This sourdough granola recipe is a favorite way to use up extra discard, and it takes less than 5 minutes to prep before it’s ready to be baked in the oven! The crunchy clusters are jammed pack with nutrients from the cereal mix, chia seeds, and nuts and is refined-sugar free. Making this granola a super-simple and nourishing breakfast treat!
Granola has always been one of my favorite quick breakfasts or snacks, it’s easy, delicious, and budget friendly. However, most store bought granola is loaded with added refined sugars, so I was motivated to make a healthier granola alternative that doesn’t compromise on taste or texture. This granola does just that!
This homemade granola boasts those satisfyingly large, crunchy clusters you crave, but with a healthier twist. The secret? Sourdough discard and chia seeds working in harmony to create a powerhouse of goodness. They form the perfect binding agent when mixed together, holding all the nutritious ingredients together to form those coveted massive granola clusters.
If you have some extra sourdough starter and are looking for simple ways to use it up, having a few go-to discard recipes like sourdough waffles or this granola is an easy way to make it into something delicious! Let’s get to cooking!
Granola Ingredients
My favorite shortcut to use when making this granola, is to start with a pre-mixed 9-grain cereal. It saves time and is a wonderful combination of grains that really shine in this granola!
- 9-Grain Cereal: This mix of grains makes such good granola. My favorite is this from Azure Standard or this from Bob’s Red Mill may be a little more accessible.
- Chia Seeds: Short snippet describing the ingredient.
- Coconut Flakes: Unsweetened coconut flakes work best, if you’re not a fan of coconut swap for additional oats.
- Raw Pecans: These add such a great nutty flavor, you can easily swap for walnuts or almond slivers.
- Sourdough Starter: I try to use my sourdough starter when it’s been fed the same day, making it have a milder flavor. But you can use discard up to 3 days old that has been stored in the fridge.
- Maple Syrup: The maple syrup lightly sweetens this granola.
- Coconut Oil: Melted coconut oil works best, but you could swap for another light tasting oil.
- Vanilla: Adds a little depth to the flavor.
- Cinnamon & Nutmeg: I love the warmth these two spices add.
- Dried Fruit: Raisins are my go-to, but you could easily change out for craisins, date pieces, dried cherries. Or whatever dried fruit you prefer, just be sure to wait to mix in the fruit until the granola is fully cooled.
Instructions
Preheat Oven: Preheat oven to 350℉ and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large mixing bowl combine cereal, chia seeds, coconut, and pecans.
Mix Dry Ingredients: Stir the dry ingredients together until well mixed.
Mix together wet ingredients: In a separate medium mixing bowl, mix the sourdough starter, maple syrup, and coconut oil. Add in the cinnamon, salt, nutmeg, and vanilla stirring together until well mixed
Combine wet mixture to dry mix: Slowly pour the wet mixture into the dry cereal mix, stirring until well combined. The cereal should be evenly coated in the sourdough mix.
Pour granola onto pan: Pour granola mixture onto the parchment lined baking sheet. With the back of a spatula, press the granola down to evenly distribute.
Bake: Bake granola in preheated oven for 45 min. During the final 10 minutes of baking, break up granola and flip to evenly cook granola. To check for doneness, granola pieces should be slightly golden.
Add Ins: Allow granola to cool on sheet pan, once cool mix in raisins or other dried fruit. Granola can store in an air-tight container for up to two weeks.
Tips and Variations
There are so many ways this granola could be changed by swapping out the nuts, fruits, and spices for different flavor combinations. Some that I’d like to try:
- Dried Cranberries and macadamia nuts.
- Dried Cherries and walnuts.
- Dried Blueberries and almonds.
If you need to make the cereal mixture yourself, combine a mixture of rolled grains with 1/4 cup of flax seeds.
Frequently Asked Questions
How do you make big granola clusters?
During the final 10 minutes of baking, break the granola up slightly into the size of cluster that you prefer.
How long does homemade sourdough granola last?
The granola will store well for up to two weeks in an airtight container.
Sourdough Granola
Ingredients
- 4 cups 9-grain cereal
- ¼ cup chia seeds
- 1 cup flaked coconut unsweetened
- ½ cup chopped pecans
- 1 ½ cup sourdough starter
- ½ cup maple syrup
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
- 2 tsp cinnamon
- ¼ tsp salt
- 1 pinch nutmeg optional
- 1 cup raisins
Instructions
- Preheat oven: Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large mixing bowl mix together cereal, chia seeds, coconut, and pecans.
- Mix together wet ingredients: In a separate medium mixing bowl, mix the sourdough starter, maple syrup, and coconut oil. Add in the cinnamon, salt, nutmeg, and vanilla stirring together until well mixed.
- Combine wet mixture to dry mix: Slowly pour the wet mixture into the dry cereal mix, stirring until well combined. The cereal should be evenly coated in the sourdough mix.
- Pour granola onto pan: Pour granola mixture onto the parchment lined baking sheet. With the back of a spatula, press the granola down to evenly distribute.
- Bake: Bake granola in preheated oven for 45 min. During the final 10 minutes of baking, break up granola and flip to evenly cook granola. To check for doneness, granola pieces should be slightly golden.
- Add Ins: Allow granola to cool on sheet pan, once cool mix in raisins or other dried fruit. Granola can store in an air-tight container for up to two weeks.
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