Go Back
Sourdough discard granola.

Sourdough Discard Granola

February 16, 2026
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.
Print Pin
Prep Time 10 minutes
Cook Time 40 minutes
Cool Time 20 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 servings

Equipment

  • 2 rimmed baking sheets
  • parchment paper
  • 2 large mixing bowls

Ingredients
  

  • 1 cup (227 g) unfed sourdough starter
  • ¾ cup (235 g) maple syrup
  • ¼ cup (60 mL) olive oil
  • 2 tsp (10 mL) vanilla
  • 5 cups (500 g) old fashioned rolled oats
  • 1 cup (135 g) roughly chopped cashews
  • 1 cup (135 g) sunflower seeds
  • 1 cup (90 g) unsweetened shredded coconut
  • ¼ cup (46 g) flaxseeds
  • ¼ cup (46 g) chia seeds
  • 1 TBS (6 g) cinnamon
  • 1 tsp salt
  • 1 cup (142 g) raisins

Instructions
 

  • Place an oven rack in the center and in the bottom third of the oven. Preheat your oven to 325°F and line two rimmed baking sheets with parchment paper.
  • In a large bowl, whisk together the sourdough discard, maple syrup, olive oil, and vanilla until smooth.
    1 cup (227 g) unfed sourdough starter, ¾ cup (235 g) maple syrup, ¼ cup (60 mL) olive oil, 2 tsp (10 mL) vanilla
  • In another large mixing bowl, combine the oats, cashews, sunflower seeds, shredded coconut, flaxseeds, chia seeds, cinnamon, and salt. Do not add the raisins at this time!
    5 cups (500 g) old fashioned rolled oats, 1 cup (135 g) roughly chopped cashews, 1 cup (135 g) sunflower seeds, 1 cup (90 g) unsweetened shredded coconut, ¼ cup (46 g) flaxseeds, ¼ cup (46 g) chia seeds, 1 TBS (6 g) cinnamon, 1 tsp salt
  • Pour the dry ingredients over the wet ingredients and mix well until everything is evenly moistened.
  • Divide the granola between the two baking sheets and press into an even layer.
  • Bake the granola for 20 minutes, then swap the baking trays from top rack to bottom rack and rotate the pans front to back.
  • Bake for another 20 minutes, until golden and fragrant.
  • Remove granola from the oven and let cool completely on the pans—this is key for crunchiness!
  • Once fully cooled, break the granola into clusters and mix in the raisins.
    1 cup (142 g) raisins
  • Store the cooled granola in an airtight container for up to one month.
Keyword easy, flaxseed