1. Home
  2. Dishes
  3. Chunky Sourdough Granola

Flavorful Maple Granola with Clusters

Category: Start Your Day Right

A clustery granola featuring sourdough discard, nuts, and seeds. Ready in about 55 minutes. Perfect for snacking or sprinkling on yogurt.
Pin It Share Send Print Jump to Recipe
Clare Greco
Updated on Wed, 21 May 2025 18:58:28 GMT
Chunky Sourdough Granola Save
Chunky Sourdough Granola | homebitesbyana.com

It totally surprised me how tossing out my sourdough starter leftovers led to the yummiest granola ever. After dumping that jar again and again (felt bad every time), I started messing around with ways to use it for more than just making bread. That’s how this granola was born—now breakfast at my place is never the same.

My kid ditched her regular cereal for this stuff last week and didn't even need a nudge. Sometimes winning the pickiest eater is all the proof you need.

Irresistible Ingredients

  • Sourdough Discard: Gets sticky and brings those awesome crunchy clumps
  • Ground Flaxseed: Joins the discard for that super crunchy feel
  • Old-Fashioned Oats: Toasts up nice and forms the main body
  • Nuts and Seeds: Walnuts plus pepitas = tasty crunch and nutrition
  • Maple Syrup: Adds that sweet, cozy twist
Big Cluster Sourdough Discard Granola How-To Save
Big Cluster Sourdough Discard Granola How-To | homebitesbyana.com

Making Your Granola

First, let’s give your oats a quick warm-up in the oven.
This easy extra moves the flavor up a notch and gets a good base going for your granola.
Time to Mix:
Stir oil, coconut sugar, vanilla, maple syrup, and discard together. Mixing these wet goodies gives you nice gluey stuff for clumping everything later.
Easy Folding:
Drop in the nuts, seeds, spices, and your now-toasty oats. Give them a gentle toss in the wet mix until every bit looks coated. The discard’s gonna hug all the pieces and make the clusters.
Slow Baking Magic:
Spoon everything out on a parchment pan and bake low and slow. This gentle heat is key for mega crunch without burning your hard work.
Super Simple Big Cluster Granola How-To Save
Super Simple Big Cluster Granola How-To | homebitesbyana.com

After making way too many batches (and way too many breakfast bowls), this is hands down my top way to not waste any of that sourdough stuff. Kinda cool how solving a waste problem turned into such a breakfast win.

Recipe FAQs

→ What’s the benefit of using sourdough discard in granola?
It adds extra moisture and helps create those big clusters while giving a slight tang that offsets the sweetness.
→ Why should I use discard that’s under 6 days old?
Fresher discard gives a milder taste. After a week, the flavor tends to get too sour, which can overwhelm the granola.
→ Can I swap out the maple syrup for something else?
Sure! Honey works well (just not vegan)—or try agave syrup for another option.
→ Why not break the granola before it’s fully cooled?
Once it cools, it firms up and forms those great clusters. Breaking it early just makes crumbs.
→ How long does it stay good?
If you keep it sealed tight, it’ll stay fresh for 2 to 3 weeks at room temperature.

Chunky Sourdough Granola

Crunchy, big-cluster granola made with sourdough discard. Sweetened naturally and loaded with flavorful seeds and nuts.

Prep Time
10 min
Cooking Time
45 min
Total Time
55 min
By: Ana

Category: Breakfast & Brunch

Skill Level: Easy

Cuisine: American

Yields: 10 Servings

Dietary Preferences: Vegan, Vegetarian, Dairy-Free

Ingredients

01 75 grams raw pepitas
02 225 grams oats, rolled
03 1 tablespoon ground-up flax seeds (or 2 1/2 tablespoons already ground)
04 75 grams raw almonds or walnuts
05 1/4 cup maple syrup (actual, not imitation)
06 1/4 cup sugar made from coconuts
07 2 1/2 teaspoons cinnamon, ground
08 1/2 teaspoon fine-grain salt
09 75 grams sourdough discard (must be less than 6 days old)
10 1/4 cup sunflower oil (can swap for canola or grapeseed)
11 1 tablespoon vanilla extract (pure)

Steps

Step 01

Turn oven to 350°F. Spread the oats on a baking tray and bake for 5–7 minutes, or until you notice a lightly roasted smell. Take out of the oven and drop heat to 300°F.

Step 02

Mix the sourdough discard, maple syrup, oil, vanilla, and coconut sugar until it’s smooth and blended evenly.

Step 03

In a big bowl, toss together the ground flax, nuts, seeds, toasted oats, cinnamon, and salt.

Step 04

Pour the wet mixture over the dry mixture, stirring until everything is coated really well. Flatten out the granola onto a parchment-covered baking sheet into one nice, even layer.

Step 05

Pop the tray into the oven and bake for 40 minutes. The granola might still be a bit soft when it’s done but will harden up after cooling.

Step 06

Let the tray of granola cool down all the way before touching it. Once it’s cooled, break it into clusters.

Notes

  1. Make sure sourdough discard is fresh (under 6 days old).
  2. To get the crunchiest clusters, allow it to fully cool.
  3. Keeps for 2–3 weeks in a sealed container.

Required Equipment

  • Large sheet pan
  • Sheet of parchment paper
  • Big bowl to mix in
  • Tools to measure cups and spoons

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • Nuts like walnuts or almonds
  • Seeds like pepitas or flax
  • Gluten from sourdough discard

Nutrition Facts (Per Serving)

These details are for informational purposes only and don’t replace medical advice.
  • Calories: ~
  • Fat: ~
  • Carbs: ~
  • Protein: ~