Easy Sourdough Granola Recipe
This easy sourdough granola recipe is a staple in our home, especially during the busy spring and summertime when we are always outside. We love the delicious bits of chocolate and raisins spread throughout the crunchy chunks of sweet granola. Served with some milk or yogurt and fresh fruit, and you have the perfect breakfast. This is a very simple and inexpensive granola recipe, but you can add many different things to it to customize it and make it your own. I’m confident this granola recipe will become your go-to homemade granola recipe as it has mine. Adding sourdough discard to this granola not only gives it a fermented element, which makes it easier to digest, but it allows you to use less oil or butter in the granola as well, because the sourdough starter acts as a binder, just like the oil or fat would do.
It’s no secret that store bought cereal is expensive and very unhealthy. That’s why I have made this granola recipe for years and it has saved us thousands of dollars in cereal. I keep all of the ingredients for this healthy granola on hand in bulk from Azure Standard, so I can easily mix up a batch of this granola anytime we need easy breakfast options. By the way, if you use the code NEW15 when purchasing from Azure Standard using my link, you’ll get an additional 15% off your first order of $100 or more. Combine that discount with the fact that purchasing in bulk makes these products much less expensive, and you’ll be saving a lot of money on your grocery bill.
Health Benefits Of Sourdough Granola
So why bother making sourdough granola anyway? Anytime you add a fermented element like sourdough to a recipe, it becomes more nutritious because it contains live probiotics and good bacteria that help with gut health and digestion. Gluten and phytic acid are naturally present in wheat, and are usually what is to blame for people not being able to digest gluten well. When the grain is fermented through the sourdough process, the gluten and phytic acid are broken down, making it easier to digest. A lot of people that struggle with gluten intolerance (not people with celiac), can digest food made with sourdough without any issue, especially if the recipe is allowed to sit out for a few hours and “long ferment”.
In addition, phytic acid is an anti-nutrient that blocks absorption of the nutrients found in wheat. During the sourdough fermentation process, the phytic acid gets broken down and the nutrients are more bio-available to the body. This is why baking with sourdough is so important for our health.
Be sure to watch our full tutorial on how to make your own sourdough starter here.
Why You’ll Love This Recipe
- Delicious – we especially enjoy the chocolate chips in our granola, but feel free to add nuts and other dried fruit to make it even more delicious
- Healthy – made with sourdough starter which allows you to add less fat to the recipe. The sourdough also makes the granola easier to digest.
- Easy – once you see how fast and easy this granola is to make, you’ll be making it over and over again.
- Inexpensive – a lot of granola recipes are very expensive, but this one isn’t and that’s partly why we like it so much. You can make this granola with more expensive add-ins like pumpkin seeds, sunflower seeds, flax seeds, chia seeds or your favorite nuts if you’d like, but it’s really good just the way it is. A lot healthier and cheaper than store bought cereal.
- Great snack – if you ever come in from a long day and don’t want to make dinner, just eat a bowl of granola and you’ll be good to go.
- A great way to use sourdough discard – if you have a lot of sourdough discard to use up, just make a big batch of sourdough granola
Ingredients
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How to Make Homemade Sourdough Granola
In a large mixing bowl, combine dry ingredients including chocolate chips (except for any dried fruit).
Melt the butter (and honey or maple syrup if using) in a small saucepan just until warm. Add in the sourdough starter, and mix until combined.
Add these wet ingredients to the oat mixture and stir well.
Spread the granola mixture onto two parchment lined baking sheets in an even layer.
Bake in a preheated oven at 325 degrees for one hour or until light brown and toasted. I usually do not stir the granola during the baking process because that leaves more large clusters of granola intact and makes it a more chunky granola.
Allow it to fully cool and add in any dried fruit.
Store it in an airtight container in your cupboard. No refrigeration needed.
Serve it with raw milk or yogurt and some fruit for a quick and easy breakfast.
Tips
- Purchase all the ingredients in bulk from Azure Standard and store them in your pantry. Then you can easily (and cheaply) keep this granola stocked in your cupboard all year round.
- You can use sourdough discard or active starter. I usually use discard straight from my refrigerator, but either one works fine. Adding it to the recipe allows you to use less oil or butter.
- To make a chunky sourdough granola, do not stir during baking.
- If you’re low on sourdough discard, and need to make granola, you can just replace it with more oil or butter.
- Layer this in a pretty jar with jam and yogurt and you’ll have a delicious granola parfait which makes a delicious snack.
- Eat it on ice cream for an extra healthy crunch.
- For best results, wait to add any dried fruit like raisins until after baking. The chocolate chips are delicious after baked, but we prefer the dried fruit to stay nice and soft.
More Recipes Like This
Easy Sourdough Granola Recipe
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 parchment paper
- 1 Baking sheet
- 1 Small saucepan for melting the butter or honey before adding it to the granola
Ingredients
- 12 cups cups oats
- 2 cups coconut flakes
- 2 cups chocolate chips
- 2 cups cups raisins
- 1 Tbl. salt
- 1 cup sourdough starter
- 1 cup honey, maple syrup or brown sugar
- 1 cup melted butter
Instructions
- In a large mixing bowl, combine dry ingredients including chocolate chips (except for any dried fruit).
- Melt the butter (and honey or maple syrup if using) in a small saucepan just until warm. Add in the sourdough starter, and mix until combined.
- Add these wet ingredients to the oat mixture and stir well.
- Spread the granola mixture onto two parchment lined baking sheets in an even layer.
- Bake in a preheated oven at 325 degrees for one hour or until light brown and toasted. I usually do not stir the granola during the baking process because that leaves more large clusters of granola intact and makes it a more chunky granola.
- Allow it to fully cool and add in any dried fruit.
- Store it in an airtight container in your cupboard. No refrigeration needed.
- Serve it with raw milk or yogurt and some fruit for a quick and easy breakfast.
Notes
- Purchase all the ingredients in bulk from Azure Standard and store them in your pantry. Then you can easily (and cheaply) keep this granola stocked in your cupboard all year round.
- You can use sourdough discard or active starter. I usually use discard straight from my refrigerator, but either one works fine. Adding it to the recipe allows you to use less oil or butter.
- To make a chunky sourdough granola, do not stir during baking.
- If you’re low on sourdough discard, and need to make granola, you can just replace it with more oil or butter.
- Layer this in a pretty jar with jam and yogurt and you’ll have a delicious granola parfait which makes a delicious snack.
- Eat it on ice cream for an extra healthy crunch.
- For best results, wait to add any dried fruit like raisins until after baking. The chocolate chips are delicious after baked, but we prefer the dried fruit to stay nice and soft.
