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Sourdough Granola Recipe

In warmer months, I enjoy cool and refreshing meals and snacks. This sourdough granola recipe is a favorite in our home for a late-night snack or as a cereal.

Especially in the summer months we enjoy cold meals or snacks. Having something on hand that will be refreshing and doesn’t require us cooking it is so important.

We have actually been having a heat wave here and the sourdough granola has been a staple for us.

spoonful of sourdough granola
This sourdough granola makes the most delicious cereal!

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You may be saying to yourself, “sourdough in granola?”, but I am here to tell you it is absolutely delicious!

The sourdough starter adds an amazing flavor and a perfect crunch to this granola recipe.

I prefer having some granola on my yogurt in the mornings and this one is the best I’ve made so far! Slightly sweet and crisp, it’s a regular on our summer snack menu!

sourdough starter bubbling in a glass jar
A bubbly sourdough starter is not needed for this recipe. You can use sourdough discard.

Why you will love this recipe

If you keep a sourdough starter, you may find yourself with extra starter from time to time that isn’t active enough for bread.

These types of recipes use up the “discard” starter and make such delicious treats!

This recipe doesn’t use any seed oils or added granular sugar.

You can adapt this sourdough granola recipe to your taste. Add nuts if you want or add raisins for an even sweeter cereal.

bowl of sourdough granola
Great as a topping for yogurt for a healthy breakfast

Equipment you will need for this recipe:

Half sheet baking pan

This is the one I use: https://amzn.to/3Ra9WHz

You can use a silpat or parchment paper to line the baking sheet with.

sourdough granola on a baking sheet
The house smells amazing while this sourdough granola is baking!

Large mixing bowl

I find a good large mixing bowl invaluable in the kitchen. My favorite is this one: https://amzn.to/3X0F14b

A good quality mixing bowl will last a lifetime. I prefer a large bowl that can tackle any recipe I decide to make.

Ingredients you will need to make this sourdough granola:

Old Fashioned Oats

I prefer to flake oat groats for fresh oats, however, for this recipe old fashioned oats from the store work great.

I use an oat flaker to flake oat groats. This makes fresh oatmeal that is far superior in flavor and nutrition than the store-bought variety.

old fashioned oats in a measuring cup
Freshly flaked oats are so full of flavor and nutrition

Shredded Coconut

You can use flaked or shredded coconut for this recipe. The coconut adds a crunch and wonderful flavor to the granola. If you or someone you love is allergic to coconut, you can omit it and add some millet in its place for the crunch.

Ground Cinnamon

Cinnamon adds sweetness and spice to the granola giving it even more flavor.

Fine Sea Salt

In my kitchen, I only use Redmond Real Salt linked here: https://amzn.to/4bVpB5q

Sourdough Discard

You can use active sourdough starter as well. Keep in mind this recipe doesn’t ferment, though.

Active sourdough starter is starter that has been fed in the last 24 hours.

Sourdough discard is starter that is hungry or hasn’t been fed in a while.

It may have a liquid on top called hootch and an acetone smell. Just stir in the liquid and dip out what you need for the recipe.

sourdough mixture in a bowl
Mix together the wet ingredients before adding to the dry

Olive Oil

I prefer to use olive oil in all of my baking. I love the flavor it imparts to the recipes. Look for an organic high quality olive oil. As an alternative, you can use melted butter, coconut oil, or avocado oil.

Honey/Agave Syrup/Maple Syrup

Either of the above work great in the recipe. I prefer using raw honey if I have it on hand for the flavor it gives the granola.

Optional Ingredients

You can add 1 cup of nuts or seeds. Raisins added after the granola is cooled make for an even sweeter treat.

Add nuts before baking for the roasted flavor it will bring.

a picture of sourdough granola in a spoon

Step by Step Instructions for making this Sourdough Granola Recipe

Preheat the oven to 325 degrees F.

Mixing the dry ingredients

In a large bowl, combine the oats, salt, coconut, and cinnamon.

dry ingredients for sourdough granola mixed in a bowl
There is so much flavor in all of these ingredients on their own!

Mixing the wet ingredients

In a separate bowl, combine the sourdough starter, oil, and sweetener.

Combining the dry and wet ingredients

Pour the wet ingredients over the dry ingredients and mix thoroughly making sure everything is covered in the wet mixture.

Preparing the baking sheet

Prepare a half sheet baking pan by lining it with either parchment paper or a Silpat.

unbaked sourdough granola on baking sheet ready for the oven
Tip: Use a silpat on a baking sheet for a sustainable option over parchment paper

Pour granola mixture on the baking sheet

Make sure to spread out the mixture so there are no big clumps of granola. You are aiming for an even layer over the entire baking sheet.

Bake the sourdough granola

Bake for 30 minutes. Stir the granola halfway through.

baked sourdough granola cooling on baking sheet
Allow the sourdough granola to cool completely before storing

Allow the granola to cool completely

The granola will continue to crisp up as it cools down. Once it is completely cool, place in an airtight container on the counter.

This recipe stores at room temperature very well for 7-10 days.

Does the sourdough starter give a sour flavor to the granola?

Not at all. There is a depth of flavor from the starter, but I would not call it sour at all. This sourdough granola is slightly sweet and does have a touch of tang but not sourness.

Can I use quick oats for this recipe?

Yes, quick oats will work just fine for this recipe.

Can I add seeds to this recipe?

Yes! Seeds work so well in this granola. They will add a crunch and make the granola even more healthy!

Can I double this recipe?

Yes, I double this recipe regularly. Especially when we are eating it more regularly.

Storage Tips

Store this sourdough granola at room temperature in an airtight container for up to 10 days. It will oftentimes last longer if kept in a cool dark pantry.

I like to store mine in a large glass jar with a tight-fitting lid.

Serving Suggestions

Serve with milk for a healthy and delicious cereal.

Serve over granola for a high protein and nutritious breakfast.

Top yogurt parfaits with sourdough granola for a tasty dessert.

bowl of granola with spoon in bowl

Sourdough Granola Recipe

Yield: 3 cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

The sourdough discard makes this granola so flavorful. Slightly sweet and delightfully cruncy!


  • 2 cups old fashioned oats
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup coconut flakes
  • 1/2 cup sourdough starter
  • 1 tbsp olive oil or melted butter
  • 5 tbsp honey/agave/maple syurp


  1. Preheat oven to 325 degrees F.
  2. In a large mixing bowl combine the oats, salt, coconut, and cinnamon.
  3. In a separate bowl combine the sourdough starter, olive oil, and sweetener of your choice.
  4. Pour the wet ingredients over the dry and mix thoroughly. Make sure all the dry ingredients are coated in the wet mixture.
  5. Prepare a baking sheet by lining it with either parchment paper or a Silpat liner.
  6. Pour the mixture evenly over the entire baking sheet.
  7. Bake for 30 minutes. Stir halfway through.
  8. Allow to cool completely before storing in an airtight container on the counter for 7-10 days.


The granola will continue to crisp up as it cools.

Add any dried fruit after the granola is completely cool.

Did you make this recipe?

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