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White chocolate sourdough discard granola sits in a glass jar with granola laying on the wooden platter below the jar.

Homemade Sourdough Granola

This homemade sourdough granola is a crunchy, lightly sweetened breakfast made with sourdough discard, rolled oats, maple syrup, 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.
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Course: Breakfast, Dessert, Sourdough
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 14 servings
Author: Jamie

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.

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.005g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 170mg | Fiber: 4g | Sugar: 14g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 1mg
Calories: 272kcal
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