Crispy & Nutty Sourdough Granola

Golden, crunchy, and packed with wholesome ingredients, this sourdough granola is the perfect way to use up sourdough discard. Lightly sweetened with honey and toasted to perfection, it’s great for breakfast, snacks, or a crunchy topping for yogurt.

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Recipe

Servings: 8 (½ cup each)

Calories per serving: ~220

Total time: 45 minutes

Sourdough Granola

Ingredients

• 2 cups rolled oats

• ½ cup sourdough discard (unfed is fine)

• ½ cup chopped nuts (almonds, pecans, or walnuts)

• ¼ cup unsweetened shredded coconut

• 2 tbsp coconut oil, melted

• 3 tbsp honey or maple syrup

• 1 tsp vanilla extract

• ½ tsp cinnamon

• ¼ tsp salt

• ½ cup chopped dates

Instructions

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the sourdough discard, melted coconut oil, honey (or maple syrup), vanilla, cinnamon, and salt.

3. Stir in the oats, nuts, and shredded coconut, mixing until everything is well coated.

4. Spread the mixture onto the baking sheet in an even layer.

5. Bake for 35-40 minutes, stirring every 10-15 minutes, until golden brown and crisp.

6. Remove from the oven and let it cool completely—it will crisp up more as it cools.

7. Stir in the chopped dates before storing.

Nutritional Value (Per Serving)

• Calories: ~220

• Carbs: 30g

• Fat: 10g

• Protein: 4g

• Fiber: 3g

• Sugar: 12g

Storage Instructions

Store in an airtight container at room temperature for up to 2 weeks. For longer storage, keep in the fridge for up to a month or freeze for up to 3 months.

Ingredients

Mix wet ingredients

Mix wet ingredients

Combine dry ingredients

Combine dry ingredients

Spread the mixture onto the baking sheet in an even layer.

Bake

Bake

Bake

Bake

Let cool

Store

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Prompt

I saw a short on Facebook about using sourdough starter discard to make granola. I had to try, so I asked ChatGPT:

Homemade sourdough granola please

This is the first recipe it gave me:

That sounds like a great way to use sourdough discard! Here’s a crunchy sourdough granola recipe that avoids seed oils and has a balanced sweetness.

Sourdough Granola

(Yield: About 5 cups)

Ingredients

• 2 cups rolled oats

• ½ cup sourdough discard (unfed is fine)

• ½ cup chopped nuts (almonds, pecans, or walnuts)

• ¼ cup unsweetened shredded coconut (optional)

• 2 tbsp butter, melted

• 3 tbsp honey or maple syrup

• 1 tsp vanilla extract

• ½ tsp cinnamon

• ¼ tsp salt

• ½ cup dried fruit (raisins, cranberries, or chopped dates)

Instructions

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.

2. In a large bowl, mix the sourdough discard, melted butter, honey (or maple syrup), vanilla, cinnamon, and salt. Stir well.

3. Add the oats, nuts, and coconut. Stir until everything is evenly coated.

4. Spread the mixture onto the baking sheet in an even layer.

5. Bake for 35-40 minutes, stirring every 10-15 minutes, until golden brown and crisp.

6. Remove from the oven and let it cool completely (it crisps up as it cools).

7. Stir in the dried fruit. Store in an airtight container for up to 2 weeks.

Would you like any modifications?

I wanted to use coconut oil:

I have coconut oil

It said I can do that:

You can swap the butter for melted coconut oil in the same amount (2 tbsp). It’ll add a subtle coconut flavor and still give you that nice crunch.

Do you want to keep the shredded coconut, or would you prefer a version without it?

I actually did want shredded coconut too because why not:

Shredded is fine too.

It said I can do that:

Great! Using both melted coconut oil and shredded coconut will give the granola a nice toasty coconut flavor. Everything else in the recipe stays the same.

If you want an extra crunch, you could press the granola down lightly before baking to create clusters. Just don’t stir it as much while baking.

Let me know if you want to tweak anything else!

Houston, we have a problem:

Oops I incorporated the dried fruit before baking is that a problem? You said everything else. It's chopped dates

I got you, said ChatGPT:

Chopped dates might get a little too dry or even burn if baked for the full time. If you’ve already mixed them in, I’d recommend checking the granola at the halfway point (about 15-20 minutes) and giving it a stir. If the dates look like they’re getting too dark or hard, you can pull the granola out a little early.

Next time, you might want to stir them in after baking so they stay soft and chewy. But it’s not a disaster—just keep an eye on them!

Phew!

Check out the final recipe at the top of this page or click the link below to save yourself the hassle of scrolling.

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