ratio of dry to wet ingredients. This is a great way to use up whatever you have in your pantry, adapting the flavor profile to your preference.

Achieving the Perfect Crunch

The key to exceptionally crunchy granola is twofold: an even bake and a complete cool-down. First, spread the mixture in a thin, even layer on your baking sheet. A crowded pan will steam the oats rather than toast them. Stirring the granola halfway through the baking time is crucial for ensuring all the pieces cook evenly and turn a uniform golden-brown. Second, and most importantly, let the granola cool completely on the baking sheet without disturbing it. It will crisp up significantly as it cools, forming large, breakable clusters. My take: I let my granola cool for a full hour on the pan without touching it. This is the key to getting those big, satisfying clusters.

Recipe Overview

A baking sheet with freshly baked sourdough discard granola, showing golden-brown clusters of oats, nuts, and apricots.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 servings
Difficulty: Easy

Ingredients

For the Granola Base

270 g rolled oats (3 cups)
120 g mixed nuts (1 cup), chopped
80 g dried apricots (1/2 cup), chopped
75 g raisins (1/2 cup)

For the Sourdough Coating

240 g sourdough discard (1 cup), recently fed
85 g honey (1/4 cup)
60 g olive oil (1/4 cup)
5 g vanilla extract (1 teaspoon)
2 g ground cinnamon (1 teaspoon)
3 g salt (1/2 teaspoon)

Step-By-Step Instructions

Preheat the Oven
Set your oven to 325°F (165°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup much easier.
Combine Dry Ingredients
In a large mixing bowl, add the rolled oats, chopped mixed nuts, dried apricots, and raisins. Stir everything together so the ingredients are evenly distributed before you add the coating.
Prepare Wet Ingredients
In a separate, medium-sized bowl, whisk together the sourdough discard, honey, olive oil, vanilla extract, cinnamon, and salt. Continue whisking until the mixture is smooth and emulsified.
Coat the Dry Mix
Pour the wet sourdough mixture over the dry ingredients. Use a flexible spatula to fold and stir until every oat and nut is thoroughly coated.
Spread on Baking Sheet
Transfer the granola mixture to your prepared baking sheet. Spread it into a single, even layer. Don’t overcrowd the pan; a thin layer ensures everything toasts properly.
Bake the Granola
Bake for 30 minutes, removing the pan at the 15-minute mark to give it a good stir. This helps with even browning. The granola is done when it is golden brown and your kitchen smells fragrant.
Cool Completely
Remove the baking sheet from the oven and place it on a wire rack. Let the granola cool completely on the sheet, for at least 30-45 minutes. The granola crisps as it cools, so do not break it up until it is no longer warm.
Store or Serve
Once cooled, break the granola into clusters of your desired size. Serve immediately or transfer it to an airtight container for storage.

If you enjoy this dish, try our Baked Chicken and Veggie Meal Prep for a perfect pairing or next-weeknight option.

Substitutions & Variations

Maple Syrup: For a vegan option or a deeper, more robust flavor, substitute the honey with an equal amount of pure maple syrup.
Chocolate Chips: For a touch of indulgence, stir in 1/2 cup of chocolate chips or chunks after the granola has cooled completely.
Nut-Free: To make this nut-free, replace the nuts with an equal volume of raw sunflower seeds, pumpkin seeds (pepitas), or a mix of both.

Make-Ahead, Storage & Reheat

How to store and reheat Sourdough Discard Granola

Store the completely cooled granola in an airtight container at room temperature for up to 2 weeks. It does not require refrigeration. Serve it with milk or yogurt for a simple and delicious breakfast.

Nutrition

Serving size: 1/2 cup
Calories: 250
Protein: 5 g
Fat: 10 g
Carbohydrates: 35 g

Estimates only.

FAQ

Is my sourdough discard safe to use if it has liquid on top?

Yes, that liquid is just alcohol, known as hooch. You can stir it back in for a tangier flavor or pour it off for a milder taste in your granola.

What if my discard is very sour and might overpower the granola?

A very sour discard adds a nice tang. If you prefer less acidity, use fresher discard or add a tiny pinch of baking soda to neutralize some of the sourness.

How can I make sure my sourdough granola forms into big clusters?

Press the granola firmly into an even layer on the sheet pan before baking. Most importantly, let it cool completely on the pan without touching it to set the clusters.

Why did my finished sourdough discard granola turn out soft or chewy?

This usually means it was underbaked or stored before it was fully cool. Bake until golden brown and let it cool completely on the pan to achieve that perfect crunch.

Can I use sourdough discard that has been previously frozen for this recipe?

Absolutely. Just thaw the discard completely in the refrigerator before using it. Since this recipe doesn't rely on leavening, frozen discard works beautifully.

Should I feed my discard before adding it to the granola mixture?

No need to feed it. Unfed discard, even straight from the fridge, works well here as we are not using it for leavening, just for flavor and binding.

What are the best nut-free substitutions that still give good crunch?

Swap the nuts for an equal amount of raw sunflower or pumpkin seeds. They provide a similar texture and toast up nicely, keeping the granola satisfyingly crunchy.

What is the best way to make a double batch of this sourdough granola?

Use two separate baking sheets instead of crowding one. This ensures the granola bakes evenly and gets crispy, rather than steaming and turning out soft.