Sourdough Discard Granola

Sourdough Discard Granola

Servings: 6 | Prep Time: 15 min | Cook Time: 40 min

For the Sourdough Lovers 🍞

If you've been keeping a sourdough starter, you already know the rhythm — feed it, watch it rise, bake with it, and then find yourself staring at that leftover discard wondering what to do next. Bread is obvious. Pancakes are a classic. But granola? That's where things get really fun. Sourdough discard brings a subtle tang and a gentle fermented depth to this granola that you simply can't get from anything else. It binds everything together beautifully, adds a layer of complexity to every bite, and honestly feels like the most satisfying way to honor every last bit of your starter. Nothing wasted, everything delicious. This one is for you.

For Everyone Else 🌿

Making granola at home is one of those things that feels fancy but is honestly so simple — and once you start, you'll never go back to store-bought. This recipe is a great way to use up your sourdough discard, but don't let that stop you if you don't have any on hand. The discard acts as a binder and adds a subtle depth of flavor, but you can easily swap it out for something else (more on that below!).

Dry Ingredients

• 2 cups organic rolled oats

• 1/4 cup walnuts, roughly chopped

• 1/4 cup pumpkin seeds

• 1/4 cup Trader Joe's wild dried blueberries

• 1 tsp cinnamon

• 1/2 tsp sea salt

Wet Ingredients

• 1/2 cup non-active sourdough discard (or see binder swaps below)

• 1/4 cup maple syrup

• 1/4 cup organic brown sugar or coconut sugar

• 1/4 cup coconut oil

• 1 tsp vanilla

• 2 tbsp ground flax seed

No Sourdough Discard? No Problem.

The discard works as a binder and gives the granola a slightly tangy, complex flavor. If you don't have any, try one of these swaps using the same 1/2 cup measurement:

• Unsweetened applesauce — adds a hint of sweetness and keeps everything nicely clumped

• Mashed ripe banana — a natural sweetener that also binds beautifully

• Pumpkin or butternut squash purée — cozy and earthy, perfect in the fall

• Plain Greek yogurt — adds creaminess and a mild tang similar to the discard

• Nut butter (almond, peanut, or cashew) — rich and hearty, makes wonderfully chunky clusters

Directions

1. Preheat your oven to 300°.

2. Spread your oats on a sheet pan and toast for about 5 minutes until they smell fragrant and nutty.

3. In one bowl, mix all your dry ingredients together — hold the dried blueberries aside for now.

4. In a separate bowl, whisk together all your wet ingredients until smooth and well combined.

5. Pour the wet mixture over the dry and stir until everything is evenly coated. Spread it out on your sheet pan — feel free to line it with parchment for easy cleanup.

6. Bake at 300° for 30–40 minutes depending on how crispy you like it. We usually pull ours right around 35 minutes for that perfect golden crunch without overdoing it.

7. In the last 10 minutes of baking, scatter the dried blueberries over the top so they warm through without drying out or burning.

8. Let it cool completely on the pan — this is where the clusters really set up!

How We Love to Use It

This granola is endlessly versatile and honestly disappears fast in our house. We love it layered over thick Greek yogurt with fresh berries, sprinkled on top of a smoothie bowl, stirred into cottage cheese with a drizzle of honey, or just eaten by the handful straight off the pan (no judgment). It also makes a wonderful topping for roasted sweet potatoes or a cozy bowl of oatmeal when you want a little extra texture. The Trader Joe's wild blueberries in particular are such a special little addition — they're small, intensely flavored, and bring the most beautiful color once they warm up in the oven.

Store in an airtight container at room temperature for up to two weeks — if it lasts that long!