Easy Sourdough Discard Granola

Sourdough granola – yes, it’s a thing! Make it tangy. Make it mild. Make it however you like and use up that sourdough discard that’s lurking in your fridge or sitting on your countertop. This easy sourdough discard granola recipe can be whisked together in just a few minutes. Browning the butter gives the granola a nutty flavor and taste which takes it over-the-top, but if you don’t have time, using regular melted butter will still give you a delicious granola. Just whisk, spread and bake. Easy peasy and so delicious. You’ll be keeping this sourdough discard granola on hand for those busy weekday mornings!

Ingredients in Easy Sourdough Discard Granola

  • Brown Butter: Browning the butter adds a delicious nutty flavor to this granola. If you prefer to use regular melted butter you won’t get quite the same flavor but you can substitute it for the brown butter.
  • Sourdough Discard: You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard up to a week or two old.  I always use 100% hydration sourdough discard.
  • Honey: Honey adds viscosity and sweetness to the granola. When the oats are coated in the honey/discard/brown sugar mixture, it gives them a delicious flavor. You can substitute pure maple syrup if desired.
  • Brown Sugar: This brings out the flavor of the brown butter and adds a little sweetness. If you prefer leaving it out, you can.
  • Rolled Oats: I like the texture of rolled oats in this granola.
  • Nuts and Dried Fruit: Any nuts or dried fruit work in this recipe. I like to lightly chop them before adding them to the granola.

How to Brown Butter for Sourdough Granola

Learning to brown butter can add so much delicious flavor to baked goods. To brown butter, place a stick of butter in a sauce pan over medium heat. Using a light colored pan helps you see when the butter has browned, but it’s not strictly necessary. Let the butter melt and then simmer on the stove. The butter will foam and sizzle. Stir every few minutes, stirring more as the butter starts to clarify and the milk solids move to the bottom. When you stir and see the brown bits on the bottom and the butter looks more clear, it’s ready. The butter will smell toasty, buttery, nutty and rich. Move the browned butter off the heat and pour it into a mixing bowl to cool. Scrape all the little bits of browned butter into the mixing bowl to use–that’s where the flavor comes from!

Mixing Easy Sourdough Discard Granola

Whisk together the slightly cooled brown butter, sourdough discard, honey, brown sugar, vanilla extract and salt. Whisk until all of the ingredients are incorporated. Then add in the oats, chopped nuts and dried fruit if desired. Mix together until well coated.

Baking Homemade Granola

Preheat the oven to 325 degrees F. Spread the granola mixture in an even layer on a parchment-lined baking sheet. Bake for about 20 minutes. Use a spatula to turn the granola, still keeping it spread in an even layer. Bake for another 5-10 minutes until the edges brown and the granola starts to crisp up. The granola will get crispier as it cools, but if it feels very soft, bake for another few minutes.

Storing Homemade Granola

After your granola has baked, let it cool completely on the baking sheet. During that time it will crisp up and get crunchy. Once the granola has cooled, break apart the granola into small clusters. stick in an airtight container and enjoy for up to a week!

Frequently Asked Questions

How do you store easy sourdough discard granola?

I store this granola in an airtight container in my pantry for about a week.

Do I have to brown the butter?

Browning the butter will give the granola a depth of flavor that you won’t get with plain melted butter. That said, if you don’t have time or want to substitute butter for a neutral-flavored oil, go right ahead!

My granola felt soft. Should I bake it longer?

Yes. If your granola is feeling soft, you can bake it a little longer. Every oven bakes a little differently, so you may want to increase the temperature a little as well. I also recommend making sure the granola is in an even layer and you can stir it a couple times throughout the bake. It’s also important to know the granola will harden as it cools, so if it isn’t hard right out of the oven, that’s okay.

Easy Sourdough Discard Granola

Amy
Easy sourdough discard granola makes a delicious breakfast and is the perfect way to use up your sourdough discard. Mix together oats with some sweet honey, spices and sourdough discard. Add in some nuts and dried fruit and that's it! Bake and enjoy. You won't be buying granola from the store again when you can make this easy sourdough granola using your sourdough discard.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4 cups granola

Ingredients
  

  • 113 grams unsalted butter, browned and melted see recipe notes
  • 100 grams sourdough discard 100% hydration
  • 84 grams honey
  • 30 grams brown sugar
  • 4 grams vanilla extract
  • 8 grams salt
  • 240 grams rolled oats
  • 1 cup chopped nuts optional
  • 1 cup dried fruit optional

Instructions
 

  • Brown Butter: Place a stick (113 grams) of butter in a saucepan over medium heat. Let the butter melt and cook. Check back frequently. After a few minutes, the butter will brown, leaving little brown bits in the pan. Pull the brown butter off the heat (don't let the brown bits turn black–you don't want burned butter). Let cool a little bit.
  • Pre-heat oven to 325 degrees F.
  • To a medium-sized bowl, mix together the brown butter, honey, sourdough discard, brown sugar, salt and vanilla extract. Whisk until the discard is completely incorporated into the mixture.
  • Add the rolled oats, nuts and dried fruit. Mix until the oats/fruit/nuts are coated in the liquid mixture.
  • Line a baking sheet with parchment paper. Dump granola mixture on the parchment paper and spread evenly.
  • Bake for about 20 minutes. Use a spatula to turn the granola and bake for another 5-10 minutes until it starts to brown on the edges.
  • Pull the granola out of the oven and let cool on the sheet pan. Break up into clumps and enjoy!

Notes

Dried Fruit and Nuts: These are optional to the recipe. You can add about 2 cups worth of any additions you want. Dried coconut, nuts, dried fruits and seeds are all easy additions to this sourdough discard granola.
Brown Butter: This granola really benefits from the nutty brown butter flavor found in browned butter. If you prefer, you can substitute regular unsalted, melted butter in place of the brown butter.
Sourdough Discard: I always use 100% hydration sourdough discard. The older the discard, the more pronounced the sour flavor will be. The fresher the discard, the less pronounced.
Keyword easy granola recipe, easy sourdough discard recipe, granola, granola made from scratch, homemade granola, homemade granola recipe, sourdough discard granola, sourdough discard granola recipe, sourdough discard recipe
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8 Comments

  1. I made this today and it turned out great. Thank you for the recipe. Can’t wait to have it on top of yogurt.

  2. My 10yo and I made this yesterday, she chose chopped peanuts & Brazil nuts as well as rasins and chocolate chips. We have family staying with us from overseas and it was awesome to serve them homemade granola for breakfast today.

  3. 5 stars
    I have made this twice now.The first time I did a blueberry almond granola, and tonight I made maple pecan. I love the flavor and texture, its easy to make, and it’s such a great way to use discard!