Honey Nut Sourdough Granola with Whey Protein
Tina BevkThis Honey Nut Sourdough Granola with Whey Protein is a recipe I came up with when I had leftover sourdough discard, a nearly empty jar of honey, and some oats I needed to use up. I like how it uses simple pantry ingredients to make a sourdough snack or breakfast that tastes homemade and hearty with little effort.
You don’t need fancy tools—just a bowl and a baking tray. I usually make a batch during nap time and stash it in a big jar for the week. It’s great over yogurt, with milk, or even as a little afternoon pick-me-up by the handful. It’s an easy way to sneak in a little extra nutrition and use up those bits and bobs we always seem to have around.
If you enjoy homemade granola as much as I do, you might also want to check out my Basic Sourdough Granola Recipe or Healthy, Homemade Chewy Granola Bars with Rice Cereal—they’re great for packing in lunchboxes or grabbing on busy mornings. Both are easy to make and a great way to use up pantry staples.
Important Ingredients
- Rolled Oats: The hearty base that gives this granola its classic texture.
- Salt: Balance the sweetness and bring out the flavors.
- Ground Cinnamon: Adds warmth and a cozy aroma to every bite.
- Nuts: Use your favorites—almonds, walnuts, or pecans—for crunch and richness.
- Vanilla Extract: Rounds out the flavors with a hint of sweetness.
- Sourdough Discard: Adds a subtle tang and helps bind the mixture.
- Honey: Naturally sweetens the granola and helps it crisp up.
- Coconut Oil: Gives a light richness and helps everything bake up golden.
- Whey Protein Powder: Boosts the protein content while keeping the texture light.
See recipe card for quantities.
Substitutions & Variations
- For oats, rolled oats work best, but you can swap in a portion of quick oats if needed. Just avoid steel-cut—they won’t cook the same.
- For nuts, use whatever you have—almonds, pecans, walnuts, or a mix. To make it nut-free, try seeds like sunflower or pumpkin instead.
- If you don’t have whey, you can skip it or use a plant-based alternative.
- If you’re out of coconut oil, melted butter or another neutral oil works just fine.
- No honey? Maple syrup is a great swap and adds a lovely flavor.
- For add-ins, stir in dried fruit, seeds, or dark chocolate chunks after baking and cooling.
How to Make Honey Nut Sourdough Granola with Whey Protein
Step 1: Preheat oven to 350°F (175°C). Spread the oats on a baking tray (Image 1) and toast them in the oven for 5 minutes.
In a mixing bowl, combine sourdough discard, honey, melted coconut oil, vanilla extract, and whey protein powder (Image 2). Stir until the mixture becomes a runny paste.
Step 2: In a large bowl, mix the toasted oats, nuts, cinnamon, and salt (Image 3). Pour the wet mixture over the dry ingredients. Stir well until everything is coated evenly (Image 4).
Step 3: Spread the mixture in an even layer on a parchment-lined baking sheet (Image 5 & 6).
Step 4: Bake for 35–40 minutes (Image 7), stirring every 15 minutes to ensure even crispness (Image 8).
Step 5: Let the granola cool completely (Image 9) before storing it in a mason jar or airtight container. Enjoy the granola with milk or your favorite milk (Image 10).
Hint: Toast the oats first—just a few minutes in the oven. It brings out a warm, nutty flavor that makes the granola extra delicious. Don’t skip it!
💭Crucial Success Tips
- Don’t rush the bake: Stir every 15 minutes and let it fully crisp up in the oven.
- Let it cool completely before storing so it stays crunchy.
- Use parchment paper for easy cleanup and even baking.
- Spread it evenly on the tray—crowding the pan can lead to uneven baking.
- Taste the mix before baking if you want to tweak the sweetness or spice.
- Protein powder can brown faster, so keep an eye on the granola in the last 10 minutes of baking.
FAQ
Not at all! The sourdough just adds a subtle depth—you won’t notice any tang.
Yes, just use two baking sheets and rotate them halfway through baking for even crispness.
It should be golden and dry to the touch. It will crisp up more as it cools.
Honey Nut Sourdough Granola with Whey Protein
Ingredients
- 280 g rolled oats
- 1/2 tsp salt
- 2 1/2 tsp ground cinnamon
- 100 g nuts roughly chopped, your choice
- 1 tbsp vanilla extract
- 75 g sourdough discard
- 1/4 cup honey 85g
- 1/4 cup coconut oil 52g, melted
- 40 g whey protein powder vanilla or unflavored
Instructions
- Preheat oven to 350°F (175°C). Spread the oats on a baking tray and toast them in the oven for 5 minutes. In a mixing bowl, combine sourdough discard, honey, melted coconut oil, vanilla extract, and whey protein powder. Stir until the mixture becomes a runny paste.
- In a large bowl, mix the toasted oats, nuts, cinnamon, and salt. Pour the wet mixture over the dry ingredients. Stir well until everything is coated evenly.
- Spread the mixture in an even layer on a parchment-lined baking sheet.
- Bake for 35–40 minutes, stirring every 15 minutes to ensure even crispness.
- Let the granola cool completely before storing it in a mason jar or airtight container. Enjoy the granola with milk or your favorite plant-based milk.
Notes
- Every oven bakes a little differently, so keep an eye on the granola during the last 10 minutes. It should be golden and smell toasty, not burnt.
- Let it cool completely: The granola crisps up as it cools, so don’t worry if it still feels a little soft when you take it out of the oven.
- Stir gently: If you like clumps in your granola, don’t stir too much while baking. Stirring breaks them up!
Nutrition
If you gave these honey nut sourdough granola with whey protein a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Honey Nut Sourdough Granola with Whey Protein
Once completely cool, store your granola in a mason jar or any airtight container at room temperature for up to 2 weeks. For longer storage, freeze it in a zip-top bag—just let it come back to room temp before eating.
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Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
