Sourdough Discard Granola

sourdough discard granola in a white bowl on top of a plate with granola clusters all around it.

Sourdough discard is the secret ingredient to creating chunky clusters in this tangy, lower sugar granola!



  • 1/4 cup sourdough starter discard
  • 1 tbsp oil, such as avocado or melted coconut oil
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1 cup rolled oats
  • 1/2 cup crispy brown rice cereal
  • 1/2 cup nuts or seeds of choice
  • 2 tbsp hemp or flax seeds
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine sea salt


  1. Heat oven to 350°F. Line a small baking sheet with parchment or a silicone baking mat.
  2. In a large bowl, whisk sourdough discard, oil, honey and vanilla until smooth.
  3. Add oats, rice cereal, nuts and/or seeds, cinnamon, nutmeg and salt. Stir to coat everything well.
  4. Press mixture into a tight, even layer on the baking sheet. You want any white spaces to be covered.
  5. Bake 20 minutes or until golden, without stirring. Remove from the oven and let cool completely before breaking into pieces.
  6. Stir in dried fruit, if using, and store in an airtight container.


  • You can use maple syrup in place of honey. If you prefer sweeter granola, increase the amount to 2-3 tbsp.
  • The longer your starter discard has been in the refrigerator, the tangier the granola will be.
  • Experiment with any nuts, seeds, or spices you like.
  • Granola can be stored in an airtight container at room temperature for up to 1 week.
  • Nutrition is calculated without dried fruit.

Keywords: sourdough discard granola, low sugar granola using sourdough discard