Sourdough Granola Recipe: Healthy and Easy on the Budget

Published Categorized as Sourdough Discard Recipes

Looking for the ultimate healthy snack on a budget? Try these sticky, sweet granola bars, complete with your preferred flavor variations to suit your taste. Customize the recipe in any way you like, to satiate your cravings.

Sourdough Granola

Why Use a Sourdough Starter in Granola?

You’ve probably heard that granola is healthy. What about sourdough granola?

Adding a sourdough starter to your homemade granola, will help bind the ingredients together. The starter will enable you to produce a chunky granola, by gluing the seeds, nuts and oats beautifully.

You can keep the sourdough granola as chunky as you like. For a more sweeter flavor, include honey, or maple syrup to clump the granola ingredients together, creating a sticky, sweet and sour granola.

Using a Discard for Sourdough Granola

The best thing about this granola recipe is that you can use an active sourdough starter or a sourdough discard.

If you wish to use a discard, you’ll need to ensure that your starter is a few weeks old, then remove a small portion of the starter, to use as a discard.

Sourdough Granola Recipe: Healthy And Easy On The Budget

Sourdough Discard Granola Recipe

Sourdough granola is super quick and easy to pull together. The only challenging part of this recipe is committing to the type of nuts and seeds you’d like! You can use anything you wish, from raisins and dried pumpkin seeds to chopped dried apricots.

Here’s how to make this delicious granola mix:


  • 50g sourdough starter
  • 20g honey or maple syrup
  • 10g melted coconut oil
  • 5g vanilla extract
  • 100g rolled oats
  • 100g nuts and seeds
  • 2g cinnamon
  • 1g nutmeg
  • 2g salt
  • 50g dried fruit


  1. Preheat your oven to 320F.
  2. Add the sourdough starter, honey, vanilla, and coconut oil to a bowl, and mix till well combined.
  3. Next, add the oats, nuts and spices, and stir this together. Press a tight layer of granola onto a baking tray lined with baking paper.
  4. Bake for 20 minutes until the mixture is slightly toasted. Keep an eye on the granola as the honey can burn easily.
  5. Once cooled, break the granola into little pieces, and add your dried fruit to the granola.
  6. Store the granola in an airtight container.

Tips for the Best Sourdough Granola

Though this sourdough granola recipe is incredibly simple to prepare, there are a few tips and tricks that can ensure the best sourdough granola results:

  • Try to use an active starter or a newly discarded portion of your starter. Avoid using an old discard as this will alter the pleasant flavors of your sourdough granola, giving it a stronger taste.
  • Bake the granola slow, on low heat, so that the mixture doesn’t burn easily.
  • If the edges of your granola are golden, but the middle seems a little undercooked, simply break away the edges and remove them. Pop the middle section back into the oven for a few minutes to crisp.
  • Only add the dried fruit after the granola has baked and cooled.

How to Store Delicious Granola

Store homemade granola in an airtight container, or cool glass jar, atop your counter to remain fresh and edible for longer.

While an airtight container will certainly keep the granola fresh, the glass jar will keep the crunch.

Anchor Hocking 1 Gallon Heritage Hill Glass Jar with Lid (4 piece, all glass, dishwasher safe)

Sourdough Granola Flavor Variations

This sourdough granola recipe is perfect as it is, but some of these flavor variations can take this already delicious recipe, and turn it into a phenomenal treat.

Here are some suggestions for you to try:

  • Honey oat sourdough granola: Use 50g of raw almonds and 50g of rice cereal for the seeds. Add 40g of honey, and you can go ahead and bake this as it is, without adding your dried fruits afterwards.
  • Maple pecan sourdough granola: Replace honey with maple syrup for sweeter granola. Add 100g of chopped pecans instead of nuts and seeds.
  • Apricot and almond sourdough granola: Include 70g of natural almonds, and remove the spices. Then add 100g of chopped, dried apricots, and once the granola has baked and cooled, proceed to add 50g of flaked almonds
  • Chocolate coconut sourdough granola: Use 100g of shredded coconut in place of nuts and seeds, then 20g of cocoa powder instead of spices, finally stir through 40-60g of mini chocolate chips once the granola has cooled.
  • Apple and cinnamon sourdough granola: Use 100g of walnuts in place of nuts and seeds, add another 4g of cinnamon, then 100g of dried apple pieces once the granola has baked and cooled.
  • Pumpkin spice sourdough granola: Include 50g of pecan and pumpkin seeds, add 2 teaspoons of pumpkin pie spice, then 100g of cranberries.
granola ingredients

Homemade Sourdough Granola

Enjoy these sweet clumpy granola bars for breakfast, or as a light snack before dinner.


When to Add Dried Fruit to Granola?

It’s best to add your raisins or dried fruit to the granola after baking.

How to Get Granola to Stick Together?

You need to stir the granola while it bakes to encourage even toasting. Halfway through the total bake time, let the sugars caramelize and the ingredients should stick together on their own.

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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