Sourdough Granola | Discard or Starter

Sourdough granola spread on a parchment-lined baking sheet, filled with rolled oats, pecans, pumpkin seeds, sunflower seeds, and raisins baked into golden clusters.

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Sourdough Granola | Discard or Starter

This sourdough granola recipe bakes up crisp and golden with warm maple flavor, crunchy clusters, and a light tang from sourdough discard or active starter that gives it more depth than a standard granola. It comes together in one bowl, bakes in under 30 minutes, and stores well in an airtight jar for up to two weeks.

Prep Time15

Cook Time30

Cooling Time30

Total Time1 15

Course: Breakfast, Snack, Sourdough

Cuisine: American

Servings: cups

Calories: 528kcal

Author: Emily Rider

Equipment

1 Large mixing bowl
1 Wooden spoon
1 Large baking sheet (15x21 inches) or two 9x13 inch sheets
1 Parchment paper or oil for greasing

Ingredients

2 cups rolled oats old-fashioned, 200 grams
1 cup chopped pecans 114 grams
½ cup sourdough discard or active starter 100 grams
½ cup pumpkin seeds 82 grams
½ cup sunflower seeds 70 grams
¼ cup maple syrup or honey 80 grams
2 tablespoons coconut oil melted, 26 grams
2 teaspoons vanilla extract 8 grams
1 teaspoon ground cinnamon 4 grams
½ teaspoon ground nutmeg 2 grams
½ teaspoon salt 2 grams
1 cup dried fruit stirred in after baking, 160 grams

Instructions

Preheat the oven – Set the oven to 325°F and line a large 15 by 21 inch baking sheet or two 9 by 13 inch baking sheets with parchment paper. Having the oven fully preheated before the granola goes in ensures even baking from the start.
Melt the coconut oil – Warm the coconut oil in a small saucepan over low heat or in a microwave-safe bowl in 20 second intervals until fully liquid. Melted oil coats the oats and seeds evenly and promotes crisping throughout the batch.
Mix the wet ingredients – In a large mixing bowl, stir together the melted coconut oil, sourdough discard or active starter, maple syrup or honey, and vanilla extract until completely smooth and evenly combined.
Add the dry ingredients – Add the rolled oats, chopped pecans, pumpkin seeds, sunflower seeds, ground cinnamon, ground nutmeg, and salt to the bowl. Stir thoroughly until all ingredients are evenly coated and no dry pockets remain.
Spread and press – Transfer the mixture to the prepared baking sheet and spread into an even layer across the entire pan. Use the back of a spatula to press the mixture down gently into a compact layer to encourage larger, sturdier clusters during baking.
Bake – Place the pan in the preheated oven and bake for 20 to 30 minutes, rotating the pan halfway through. At the halfway point use a spatula to gently lift and flip sections of the granola for even browning without breaking up the clusters more than necessary.
Check for doneness – The granola is ready when it looks just golden across the surface and smells warm and toasty. It will still feel slightly soft when it first comes out of the oven and that is exactly right. It firms up and crisps fully as it cools on the pan.
Cool completely – Remove the pan from the oven and let the granola cool completely on the baking sheet without disturbing it. This allows the clusters to set and firm up properly before storing or serving.
Add dried fruit and store – Once the granola is fully cooled, stir in the dried fruit until evenly distributed throughout. Transfer to an airtight container and store at room temperature for up to two weeks.

Video

Notes

Press before baking – Lightly compacting the mixture with the back of a spatula encourages larger, sturdier clusters throughout the finished granola.

Pull it before it looks fully done – Granola crisps as it cools. Pull it when just golden rather than deeply browned to prevent overbaking.

Cool completely before storing – Storing warm granola traps steam and softens the clusters. Let it cool fully on the pan so the clusters set properly.

Add dried fruit after baking – Stirring in dried fruit after cooling prevents scorching and keeps the surrounding clusters crisp.

Storage – Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months. If the granola softens, refresh in a 300°F oven for 5 to 8 minutes and cool completely before returning to the container.

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