Classic Sourdough Discard Granola

Toasty, crunchy, and just the right amount of savory sweet

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This classic sourdough discard granola is everything you want in a pantry staple: nutty, golden, and kissed with spice. It’s the kind of recipe that makes your kitchen smell like a hug. The sourdough discard adds a subtle tang that deepens the flavor and helps bind the clusters—no waste, all reward. Whether you’re topping yogurt, packing market bags, or sneaking handfuls between bakes, this granola delivers texture, flavor, and farmhouse charm in every bite.

Author: The Honey Buckle

Prep Time: 10 minutes

Cook Time: 30 minutes + 20 minutes of cooling

Total Time: 1 hour

Nutrition Information (per serving, makes 18 servings): Calories: 340 | Carbohydrates: 38g | Protein: 5g | Fat: 19g | Sugar: 16g

🛒 Ingredients for Classic Sourdough Discard Granola

Dry Ingredients

• 3 cups (240g) rolled oats

• 1 cup (80g) unsweetened coconut flakes

• ½ cup (60g) raw pecans (or any nuts)

• ¼ cup (30g) pumpkin seeds/pepitas (or any seeds)

• ¼ cup (40g) chia seeds

• 1½ tsp (4g) ground cinnamon

• 1 tsp (2g) ground ginger

• ½ tsp (3g) sea salt

Wet Ingredients

• ⅓ cup (80g) sourdough discard

• ~⅓ cup (75g) coconut oil, melted

• ~⅓ cup (113g) honey

• 1 tsp (5g) vanilla extract

Dried Fruit

• ¾ cup (140g) dried apricots, chopped

• ½ cup (75g) raisins

🔪 Instructions

1. Preheat & Prep   Preheat oven to 325ºF. Line a sheet pan with parchment or a silicone baking mat.

2. Mix Dry Ingredients   In a large bowl, stir together oats, coconut flakes, pecans, seeds, spices, and salt.

3. Combine Wet Ingredients   In a separate bowl, whisk sourdough discard, melted coconut oil, honey, and vanilla until thick and glossy.

4. Bring It All Together   Pour wet mixture into dry ingredients. Stir until everything is evenly coated and sticky.

5. Spread & Bake   Press mixture into a thin, even layer on your pan. Bake for 30 minutes, stirring halfway through. Watch closely in the last 5 minutes—it should smell toasty and look golden.

6. Cool & Chop Fruit   While granola cools, chop apricots into raisin-sized bits. Mix with raisins in a small bowl.

7. Break & Blend   Once fully cooled, break granola into clusters. Toss in dried fruit and gently mix.

🫙 Storage Tips

Store in an airtight jar or container at room temp for up to 2 weeks. It’s perfect for topping yogurt, gifting in mason jars, or sneaking by the handful.

🧡 Maker’s Notes

This granola is a blank canvas. Swap pecans for almonds, use maple syrup instead of honey, or add cacao nibs for a chocolatey twist. The sourdough discard gives it a unique edge—but the real magic is in the mix-ins.