If you’re ready to take your homemade breakfast game to the next level, you’ll love this sourdough granola! It’s a simple, flavorful way to use your sourdough discard and create the crispiest, most irresistible granola clusters you’ve ever tasted. Not only is this recipe a clever use for discard, but it’s also packed with wholesome ingredients like oats, nuts, and dried fruit. Once you learn how to make granola with fruit, you’ll wonder how you ever lived without it!
To get perfect, crunchy granola, learn how to make granola clusters using sourdough as the secret ingredient to bind everything together. This sourdough discard granola is packed with crunchy nuts, toasted coconut, chewy dates, and naturally sweet dried banana slices. It’s the perfect combination of textures and flavors, and the sourdough starter gives it a subtle tang that makes it truly unique. Enjoy it by the handful, sprinkled over yogurt, or simply with a splash of cold milk for a satisfying breakfast or snack.
If you’ve ever made our overnight sourdough bread and found yourself with extra discard, you’ll love how easy it is to turn it into a hearty, wholesome snack.
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Why We Love This Sourdough Discard Granola
- It’s a brilliant way to use sourdough discard.
Instead of wasting your extra starter, this recipe transforms it into a delicious, crunchy treat. It’s a simple and rewarding way to make something new from something you already have on hand. - You get real, bakery-style granola clusters at home.
This method doesn’t just make good granola—it makes homemade granola that’s loaded with texture and flavor! Pressing the mixture together before baking gives you those satisfying, golden brown clusters we all love. - It’s versatile, nutritious, and packed with natural goodness.
Between the oats, nuts, coconut, and dried fruits, each bite is full of hearty ingredients that are both tasty and nourishing. Plus, it’s easy to customize with your favorite add-ins to create your perfect snack or breakfast topping.
Ingredient Notes and Substitutions
- Rolled oats: Old-fashioned rolled oats are ideal for homemade granola because they bake up hearty and crisp. Quick oats will work in a pinch, but they won’t create those beautiful clusters as well.
- Pecans and walnuts: Feel free to swap with almonds, cashews, or hazelnuts depending on what you have or love.
- Coconut (finely sliced): Coconut adds natural sweetness and crisp texture. You can substitute with shredded coconut or leave it out.
- Dried banana slices and dates: These bring a chewy, fruity contrast that makes this a standout granola with fruit. Raisins, dried cranberries, chopped and dried apricots, or even dried cherries are excellent substitutes.
- Sourdough starter discard: The magic ingredient! It gives the clusters a light tang and helps bind everything together into satisfying clumps. Only use discard that has been fed 12–24 hours prior for the best flavor.
- Maple syrup: This natural sweetener helps create that sticky, golden coating. Honey or agave syrup can also work if you prefer a different taste.
- Peanut butter and coconut oil: They help it bake into those perfect crunchy chunks. You can substitute almond butter, sunflower seed butter, or another mild oil like avocado oil if needed.
- Cinnamon and salt: These add essential flavor balance—warming spice and just a touch of saltiness to really bring out the nuttiness.
Recipe Variations
- Fruity granola: Enhance the flavor of your sourdough granola by swapping the dried banana and dates with a mix of dried fruit like apricots, cherries, cranberries, and raisins. It gives a sweet-tart taste that brightens every bite!
- Nut lover’s dream: If you can’t get enough crunch, load your granola with nuts like almonds, cashews, or pistachios. Toasted sunflower seeds, chia seeds, and flax seeds are great for extra texture and a boost of healthy fats.
- Sweet granola: Add a splash of vanilla extract to the sourdough mixture for a bakery-style flavor. You can also drizzle in a little honey for even richer sweetness alongside the maple syrup.
- Dessert-inspired: If you love a sweet treat, toss a handful of chocolate chips into the cooled granola. You’ll turn it into the ultimate snack—or press the mixture into a pan and bake briefly for sourdough granola bars you’ll want to take everywhere!
For more snacks on the go try our blueberry strawberry salad, pigs in a blanket casserole, and ham and cheese pinwheels.
Equipment Used in this Recipe
- Baking Sheet
- Wooden spoon
- Jar
- Small mixing bowl
🎯 TFN Pro Tip
Don’t Stir While Baking:
Resist the urge to stir during baking! Letting it bake undisturbed helps it form crispy, golden clusters. Wait until it’s completely cool before breaking it into pieces—this keeps those lovely chunks intact.
How to Make Granola with Fruit
- Preheat and prepare
Start by preheating your oven to 325°F. Lightly grease a large baking sheet with oil or line it with parchment paper to prevent sticking. A parchment-lined tray makes cleanup super easy! - Mix the ingredients
In a small mixing bowl, whisk together the sourdough starter discard, maple syrup, peanut butter, coconut oil, salt, and cinnamon. Stir until you have a smooth, pourable mixture—this blend gives your homemade granola its signature rich flavor.
- Combine the dry ingredients
In a large mixing bowl, combine the rolled oats, chopped walnuts, chopped pecans, sliced dates, and coconut flakes. This forms the crunchy, hearty base of your sourdough discard granola.
Use Cold Ingredients for Better Texture: If you have time, chill the sourdough discard mixture briefly before combining with the dry ingredients. Cold mixtures help it set faster in the oven, giving you crispier, more bakery-style clusters!
- Bring it together
Pour the wet mixture over the dry ingredients. Stir well, making sure every piece is coated. A spatula or sturdy spoon works best here!
- Form the clusters
Transfer the coated mixture onto the prepared baking sheet. Spread it out evenly and press it down lightly to encourage cluster formation—this step is key if you want big, chunky pieces! - Bake to golden perfection
Bake for 30–35 minutes, until golden brown and gives off a nutty, toasted aroma. Rotate the pan halfway through baking if your oven has hot spots to ensure even cooking.
- Cool and finish
Let the baked granola cool completely on the pan before stirring in the dried banana slices. Cooling allows it to firm up and stay together. - Store and enjoy
Once completely cool, transfer them to an airtight container. It will stay fresh and delicious for up to a week at room temperature—perfect for quick breakfasts or healthy snacking!
Serving Suggestions
Enjoy it sprinkled over a bowl of creamy Greek yogurt or your favorite oat milk for a quick and nourishing breakfast. Combine it with a protein like cottage cheese for an easy snack or breakfast. For a hearty brunch, serve your sourdough granola alongside fresh fruit like berries, bananas, or stone fruits. You can even pair it with smoothies, chia seed pudding, or a warm bowl of oatmeal for extra crunch and flavor.
🎯 TFN Pro Tip
Press It Firmly for Bigger Clusters:
After spreading the granola mixture on the baking sheet, use a spatula or even your hands to gently but firmly press it into an even layer. The more you press, the better your granola clusters will stick together after baking.
Recipe FAQs
Yes! Both active starter and discard will work. Just make sure the starter isn’t overly acidic for the best flavor in your homemade granola.
To create bigger clusters, press the granola firmly into the baking sheet before baking and avoid touching it while it’s cooling. This method helps form the best granola clusters naturally.
Store it in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the freezer for up to three months to maintain maximum crispness.
Absolutely! Press the mixture more firmly into the pan and bake a little longer. After cooling, slice into bars for easy sourdough granola bars that are perfect for grab-and-go snacks.
More Easy Treats to Love…
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Sourdough Granola
Equipment
- small mixing bowl
- wooden spoon
- baking sheet or shallow casserole dish
- jar - for storage
Ingredients
- ⅓ cup sourdough starter discard
- 8 tablespoons maple syrup
- 2 tablespoons peanut butter
- 2 tablespoons coconut oil
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups rolled oats
- ½ cup walnuts chopp chopped
- ½ cup pecans chopped
- ½ cup dates slices
- 2 cups dried banana slices banana chips
- 2 cups coconut finely sliced
Instructions
- Preheat oven to 325°F. Lightly oil a large baking sheet or line it with parchment paper.
- In a small mixing bowl, mix together the sourdough starter, maple syrup, peanut butter, coconut oil, salt, and cinnamon until the mixture is smooth.
- In a large bowl, combine the dry ingredients: oats, walnuts, pecans, dates, and coconut. Add the sourdough mixture to the dry ingredients and stir until everything is evenly coated.
- Transfer the granola to the prepared baking sheet, pressing and clustering it together to your preference.
- Bake the granola for 30 – 35 minutes, or until it gives off a roasted, nutty aroma and has turned golden brown.
- Remove granola from the oven and let it cool down completely before adding in the dried banana.
- Enjoy with milk or yogurt of your choice. Store in an airtight container.
Notes
- Fruity Granola: Enhance the flavor of your sourdough granola by swapping the dried banana and dates with a mix of dried fruit like apricots, cherries, cranberries, and raisins. It gives a sweet-tart taste that brightens every bite!
- Nut Lover’s Dream: If you can’t get enough crunch, load your granola with nuts like almonds, cashews, or pistachios. Toasted sunflower seeds, chia seeds, and flax seeds are great for extra texture and a boost of healthy fats.
- Sweet granola: Add a splash of vanilla extract to the sourdough mixture for a bakery-style flavor. You can also drizzle in a little honey for even richer sweetness alongside the maple syrup.
- Dessert-Inspired: If you love a sweet treat, toss a handful of chocolate chips into the cooled granola. You’ll turn it into the ultimate snack—or press the mixture into a pan and bake briefly for sourdough granola bars you’ll want to take everywhere!
After spreading the granola mixture on the baking sheet, use a spatula or even your hands to gently but firmly press it into an even layer. The more you press, the better your granola clusters will stick together after baking. Don’t Stir While Baking:
Resist the urge to stir during baking! Letting the granola bake undisturbed helps it form crispy, golden clusters. Wait until it’s completely cool before breaking it into pieces—this keeps those lovely chunks intact. Add Delicate Ingredients After Baking:
Save dried fruits like banana slices, raisins, or cranberries for after baking. Baking them can make them hard or overly chewy. Stir them in once the granola has cooled to maintain the best texture and flavor. Use Cold Ingredients for Better Texture:
If you have time, chill the sourdough discard and wet mixture briefly before combining with the dry ingredients. Cold mixtures help the granola set faster in the oven, giving you crispier, more bakery-style clusters! Storing Instructions
- Store it in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the freezer for up to three months to maintain maximum crispness.
Nutrition
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