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I love having a large jar of Maple Cinnamon Sourdough Granola sitting on the counter, ready for quick breakfasts or an easy snack options. I love making different flavors too!
You can easily make this warm spiced granola from your sourdough starter, your own, with a few seasonal touches. Add a spoonful of Homemade Apple Pie Spice Recipe or Pumpkin Pie Spice | Easy Homemade Recipe, or stir in Creamy Homemade Pumpkin Puree for a cozy autumn twist. It’s also wonderful layered over Homemade Yogurt Step-By-Step Recipe with a swirl of Homemade Cottage-Style Peach Preserves (no pectin) or Homemade Cherry Jam Low Sugar with Pomona Pectin for something simple and cozy.
If you love sourdough snacks, this Easy Homemade Sourdough Animal Crackers | Freshly Milled Flour is a wonderful recipe to have on hand. They’re crisp, lightly sweet, and full of that nostalgic vanilla-lemon flavor that reminds me of the old Barnum & Bailey crackers from childhood.
Why You’ll Love This Recipe
A new favorite in our kitchen—thank you for this beautiful recipe! I added shredded coconut and dried strawberries. Will be making it weekly. ~Kate
Ingredients
Recipe Tips
Use fresh discard: Make sure your sourdough discard smells pleasant and slightly tangy, not overly sour. Fresh discard adds subtle flavor without overpowering the granola’s sweetness.
Mix thoroughly: Take time to coat all oats, nuts, and seeds evenly in the wet mixture. This ensures every bite bakes to the same crisp, golden texture.
Bake low and slow: Keep your oven temperature steady at 325°F to prevent burning the nuts or over-browning the oats. A slower bake helps form those signature crunchy clusters.
Check oven temperature: Bake on the middle rack and use an oven thermometer to verify accuracy. Most ovens run hotter or cooler than the dial, so adjust by about 25°F if needed for even baking.
Rotate the pan: Turn the baking sheet halfway through baking to ensure even toasting from edge to center. It helps prevent hot spots and gives a uniform golden color.
Cool completely: Let the granola cool fully on the baking sheet before stirring or storing. This helps it crisp up properly and form nice clusters instead of breaking apart.
Store it right: Once cooled, keep your granola in an airtight glass jar at room temperature. Proper storage preserves its crunch and flavor for several weeks.
How To Make Maple Cinnamon Sourdough Granola
Step 1: Preheat your oven to 325°F and line a large baking sheet with parchment paper, or lightly oil it if you prefer easy cleanup.
Step 2: In a large mixing bowl, whisk together the melted coconut oil, sourdough discard or starter, maple syrup or honey, and vanilla extract until well combined.
Step 3: Add the rolled oats, chopped pecans, pumpkin seeds, sunflower seeds, ground cinnamon, nutmeg, and salt to the wet ingredients. Stir until everything is evenly coated.
* Wait to add the dried fruit until after the granola has cooked and cooled. We have found this results in the best outcome.
Step 4: Spread the granola mixture in an even layer on the prepared baking sheet, pressing lightly to help form clusters.
Step 5: Bake on the middle rack for 25–30 minutes, rotating the pan halfway through baking, until the granola is lightly golden and fragrant.
Step 6: Remove the granola from the oven and let it cool completely on the baking sheet without stirring. This allows the clusters to crisp as they cool.
Step 7: Once cooled, stir in any dried fruit or chocolate chips if desired. Adding them after cooling keeps the fruit from burning and prevents the chocolate from melting. Store in an airtight glass jar at room temperature for up to two weeks.
Freezing & Storage
How To Gift Maple Cinnamon Sourdough Granola
FAQ
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Seasonal recipes, cozy cottage projects, simple from-scratch living, and gentle inspiration for homemakers who crave a slower rhythm rooted in home and heart.
Another favorite from my kitchen to yours, where the seasons guide the table and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
Maple Cinnamon Sourdough Granola | A Cozy Cottage Recipe
Equipment
- 1 Large mixing bowl
- 1 Wooden spoon
- 1 Large baking sheet (15×21 inches) or two 9×13 inch sheets
- 1 Parchment paper or oil for greasing
Ingredients
- 2 cups Rolled Oats 200g
- 1 cup Dried Fruit 160g
- ¼ cup Maple Syrup or Honey 160g
- 1 cup chopped Pecans 114g
- ½ cup Sourdough Discard or Starter 100g
- ½ cup Pumpkin Seeds 82g
- ½ cup Sunflower Seeds 70g
- 2 tbsp Coconut Oil melted (26g)
- 2 tsp Vanilla Extract 8g
- 1 tsp Ground Cinnamon 4g
- ½ tsp Ground Nutmeg 2g
- ½ tsp Sea Salt 2g
Instructions
- Preheat: Set oven to 325°F (165°C) and line a large baking sheet (15×21 inches) or two 9×13 inch sheets with parchment paper.
- Melt: Warm the coconut oil in a small saucepan or microwave-safe bowl until fully melted.
- Combine: In a large bowl, mix melted coconut oil with sourdough discard or starter, maple syrup or honey, and vanilla extract until smooth.
- Mix: Add rolled oats, chopped nuts, seeds, cinnamon, nutmeg, and salt to the wet mixture. Stir until evenly coated.
- Spread: Evenly distribute the granola mixture on the prepared baking sheet. If not using parchment paper, lightly oil the pan.
- Bake: Place in the oven and bake for 20–30 minutes, rotating the pan halfway through. For even baking, gently flip the granola, but be careful as it can be messy.
- Cool: Remove from the oven and allow the granola to cool completely on the sheet.
- Store: Once cooled Stir in dried fruit or chocolate chips if desired and store in an airtight glass jar at room temperature for up to 2 weeks. You can transfer to a ½ gallon or 1 gallon wide-mouth mason jar for storage.
Video
Notes
- Use Quality Ingredients: To make delicious sourdough granola, be sure to use high-quality rolled oats, dried fruits, nuts, and seeds. Fresh and flavorful ingredients will enhance the overall taste of the granola.
- Customize the Dried Fruits and Nuts: Feel free to personalize your granola by choosing your favorite dried fruits and nuts. Whether it’s cranberries, raisins, almonds, or walnuts, the options are endless, so get creative and tailor the recipe to your taste preferences.
- Don’t Overbake: Keep an eye on the granola while it’s in the oven to prevent overbaking. It’s crucial to achieve a golden brown color and crisp texture without burning the granola.
- Storage: Once the granola has cooled, store it in an airtight container to maintain its freshness. Mason jars or sealable bags work well for storing granola, keeping it crunchy and flavorful for a longer period.
- Enjoy with Your Favorite Pairings: Delicious Sourdough Granola pairs wonderfully with yogurt, milk, or fresh fruit. Experiment with different combinations to find your perfect match and enjoy this delightful treat at any time of day.
Nutrition
Did you make this recipe?
If you gave it a try and loved it, I’d be so grateful if you came back to leave a 5 “⭐️” rating. Use the buttons below to share, comment, or connect—I truly enjoy seeing and celebrating your beautiful bakes.
Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.
A new favorite in our kitchen—thank you for this beautiful recipe! I added shredded coconut and dried strawberries. Will be making it weekly.
Katie, your comment truly made my day—thank you!❤️ I love hearing how you made the granola your own. The addition of shredded coconut and dried strawberries sounds absolutely delightful—what a beautiful twist! I’ll definitely be trying that combo in my next batch. We always keep a jar in the pantry for snacking and topping yogurt—it’s such a versatile staple.
If you’re open to it, I’d love to share your version in the recipe’s “Variations” section, with credit to you, of course. I treasure feedback like this—it helps me shape recipes that truly serve this cozy community. Thank you again for being here and baking along with me!😊
I LOVE THIS RECIPE!! It was a slam dunk in our home and didn’t last long!
Question- If I wanted to make a chocolate version, do I just add cocoa powder pre bake and sub cinnamon for vanilla?
Hi Lily! I’m so glad y’all loved the recipe—it makes my day!
Yes, to make a chocolate version, you can add cocoa powder before baking and omit the cinnamon (keep the vanilla!). If you’d like to take it up a notch, feel free to fold in some mini or regular chocolate chips once it’s cooled—totally optional but so good!
Let me know how it turns out if you try it!
Hi ! I plan on making this today. I want to add raisins. Would I cook it with the raisins in it or add them after it’s done ? Thank you ! ☺️
Hi Linda! We would recommend adding the raisins after it’s done cooking. This way, they’ll stay plump and sweet rather than getting too hard after the cooking process. Let me know how it turns out—enjoy! 🥰🍇