Sourdough Granola (Maple and Pecan Granola With Discard)

Sourdough discard pouring out your ears? This irresistible homemade Sourdough Granola recipe is definitely one to add to your regular rotation! Packed with our favourite nuts and featuring big clusters of oat mixture, this maple and pecan granola is everything you want in a chunky sourdough granola, that's perfect for breakfast or simply as a delicious snack! Plus, it stands head and shoulders above any shop-bought granola we've ever tried!

Jump to:

• Why Use Sourdough Starter In Granola?
• Ingredient Notes
• A Note on Sourdough Starter
• Step-By-Step Method
• Storage
• Serving Suggestions
• Recipe FAQs & Troubleshooting
• More Sourdough Breakfast Recipes
• Sourdough Granola

As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

Love mixing oats with sourdough? Try our Chewy Sourdough Granola Bars and Honey Oat Sourdough Bread next!

Don't keep a sourdough starter? Try our Homemade Granola With Egg Whites instead!

Why Use Sourdough Starter In Granola?

Using sourdough starter in your granola might seem unconventional, but it brings some fantastic benefits that make this recipe even better. Here's why you should consider adding it to your granola:

• Reduce Food Waste: Sourdough discard granola is a great way to use up extra sourdough starter that would otherwise be thrown away, turning potential waste into something delicious. If you are a sourdough bread baker, you'll understand the need for new and exciting recipes for extra starter discard 😉
• Natural Binder: The addition of sourdough starter works as a natural binder, helping your granola form those big, chunky clusters without relying on eggs or other binders.
• Slightly Tangy Flavor: It gives your granola a slightly tangy flavour, a subtle twist that balances the sweetness of maple syrup and enhances the overall taste.
• Versatile Base Recipe: This easy sourdough discard granola recipe serves as a great base recipe for experimentation. You can swap in your favourite nuts, dried fruit, or spices to create endless variations.

Ingredient Notes

Wholesome ingredients, no preservatives and all the flavour in this maple and pecan granola recipe:

• rolled oats (not instant or quick oats): also known as porridge oats in the UK. 
• pecan halves: can be replaced or supplemented with a whole bunch of your favourite add-ins. Add up to 100g of add-ins for every 250g of oats:  pumpkin seeds, hemp seeds, chia seeds, sunflower seeds or all sorts of raw nuts. 
• cinnamon: you can mix in a pinch of nutmeg, cloves or simply add vanilla extract. 
• salt.
• sourdough discard or active starter: 100% hydration. 
• oil: sunflower, vegetable, avocado oil or olive oil. Melted coconut oil can be a great alternative, especially if you're adding coconut flakes to your granola too!
• pure maple syrup: or another liquid sweetener. 

Love the combination of pecans and discard? Try our Sourdough Butter Pecan Cookies. They're super chewy and buttery!

A Note on Sourdough Starter

For this sourdough granola recipe, both discard and active sourdough starter can be used, depending on what you have on hand. However, avoid using an overly old starter that has become too acidic, as it can give the granola an unpleasant sour taste.

Fresher discard or active starter will add just the right subtle tang without overpowering the sweetness of the granola.

Step-By-Step Method

1. Preheat the oven to 160°C. Line a large baking sheet with parchment paper.

2. Add the oats and pecan nuts into a large bowl.

3. In a separate bowl, whisk together the sourdough discard, oil, maple syrup, cinnamon and salt.

4. Pour the wet ingredients over the dry ingredients, and using a spatula, mix well until all the oats and pecans are coated.

5. Spread the granola mixture onto a prepared baking sheet in a thin even layer and place into a preheated oven for 25 minutes (check 20 minutes into the cooking to ensure your granola isn't burning).

6. Once cooked, it should be golden brown around the edges. Don't worry if it's still slightly sticky in the middle - it will solidify as it cools. Leave the granola to cool down completely on the baking sheet (do not try and break it up whilst it is still warm unless you like smaller clusters).

7. Once cooled, break it up into large clusters and store it in an airtight container.

Storage

This delicious granola will keep well at room temperature in an airtight container for up to 2 weeks, making it a great way to have a tasty snack on hand. You can also freeze the granola if needed.

If it starts to go a little soggy or stale, simply spread it in a thin layer or a baking sheet and refresh and crisp it up in the oven for a few minutes. It will be as good as new!

Serving Suggestions

There are so many new ways to enjoy sourdough granola beyond breakfast! Here are some ideas to try:

• My favourite way to serve it is with caramelised peaches or mulled wine poached pears.
• Just add a splash of milk for a delicious morning treat.
• Top overnight matcha oats with it!
• Make yogurt granola pots by layering it with creamy yogurt and fresh fruit for an easy snack or sourdough breakfast on the go.
• Use it to top a yogurt bowl, adding those crunchy clusters for texture.
• Sprinkle it over ice cream for an indulgent dessert with a little crunch.
• Break it into big clusters of granola and enjoy it as a great snack straight from the jar.
• Package it into a mason jar or glass jar and give it as a homemade Christmas gift!

Recipe FAQs & Troubleshooting

More Sourdough Breakfast Recipes

If you love this maple and pecan granola, you'll definitely want to explore more ways to enjoy sourdough discard at breakfast. Check out these other delicious ideas: