Easy Sourdough Discard Granola

Last Updated on April 25, 2026 by Jamie Saechao

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This easy sourdough discard granola is sweet, crunchy, and delicious! Made with honey, this is the perfect healthy snack that uses up excess sourdough discard!

Featuring honey, oats, dried fruit, and sourdough starter, this easy to make granola recipe is so simple to whip together.  And the taste is incredible- you’ll never buy store bought granola again!

My daughter Cece loves to make granola at home, so she was all in on creating this homemade sourdough granola with me. 

We used one of our tried and true granola recipes and added sourdough discard, stirring the batch half way through and pressing down to encourage clustering. 

The result is a sourdough granola that is full of flavor- sweet and salty, with a little tang!  

This is a basic granola recipe – you can add in whatever ingredients you are craving – peanuts, apricots, almonds, chocolate chips… the sky is the limit!

For more easy sourdough snacks, try my sourdough cheese crackers, sourdough banana muffins, and sourdough pretzels.

Why You’ll Love It

• Super easy: you just need a few minutes and one mixing bowl to whip up this granola!
• Flexible: swap in whatever kind of nuts, seeds, fruit or sweets you like!  (See below for more ideas)
• Filling: homemade sourdough granola is a wholesome alternative to store-bought, with no seed oils or sugar added.

Ingredients

Old fashioned oats: use gluten free if you desire!

Nuts + seeds of your choosing (we love pecans + pumpkin seeds!) 

Melted coconut oil: Oil adds a little extra flavor and crunch to the granola. You can use melted butter, if you’d like. 

Honey or Maple Syrup adds sweetness and flavor and helps the oats clump together

Dried fruit: We used a combination of dried blueberries and raspberries, but you can use raisins, apricots, or cranberries.

Salt: A little bit of salt accents the sweet flavors of the honey and fruit

Cinnamon: We love adding cinnamon to this sourdough granola – you can experiment with other flavors like pumpkin pie spice, nutmeg, or ginger

Vanilla

Sourdough discard:  Discard adds a complex tang to this granola! I use flat, runny discard that I had in my fridge for this recipe. If you don’t have discard on hand, you can mix down active discard and use that instead.

How To Make Sourdough Discard Granola

Preheat the oven to 350 degrees F and line a medium sized baking sheet with parchment paper. 

In a large bowl, whisk together the oats, salt, cinnamon, and nuts. Add in the honey, melted coconut oil, sourdough discard, and vanilla and mix well with a spatula or whisk. Mix very well.

Transfer the granola onto the parchment paper and use a wooden spoon to spread it out, then use the back of the spoon to pat down the granola.

Bake for 15 minutes, stir, then use the back of your spoon to press down the warm granola. Bake for an additional 15 minutes or until golden brown.

Let cool for one hour, then break up the granola and add in the dried fruit and chocolate chips.

How To Make Granola Clump More

If you like big clumps in your granola, be sure to try the following:

• Use a medium or small sheet pan so that the granola sticks together.
• Use the back of your spoon to gently pat the granola back into place after stirring at the half way point. This encourages the granola to stay stuck together!
• Let the granola cool completely (at least one hour) before breaking it up. This encourages the granola to stick together as it dries.
• Don’t over-bake the granola-ours is a medium to light brown when we pull it out of the oven and it has great clumping!

Variations

This granola can be easily customized:

• Add mini chocolate chips after the granola has cooled completely for a chocolate version
• Add pumpkin pie spice and pumpkin seeds for a fun fall flavor
• Add un sweetened coconut flakes halfway through the baking process (they will burn if added at the beginning of baking)

Storage

Store this homemade granola in an airtight container in a cool, dark location for up to two weeks. Alternatively, you can refrigerate it for up to one month and freeze it for 3-6 months.