This small batch of sourdough granola is perfect for a last-minute addition to your favorite yogurts, smoothies, and more. It's also a tasty treat on its own, and you may find yourself eating it by the handful like trail mix.
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This sourdough granola recipe is one of those magical frugal finds: it transforms pantry staples and discard into something snack-worthy and even giftable.
Whether you sprinkle your Sourdough Granola over breakfast or pack it up for snacking, this easy recipe is bound to become a go-to.
If you're looking to bake your own granola but want something low-effort and full of flavor, this is it.
Bonus: Sourdough Granola also makes a great topping for treats like our Breakfast Banana Splits, No Bake Apple Donuts, and Instant Pot Yogurt.
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💛 Why You'll Love This Recipe
- One-Bowl Wonder. Everything gets mixed together in just one bowl (plus a small one for the wet ingredients). Minimal mess, maximum results.
- Small Batch = Fast Bake Time. This Sourdough Granola bakes up in under 30 minutes and cools quickly. Perfect when you're short on time but want something homemade.
- Frugal and Flexible. Made from ingredients you probably already have on hand, especially if you're regularly discarding sourdough starter. You'll love this as much as your wallet does!
🛒 Ingredients
- Old-Fashioned Rolled Oats: These create the base crunch and structure for your Sourdough Granola.
- Sunflower Seeds: They add a nutty flavor and great texture without needing nuts.
- Sourdough Discard: Adds tang and helps everything bind, perfect for using up that starter.
- Honey or Maple Syrup: Binds and sweetens, without making things overly sticky.
- Optional Add-ins: Stir in dried fruit or chocolate chips after baking for a personalized touch. I like to use craisins and raisins because my kids keep bringing them home from school so they're always on hand.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Sweetener: You can use maple syrup instead of honey for a vegan option and a slightly deeper flavor.
Oil: Melted coconut oil or olive oil can be swapped in for a different flavor profile.
Nuts: Skip the nuts or use seeds (pumpkin or chia) to make your Sourdough Granola completely nut-free.
Dried Fruit: Cranberries, chopped dates, or raisins all work great, just add after baking to avoid burning.
Spice Swap: Try pumpkin spice, cardamom, or nutmeg for seasonal spins.
Another fun twist is to use this granola as a crunchy topping on a Strawberry Blueberry Parfait or folded into Strawberry Blueberry Overnight Oats for a layered breakfast full of texture and flavor.
💰 Budget-Friendly Tips
Stretch Your Oats: Buy oats in bulk for the cheapest base.
Use What You Have: Mix in leftover seeds, dried fruit packets, or baking bits instead of buying new.
Gift It: Package in jars or bags for a frugal homemade gift idea.
🥣 Recipe Add-Ins
Feel free to add:
- Flaxseed or chia seeds for added fiber
- Shredded coconut for a tropical twist
- Crushed pretzels or graham cracker bits for a fun texture contrast
🥄 Instructions for Sourdough Granola
Step 1: Preheat oven to 325°F. Line a baking sheet with parchment paper. Set aside.
Step 2: In a medium-sized mixing bowl, add the oats, seeds, nuts, cinnamon, and salt. (Image 1). Mix well to combine. (Image 2).
Step 3: In a small bowl, add the sourdough discard, oil, sweetener, and vanilla. (Image 3). Whisk together to combine. (Image 4).
Step 4: Add the wet mixture to the dry mixture. (Image 5). Combine until everything is well coated. (Image 6).
Step 5: Spread everything out evenly on the prepared baking sheet. Press gently to create clusters. (Image 7).
Step 6: Bake in the oven for 25-30 minutes, stirring once halfway through.
Step 7: Cool completely before breaking apart and adding any dried fruit or chocolate chips. (Image 8).
Store or use as desired and enjoy!
👩🏻🍳 Expert Tips
- Don't overbake: The granola will continue to crisp up as it cools, so pull it from the oven when it's golden and slightly soft.
- Use a rimmed sheet pan: It helps contain everything while you stir (if you choose to) and allows for even baking.
- Want clumps? Press the mixture down gently before baking and avoid stirring.
- Cool completely before storing. Any warmth can cause condensation and lead to soggy granola.
❄️ Storage and Make Ahead
Storage: Store cooled granola in an airtight container or jar for 1-2 weeks. For longer storage, freeze it! It thaws quickly and retains its crunch.
Make Ahead: This recipe stores beautifully! Make a batch ahead of time and keep it in an airtight container for up to two weeks at room temp. It's a great meal prep snack or topping for busy mornings.
🥗 Side Dishes or Pairing Ideas
This sourdough granola is perfect sprinkled over Instant Pot Yogurt, layered in a Strawberry Blueberry Parfait, or folded into Strawberry Blueberry Overnight Oats for a filling breakfast. It also makes a crunchy topping for smoothie bowls or banana splits.
- Instant Pot YogurtRecipe $3.76 / Serving $0.24
- Strawberry Blueberry ParfaitRecipe $2.97 / Serving $1.49
- Strawberry Blueberry Overnight OatsRecipe $1.64
- Breakfast Banana SplitRecipe $1.78 / Serving $0.89
❓ Sourdough Granola FAQs
Yes! Just be sure to use a larger baking sheet or two smaller ones to prevent overcrowding.
Yes, but you may need to slightly reduce the sweetener to balance the flavor since active starter tends to be less tangy.
Pressing it helps create those satisfying crunchy clusters. It's optional but highly recommended!
To keep granola crunchy, let it cool completely and store it in an airtight container in a cool, dry place.
🍽️ More Recipes You'll Love
- Pancakes in a MugRecipe $0.33 / Serving $0.08
- Easy Spinach Bacon QuicheRecipe $5.98 / Serving $0.75
- Oreo Overnight OatsRecipe $1.50 / Serving $0.75
- Blueberry Muffin in a MugRecipe $1.17
🐝 If you tried this Sourdough Granola, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Sourdough Granola
Ingredients
- ¼ cup sourdough discard - ($0.03)
- 3 tablespoons vegetable oil or coconut oil - ($0.15)
- 3 tablespoons honey or maple syrup - ($0.45)
- ½ teaspoon vanilla extract - ($0.01)
- 1½ cups old-fashioned rolled oats - ($0.24)
- ¼ cup sunflower seeds - ($0.20)
- ¼ to ⅓ cup chopped walnuts or pecans, optional - ($0.40)
- ½ teaspoon ground cinnamon - ($0.04)
- ⅛ teaspoon salt - ($0.01)
Optional, added after baking
- ¼ cup dried fruit, cranberries, raisins, dates, or similar - ($0.30)
Instructions
- Prep. Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.
- Mix wet ingredients. In a small bowl, whisk together the sourdough discard, oil, sweetener, and vanilla.
- Mix dry ingredients. In a medium bowl, combine the oats, sunflower seeds, nuts if using, cinnamon, and salt.
- Combine. Pour the wet mixture into the dry ingredients and stir until evenly coated.
- Bake. Spread the mixture onto the prepared baking sheet and press gently to form clusters. Bake for 25 to 30 minutes, stirring once halfway through.
- Cool and finish. Allow the granola to cool completely, then break into clusters and stir in the dried fruit.
Notes
- Texture tip. Granola crisps as it cools, so avoid overbaking.
- Clumpy granola. Press the mixture firmly before baking and do not stir too much.
- Pan choice. A rimmed baking sheet ensures even baking and easy stirring.
- Storage. Store in an airtight container for up to 2 weeks or freeze for longer storage.
- Freezer note. Frozen granola thaws quickly and stays crunchy.
Nutritional Information
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Nicole Durham says
I love this granola recipe so much that I always keep a mason jar's worth on hand.