If you have extra starter, this sourdough granola is one of the easiest (and most delicious) ways to use it up! Lightly sweetened, perfectly crunchy, and full of wholesome ingredients, it bakes into golden clusters that are perfect for breakfast cereal, yogurt bowls, or snacking by the handful.
Quick Recipe Overview: Sourdough Granola
⏱ Ready In: 1 hour
🥣 Serves: About 6 cups
🔥 Calories: ~82 per ½ cup (varies by add-ins)
🌾 Main Ingredients: Rolled oats, sourdough discard, honey or maple syrup, coconut oil or butter, nuts/seeds
🥗 Dietary Info: Vegetarian, refined-sugar-free option, freezer-friendly
💛 Why You’ll Love It: Crispy clusters, flexible mix-ins, simple pantry ingredients
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“I’ve tried lots of granola recipes and this is definitely my favorite one. The sourdough discard makes it actually stick together and it’s so tasty!” – Libby
Why You’ll Love This Recipe
- Simple discard recipe – A practical, zero-waste way to use sourdough discard.
- Perfect crunchy clusters – The discard helps bind everything together for bakery-style granola.
- Endlessly customizable – Swap nuts, seeds, dried fruit, or chocolate chips to make it your own.
If you love creative ways to use extra starter, be sure to try my chewy sourdough granola bars recipe for a portable snack option, and if you’ve ever wondered what to do with extra sourdough bread, try my cozy overnight sourdough French toast casserole recipe for an easy make-ahead breakfast that feeds a crowd.
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
In this video, I’m spending a Saturday morning making a couple of easy recipes with sourdough discard – including 30 minute sourdough biscuits and this easy sourdough discard granola recipe!
Key Ingredients
- Old-Fashioned Rolled Oats: The base of this sourdough granola. Use whole rolled oats (not quick oats) for the best texture and those big crunchy clusters. I use sprouted, gluten-free, organic oats.
- Crisp Rice Cereal: I use organic, sprouted rice crisp cereal to add to the base of this granola.
- Sourdough Discard: Adds subtle tang and helps bind the granola into crisp clusters as it bakes. Active starter or discard works.
- Honey or Maple Syrup: Naturally sweetens the granola and helps create that golden, caramelized crunch.
- Coconut Oil or Melted Butter: Adds richness and helps the granola toast evenly in the oven.
- Nuts & Seeds: Almonds, pecans, pumpkin seeds, or sunflower seeds add protein, healthy fats, and texture. Mix and match based on what you have.
- Cinnamon & Sea Salt: A simple flavor boost that balances sweetness and enhances the toasty oat flavor.
- Optional Add-Ins (After Baking): Dried fruit, coconut flakes, or chocolate chips for extra texture and sweetness.
Step-By-Step Instructions for Making Sourdough Granola
Preheat + prep pan. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Step 1 – Mix ingredients: In a large mixing bowl, add the sourdough starter discard, melted coconut oil, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together.
Add the crisp rice cereal, rolled oats, chopped nuts, and seeds to the wet ingredients and mix well.
Step 2 – Bake: Spread the granola mixture in an even layer over the baking sheet and bake in the preheated oven for 20 minutes at 350°F. Rotate the pan after 20 minutes and bake for another 8-10 minutes until golden, not browned.
Do NOT stir while baking. If you stir, the granola won’t form clusters.
Step 3 – Cool completely (don’t touch!). Remove from the oven and let the granola cool fully on the pan. It crisps up as it cools.
If adding chocolate chips (I added cinnamon chips to this batch), sprinkle them over the top of the hot granola once it comes out of the oven.
Step 4 – Add mix-ins + store. Once cool, break into clusters and stir in dried fruit, coconut, or chocolate chips (if using).
Store in an airtight container at room temperature for 2-3 weeks.
Sourdough Granola FAQs
To make sourdough granola crunchy, bake it low and slow until deeply golden, then let it cool completely on the pan—this is when it crisps up. Press the mixture firmly into an even layer before baking, and avoid stirring too much so it forms clusters instead of staying soft.
Yes, you can use sourdough discard straight from the fridge for sourdough granola. Just stir it well first, then mix it with the wet ingredients so it blends smoothly and coats the oats evenly.
No—an active starter isn’t required for sourdough granola. Unfed sourdough discard works best because it adds flavor and helps bind the granola into crunchy clusters as it bakes.
Sourdough granola can burn before it turns crunchy if the oven is too hot or the pan is too close to the heating element. Bake at a lower temperature, use parchment paper, and rotate the pan halfway through. Also make sure you cool it completely on the baking sheet—granola firms up as it cools.
Add dried fruit or chocolate chips after the sourdough granola is fully baked and completely cooled. Mixing them in while the granola is hot can make fruit tough and can melt chocolate into the clusters.
Store sourdough granola in an airtight container at room temperature once it’s completely cool. For extra crunch, keep it in a jar with a tight lid and avoid storing it warm, which creates steam and softens the granola.
If you need help with sourdough vocabulary, check out my Complete Guide to Sourdough Terms!
Expert Tips for Making Sourdough Granola
- Press it firmly for big clusters. After spreading the granola on the pan, use the back of a spatula (or even another sheet of parchment) to really press it down. The tighter it’s packed, the chunkier your clusters will be.
- Don’t overbake. Pull it when it’s lightly golden—granola continues to darken and crisp as it cools. Overbaking can turn it bitter fast.
- Skip stirring for clusters. If you prefer bakery-style chunks, don’t stir halfway through baking. Just rotate the pan for even browning.
- Use thicker discard. Very thin discard can make the granola spread too much. If your discard is watery, stir it well or reduce the sweetener slightly.
- Line your pan every time. Parchment paper prevents sticking and makes it easier to lift and break into clusters cleanly.
- Cool completely before breaking. This is the hardest part—but the crunch develops during cooling. Touching it too soon breaks apart potential clusters.
Storage
- Room Temperature: Store completely cooled sourdough granola in an airtight container or glass jar for up to 2–3 weeks.
- Keep It Crunchy: Make sure it’s fully cooled before sealing the container—trapped steam will soften the granola.
- Freezer Option: Freeze in a freezer-safe bag or container for up to 3 months. Let it come to room temperature before opening to prevent condensation.
- Revive Soft Granola: If it loses crunch, spread on a baking sheet and bake at 300°F for 5–10 minutes, then cool completely again.
If you love this recipe, please leave a ⭐ 5-star ⭐ rating below! If you have questions or suggestions – drop a comment!
Sourdough Granola
Ingredients
Equipment
Method
- Preheat: preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Mix Wet Ingredients: In a large mixing bowl, add the sourdough starter discard, melted coconut oil, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together.
- Combine all Ingredients: Add the crisp rice cereal, rolled oats, chopped nuts, and seeds to the wet ingredients and stir everything together really well.
- Bake: Spread the granola mixture in an even layer over the baking sheet and bake in the preheated oven for 20 minutes at 350°F. Do NOT stir the granola. After 20 minutes, rotate the baking sheet 180 degrees in the oven so everything bakes evenly, bake for another 8-10 minutes. Keep an eye on the granola at this point to make sure it is golden, but not browned.
- **if you'll be adding chocolate chips, or any kind of "chip" (I added cinnamon chips to the batch I made for these photos) just sprinkle them over the hot granola right when it comes out of the oven and let it set. The chips will melt just enough to set into the granola without losing their shape.
- Cool: Once the granola is finished baking, leave it in the baking sheet to cool and set at room temperature for 30-60 minutes – until it's completely cooled.
- Serve or store: Once cooled, break the granola up into cluster sizes of your choosing and serve or store in an airtight container.
Nutrition
Video
Notes
- Cluster tip. For large crunchy clusters, press the mixture firmly into the pan and avoid stirring during baking. Let cool completely before breaking apart.
- Sweetener swap. Honey and maple syrup both work well. Maple gives a slightly lighter flavor, while honey creates deeper caramel notes.
- Oil options. Melted coconut oil, butter, or even light olive oil can be used. Butter adds richness; coconut oil keeps it dairy-free.
- Make it less sweet. Reduce the sweetener by 1–2 tablespoons for a lightly sweet breakfast-style granola.
- Storage reminder. Always cool completely before sealing in an airtight container to maintain crunch.
Tried this recipe?
Let us know how it was!About the Author
Welcome to Hopewell Heights, I’m Steph – seasoned sourdough baker, homesteader, homemaker, homeschooling mom of 5, and creator behind this Heritage American food blog. I hope you enjoy my family’s favorite, from-scratch recipes!
I keep a gallon jar of this granola in my pantry at all times for a quick snack or breakfast! I mix up add-ins depending on the seasons, it’s always a fave around here!
Excellent recipe! Thanks for a great blog.
My family loves it! Yum!
I’ve made this several times now and it’s delicious. Best granola I’ve ever had. I add pecans and sunflower seeds to it. Mu husband loves snacking on it as well. Thanks for a great recipe!
Great way to use the discard and that tang from the starter is money..
I’ve tried lots of granola recipes and this is definitely my favorite one. The sourdough discard makes it actually stick together and it’s so tasty!