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A crunchy and flavorful homemade granola using sourdough discard to add a subtle tang that balances the natural sweetness from honey and brown sugar. Perfect for breakfast or snacks, customizable with nuts, dried fruits, and spices.

Ingredients

Scale
  • 4 cups rolled oats
  • 1/2 cup chopped pecans
  • 1/2 cup sliced almonds
  • 2/3 cup dried cranberries
  • 1/2 cup sourdough discard
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/2 cup oil (neutral oil such as canola or vegetable)
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F (160°C) and line a jelly roll pan with parchment paper.
  2. In a large bowl, combine 4 cups rolled oats, 1/2 cup chopped pecans, 1/2 cup sliced almonds, and 2/3 cup dried cranberries; set aside.
  3. In a separate bowl, whisk together 1/2 cup sourdough discard, 1/2 cup honey, 1/2 cup brown sugar, 1/2 cup oil, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1 teaspoon cinnamon until smooth.
  4. Pour the wet mixture over the dry ingredients and gently fold until the oats and nuts are evenly coated.
  5. Spread the granola mixture evenly in a single layer on the prepared pan; press firmly if you want larger clusters.
  6. Bake for 30–35 minutes at 325°F (160°C), rotating the pan halfway through baking. Watch closely near the end to prevent burning.
  7. Remove from oven and allow granola to cool completely on the pan (about 30 minutes) so it crisps and sets.
  8. Once cooled, break granola into chunks and transfer to an airtight container for storage.

Notes

Use old-fashioned rolled oats for best texture; quick oats can be used but steel-cut oats are not recommended as they won’t crisp properly., Mix sourdough discard into wet ingredients first to ensure even flavor distribution., Avoid overbaking to prevent burning and maintain crunchiness; granola will firm up as it cools., Customize by swapping nuts (walnuts, cashews, pistachios) or dried fruits (raisins, dates, apricots, cherries, blueberries)., Add seeds like pumpkin, sunflower, or chia for extra crunch and nutrition., Replace honey with pure maple syrup to make the granola vegan-friendly., Add spices such as ginger, nutmeg, or cardamom, or fold in shredded coconut for flavor variations., Add dried fruit and chocolate chips after baking and cooling to maintain texture., Store in an airtight container at room temperature up to 1 month or in the freezer up to 3 months. Re-crisp in a 300°F (150°C) oven for 5-10 minutes if needed.

Nutrition

Find it online: https://cookingcrumbs.com/sourdough-granola-made-in-motherhood/