Pumpkin Spice Sourdough Granola

This crunchy, easy sourdough granola is bursting with cozy pumpkin spice flavors and just the right touch of sweetness. It’s a filling start to your day that you’ll want to reach for again and again!

Discover how to turn your sourdough discard into this delicious and healthy pumpkin spice granola with a super simple recipe. It’s perfect for breakfast, snacks, or whenever you need a tasty pick-me-up.

Craving something sweet and crunchy? Homemade sourdough granola is your answer. It’s not only customizable but also packed with gut-loving sourdough and wholesome ingredients that make it nutritious as well as delicious.

What’s even better? This pumpkin spice granola recipe is a wonderful way to use up your sourdough starter—whether it’s freshly fed or discard.

Using discard gives the granola a tangy punch, while a fed starter offers a softer, more mellow sourdough flavor.

Hey there — if you adore the cozy warmth of pumpkin spice, love crunchy bites, and want a simple way to use that sourdough starter, you’ve come to the right spot. This pumpkin spice granola takes your sourdough discard or fed starter and turns it into a warm, gently tangy granola that’s perfect for breakfast, layered into yogurt parfaits, or munched straight from the jar.

Through this recipe, you’ll find a make-ahead, easy method using pantry staples like rolled oats, nuts, seeds, honey or maple syrup, and classic pumpkin pie spice. I’ll walk you through equipment needs, timing tips, and step-by-step instructions so you get those perfect crunchy clusters every time. Prep takes just about 10 minutes and then you bake it low and slow to get that ideal crispiness — around an hour.

Plus, I’ll share some tips for getting bigger granola clusters, advice on toasting nuts, how to store and freeze your granola, and swap ideas so you can tweak the recipe to whatever you have on hand or love best.

• What you’ll make: pumpkin spice sourdough granola (using either fed starter or discard).
• Why it works: balanced sweetness, warm fall spices, a crunchy texture, and a smart way to use sourdough starter.
• What you’ll get: a full ingredient list, clear instructions, expert tips, and handy storage guidance.

What Makes It Special

This pumpkin spice granola with sourdough is perfectly crunchy, warmly spiced, and lightly sweet—a real winner for fall breakfasts and snacks. It cleverly uses sourdough starter or discard, cutting down waste while adding a subtle tang and gut-healthy benefits. Plus, the recipe is super flexible—you can swap nuts, seeds, or dried fruit easily. It makes enough for meal prep, keeps you full with oats and nuts, and works great on-the-go.

• Smart use of sourdough starter or discard to reduce waste.
• Crunchy clusters packed with pumpkin pie spice and cinnamon for that fall vibe.
• Completely customizable and wonderful for breakfast—layering on yogurt or over pumpkin chia pudding—or snacking.
• Make ahead and portion out for quick mornings.

Ingredients and Pantry Staples

• 4 cups whole rolled oats
• ½ cup sourdough starter (fed or discard)
• ½ cup raw honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon pure vanilla extract
• ½ teaspoon sea salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• ½ cup pepitas
• 1 cup raisins
• ½ cup chopped pecans

Granola Preparation Steps

1. Preheat oven to 325°F (163°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine 4 cups rolled oats, ½ cup sourdough starter, ½ cup raw honey or maple syrup, ¼ cup melted coconut oil, 1 teaspoon vanilla extract, ½ teaspoon sea salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon; stir until thoroughly combined and well coated.
3. Spread the mixture evenly on the prepared baking sheet and press down lightly with the back of a spatula for chunkier clusters (optional).

4. Bake for 55–65 minutes at 325°F, turning the granola gently in sections every 15–20 minutes and rotating the pan halfway through so it browns evenly and clusters stay intact; during the last 10–15 minutes, add nuts or seeds to the oven to toast if desired.

5. Remove the pan from the oven and let the granola cool completely on the baking sheet (about 20–30 minutes) so it crisps as it cools.
6. When fully cool, stir in ½ cup pepitas, ½ cup chopped pecans, and 1 cup raisins.

Insider Tips for Crisp Granola

• Stick to 325°F to give oats time to dry and crisp without burning. If your oven runs hot, start checking sooner.
• For bigger clusters, firmly press the oat mixture into the pan and avoid stirring too much when flipping the granola. For even chunkier clumps, a nut butter binder works well—see our Peanut Butter Granola.
• If you like your nuts or seeds toasted, toss them in the oven during the last 10–15 minutes of baking. Otherwise, add them after cooling for a softer texture.
• Always let the granola cool completely before storing to keep it crisp. Storing warm granola traps steam and softens it.
• Swap honey for maple syrup if you want a vegan version (or try our Maple Nut Granola for a maple-sweetened batch).
• Adjust the pumpkin pie spice and cinnamon to fit your taste—more for a stronger fall kick, less for gentler flavor.
• Use a fed starter for mild tang or discard for more sourdough flavor.

Flavor Swaps and Add-Ins

• Nuts: Pick your favorites—pecans and pepitas are great, and walnuts are a wonderful swap.
• Sourdough starter: Either fed or discard works, depending on how tangy you want your granola.
• Dried fruit: Raisins are lovely here—if you’re craving that classic combo, try our Cinnamon Raisin Granola—but prunes, dried cranberries, or apricots can shine, too.

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Turn the granola gently every so often while baking to keep the clusters chunky and golden.

Let it cool fully—the granola crisps up beautifully as it cools down.

When cooled, mix in your nuts, seeds, and dried fruit for that perfect finish.

Serving Suggestions

Pour your favorite milk over the granola, layer it into creamy yogurt for a parfait, or just grab a handful for a crunchy, cozy snack any time. It’s also fantastic sprinkled over Vanilla Chia Pudding.

How to Store and Freeze

Keep your cooled pumpkin spice granola fresh and crunchy by storing it in an airtight container in a cool, dry place like your pantry. When stored properly, it stays tasty for 1–2 weeks at room temperature.

• Freeze it! Portion your granola into freezer-safe bags or containers and freeze for up to 3 months. Just thaw at room temperature before opening.
• To crisp it back up, spread the granola on a baking sheet and warm in a 300°F oven for 5–10 minutes, or use an air fryer—our Air Fryer Cranberry Granola walks through timing and temps for speedy re-crisping—or zap in short bursts in the microwave until crisp again.
• Avoid storing your granola in the fridge—it can trap moisture and soften those crunchy clusters.

Common Questions and Troubleshooting

Why isn’t my homemade granola crunchy?

Getting crunchy granola is all about baking it low and slow. Too hot an oven and your granola can burn before it crisps. Let it cool completely on the baking sheet after it’s out of the oven to dry out fully. For a step-by-step example, see this crunchy low-carb granola recipe, which uses the same low-and-slow method. Also, storing it in a dry, airtight container helps keep the crunch.

What makes sourdough better for you?

Sourdough’s long fermentation process breaks down nutrients, making them easier on your digestion. It’s richer in vitamins, minerals, and antioxidants compared to regular bread, which is why it’s often considered a healthier choice.