This sourdough discard granola is one of my favorite ways to use up sourdough discard.

It’s lightly sweet, perfectly spiced, and packed with texture from nuts, seeds, and coconut. Plus, it makes your kitchen smell incredible while it bakes—always a win.

This granola is great for slow mornings with yogurt and fruit, quick breakfasts with milk, or even just handfuls straight from the jar.

It’s simple, flexible, and a delicious excuse to keep feeding your starter.

Why you’ll love this discard granola recipe

This sourdough discard granola is easy to make, endlessly customizable, and way better than anything store-bought.

Uses up discard – A practical, tasty way to reduce food waste while baking something useful.
Perfectly crunchy – Baking low and slow gives you golden clusters and great texture.
Versatile – Enjoy it with yogurt, milk, smoothie bowls, or straight as a snack.

Ingredients

Sourdough discard – Adds subtle tang and helps bind everything together.
Maple syrup – Naturally sweetens the granola with a rich, cozy flavor.
Olive oil – Keeps the granola crisp and golden without feeling heavy.
Salt – Balances the sweetness and enhances all the flavors.
Cinnamon – Adds warmth and that classic granola spice.
Vanilla – Rounds everything out with a soft, sweet aroma.
Old fashioned oats – The hearty base that gives structure and chew.
Cashews – Buttery and mild, perfect for crunch.
Sunflower seeds – Nutty and toasty once baked.
Flaxseeds & chia seeds – Add fiber, texture, and a little nutritional boost.
Unsweetened shredded coconut – Gets lightly toasted for extra flavor.
Raisins – Stirred in at the end for chewy sweetness.

How to make sourdough discard granola

Preheat your oven to 325°F and line two rimmed baking sheets with parchment paper.
In a medium bowl, whisk together the sourdough discard, maple syrup, olive oil, salt, cinnamon, and vanilla until smooth.
In a large mixing bowl, combine the oats, cashews, sunflower seeds, flaxseeds, chia seeds, and shredded coconut. Do not add the raisins yet.
Pour the wet mixture over the dry ingredients and mix well until everything is evenly moistened.
Divide the granola between the two baking sheets and press into an even layer.
Bake for 20 minutes, then swap racks and rotate the pans.
Bake for another 20 minutes, until golden and fragrant.
Let the granola cool completely on the pans—this is key for crunch.
Once fully cool, break into clusters and mix in the raisins.
Store in an airtight container for up to one month.

Tips

Don’t rush the cooling process—granola firms up as it cools.
For bigger clusters, press the granola down firmly before baking and avoid stirring while hot.
You can swap nuts or seeds based on what you have, but keep the ratios similar.
If you like sweeter granola, add a drizzle of honey or extra maple syrup after baking.

Sourdough discard granola is one of those recipes that feels both practical and special.

It turns leftover discard into something crunchy, cozy, and genuinely useful for everyday meals.

Whether you sprinkle it over yogurt, pour on cold milk, or snack on it straight from the jar, this granola proves that sourdough discard deserves way more love than it gets.

Once you try it, you might start feeding your starter just for the granola alone.