This isn’t your average granola! My sourdough granola bakes up golden and crisp with big, crunchy clusters—thanks to a boost from sourdough starter (or discard). Oats and puffed rice create a light, airy texture which sets it apart from store-bought blends. Easy to make, freezer-friendly, and endlessly snackable.
I have a go-to granola recipe which I love. It’s light, crisp, not-too-sweet, and perfect with yogurt or cold milk. My secret? A 50/50 blend of old fashioned rolled oats and Rice Krispies for airy crunch.
But my go-to recipe is “loose” by design. It doesn’t clump up. For those coveted crunchy clusters, you need a strong binder and absolutely zero stirring. Melted butter, nut butter, olive oil, or a whisked egg white can work.
Then I learned from King Arthur Baking that sourdough starter is also a binder. The combination of flour and water from the starter “glues” the granola together, creating big, crisp clusters every time! This tip is genius. I swapped it into my old go-to recipe and I’m thrilled with the results.
Why This Recipe Works:
About The Starter.
If you’re new here, a sourdough starter is a live fermented culture of flour and water that naturally leavens bread dough (without instant yeast). Beyond bread, it’s the basis of recipes like sourdough pancakes, scones and more.
For maximum freshness and neutral taste, use bubbly, active sourdough starter for this recipe. Recently fed and collapsed sourdough starter works too, or sourdough discard (just make sure it’s not old, smelly, or discolored).
Note: My personal starter is fed with bread flour at 100% hydration (which just means equal parts flour and water by weight).
Note: Trader Joe’s has the best prices on granola ingredients. I buy everything else from maple syrup, vanilla extract, coconut flakes and dried fruit from this store. Costco has good prices on rolled oats too- I like the sprouted ones.
How To Make Sourdough Granola {Step-By-Step Recipe & Video}
If you’d like to watch a video of this recipe, have a look at my video (above). Or, read on for step-by-step recipe instructions.
Preheat your oven to 300 F and line a baking sheet with parchment paper.
In a big bowl, toss the oats, puffed rice cereal, cinnamon and salt together. Drizzle in the maple syrup, coconut oil, sourdough starter and vanilla. Mix well.
Spread and smooth the mixture onto your baking sheet. If you’d like to ferment the granola, rest at room temperature for up to 2 hours. Don’t leave it for too long— it will become soggy.
Bake for 40 minutes (use this time to chop the dried fruit and nuts). Remove from the oven. Then add the fruit and nuts. Rest for about 20 minutes. Do not stir! This is when the granola will stick together and clump up.
Break up the granola with a spatula or use your hands. Enjoy with milk or Greek yogurt and extra maple syrup if desired.
More Sourdough Recipes To Try!
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How To Make Sourdough Granola (For Yogurt, Cereal & More!)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Sourdough Discard Recipes
- Method: Oven-Baked
- Diet: Vegetarian
Description
This isn’t your average granola! My sourdough granola bakes up golden and crisp with big, crunchy clusters—thanks to a boost from sourdough starter (or discard). Oats and puffed rice create a light, airy texture which sets it apart from store-bought blends. Easy to make, freezer-friendly, and endlessly snackable
Note: This easy homemade sourdough granola recipe can be prepared on the same day or fermented for a few hours to maximize digestibility. You’ll get big crunchy clusters, little crispy bits and deliciousness all around!
Notes & Tips:
- This recipe can be made ahead (and frozen up to 6 months).
- Do not stir the granola once it comes out of the oven. Let it rest. The clusters will form at this stage, as the granola cools.
- If you prefer a more toasted flavor, toast the nuts and coconut separately and add to the granola at the end.
- Store baked and cooled granola in zip top bags or airtight containers. Eventually, it will start to soften from the moisture contained in the dried fruit; store in the freezer to avoid this.
Ingredients
- 2 c. (200 g) old fashioned rolled oats (not instant)
- 2 c. (60 g) puffed rice cereal (Rice Krispies)
- 1 1/2 tsp. cinnamon
- 1/4 tsp. fine sea salt
- 1/4 c. melted coconut oil
- 1/2 c. pure maple syrup
- 1/4– 1/3 c. (50 g.) sourdough starter
- 1 tsp. vanilla
- 1– 1 1/2 cups chopped pecans, dried cherries, dried apricots & unsweetened coconut flakes
Instructions
- Preheat your oven to 300 F. Line a baking sheet with parchment paper.
- In a large bowl, add the rolled oats, puffed rice cereal, cinnamon and salt; toss well.
- Add the melted coconut oil, maple syrup, sourdough starter and vanilla extract. Mix thoroughly to dissolve the sourdough starter.
- Spread the mixture onto the baking sheet. Use a rubber spatula to smooth it out. Note: if you’d like to ferment the granola, cover the bowl and rest at room temperature for approximately 2 hours. Don’t leave it for too long- it will become soggy.
- Bake in the oven for approximately 40 minutes. No need to stir. The granola will be slightly “soft” when you pull it out of the oven.
- Remove the tray from the oven. Sprinkle the chopped dried fruits and nuts on top.
- Let the granola rest, untouched, for at least 20 minutes. The granola will start to firm up as it cools down. Sneak a piece to try it!
- Stir gently with a spatula (or use your hands) to break up the granola into clusters.
- When completely cool, store your granola in an airtight container or in a Zip loc bag in the freezer to keep it crunchy.
- Enjoy with milk or Greek yogurt and extra maple syrup, if desired.
Comments
Kristine Hintz says
Delicious and easy. Thank you!! Did my own variety of mix-ins. Will definitely make again.
Isty says
Excellent reviews from everyone! My husband’s go-to snack now. I add pecans or walnuts, dried cranberries, dried blueberries, papitas, sunflower seeds, ground flax seeds, and chia seeds before I bake the granola. Delicious!!
Judy says
I have started mixing in the nuts & fruit before baking. We like it better that way because the nuts & fruit are in the clumps. I think I’ve made this recipe 7 or 8 times in a row! It’s delicious! I use 1/2 cup each of sliced almonds, chopped pecans, and chopped dried apricots.
Ellen says
I made your granola here and it was amazing. Thank you so much!!! I made two batches.. one with nuts/dried fruit and one without. Both are just awesome. I don’t know how to upload a pic but my kids engulfed it and I will make it again and again! THANK YOU!
Judith says
This is a fantastic recipe! Easy, nutritious
and really delicious. Super crunchy from
the freezer. My husband snacks on it!
Carrie says
I usually toast my nuts and coconut with the granola. Is there a reason you do this separately?
Treasur Rollins says
Delish!!!
Jo-Anne Aviv says
Omiword this granola is out of this world. All your discard recipes are so delicious so I expected it to be yum, but this even exceeded my expectations. I’m having a hard time keeping my hand out of the container.
Alexa says
Yummy and so simple! I swapped the puffed rice for toasted quinoa for extra protein and crunch. Turned out great! I did add a little extra discard and omitted the dried fruit but added chia seeds and walnuts. Delish! 😊
Emilie Raffa says
Ooo yum! Alexa, these additions sound really great. Thanks for sharing!🥰
Sue says
Looking for a way to NOT discard my discard I decided to try this granola recipe even though I was thinking “sourdough granola, really?”! Wow. It’s amazing and smelled like bread cooking which was just an added bonus! I will make this again. Thanks!😊
Taryn says
My granola isn’t even finished cooling but I HAD to come post a review because it is incredible!!! My new favorite granola recipe for sure. The smell alone while it was baking was enough to give it five stars. If I could give it ten, I would! I followed the base recipe but added what I had in place of the fruit and nuts (sunflower seeds, dried cranberries, flax seeds, and a handful of cocoa nibs. It breaks up into perfect clusters. Can’t recommend it enough!
Sharon says
Emilie – what a FABULOUS recipe!!! Your instructions are very thorough and the results are out of this world 😋💥😜 my add-ins were dried cranberries, pecans, coconut & cacao nibs. I already shared it with one of my peeps & have 2 more that will receive it tonight. I am really bad at submitting reviews (I forget to go back…) but I just finished some for after dinner dessert & was “reminded” to get a review done. I don’t typically follow recipes exactly but I didn’t change a thing with your recipe & I did the 2 hour ferment. BAM 💥
Erin June Stanford says
Wow, this recipe is delicious! I’m allergic to apricots so I use dried cranberries with the nuts instead. So very tasty thank you for sharing! How long can you leave this in an airtight container if not frozen?
Ginny says
Is there a nutritional sheet that goes with this?
Emilie Raffa says
Hi Ginny! Unfortunately, I’m unable to post the nutrition facts on my site at this time. And online calculator will work!
Morgan says
Can you use discard instead of starter?
Erin June Stanford says
I did and it worked well!
Connie says
Can I omit the puffed rice? Do I add more oats if I omit?
Thx!
Emilie Raffa says
Hi there! Yes, omit and replace with oats. That will work.
Deborah Poche says
Saludos!
¿Se puede conservar esta granola con masa madre en un envase de cristal a temperatura ambiente?
Gracias por tan excelente receta!
Emilie Raffa says
Yes it can! I store my granola in an airtight jar or container and leave it on the kitchen counter. You can also freeze it.
Deborah Poche says
Thank You!
Amanda says
I’ll never buy granola again! I made a batch and have been eating it almost daily. It’s delicious on Greek yogurt with honey. It’s the perfect balance of sweet and crunchy texture. It stores beautifully in the freezer. Bravo!
Emilie Raffa says
Love this feedback. Thank you Amanda! It’s so addicting…
Ethyl Kulas says
Thank you for sharing your personal experience and wisdom with us Your words are so encouraging and uplifting
Emilie Raffa says
You are very welcome. Thank you Ethyl!
Laura says
Is there a non-oil substitute for the coconut oil? Thank you!
Emilie Raffa says
Hi there! Try melted butter instead. That would work nicely. If you’re thinking more along the lines of applesauce or a nut butter, I haven’t tested it so I’m unable to advise with specifics. Hope this helps!
Mel says
Quick note to say I made this with light olive oil due to coconut allergies and it was wonderful– no issues with binding or overall structure. LOVE this recipe. I was paying $8 a bag for Michele’s brand granola (which is delicious but essentially broken up cookies!) and this healthier and equally delicious granola has replaced it. Thank you!
Emilie Raffa says
This is such great feedback, thank you Mel! Isn’t it crazy how $$$ granola is? It’s nice to have a homemade alternative to balance it out.🥰
Joanna says
Haven’t made this yet – but curious how you would adjust the recipe to make the granola softer/chewier vs crunchy?
Emilie Raffa says
It’s possible to add more dried fruit. The moisture will soften the granola when stored in an airtight container or ziptop bag.