Name: Sourdough Discard Granola
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 120 g sourdough discard; 80 g maple syrup; 45 g melted coconut oil; 1 tsp vanilla extract; 1 tsp cinnamon; ½ tsp salt; 200 g rolled oats (about 2 cups); 50 g pumpkin seeds; 50 g chopped walnuts

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Short Description

A creative and delicious way to use up sourdough discard—this granola blends sourdough tang with maple sweetness and nutty crunch, resulting in golden, crisp clusters that are perfect for breakfast, snacks, or topping yogurt.

Why You’ll Love This Recipe

Zero waste elegance: Turns leftover sourdough discard into a flavorful pantry staple.
Naturally sweet and nutty: Maple syrup and coconut oil caramelize the oats while pumpkin seeds and walnuts add crunch and nutrition.
Customizable: Endless options—add your favorite seeds, nuts, or mix-ins after baking.
Simple and satisfying: One-bowl prep and minimal hands-on time make this recipe a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

120 g sourdough discard
80 g maple syrup
45 g melted coconut oil
1 tsp vanilla extract
1 tsp cinnamon
½ tsp salt
200 g rolled oats (about 2 cups)
50 g pumpkin seeds
50 g chopped walnuts

Directions

Mix Wet Ingredients
In a large bowl, stir together sourdough discard, maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt until smooth and well combined.
Add Dry Ingredients
Add the oats, pumpkin seeds, and chopped walnuts. Mix thoroughly until every bit is evenly coated with the syrupy mixture.
Bake
Spread the mixture in a thin, even layer on a parchment-lined baking sheet. Bake at 325 °F (160 °C) for about 45 minutes, until golden and crisp—watch closely toward the end to prevent burning.
Cool and Finish
Let the granola cool completely on the baking sheet. Break it into clusters. If desired, stir in additional mix-ins like dried fruit or chocolate chips once cooled.

Servings And Timing

Yield: Around 4–5 cups of granola, depending on cluster size and additions
Prep Time: ~10 minutes
Bake Time: ~45 minutes
Total Time: Approx. 1 hour (including cooling)

Variations

Fold in dried cranberries, raisins, or apricots after baking for fruity bursts.
Swap walnuts for pecans, almonds, or cashews to suit your taste.
Add seeds like chia, flax, or sunflower for extra nutrition.
Stir in coconut flakes, cacao nibs, or dark chocolate chips once cooled for a decadent twist.
Replace pumpkin seeds with pepitas or add a teaspoon of cocoa powder in the dry mix for chocolate granola.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 weeks.
Freezer: Freeze for up to 3 months; thaw at room temperature before serving.
Serving Tip: Add to yogurt, milk, smoothie bowls, or enjoy by the handful—no reheating needed!

FAQs

Can I use other flours instead of sourdough discard?

Yes—discard adds tang and moisture, but you can substitute with mashed banana, applesauce, or yogurt for a similar binding effect (though flavor will differ).

Can I skip nuts or seeds?

Absolutely—just increase the oats or substitute with other ingredients like shredded coconut or pretzel pieces.

Why bake at a lower temperature for longer?

This ensures the granola dries evenly and develops caramelization without burning.

Do I need to stir mid-baking?

Not necessary—it helps form clusters if left undisturbed. Just ensure the baking sheet is thin enough for even toasting.

Can I stir the granola during cooling?

Only if you prefer smaller pieces rather than clusters—but leaving it intact yields chunkier clusters.

Can I make this vegan?

Yes—this recipe is already vegan-friendly when using pure maple syrup and non-dairy coconut oil.

Why wait to add chocolate or fruit?

To prevent them from melting or becoming tough in the oven—adding after cooling preserves their texture.

How do I make sure it’s crispy?

Let it cool fully before storing—it crisps up as it cools.

What’s the best way to measure the ingredients?

Use a kitchen scale for accuracy, especially for items like maple syrup and coconut oil.

Can I double the recipe?

Yes—simply use a larger baking sheet or bake in batches for even spreading.

Conclusion

Sourdough Discard Granola is a smart, tasty, and zero-waste way to elevate your snack game. With its perfectly balanced blend of tangy, sweet, and crunchy, it’s ideal for breakfast bowls, snacking, or gifting in jars. Ready to enjoy in about an hour—no baking skills required! Let me know if you’d like ideas for yogurt parfaits or smoothie bowl pairings next!

Maggie

Sourdough Discard Granola