Homemade Sourdough Granola (Simple One Bowl Recipe!)

This homemade sourdough granola is the perfect crunchy breakfast or snack made with sourdough discard, rolled oats, maple syrup, seeds, and white chocolate chips. It bakes into crispy clusters with a lightly sweet flavor and wholesome texture that pairs beautifully with yogurt, milk, or fresh fruit. Best of all, this easy one-bowl recipe comes together quickly and makes a great make-ahead option for busy mornings.

Why You’ll Love This Recipe

This sourdough granola recipe is simple, delicious, and a fantastic way to use extra sourdough discard without wasting it. The combination of oats, seeds, maple syrup, and cinnamon creates a warm, comforting flavor with the perfect balance of sweetness and crunch.

You’ll also love how versatile it is. Enjoy it as a breakfast cereal, sprinkle it over smoothie bowls, layer it into parfaits, or grab a handful for an easy snack. The press-and-bake method creates irresistible crunchy clusters that taste far better than store-bought granola.

Another great feature of this recipe is that it stores well, making it ideal for meal prep. A batch can last all week while staying crisp and flavorful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup sourdough discard

3 cups rolled oats

1/4 cup flaxseed

1/4 cup chia seeds

1/4 cup pumpkin seeds or toasted pecans

3/4 cup maple syrup

2 teaspoons vanilla extract

1/2 cup extra virgin olive oil or melted coconut oil

1 tablespoon ground cinnamon

1/2 cup white chocolate chips

Directions

Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

In a large mixing bowl, combine the sourdough discard, rolled oats, flaxseed, chia seeds, pumpkin seeds, maple syrup, vanilla extract, oil, and cinnamon. Stir everything together thoroughly until all of the oats and seeds are evenly coated.

Transfer the granola mixture onto the prepared baking sheet. Spread it into a thin, even layer across the pan. Use the back of a spoon or spatula to firmly press the granola down. This step is important because pressing helps create large crunchy clusters after baking.

Bake the granola for 25 to 30 minutes, or until it becomes lightly golden brown around the edges. Avoid stirring during baking since keeping the mixture undisturbed helps maintain the clusters.

Remove the pan from the oven and allow the granola to cool completely on the baking sheet. The granola will continue to crisp as it cools, so be patient and avoid breaking it apart too soon.

Once fully cooled, sprinkle in the white chocolate chips and gently break the granola into chunks and clusters. Serve immediately or store for later.

Servings and timing

This recipe makes approximately 14 servings.

Prep Time: 5 minutes

Cook Time: 25–30 minutes

Total Time: 30–35 minutes

Calories: Approximately 272 calories per serving

Variations

For a nuttier flavor, swap the pumpkin seeds with toasted pecans, almonds, or walnuts.

Add dried fruit such as raisins, cranberries, chopped apricots, or dried cherries after the granola has cooled.

If you prefer a less sweet granola, reduce the maple syrup slightly or omit the white chocolate chips.

For extra warmth and spice, add nutmeg, cardamom, or ginger along with the cinnamon.

You can also mix in coconut flakes before baking for additional texture and flavor.

Dark chocolate chips can replace white chocolate chips for a richer taste.

Storage/Reheating

Store the granola in an airtight container or sealed glass jar at room temperature for up to 2 weeks. Keep it in a cool, dry place to maintain its crisp texture.

Always allow the granola to cool completely before storing. Storing warm granola can create moisture inside the container, causing it to soften.

If the granola loses some crunch over time, spread it onto a baking sheet and warm it in a 300°F oven for about 5 minutes. Allow it to cool again before serving.

For longer storage, you can freeze the granola in a freezer-safe container for up to 3 months.

FAQs

Can I use active sourdough starter instead of discard?

Yes, active sourdough starter works well in this recipe, though discard is ideal because it adds flavor without requiring fermentation.

Can I make this granola gluten-free?

Yes, simply use certified gluten-free rolled oats to make the recipe gluten-free.

Why didn’t my granola form clusters?

Clusters form best when the mixture is firmly pressed into the pan and left undisturbed during baking and cooling.

Can I substitute honey for maple syrup?

Yes, honey can replace maple syrup in equal amounts, though the flavor will be slightly different.

How do I keep granola crunchy?

Make sure it cools completely before storing and always use an airtight container.

Can I skip the white chocolate chips?

Absolutely. The granola is still delicious without them or with another mix-in.

What type of oats should I use?

Old-fashioned rolled oats work best because they provide the ideal texture and crunch.

Can I add protein powder?

Yes, though adding too much may affect the texture. Start with a small amount.

Is coconut oil better than olive oil in this recipe?

Both work well. Coconut oil gives a slightly sweeter flavor, while olive oil adds richness.

Can I double the recipe?

Yes, simply use two baking sheets to ensure the granola bakes evenly and crisps properly.

Conclusion

This homemade sourdough granola is an easy and delicious way to use sourdough discard while creating a crunchy, satisfying breakfast or snack. With wholesome ingredients, warm cinnamon flavor, and crisp clusters, it’s a recipe the whole family can enjoy throughout the week. Whether paired with yogurt, milk, or eaten straight from the jar, this granola is sure to become a regular favorite in your kitchen.

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