Simple Sourdough Granola - Discard or Long Ferment
The besttt sourdough granola recipe. Made with clean ingredients, no refined sugar (just honey as the natural sweetener), and a discard or long ferment option, this is one of those recipes you’ll always go back to. Let’s make it together.
Not Your Average Granola
Admittedly I was never that crazy about granola until I started making it from scratch. Then it became one of my family’s favorite snacks, and I love adding it to my yogurt. This recipe is a solid go to because it’s fermented with sourdough, made with no refined sugar or seed oils, and comes together easily. Plus, you can use the main recipe as a base and incorporate any mix-ins your family prefers.
Ingredients
Makes roughly 20oz
This is how I make my usual sourdough granola, but the nice thing about this is you can use whatever inclusions you want, or change it up seasonally! Start with:
50g sourdough starter (discard or active)
250g organic oats
100g melted unrefined coconut oil
60g raw honey
2g cinnamon
3g Himalayan/pure sea salt
My favorite add-ins:
50g chopped organic walnuts
75g dried cranberries (these are my favorite, no sugar and sweetened with organic apple juice!)
Other ideas for granola inclusions:
Nuts (almonds, pecans, hazelnuts)
Seeds (pumpkin, sunflower, chia seeds)
Dried fruits (raisins, blueberries, cherries, coconut)
Chocolate chips (these are my favorite chocolate chips for no refined sugar!)
Instructions
Mix
In a bowl, combine all ingredients and mix well.
(Note: if you want to prep your granola mixture ahead of time to have it fresh on hand whenever you want, you can also transfer the unbaked granola to a bag and freeze, then pull it out to bake whenever!)
To long ferment your granola: cover bowl and leave out on the counter for a few hours. Additionally, you can also transfer the bowl to the fridge to extend the fermentation to a day or two. When ready to make, move to the next step.
Discard/quick version: preheat oven to 350F. Remove granola from bowl and sread onto a parchment lined baking sheet.
Press into an even rectangle, about 1/2” thick.
Bake for 20-25 minutes, or until golden brown.
Remove from oven and let cool.
Enjoy!
How to Store Sourdough Granola
Once baked, sourdough granola stores and lasts great! Store at room temperature in a sealed jar. If stored properly with no moisture, it’ll keep for several weeks (if it lasts that long of course!).
Want to learn more about sourdough baking? Check out my full Sourdough Basics guide, or sign up for updates on upcoming sourdough workshops right here.