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A crunchy, lightly tangy granola made with sourdough discard that balances sweetness with a gentle tang. Perfect for topping yogurt, fruit, or enjoying with milk as a snack or breakfast.

  • Total Time: 45-50 minutes
  • Yield: Approximately 8 servings 1x

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
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F (160°C) and line a jelly-roll pan with parchment paper.
  2. In a large bowl, mix rolled oats, chopped pecans, sliced almonds, and dried cranberries (reserve some dried fruit if you want larger pieces to add after baking).
  3. In a separate bowl, whisk together sourdough discard, honey, brown sugar, oil, salt, cinnamon, and vanilla until smooth and most of the sugar is dissolved.
  4. Pour the wet mixture over the dry ingredients and fold gently until all oats and nuts are evenly coated.
  5. Spread the granola mixture in a single layer on the prepared pan; press down lightly for big clusters or leave loose for a crumbly texture.
  6. Bake for 30–35 minutes, stirring once halfway through and rotating the pan if needed, until golden and fragrant.
  7. Remove from the oven and let the granola cool completely on the pan (about 30 minutes) so it crisps up.
  8. Break the cooled granola into chunks and add any reserved dried fruit if desired.

Notes

Use old-fashioned rolled oats or quick oats; avoid steel-cut oats as they do not soften properly., Mix sourdough discard into wet ingredients first for even coating., Avoid overbaking; granola firms as it cools., Press granola firmly into pan before baking for bigger clusters., Add chocolate chips or fragile fruits only after granola has cooled., For variation, swap nuts, add seeds, change dried fruit, substitute sweeteners, add spices, or reduce oil with applesauce (less crunch)., Store cooled granola in an airtight container at room temperature up to one month or freeze up to 3 months., To re-crisp softened granola, warm in a 300°F (150°C) oven for 8-10 minutes.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 30-35 minutes
  • Category: Snack

Nutrition

  • Serving Size: About 1/2 cup
  • Calories: Approximately 220 calories per 1/2 cup serving
  • Fat: Approximately 9g per serving
  • Carbohydrates: Approximately 32g per serving
  • Protein: Approximately 5g per serving