Incredible Sourdough Discard Granola
There are so many things that you can use your sourdough discard in. If you are finding yourself with extra discard, this is one of the easiest ways to use it up! Its a great addition to the granola. My sourdough granola is sweet, chewy (but can be baked longer for a more crisp bite). Homemade sourdough discard granola is a great item to have in your pantry to be enjoyed for breakfast, with yogurt or just as a quick snack!
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What is sourdough discard?
Sourdough discard is the part of your sourdough starter that you may be taking it out before feeding it. If you do not discard and go the route of feeding your starter often, you will end up with a TON of active starter, as well as have to feed it a ton of flour. So, discarding your sourdough starter is a great idea. Its technically just a less active sourdough start.
new to sourdough?
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Want to use your discard for other amazing recipes? Check this post out below!
Over 40 Amazing Sourdough Discard Recipes
From muffins and pancakes to waffles, breads, sweet rolls, granola, flatbread and so much more! Get all my sourdough discards in one place!
This homemade sourdough discard granola is an excellent way to use discard. I love this stuff. Its quite addicting!
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Get my sourdough discard granola recipe below!
Sourdough Discard Granola
Ingredients
- 4 cups rolled oats Do not use quick oats or steel cut oats
- 1/2 cup chopped pecans, walnuts or almonds
- 2/3 cup dried cranberries or cherries
- 1/4 cup dried mangoes optional
- 1/2 cup sourdough discard
- 1/2 cup honey
- 1/2 cup pure maple syrup
- 1/2 cup avocado oil or coconut oil
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Optional ingredients
- 1/2 cup unsweetened coconut flakes
- 1/4 cup ground flax seed
- dried strawberries, blueberries or dried fruit
Instructions
- Preheat your oven to 325 degrees.
- In a large mixing bowl add all your dry ingredients, including rolled oats, dried fruit, and nuts.
- In a smaller mixing bowl add the honey, maple syrup, sourdough discard cinnamon, oil, salt and vanilla.
- Mix all the wet ingredients together until well combined.
- Pour the wet ingredient over the dry ingredients and use a spatula that mix the ingredients until all the wet is coating the dry.
- Place a silicone sheet or sheet or parchment paper on a large baking sheet. Pour the oatmeal mixture onto the pan and spread it in an even layer.
- Bake in the oven for about 30 minutes. I find that if I want it more crispy, I will bake it for 40 minutes.
- Remove the pan from the oven and let the granola cool completely before breaking it up. This will allow it to form small chunks. I like to sprinkle sea salt over the top right out of the oven so that it sticks to the granola. This gives it a sweet and salty crunch. You only need a small amount of salt.
- Store in an airtight container for up to 3 weeks. You can also freeze it to keep it fresh for longer. Mine does not ever last this long!
What else can you add to your sourdough granola recipe?
Other ingredients to add
Note: Make sure to use raw nuts in your granola. There is often hidden oils and other ingredients in store bought nuts. Enjoy the true benefits of the nuts without the seed oils!
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