Easy Chunky Sourdough Granola Recipe
This Sourdough Granola is chunky, crispy and lightly sweetened. Just add your favorite nuts, seeds and dried fruits and enjoy it on top of yogurt or as a snack.
Don't get intimidated by the idea of making your own granola. I know how convenient it is to just buy a bag of granola at your local grocery store because I've done it so many times. But sometimes there isn't enough add ins in the bag or there aren't enough chunks. And those large clusters are my absolute favorite! I find all the large clusters and then all of the small clusters and then I'm left with just tiny pieces of oats.
I have made plenty of granola recipes in the past years and no matter how many times I've tried to get chunky granola bites It's never worked for me. I've tried not stirring them while they bake, double baking, pressing them down occasionally and even adding egg whites. Although egg whites do help but it didn't quite create the large clusters that I wanted.
And then I remembered a pastry chef I used to work with had the best granola in her office at her desk. I discovered her making it one day and asked her what her method was. She basically used a crumble that was made up of butter, flour, oats, spices and plenty of brown sugar and just mixed it together with her nuts to create the perfect clusters. This was the answer I was looking for, but I had to find a way to cut back on the sugar and fat a little bit.
What is Sourdough?
Sourdough is a naturally leavened bread that doesn't use commercial yeast. It is made with fermented flour and water that creates a wild yeast; this is called a "starter."
You can make all different types of bread with sourdough; it just requires longer fermentation. Sourdough is not just delicious; it's also good for you because it contains probiotics. Probiotics are non-digestible fibers that feed the beneficial bacteria in your gut, helping them thrive and maintain a healthy balance. This is crucial because good gut health significantly affects your overall well-being. Poor gut health can cause low back pain and several other body parts. By incorporating sourdough into your diet, you support a healthier gut microbiome, which can help reduce inflammation and alleviate pain, contributing to better overall health.
I believe in having a healthy balance of sweets. Yes, I do bake sweets often, but I can assure you that I'm not always eating it or eating all of it at the very least. Which is why I'm sure that you would love this sourdough granola recipe too! You can make healthy desserts and still enjoy them too! This sourdough granola is on regular rotation in my household even if my kids only eat the chocolate and add ins.
Why you'll love this recipe
- Completely Customizable
- No more buying granola! Saves money and makes a huge amount versus the store-bought stuff
- Gut healthy, no refined sugars, healthy fats
- Great for breakfast and a delicious snack
- No food waste: Sourdough discard or an active sourdough starter can be used. This sourdough granola uses extra sourdough discard if you're running out of ideas.
Sourdough Granola Ingredients and substitutes
- Rolled Oats: I usually use a blend of rolled and instant oats, but feel free to use what you have on hand.
- Sourdough Starter is good for the gut and it's a natural binder
- Pure Maple Syrup/Honey: Any sweetener is a great substitute, I also enjoy using coconut sugar and date syrup.
- Coconut Butter: A peanut butter, almond butter or any nut butter can be used.
- Cinnamon: Any spices will work; it's all based upon your preferences.
- Vanilla Extract
Additional Add ins:
- Raw Nuts: Pecans, Walnuts, Almonds, Cashews
- Dried Fruits: Cranberries. Raisins, Bananas, Pineapples, Coconut shavings, dried apricots, Cherries
- Seeds: Hemp hearts, Sunflower seeds, Pepitas (pumpkin seeds), flax seeds, chia seeds
- Other: Chocolate Chunks
How to make Sourdough Granola
Preheat your oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine the sourdough discard, honey or maple syrup, coconut butter, vanilla extract, salt, and spices. Mix until well combined (you want chunks of coconut butter)
With a small blender add in half of the rolled oats. It should almost be like an oat flour.
Add the oats into the large bowl and mix it should be very chunky.
Incorporate the nuts and seeds into the oat mixture lightly squeezing the mixture together so the oats cling onto the nuts.
Disperse the granola mixture on the prepared baking sheet. DO NOT FLATTEN.
Bake in the preheated oven for 30 minutes, stirring halfway to ensure even cooking. The granola is done when it is golden brown and fragrant.
Allow the granola to cool completely on the baking sheet. It will continue to crisp up as it cools.
Once completely cooled add in your choice nuts, seeds and dried fruit.
Transfer the sourdough granola to an airtight container. Store at room temperature for up to 2 to 4 weeks.
Bakers' tips
Baking low and slow: Because there is sugar in the granola it browns quicker, so if baking at a higher temperature, then it'll burn faster.
Stirring: While the granola is baking the granola mix it gently. the outsides of the granola will brown faster than the middle.
Add ins: When you add dried fruits to the granola and bake it, they tend to dry out. However, we want the fruits to remain moist and plump, so add them towards the end of the baking process.
Active vs discard starter: If your discard starter is a little old it may give you tangy sourdough notes. Try to use a new discard to avoid a sour tasting granola.
How to Store Sourdough Granola
My favorite way to store granola is in a tall glass jar. It keeps it nicely tight and sealed and can last up to 4 weeks. Ensure that the granola has completely cooled before you store it in the mason jar.
Sourdough Granola Variations:
Vanilla Granola:
Skip the spices and add 2 teaspoon of vanilla extract and if you have some vanilla bean paste add ½ teaspoon the speckles and flavor will just intensify the vanilla flavor.
Pina Colada:
Add chopped dried pineapples, coconut flakes, with some macadamia nuts. Definitely don't skip out on the coconut butter if you're making this one.
Sea Salt Dark Chocolate:
Mix ⅓ cup cocoa powder into the sourdough mixture and a generous amount of sea salt flakes before baking. Add dark chocolate chunks to the granola once cooled and done baking.
Ways to enjoy Sourdough Granola:
Top off your favorite yogurt/ice cream with some berries and granola
Replace your cereal with granola instead
Use is as a crumble on top of muffins or quick breads
Enjoy it on a road trip or as a great snack working on the computer
Easy Chunky Sourdough Granola Recipe
Ingredients
- 1.5 cups Rolled Oats
- 3 tablespoon Coconut Butter
- ¼ cup Maple Syrup/Honey
- ¼ cup Sourdough Starter/Discard
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- ¼ cup Sunflower seeds optional
- 1 tablespoon Flax Seeds optional
- 1 cup Add-ins nuts, dried fruits
Instructions
- Preheat your oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the sourdough discard, honey or maple syrup, coconut butter, vanilla extract, salt, and spices. Mix until well combined (you want chunks of coconut butter)
- With a small blender add in half of the rolled oats. It should almost be like an oat flour.
- Add the oats into the large bowl and mix it should be very chunky.
- Incorporate the nuts and seeds into the oat mixture lightly squeezing the mixture together so the oats cling onto the nuts.
- Disperse the granola mixture on the prepared baking sheet. DO NOT FLATTEN.
- Bake in the preheated oven for 30 minutes, stirring halfway to ensure even cooking. The granola is done when it is golden brown and fragrant.
- Allow the granola to cool completely on the baking sheet. It will continue to crisp up as it cools.
- Once completely cooled add in your choice nuts, seeds and dried fruit.
- Transfer the sourdough granola to an airtight container. It can be stored at room temperature for up to 2 to 4 weeks.
Such a clever way to use sourdough discard!