Sourdough discard granola is easy to make, full of cozy flavor, and bakes into big crunchy clusters that are perfect for yogurt bowls, with milk or snacking by the handful. Made with wholesome, nutrient-dense oats, nuts, and seeds, plus just the right touch of sweetness from maple syrup, this granola is hearty, nourishing, and far better than anything you'll find at the store.

Scooping sourdough granola from a sheet pan next to a bowl of fresh berries.

Why add sourdough discard to granola?

Sourdough discard acts a binder, helping hold the granola together so you get those big, crunchy clusters. Because of this, you can use less maple syrup or honey than in traditional granola recipes. The discard helps do the work the extra sweetener normally would, which I love for cutting down on the sugar.

It also adds to the crispy, crunchy texture. As the granola bakes and dries in the oven, the discard helps everything firm up and harden as it cools.

And of course, it's a simple, fun way to use up extra sourdough discard!

For more yummy sourdough discard recipes, you have to try some of my favorite recipes: Chocolate Chip Sourdough Banana Muffins, Sourdough Discard Tortillas and Fluffy Sourdough Discard Pancakes!

Why you'll love this sourdough granola recipe

This sourdough discard granola checks all the boxes: it's easy to make, full of cozy flavor, packed with wholesome ingredients, and baked into those big crunchy clusters everyone loves.

Big crunchy clusters. This granola is designed to clump together as it bakes so you get big clusters instead of loose, crumbly oats (or you can break into smaller pieces if that's what you prefer).
Simple but flavorful ingredients. Old fashioned oats, nuts, seeds, coconut, maple syrup, and nut butter come together to create the most flavorful granola.
Hearty and nourishing. Sprouted pumpkin seeds, flaxseed, and hemp seeds add crunch plus fiber, protein, omega-rich fats, and key minerals like magnesium, zinc and iron.
Perfect for meal prep. Make one batch and store it in the fridge or freezer. Enjoy over yogurt, with milk, or by the handful (my toddler's favorite snack).

Ingredients

See recipe card for full list of ingredients and measurements.

Ingredient notes and substitutions

Nuts. I love using almonds, but this recipe works well with almost any nut or a mix of nuts. Cashews, walnuts, and pecans are all great options.
Pumpkin seeds. Raw sprouted pumpkin seeds are my favorite! They're packed with nutrients. I buy them at Costco. If you prefer, you can leave them out and add more nuts instead.
Hemp & flax. These add extra fiber, healthy fats and a nutritional boost, but the granola will still turnout great if you choose to omit them.
Nut butter. Peanut butter adds additional moisture and flavor without making the granola taste strongly of peanut butter. You can easily swap it for almond butter or another favorite nut butter.
Maple syrup or honey. These are both great natural sweeteners. Beyond adding sweetness, you won't notice much difference in the flavor of the granola, so use whichever you have on hand.
Coconut oil. This is a great healthy oil option that helps the granola crisp up as it bakes, but you could try swapping for melted butter.

This recipe hasn't been tested with substitutions. If you make any changes or additions, I'd love to hear how it turned out-drop a comment below!

Yogurt in a bowl topped with granola, honey, and fresh berries.

Variations

One of the best things about this sourdough granola is how easy it is to customize. Let the granola cool completely after baking, then mix in any extras.

Dried fruit. Dried cranberries, apricots, cherries or even raisins for a little extra sweetness and chew.
Chocolate. Add dark chocolate chips or chunks or mini chocolate chips once the granola is fully cooled. Chocolate and peanut butter are a match made in heaven!
Warm spices. Try adding a pinch of nutmeg, cardamom or pumpkin pie spice along with the cinnamon.

This recipe hasn't been tested with variations. If you make any changes or additions, I'd love to hear how it turned out-drop a comment below!

How to make sourdough granola

See recipe card for full instructions.

Oats, nuts, pumpkin seeds, coconut flakes, flaxseed, hemp hearts, cinnamon and salt mix in a bowl.

Step 1: Mix dry ingredients. Combine the oats, almonds, pumpkin seeds, coconut flakes, flaxseed, hemp seeds, cinnamon and salt.

Peanut butter, maple syrup, coconut oil, sourdough discard and vanilla extract mixed in a bowl.

Step 2: Mix wet ingredients. Whisk together the peanut butter, maple syrup, coconut oil, sourdough discard, and vanilla extract.

All dry and wet granola ingredients mixed in a bowl.

Step 3: Combine dry and wet ingredients. Add the wet mixture to the bowl with the dry ingredients. Using a rubber spatula, mix until the oats and nuts are fully coated.

Granola mixture pressed out on a sheet pan.

Step 4: Transfer to baking sheet. Pour the granola mixture onto baking sheet. Spread into an even layer and use a spatula to press the mixture down, then bake at 300°F for 20-25 minutes.

Expert tips for big clusters

Press into an even layer. After spreading the granola into an even layer on the baking sheet, gently press it down using a rubber spatula. This is key for creating those big crunchy clusters.
Don't stir while baking. Resist the urge! Leaving the granola undisturbed helps it baking into large clumps instead of loose crumbs (unless that's your vibe).
Let cool completely before breaking. This step is really important. As the granola cools, it hardens into clusters. Breaking it apart will warm will give you a crumbly granola instead of chunks.
Break into clusters gently. Once cooled, use your hands to break the granola into your desired size.

Storing

Storing at room temperature. Once cooled, store in an airtight container (I like to use a mason jar) at room temperature for up to 2 weeks. Pro tip: make sure the container is fully sealed - keeping air and moisture out is what keeps it crispy.

Freezing. Granola freezes surprisingly well. Place in an airtight container (again, I like to use mason jars) and freeze up to 3 months. Let the granola sit at room temperature for a few minutes before serving, and it'll be just as crunchy as the day you made it.

Scooping a big cluster of granola with a spoon.

Did you try this recipe?

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Thanks so much! - Rachel