If you’ve got a jar of sourdough starter sitting in the fridge that you don’t know what to do with, this sourdough discard granola is about to become your new favorite way to use it up. It’s crunchy, deeply nutty from browned butter and studded with dark chocolate chunks in every handful.
Jump to:
- Why You’ll Love This Sourdough Discard Granola
- Ingredients for Sourdough Granola
- Substitutions and Variations for Sourdough Granola
- How To Make Sourdough Discard Granola
- Expert Tips for Sourdough Discard Granola
- How to Store Sourdough Granola
- More Sourdough Discard Recipes You’ll Love
- FAQ
- Did you make this recipe?
- Other Discard Recipes
Why You’ll Love This Sourdough Discard Granola
- Ready in about an hour and most of that is hands off oven time
- Browned butter gives it a deep, nutty, almost caramel flavor that oil based granolas just don’t have
- A genuinely good way to use up sourdough discard
- Big, crunchy clusters, not the loose, crumbly kind
- Easy to customize with whatever nuts, seeds or mix ins you already have in the pantry
- Great on its own by the handful, over yogurt, or with a splash of milk for an afternoon snack
Ingredients for Sourdough Granola
- Butter: browned first for a deep, nutty flavor
- Sourdough starter or discard: helps bind the oats into clusters, use whatever you have, discard or active both work
- Maple syrup: the main sweetener, it caramelizes in the oven and helps the granola crisp up
- Vanilla extract: rounds out the flavor
- Salt: balances all that sweetness
- Rolled oats: the base of the granola, any kind works
- Mixed nuts: I used pecans, almonds and hazelnuts, but use whatever you like or have on hand
- Puffed buckwheat: optional, it adds a light, nutty crunch and a bit of extra texture
- Dark chocolate: chopped and folded in once the granola is completely cool, so it stays in chunks instead of melting in
See the recipe card below for exact quantities.
Substitutions and Variations for Sourdough Granola
- Nuts: swap the pecans, almonds and hazelnuts for walnuts, cashews or pistachios, or use half nuts and half seeds if you’d rather keep it nut free (sunflower and pumpkin seeds both work well)
- Sweetener: honey can replace the maple syrup, but it browns faster, so keep a closer eye on the oven
- Puffed buckwheat: swap for puffed rice, puffed quinoa, or just leave it out and add a bit more oats
- Chocolate: swap the dark chocolate for raisins, dried cranberries or dried cherries, added the same way, after the granola has cooled
- Warm it up: stir a teaspoon of cinnamon into the wet ingredients for a cozier flavor
- Smaller batch: this recipe makes enough for two baking sheets, halve it if you only want one sheet’s worth
This recipe has not been tested with all substitutions.
How To Make Sourdough Discard Granola
- Step 1: Brown the butter in a saucepan until golden and nutty, then pour it into a large mixing bowl.
- Step 2: Whisk the maple syrup, sourdough starter, vanilla and salt into the browned butter.
- Step 3: Stir in the oats, chopped nuts and puffed buckwheat until everything is coated.
- Step 4: Preheat the oven, then spread the mixture in a thin, even layer across two parchment lined baking sheets.
Step 5: Bake, flipping every 15 to 20 minutes, until deeply golden all over. Let it cool completely on the pans, then fold in the chopped chocolate.
Expert Tips for Sourdough Discard Granola
- Watch it closely during the last 10 minutes. Brown butter and maple syrup both caramelize fast, and this granola can go from golden to burnt in a couple of minutes if you walk away.
- Keep the layer thin. That’s why this recipe is spread across two baking sheets instead of one, a thick layer won’t crisp evenly all the way through.
- Flip the granola two or three times while it bakes so the edges don’t overbake before the middle catches up.
- Look for golden color, not hardness. The granola will still feel a little soft under the spatula when it comes out, that’s normal, it firms up completely as it cools.
- Let it cool all the way before adding the chocolate, or it will melt straight into the granola instead of staying in chunks.
How to Store Sourdough Granola
- Room temperature: Keep it in an airtight glass container at room temperature for up to 2 to 3 weeks. A glass jar keeps it crunchier than plastic.
More Sourdough Discard Recipes You’ll Love
Sourdough Discard Cheese Crackers
Brown Butter Sourdough Chocolate Chip Cookies
FAQ
Stored in an airtight container at room temperature, this granola keeps for about 2 to 3 weeks. Make sure it’s fully cooled before you seal the container, any leftover warmth creates condensation and softens the clusters.
Yes, either one works here. The granola isn’t relying on any rise, the starter is just there to help bind everything into clusters, so discard and active starter behave the same way.
Yes, it’s actually a great make ahead recipe. It keeps well for weeks, so you can bake a batch on the weekend and have breakfast or snacks ready to go for a while.
Absolutely. Use whatever nuts or seeds you have on hand, and swap the dark chocolate for raisins, dried cranberries or another dried fruit if you’d rather, just add them the same way, after the granola has cooled completely.
Did you make this recipe?
If you make this sourdough discard granola, I’d be so happy if you came back to leave a 5 star rating. And if you share it on Instagram, don’t forget to tag me @your_kitchen_lab so I can see your creations.
Other Discard Recipes
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Sourdough Discard Granola Recipe
Ingredients
Equipment
Method
- Brown the butter in a small saucepan over medium heat, swirling often, until it turns golden brown and smells nutty, about 5 minutes. Watch it closely so it doesn’t burn. Pour into a large mixing bowl.
- Add the maple syrup, sourdough starter, vanilla extract and salt to the browned butter. Whisk until combined.
- Add the oats, chopped nuts and puffed buckwheat. Stir until every oat is coated.
- Preheat the oven to 160°C (320°F). Divide the mixture between two parchment lined baking sheets and press into a thin, even layer with a spatula.
- Bake for about 40 minutes, flipping the granola with a spatula every 15 to 20 minutes so it browns evenly. It’s done when golden brown, it will still feel a little soft, that’s normal.
- Let the granola cool completely on the baking sheets. This is what makes it crunchy.
- Once fully cool, fold in the chopped dark chocolate.
- Store in an airtight glass container.
Notes
- Storage: airtight container at room temperature for up to 2 to 3 weeks.
- Nutrition information is estimated and should be used as a general guide only.
Nutrition (per serving, approximate)
- Calories: 270 kcal
- Fat: 16g
- Carbohydrates: 27g
- Protein: 5g
- Sugar: 9g
- Fiber: 3g
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