Easy Homemade Sourdough Discard Maple Nut Granola Recipe

This super simple homemade sourdough discard maple nut granola is full of big, delicious, crunchy clusters you’ll be craving as soon as you smell it baking in the oven.

If you’re anything like me, you’ve always got some sourdough starter hanging around, but you may not always want to bake bread or have the time. That’s where this sourdough discard maple nut granola recipe comes in.

It’s going to make your kitchen smell amazing, and it tastes even better. It’s crunchy, lightly sweet, and full of those big clusters we all love to pick out first.

The sourdough discard adds a subtle tang and helps bind everything together, which means you get those golden clusters without drowning everything in tons of sugar. 

Want more whole-grain breakfast ideas? Go ahead and give our Sourdough Chocolate Chip Banana Muffins, Cinnamon Rolls, Sourdough Buttermilk Biscuits, Pumpkin, Raisin, & Pecan Muffins, English Muffins, Sourdough Stick Pecan Buns, Fluffy Pancakes, or Chocolate Beet Muffins a try.

Why You’ll Love This Sourdough Discard Maple Nut Granola

• Crunchy Clusters: Thanks to the discard acting as a perfect binder, you get those satisfying chunks instead of a bunch of loose crumbs.
• Lightly Sweet: Maple syrup with a bit of brown sugar adds warmth without making it overly sweet.
• No Waste: You’re turning “discard” into something you’ll actually snack on by the handful.
• Customizable: Swap nuts, add seeds, toss in chocolate chips, etc. Or leave out what you don’t like. This recipe is really forgiving!

Sourdough Discard Maple Nut Granola Recipe

Tools

• Large Mixing Bowl
• Danish Whisk
• Baking Sheet
• Spatula
• Parchment Paper
• Kitchen Scale

Ingredients

• 60 g Coconut Oil, melted
• 90 g Maple Syrup
• 40 g Brown Sugar
• 10 g Vanilla Extract
• 6 g Cinnamon
• 130 g Sourdough Discard
• 300 g Instant Oats (Quick Oats)
• 30 g Puffed Millet
• 90 g Pecans, chopped
• 90 g Cashews, chopped
• 3 g Salt

Notes

• Substitutions:
  • You can use active starter instead of discard, it won’t matter at all
  • Use avocado (or other neutral oil) instead of coconut oil
  • Rolled Oats can be substituted for instant (quick) oats
  • Puffed brown rice, rice cereal, or other puffed grain can be used
  • Nuts can be swapped for your favorites, or use pumpkin or sunflower seeds
• My sourdough starter is made with fresh milled flour because we love whole grains! Want to try baking with freshly milled flour? Take a walk through our Beginner’s Guide or our Grain Guide.
• This tastes great right away, but it really shines the next day after flavors have had a bit to meld!
• Makes about 10-12 servings

How to Make Sourdough Discard Maple Nut Granola

Preheat & Prep: Preheat your oven to 325°F and line a baking sheet with parchment paper, spraying if desired.

Mix the Wet Ingredients: In a large bowl, mix together maple syrup, brown sugar, melted coconut oil, cinnamon, and vanilla until smooth. Then, whisk in the sourdough discard.

Add the Dry Ingredients: On top of the wet ingredients, add oats, puffed millet, nuts, and salt.

Stir: Mix well until everything is well coated and no wet ingredients remain in the bottom of the bowl.

Press & Spread: Spread the mixture onto your prepped baking sheet and press it down firmly. This helps bind the ingredients together in order to get those chunky clusters.

Bake: Bake for 15 minutes, rotate the pan, then bake for another 15 minutes. Remove the pan and, using a spatula, gently break up into large clusters and spread out evenly. Bake for about another 5 minutes, or until everything is golden and fragrant. Keep an eye on your granola so it doesn’t burn since ovens can vary!

Cool Completely: Remove the pan from the oven and leave the granola on the pan to cool fully. Don’t worry if it seems a bit soft! It will get crunchier as it cools.

Store: Once fully cooled, store in an airtight container at room temperature (or eat a bowl right away!). We love to eat our granola with Greek Yogurt or with milk and fresh fruit.

Variations to Try (Because You’ll Make This Again)

• Spiced Version: Add cardamom, ginger, and cloves for a warm spice blend.
• Optional Add-Ins (after baking): You can throw in any other favorite add-ins after it has cooled or just when serving. Try adding ½ cup dried fruit (cranberries, raisins, blueberries, chopped dates) or freeze-dried fruit (raspberries, strawberries), ¼ cup coconut flakes, or Chocolate chips

This sourdough discard maple nut granola has become one of those recipes I can now make without thinking. It’s my favorite when I can just throw it together and it will turn out amazing every time. It’s cozy and oh so satisfying.

Also, warning: once you start making your own granola, store-bought just doesn’t taste as good anymore!