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Crunchy, cozy pumpkin spice granola made with sourdough starter—either discard or fed—for a nutritious, tangy breakfast or snack.

  • Total Time: 55-70 minutes
  • Yield: About 8 servings 1x

Ingredients

Scale
  • 4 cups whole rolled oats
  • ½ cup sourdough starter (fed or discard)
  • ½ cup raw honey (or pure 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 (added after baking)
  • 1 cup raisins (added after cooling)
  • ½ cup chopped pecans (added after baking)

Instructions

  1. Preheat oven to 325°F and line a large baking sheet with parchment paper.
  2. In a large bowl, combine whole rolled oats, pumpkin pie spice, cinnamon, and sea salt.
  3. In a separate bowl, whisk together sourdough starter, raw honey or maple syrup, melted coconut oil, and vanilla extract until smooth.
  4. Pour the wet mixture over the dry oats and stir until evenly coated.
  5. Spread mixture in a single, even layer on prepared baking sheet and press down slightly with a spatula to form clusters.
  6. Bake on middle rack for 45–60 minutes, checking every 15 minutes; gently turn granola in sections with a spatula to encourage even browning and keep clusters intact.
  7. Remove from oven and let rest on sheet for 10–15 minutes, then cool completely (about 30–60 minutes) until firm and crunchy.
  8. Once fully cool, stir in pepitas, chopped pecans, and raisins.
  9. Transfer cooled granola to an airtight container for storage.

Notes

Bake at low temperature (325°F) for even crispness; avoid high heat to prevent burning., Turn granola gently and infrequently during baking to maintain clusters., Add nuts and seeds after baking for extra crunch; add dried fruit only after cooling to avoid sogginess., Press mixture firmly into pan before baking to form better clusters but avoid overmixing while turning., Using sourdough discard results in tangier flavor; fed starter produces milder taste., Store granola in airtight container away from moisture for up to two weeks; freeze for up to three months., To re-crisp softened granola, warm in 300°F oven for 5–10 minutes then cool completely before storing.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 45-60 minutes
  • Category: Breakfast

Nutrition

  • Serving Size: Approximately 1 cup
  • Calories: Approximately 220 calories per serving (estimate)
  • Fat: About 8 grams per serving (estimate)
  • Carbohydrates: About 30 grams per serving (estimate)
  • Protein: About 5 grams per serving (estimate)