Homemade Sourdough Granola (Simple One Bowl Recipe!)
As an Amazon Associate, I earn from qualifying purchases.
This homemade sourdough granola is a crunchy, lightly sweetened breakfast made with sourdough discard, rolled oats, maple syrup, white chocolate chips, and wholesome seeds. Perfect for meal prep, this easy sourdough discard granola recipe creates crisp clusters and is delicious with yogurt, milk, or as a healthy snack.
We’ve been eating granola around here nonstop. It’s such a delicious snack that my whole family devours! If you’ve never made it before, I think you’re going to love how simple it is to make.
Looking for more same-day sourdough recipes? Check these out!
Why You’ll Love This Sourdough Granola Recipe
- It uses sourdough discard in the easiest way possible – no waste, no fuss, just a simple mix-and-bake granola.
- It’s perfectly crunchy and cluster-filled thanks to the press-and-bake method that creates those irresistible granola chunks.
- It’s endlessly versatile—great for breakfast bowls, yogurt parfaits, snacking straight from the jar, or meal prep for the week.
Step-By-Step Instructions
Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, combine sourdough discard, oats, flaxseed, chia seeds, pumpkin seeds (or pecans), maple syrup, vanilla, oil, and cinnamon. Stir until fully coated.
Spread mixture onto the baking sheet in a thin, even layer. Press down firmly for clusters (that you’ll break apart after the granola cools).
Bake for 25–30 minutes, until lightly golden. Do not stir.
Let granola cool completely on the pan—it will crisp up as it cools.
Stir in white chocolate chips, then break into clusters and enjoy!
Tips for the BEST Sourdough Discard Granola
- Press for clusters: Firmly press the granola into an even layer before baking and avoid stirring—this helps create those big, crunchy clusters.
- Don’t overbake: Remove the granola when it’s lightly golden. It will continue to crisp up as it cools, so overbaking can lead to a bitter taste.
- Let it cool completely: Resist the urge to stir right away—cooling undisturbed is key for cluster formation.
- Watch moisture levels: If your sourdough discard is very thin, your granola may need a few extra minutes in the oven to fully crisp.
Equipment
- Parchment paper
- Large mixing bowl
- Measuring cups and spoons
- Spatula or wooden spoon
- Baking sheet
Storage
Room Temperature:
Store granola in an airtight container at room temperature for up to 1–2 weeks. Keep it in a cool, dry place to maintain crispness. I like to keep mine in a glass jar.
Tip:
Make sure the granola is completely cooled before storing—this keeps it crisp and prevents condensation.
Homemade Sourdough Granola
Ingredients
- 1 cup sourdough discard 240 g
- 3 cups rolled oats 270 g
- 1/4 cup flaxseed 30 g
- 1/4 cup chia seeds 40 g
- 1/4 cup pumpkin seeds or toasted pecans 30 g
- 3/4 cup maple syrup 180 ml
- 2 teaspoons vanilla extract 10 ml
- 1/2 cup extra virgin olive oil or coconut oil 120 ml
- 1 tablespoon ground cinnamon 8 g
- 1/2 cup white chocolate chips 85 g
Instructions
Preheat Oven
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
Mix the Granola
- In a large mixing bowl, combine the sourdough discard, rolled oats, flaxseed, chia seeds, pumpkin seeds (or pecans), maple syrup, vanilla extract, oil, and cinnamon.
- Stir well until everything is evenly coated and fully combined.
Spread the Mixture
- Transfer the granola mixture onto the prepared baking sheet. Spread it out into a thin, even layer, pressing it down slightly to help form clusters.
Bake
- Bake for 25–30 minutes, or until the granola is lightly golden.
Cool, Add Chocolate, and Break into Clusters
- Remove from the oven and allow the granola to cool completely on the baking sheet. It will continue to crisp up as it cools.
- Once cooled, break the granola apart into clusters, and add the white chocolate chips. Note: I often add the white chocolate chips before baking, but white chocolate is known to burn easily, so if you want to stay on the safe side, add them after baking. 🙂
Notes
Storage
Room Temperature:Store granola in an airtight container at room temperature for up to 1–2 weeks. Keep it in a cool, dry place to maintain crispness. I like to keep mine in a glass jar. Tip:
Make sure the granola is completely cooled before storing—this keeps it crisp and prevents condensation.
