Sourdough Discard Granola
February 16, 2026This 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.
Equipment
- 2 rimmed baking sheets
- parchment paper
Ingredients
- 1 cup (227 g) unfed sourdough starter
- ¾ cup maple syrup
- ¼ cup olive oil
- 2 tsp vanilla
- 1 TBS cinnamon
- 1 tsp salt
- 5 cups old fashioned rolled oats
- 1 cup roughly chopped cashews
- 1 cup sunflower seeds
- 1 cup unsweetened shredded coconut
- ¼ cup flaxseeds
- ¼ cup chia seeds
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 medium bowl, whisk together the sourdough discard, maple syrup, olive oil, salt, cinnamon, and vanilla until smooth.1 cup (227 g) unfed sourdough starter, ¾ cup maple syrup, ¼ cup olive oil, 2 tsp vanilla, 1 TBS cinnamon, 1 tsp salt
- In a large mixing bowl, combine the oats, cashews, sunflower seeds, shredded coconut, flaxseeds, and chia seeds. Do not add the raisins at this time!5 cups old fashioned rolled oats, 1 cup roughly chopped cashews, 1 cup sunflower seeds, 1 cup unsweetened shredded coconut, ¼ cup flaxseeds, ¼ cup chia seeds
- 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 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.
- Let the granola cool completely on the pans—this is key for crunchiness!
- Once fully cool, break into clusters and mix in the raisins.
- Store the cooled granola in an airtight container for up to one month.