Sourdough Granola

5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Course: Other, Snack

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 312kcal

Author: Nicole Durham

Cost: Recipe $1.83 / Serving $0.37

Equipment

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.

Nutrition