Name: Sourdough Granola
Prep time: 10 min
Cook time: 30 min
Ingredients: 1/3 cup sourdough starter; 1/4 cup maple syrup; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 1/2 cup oats; 1/4 cup sunflower seeds; 1/4 cup pumpkin seeds; 1 tablespoon flax seeds; 1 tablespoon chia seeds; 2/3 cup dried cranberries

If you’ve got extra sourdough starter sitting around, I’ve got the perfect recipe for you: Sourdough Granola!

It’s crunchy, lightly sweet, and has just a hint of tang from the starter. You can customize it with your favorite nuts, seeds, or dried fruit, and it’s ready in under 30 minutes. We love snacking on it by the handful, layering it over yogurt bowls, or packing it into snack bags and school lunches!

If you enjoy the tangy flavor of sourdough, you’ll love the subtle hint it brings to this granola. It’s easy to customize with your favorite mix-ins like nuts, seeds, and dried fruit.

Prefer it sweeter? Just add a bit more maple syrup or a sprinkle of sugar.

You can break the granola into big clusters or smaller bits, whatever suits your snacking style. Enjoy it on its own, over yogurt bowls, packed into snack bags, school lunches, or however you like!

Amy’s Notes

I’ve made this sourdough granola more times than I can count, it’s a favorite in our house! You can use either sourdough discard or active starter, depending on what you’ve got on hand.

It bakes up golden and crisp, lightly sweet, and perfect for breakfast or snacking. Let it cool completely before breaking it into clusters so it stays nice and crunchy.

Feel free to switch up the add-ins; pumpkin seeds, shredded coconut, or chopped nuts all work beautifully.

And if it starts browning too quickly, just lower the oven temp. Stored in an airtight container, it stays crisp for up to two weeks… though it never lasts that long around here!

Ingredients & Substitutions

Sourdough granola ingredients on a table.

sourdough discard (or active)
rolled oats
maple syrup (or honey)
cinnamon, salt
chia seeds, sunflower seeds, flax seeds, and pumpkin seeds
dried cranberries (or your favorite dried fruit)

How to Make Sourdough Granola

Preheat your oven to 325°F (165°C). Lightly grease a baking sheet with cooking spray or line it with parchment paper or a silicone baking mat for easy cleanup.

A bowl of wet ingredients mixed together for sourdough granola.

Step 1

In a large bowl, stir together the sourdough starter, maple syrup, salt, and ground cinnamon.

A bowl of dry ingredients mixed together for sourdough granola.

Step 2

In a separate bowl, mix the oats, sunflower seeds, pumpkin seeds, flax seeds, chia seeds, and dried cranberries.

Step 3

Pour the dry ingredients into the bowl with the wet mixture and stir until everything is evenly coated.

Step 4

Spread the mixture onto the baking sheet. Transfer the sheet to the oven and bake for 15 minutes. Remove the sheet, stir the granola, and bake for another 10-15 minutes.

Step 5

Once the granola is golden and crisp, remove it from the oven and let it cool completely on the baking sheet. Don’t skip this step; cooling is what helps it stay nice and crunchy.

How to Store

How to Store: After the granola has completely cooled, break it into clusters and store it in an airtight container at room temperature for up to two weeks.

Sourdough discard recipes

Sourdough Blueberry Bread

Chocolate Chip Sourdough Bread

Sourdough Waffles (or Pancakes)

Chocolate Chip Sourdough Scones

- SUBSCRIBE -

Do you like this recipe?

Subscribe to our newsletter and we'll send you more fresh recipes, valuable troubleshooting advice, useful tips, and other information we believe will be helpful to you!