Sourdough Discard Granola is a delightful and easy-to-make breakfast option that enhances your morning routine. This granola is packed with cozy flavors and creates big crunchy clusters, making it perfect for yogurt bowls, milk, or snacking on the go. Made from wholesome ingredients like oats, nuts, and seeds, it brings nourishment to your table while reducing waste from your sourdough baking adventures. Let’s explore how to make this delicious treat!

Why You’ll Love This Sourdough Discard Granola

This Sourdough Discard Granola is more than just a tasty breakfast option; it comes with a myriad of benefits. First, it reduces food waste by utilizing sourdough discard, making it an eco-friendly choice. Second, it’s a healthy sourdough granola option, packed with nutrients from oats, nuts, and seeds. Third, the combination of flavors and textures creates a satisfying crunch that you won’t find in store-bought versions. Additionally, it’s customizable; you can add your favorite nuts and seeds, making it a versatile recipe. Lastly, the process is quick and easy, perfect for busy mornings. This sourdough discard granola recipe is sure to become a staple in your kitchen!

Ingredients for Sourdough Discard Granola

Gather these items:

3 cups old fashioned oats
1 cup almonds (chopped or your favorite nut)
1/4 cup sprouted pumpkin seeds (or more chopped nuts)
1/3 cup unsweetened coconut flakes
2 tbsp ground flaxseed
2 tbsp hemp hearts
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup peanut butter (or almond butter)
1/3 cup maple syrup or honey
1/3 cup coconut oil (melted)
1/3 cup sourdough discard
1 teaspoon vanilla extract

How to Make Sourdough Discard Granola Step-by-Step

Step 1: Line a baking sheet with parchment paper. Preheat the oven to 300°F.
Step 2: In a large bowl, combine the oats, almonds, pumpkin seeds, coconut flakes, flaxseed, hemp seeds, cinnamon, and salt.
Step 3: In a small bowl, whisk together the peanut butter, maple syrup, coconut oil, sourdough discard, and vanilla extract. Add the mixture to the bowl with the dry ingredients. Using a rubber spatula, mix until the oats and nuts are fully coated.
Step 4: Pour the granola mixture onto the prepared baking sheet. Spread into an even layer so everything is touching, and use your spatula to press the mixture down.
Step 5: Bake until lightly golden brown, about 25-30 minutes. Remove from the oven and let cool completely before breaking.
Step 6: Store in an airtight container for up to 2 weeks or in a freezer for up to 3 months.

Pro Tips for the Best Sourdough Discard Granola

Keep these in mind:

This granola is hearty and nourishing.
Customize with your favorite nuts or seeds for added nutrition.
Great for yogurt bowls, milk, or snacking.
For extra flavor, consider adding dried fruits or spices like nutmeg.
Make sure to press the mixture down firmly before baking to achieve big clusters.

Sourdough Discard Granola: 5 Crunchy Cluster Secrets - Sourdough Discard Granola - main visual representation

Best Ways to Serve Sourdough Discard Granola

This sourdough granola with discard is versatile and can be enjoyed in various ways. Serve it over yogurt for a delightful breakfast bowl, sprinkle it on top of smoothie bowls for added crunch, or simply enjoy it with milk as a sourdough discard breakfast cereal. It also makes a great snack on its own, perfect for those mid-morning cravings!

How to Store and Reheat Sourdough Discard Granola

To keep your granola fresh, store it in an airtight container. It will last up to two weeks at room temperature or can be frozen for up to three months. If you want to enjoy it warm, simply reheat it in the oven for a few minutes to restore its crunch.

Frequently Asked Questions About Sourdough Discard Granola

What’s the secret to perfect Sourdough Discard Granola?

The key to perfect sourdough granola is pressing the mixture down on the baking sheet before baking. This helps form those delicious clusters that everyone loves.

Can I make Sourdough Discard Granola ahead of time?

Yes! You can prepare this easy sourdough discard granola recipe in advance. Store it in an airtight container, and it will remain fresh for up to two weeks.

How do I avoid common mistakes with Sourdough Discard Granola?

To avoid common pitfalls, ensure that you evenly distribute the mixture on the baking sheet and monitor it closely while baking to prevent burning.

Variations of Sourdough Discard Granola You Can Try

Feel free to get creative with your granola! You can add dried fruits like cranberries or apricots for sweetness, swap nuts for seeds, or even incorporate spices like ginger or nutmeg for a unique flavor. This homemade sourdough granola can be tailored to your taste preferences or dietary needs.

Sourdough Discard Granola: 5 Crunchy Cluster Secrets - Sourdough Discard Granola - additional detail

For more delicious recipes, check out our Easy Avocado Toast Recipe or try making Berry Crumble with Fresh Berries. If you’re interested in more breakfast ideas, don’t miss our Buttermilk Pancakes with Maple Syrup.

Sourdough Discard Granola: 5 Crunchy Cluster Secrets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: David
Total Time: 35-40 minutes
Yield: About 5 cups 1x
Diet: Vegetarian

Print Recipe

Description

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.

Ingredients

Scale

3 cups old fashioned oats
1 cup almonds (chopped or your favorite nut)
1/4 cup sprouted pumpkin seeds (or more chopped nuts)
1/3 cup unsweetened coconut flakes
2 tbsp ground flaxseed
2 tbsp hemp hearts
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup peanut butter (or almond butter)
1/3 cup maple syrup or honey
1/3 cup coconut oil (melted)
1/3 cup sourdough discard
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Line a baking sheet with parchment paper. Preheat the oven to 300°F.
In a large bowl, combine the oats, almonds, pumpkin seeds, coconut flakes, flaxseed, hemp seeds, cinnamon and salt.
In a small bowl, whisk together the peanut butter, maple syrup, coconut oil, sourdough discard, and vanilla extract. Add the mixture to the bowl with the dry ingredients. Using a rubber spatula, mix until the oats and nuts are fully coated.
Pour the granola mixture onto the prepared baking sheet. Spread into an even layer so everything is touching, and use your spatula to press the mixture down.
Bake until lightly golden brown, about 25-30 minutes. Remove from the oven and let cool completely before breaking.
Store in an airtight container for up to 2 weeks or in a freezer for up to 3 months.