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Sourdough Granola: maple sourdough granola — Breakfast recipe | AfoodrinkBreakfast

Sourdough Granola

This crisp, clustery granola uses sourdough discard for gentle tang and sturdy oat clusters. It is a smart way to use extra starter, and it keeps well for busy breakfasts.

Total time
45 min
Yield
10 servings
Difficulty
Easy

Prep 10mCook 35mAmericanBreakfast

Sourdough discard is great for more than pancakes and crackers. In this granola, it acts like a light binder, helping oats, nuts, and seeds bake into crunchy clusters with a mild, toasty tang.

The flavor is not sharply sour. It tastes warm and nutty, with maple syrup, cinnamon, coconut, and dried fruit balancing the starter.

Use unfed discard from a healthy starter. The granola bakes low and slow until dry, so it stays crisp in a jar for weekday breakfasts, yogurt bowls, or snack handfuls.

01What you'll need

Ingredients

12 items · 10 servings

  • 3 cups old-fashioned rolled oats
  • 1 cup raw almonds, roughly chopped
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup raw pumpkin seeds
  • 1/2 cup sourdough discard, 100% hydration, unfed or recently fed
  • 1/3 cup pure maple syrup
  • 1/4 cup neutral oil, such as canola oil, or melted coconut oil
  • 2 tablespoons packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup dried cranberries or raisins

02How to make it

Step-by-step

  1. 1. Heat the oven

    Heat the oven to 325°F. Line a large rimmed baking sheet with parchment paper. A rimmed sheet keeps the granola from sliding off when you stir it.

  2. 2. Mix the dry ingredients

    In a large bowl, stir together the oats, almonds, coconut flakes, and pumpkin seeds. Break up any big pieces of coconut so they toast evenly.

  3. 3. Whisk the sourdough mixture

    In a medium bowl, whisk the sourdough discard, maple syrup, oil, brown sugar, vanilla, cinnamon, and salt until smooth. The mixture may look a little stretchy from the starter, and that is normal.

  4. 4. Coat the oats

    Pour the sourdough mixture over the oat mixture. Stir well with a spatula until all the oats look lightly coated and no dry patches remain. This thorough mixing helps the granola clump.

  5. 5. Spread and press

    Scrape the mixture onto the prepared baking sheet. Spread it into an even layer, then press it down gently with the spatula. Pressing makes larger clusters.

  6. 6. Bake slowly

    Bake for 20 minutes. Remove the pan from the oven and gently turn the granola in sections, trying not to break it up too much. Bake for 12 to 15 minutes more, until the granola is golden and feels mostly dry at the edges.

  7. 7. Cool without stirring

    Set the pan on a cooling rack and let the granola cool completely on the baking sheet, about 45 minutes. It will crisp as it cools, so do not judge the texture while it is still warm.

  8. 8. Add the fruit and store

    Break the cooled granola into clusters. Stir in the dried cranberries or raisins. Store in an airtight container once fully cool.

03From our kitchen

Cook's tips

  • Make-ahead: This granola is a good weekend prep recipe. Bake it, cool it completely, and keep it ready for breakfast bowls during the week.
  • Storage: Store in an airtight jar or container at room temperature for up to 2 weeks. If your kitchen is humid, it may soften sooner.
  • For bigger clusters: Press the granola firmly onto the pan before baking, stir only once, and let it cool completely before breaking it up.
  • For looser granola: Stir it every 10 to 12 minutes during baking. This breaks up the clusters and helps the mixture toast evenly.
  • Swaps: Use walnuts or pecans instead of almonds, sunflower seeds instead of pumpkin seeds, or honey instead of maple syrup if you do not need the recipe to stay vegan.
  • Starter note: Use sourdough discard that smells pleasantly tangy, yeasty, or lightly fruity. Do not use discard with mold, pink streaks, or a rotten smell.

Cook's note

The nutrition estimate is based on canola oil, sweetened dried cranberries, and a 100% hydration sourdough discard made with all-purpose flour and water. Different starters, nuts, oils, or dried fruits will change the numbers.

04Frequently asked

Questions & answers

Can I use active sourdough starter instead of discard?

Yes. Active starter works fine as long as it is 100% hydration, meaning it is made with equal weights of flour and water. The granola may taste a little milder if the starter is very fresh.

Why is my granola soft after baking?

Granola often feels soft while it is warm. Let it cool fully on the pan first. If it is still soft after cooling, return it to a 300°F oven for 8 to 10 minutes, then cool again.

Can I make this without nuts?

Yes. Replace the almonds with more oats, pumpkin seeds, sunflower seeds, or a mix. Watch the pan near the end of baking because seed-heavy granola can brown a little faster.

Does sourdough granola taste sour?

It has a light tang, not a strong sour flavor. Maple syrup, cinnamon, coconut, and dried fruit keep it balanced.

Can I freeze sourdough granola?

Yes. Freeze fully cooled granola in a freezer-safe bag or container for up to 3 months. Let it come to room temperature before serving so the clusters crisp back up.

05Per serving

Nutrition facts

Nutrition Facts

10 servings

Amount per serving

Calories339

% Daily Value*

Total Fat18 g
23%
Saturated Fat3 g
15%
Cholesterol0 mg
0%
Sodium120 mg
5%
Total Carbohydrate40 g
15%
Dietary Fiber6 g
21%
Total Sugars14 g
Protein8 g
16%
Vitamin D0 mcg
0%
Calcium69 mg
5%
Iron2.3 mg
13%
Potassium271 mg
6%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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