If you’re keeping a sourdough starter, you know the discard adds up quickly. Instead of tossing it, turn it into something you’ll actually look forward to: homemade granola. This version is crunchy, lightly sweet, and packed with toasty oats, seeds, and nuts. The sourdough discard adds a subtle tang and complexity to the granola’s flavour, and it helps everything cluster together just right.

It’s super straightforward to make—just whisk, stir, and bake. Great for easy breakfasts, topping yogurt, or snacking on handfuls straight from the jar.

Why You’ll Love this Recipe:

• Reduces Waste: Turn your sourdough discard into something delicious instead of tossing it.
• Totally Customizable: Swap in your favourite nuts, seeds, or mix-ins—whatever you’ve got works.
• Easy to Make Ahead: Keeps well in the pantry or fridge for quick breakfasts and snacking on handfuls.
• Low Effort, High Reward: Quick to prep, minimal dishes, and tastes like something you’d buy at a fancy café.
• Nourishing and Just Sweet Enough: Full of fiber and healthy fats, but still feels like a treat.

Ingredients for Sourdough Discard Granola:

Sourdough discard: The star of the show. It adds a subtle tang and helps everything stick together in those perfect little clusters. You’ll want unfed discard here, nothing bubbly or freshly fed. If it’s been in the fridge for a few days, that’s totally fine.

Maple syrup: This gives the granola its light sweetness and helps everything caramelize in the oven. I love maple here for the flavour, but you could swap in honey or agave if that’s what you have.

Coconut oil: Helps the granola crisp up and adds a subtle richness. Make sure it’s melted before mixing(solid coconut oil won’t distribute evenly). You can also use butter or a neutral oil like avocado if that’s more your style.

Vanilla extract: Just a splash brings warmth and rounds out the sweetness. Totally optional, but I always include it.

Salt: Don’t skip it! That little pinch balances the sweetness and makes all the other flavours pop. I like using some fine sea salt here.

Rolled oats: Go for old-fashioned rolled oats here—they’re the key to that classic granola texture. Quick oats won’t hold their shape as well, and steel-cut oats are too tough and won’t cook through.

Pumpkin seeds: Add a satisfying crunch and are rich in micronutrients like magnesium and zinc. Sunflower seeds or flax could also work if you don’t have these.

Chopped walnuts: Crunchy and toasty once baked. Almonds, pecans, or even hazelnuts would all be great swaps here—just roughly chop anything larger so it mixes in evenly.

Prep for Sourdough Discard Granola:

• Measure out the sourdough discard from the fridge and let it come to room temperature (it’ll be easier to mix everything together).
• Chop up any mix-ins that you’ll be using if you want to add them in smaller pieces to your granola.

How to Make Sourdough Discard Granola:

Step One: 

In a large bowl, combine the sourdough discard, melted coconut oil, maple syrup, vanilla extract, cinnamon, and sea salt. Stir until smooth and well mixed.

Step Two:

Add in the rolled oats, pumpkin seeds, chopped walnuts, or any other toppings you’re baking into the granola. Mix again until everything is evenly coated.

Step Three:

Spread the mixture into a thin, even layer on a parchment-lined baking sheet.

Step Four:

Bake at 325°F (160°C) for about 45 minutes, until golden and crisp. Keep a close eye on this towards the end of the cooking time because it can burn quickly.

Step Five:

Let cool completely before breaking into clusters. Add any extra mix-ins at this point, like dried fruit or chocolate chips that you didn’t bake into the granola.

Granola Serving Ideas:

This granola is super versatile, but here are a few of my favourite ways to enjoy it:

• Sprinkled on a yogurt parfait, smoothie bowl, or even oatmeal for added crunch
• Served with milk, just like your favourite cereal
• Over pancakes or waffles for a sweet, nutty topping
• As a crisp topping for baked fruit like apples or berries
• Straight-up as a snack—it’s that good on its own

Toppings for Sourdough Discard Granola:

One of the best things about granola is how easy it is to customize. You can adjust the mix-ins to match whatever flavours or textures you’re craving. Here are some of my favourite additions, grouped by when to add them for the best results:

 Add Before Baking (can withstand the heat and help bind clusters):

• Nuts: sliced almonds, pecans, pistachios, hazelnuts
• Seeds: sunflower, chia, flax
• Coconut flakes (thick-cut will toast better)
• Spices: cardamom, nutmeg, ginger

Add After Baking (to avoid burning or hardening):

• Dried fruit: raisins, cranberries, chopped dates, apricots, dried cherries, figs
• Chocolate chips or chunks (wait until granola is fully cooled)
• Freeze-dried fruit: strawberries, apples, bananas
• Toasted coconut flakes (if using thinner ones that might burn in the oven)

Have something else in mind? Just use this as a general guide—if it melts, burns, or hardens in heat, save it for after baking.

Substitutions for Sourdough Discard Granola:

Sourdough Discard: This recipe works best with 100% hydration discard (equal parts flour and water). If yours is thicker or thinner, it’s still fine—just adjust the oat quantity slightly if needed.

Maple syrup: Swap with honey or agave syrup. Just note that honey browns a little faster in the oven.

Coconut oil: Melted butter or a neutral oil like avocado or canola also works well.

Pumpkin seeds & walnuts: Use any nuts or seeds you like—almonds, pecans, sunflower seeds, or a mix. Roughly chop larger ones.

Oats: Stick with old-fashioned rolled oats for the best texture. Quick oats can work but won’t be as chunky or crisp.

Additional Toppings: You can pretty much add anything you think would be tasty into the mix…peanut butter chips, marshmallows, or rainbow sprinkles are all great options to make it super kid-friendly.

How to Store Sourdough Discard Granola:

Once completely cooled, store the granola in an airtight container at room temperature for up to 2 weeks. If your kitchen/pantry runs humid, pop it in the fridge to keep it crisp—it’ll stay fresh for about 3 weeks in the fridge.

For longer storage, freeze the granola for up to 3 months in a freezer-safe container. Just let it sit at room temp for a few minutes before eating.

Tag me on social (@britacooks) if you make this granola, I’d love to see how you use it! xx