Looking for a delicious way to use your sourdough discard? Sourdough granola is the perfect solution! It's crunchy, sweet, and easy to make. Plus, it’s a fantastic way to reduce waste in your kitchen. Whether you enjoy it with yogurt, milk, or as a snack on its own, this granola is sure to become a favorite.
Granola is my go-to breakfast, and the only thing I like better than regular granola is sourdough granola! It’s a delicious twist on the classic, using sourdough discard for a unique tangy flavor. If you love granola, you'll be delighted by how sourdough elevates this simple treat!
If you're like me and you like to start your day on a sweet note, be sure to also check out my sourdough kaiserschmarrn recipe or my sourdough banana pancake recipe!
Jump to:
📖Printable Recipe
📖 Recipe
Basic Sourdough Granola Recipe
Equipment
Ingredients
- 240 grams rolled oats
- 160 grams dried fruit
- 120 grams chopped nuts
- 100 grams butter unsalted
- 100 grams sourdough discard
- 100 grams honey or other liquid sweetener
- 30 grams brown sugar
- 6 grams salt
- 4 grams vanilla extract
Instructions
- Brown the Butter: Place unsalted butter in a saucepan over medium heat. Let it melt and simmer until golden brown and fragrant, stirring occasionally. That usually takes about 5 - 8 minutes for me, but it depends on how much fat is in your butter. Once you see brown bits at the bottom and the butter is clear, remove from heat. Pour the browned butter into a mixing bowl, scraping all the browned bits for extra flavor. Let it cool.
- Mix the Wet Ingredients: In the cooled mixing bowl with the browned butter, whisk together sourdough discard, honey (or maple syrup), brown sugar, vanilla extract (if using), and salt until well combined.
- Combine with Dry Ingredients: Add rolled oats, chopped nuts, and dried fruit to the bowl. I usually mix all these together before adding them all in. Mix thoroughly until all ingredients are evenly coated with the butter mixture.
- Bake the Granola: Preheat the oven to 325°F (165°C). Spread the granola mixture evenly onto a parchment-lined baking sheet. Bake for about 20 minutes, then use a spatula to turn the granola, ensuring it remains evenly spread. Bake for an additional 5-10 minutes until the edges brown and the granola starts to crisp up. Remember, the granola will get crispier as it cools.
- Cool: After baking, let the granola cool completely on the baking sheet. It will crisp up and become crunchy during this time. Once cooled, break the granola into small clusters. Store in an airtight container at room temperature for up to a week.
Notes
- Butter Browning: Make sure to brown the butter until golden and fragrant. This step adds a rich, nutty flavor to your granola.
- Mixing Thoroughly: Ensure all ingredients are well coated with the butter mixture. This helps the granola bake evenly and become crispy.
- Baking Time: Keep an eye on the granola as it bakes. Ovens vary, so you might need to adjust the time to achieve the perfect crispiness.
- Cooling: Let the granola cool completely before breaking it into clusters. This ensures it becomes crunchy and easy to store.
- Adjusting Sweetness: If you prefer less sweet granola, reduce the amount of honey or brown sugar. You can always add more dried fruit for natural sweetness.
Nutrition
Ingredients
- Unsalted butter: Browning the butter adds a nutty flavor that enriches the granola.
- Sourdough discard: Adds a tangy flavor, making the granola unique and delicious.
- Honey or pure maple syrup: Provides natural sweetness and helps to bind the granola.
- Brown sugar: Enhances the sweetness and adds a hint of molasses flavor.
- Vanilla extract (optional): Adds a touch of warmth and complexity.Salt: Balances the sweetness and enhances the overall flavor.
- Rolled oats: The base of the granola, providing texture and heartiness.
- Chopped nuts: Adds crunch and richness; use any variety you prefer.
- Dried fruit: Provides chewy sweetness; use raisins, cranberries, or chopped apricots
See recipe card for quantities.
How to Make Sourdough Granola
STEP 1. Brown the Butter: Place unsalted butter in a saucepan over medium heat. Let it melt and simmer until golden brown and fragrant, stirring occasionally. That usually takes about 5 - 8 minutes for me, but it depends on how much fat is in your butter. Once you see brown bits at the bottom and the butter is clear, remove from heat. Pour the browned butter into a mixing bowl, scraping all the browned bits for extra flavor. Let it cool.
STEP 2. Mix the Wet Ingredients: In the cooled mixing bowl with the browned butter, whisk together sourdough discard, honey (or maple syrup), brown sugar, vanilla extract (if using), and salt until well combined.
STEP 3. Combine with Dry Ingredients: Add rolled oats, chopped nuts, and dried fruit to the bowl. I usually mix all these together before adding them all in. Mix thoroughly until all ingredients are evenly coated with the butter mixture.
STEP 4. Bake the Granola: Preheat the oven to 325°F (165°C). Spread the granola mixture evenly onto a parchment-lined baking sheet. Bake for about 20 minutes, then use a spatula to turn the granola, ensuring it remains evenly spread. Bake for an additional 5-10 minutes until the edges brown and the granola starts to crisp up. Remember, the granola will get crispier as it cools.
STEP 5. Cool: After baking, let the granola cool completely on the baking sheet. It will crisp up and become crunchy during this time. Once cooled, break the granola into small clusters. Store in an airtight container at room temperature for up to a week.
Substitutions & Variations
- Nuts: Use any nuts you prefer, like almonds, walnuts, or pecans. Each type brings a different flavor and texture.
- Dried Fruit: Swap raisins for dried cranberries, chopped apricots, or even dried cherries for a different taste.
- Sweeteners: Substitute honey with maple syrup or agave nectar for a unique sweetness.
- Butter: If you prefer, use regular melted butter instead of browned butter, though the flavor will be less rich.
- Oats: Use quick oats if you don't have rolled oats, but note the texture will be slightly different.
- Seeds: Add sunflower seeds, pumpkin seeds, or chia seeds for extra crunch and nutrition.
💭Crucial Success Tips
- Butter Browning: Make sure to brown the butter until golden and fragrant. This step adds a rich, nutty flavor to your granola.
- Mixing Thoroughly: Ensure all ingredients are well coated with the butter mixture. This helps the granola bake evenly and become crispy.
- Baking Time: Keep an eye on the granola as it bakes. Ovens vary, so you might need to adjust the time to achieve the perfect crispiness.
- Cooling: Let the granola cool completely before breaking it into clusters. This ensures it becomes crunchy and easy to store.
- Adjusting Sweetness: If you prefer less sweet granola, reduce the amount of honey or brown sugar. You can always add more dried fruit for natural sweetness.
FAQ
Absolutely! Gluten-free rolled oats work perfectly in this recipe, making it suitable for those with gluten sensitivities.
To make larger clusters, press the granola mixture firmly onto the baking sheet before baking. Avoid stirring it too much during baking, and let it cool completely before breaking it into pieces.
It's best to stick with dried fruit for granola, as fresh fruit contains moisture that can make the granola soggy and reduce its shelf life.
More Sourdough Discard Recipes
How To Store Sourdough Granola
Store your granola in an airtight container for up to a week to keep it fresh and crunchy. Refrigeration it is not necessary for granola, as it stays fresh at room temperature. I also don't recommend freezing it, as freezing will make it soggy and not crunchy.
Leave a Reply