Sourdough Granola: Crunchy, Nutty Bliss in Every Bite!
There’s a certain nostalgia that comes with the smell of granola baking.
Every time I catch a whiff of cinnamon and nuts in the oven, I’m transported back to my grandmother’s kitchen, where we spent countless mornings preparing breakfast together.
She taught me the joy of cooking and the importance of using what we had on hand.
Fast forward to today, my love for baking and sourdough has beautifully merged into this recipe.
Why You’ll Love This Recipe
- Unique flavor profile from the sourdough that enhances the granola.
- Crunchy, wholesome, and full of delightful texture.
- Easy to customize with your favorite nuts and seeds, making it versatile.
- Perfect for breakfast or as a healthy snack throughout the day.
- Great way to use up leftover sourdough starter, minimizing waste.
The Story Behind the Recipe
One lazy Sunday, I found myself with leftover sourdough starter and an urge to create something special. The result? A crunchy, delightful granola that not only tastes amazing but also evokes the warmth of those cherished mornings. This sourdough granola has become a beloved staple in my kitchen, perfect for fueling my days.
Ingredients & Substitutions
- 2 cups rolled oats – Use certified gluten-free oats if needed.
- 1 cup mixed nuts – Almonds, pecans, or walnuts work well.
- ½ cup shredded coconut – Unsweetened for a healthier twist.
- ¼ cup sunflower, flax, or chia seeds (optional for extra crunch and nutrition).
- ½ cup maple syrup – Honey or agave syrup can be used as substitutes.
- 1 cup sourdough starter – Active or discard both work well.
- 2 tablespoons melted coconut oil or butter – Helps with crispiness and clustering.
- 1 teaspoon vanilla extract – Enhances flavor depth.
- 1 teaspoon cinnamon – Adds warmth (optional but recommended).
- ¼ teaspoon nutmeg or cardamom (optional for extra complexity).
- ½ teaspoon salt – Adjust to taste.
- ½ cup dried fruit – Raisins, cranberries, or chopped dates (add after baking).
Prep & Cook Time
| Activity | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
Step-by-Step Instructions
- Preheat the oven to 325°F (163°C): A slightly lower temperature helps prevent burning while crisping the granola.
- Mix dry ingredients: In a large bowl, combine rolled oats, mixed nuts, shredded coconut, seeds, cinnamon, nutmeg/cardamom, and salt. Stir well to evenly distribute.
- Prepare wet mixture: In another bowl, whisk together sourdough starter, maple syrup, melted coconut oil (or butter), and vanilla extract until smooth.
- Combine: Pour the wet mixture over the dry ingredients and mix thoroughly until everything is evenly coated. This ensures no dry spots remain, which helps with even baking.
- Spread and bake: Line a baking sheet with parchment paper and spread the mixture evenly across it. Press down slightly to encourage clustering.
- Bake for 35-40 minutes, stirring only once around the 20-minute mark to allow clusters to form. Watch for a golden brown color and fragrant aroma.
- Final crisping: Turn off the oven and let the granola sit inside with the door slightly ajar for 10-15 minutes to help it dry out further without over-baking.
- Cool and add dried fruit: Let the granola cool completely on the baking sheet before stirring in dried fruit. Cooling allows for further crisping.
- Store: Transfer to an airtight container and store at room temperature for up to 2 weeks.
Expert Tips for the Best Sourdough Granola
- Adjust sweetness to taste – Feel free to reduce the amount of maple syrup if you prefer a less sweet granola.
- Experiment with spices – Nutmeg, vanilla extract, or even a pinch of ginger can elevate the flavor.
- Longer baking time – If you prefer extra crunch, extend the baking time by a few minutes, keeping a close eye to prevent burning.
- Mix in dried fruits – Stir in dried cranberries, raisins, or cherries after baking for a chewy contrast.
- Chop your nuts – Roughly chop larger nuts before adding for a more varied texture in every bite.
Nutrition Facts
| Nutrient | Amount per Serving (1/4 cup) |
|---|---|
| Calories | 200 |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 8g |
| Sugar | 5g |
FAQs About Sourdough Granola
Can I make this recipe gluten-free?
Yes! Just use certified gluten-free rolled oats for a gluten-free granola.
What’s the best way to store this granola?
Keep it in an airtight container at room temperature for up to two weeks.
Can I add chocolate to this recipe?
Absolutely! Stir in dark chocolate chips once the granola has cooled for a delightful twist.
Is there a way to make this granola lower in sugar?
You can reduce the maple syrup or use a sugar substitute like monk fruit or erythritol.
Enjoy Every Bite of This Sourdough Granola
Indulge in the warm, crunchy delightful experience of this sourdough granola, whether paired with yogurt, milk, or simply enjoyed by the handful.
It’s not just granola; it’s a comforting reminder of mornings filled with love and the joy of baking.
I’m confident you’ll find it as comforting and deliciously satisfying as I do!
