Sourdough Discard Granola
Updated: Aug 11
A crunchy, clean-ingredient granola made with sourdough discard instead of throwing it away. No seed oils, real maple syrup, and enough pecans, seeds, and protein to actually keep you full.
Purely Elizabeth granola used to be a staple in our pantry, but honestly, once you make this, you can't go back to store-bought. It's not even comparable. Clean ingredients, no seed oils, and way more protein than anything you'll find in a bag at the store.
Why You'll Love This Recipe
No seed oils, just real, clean ingredients
More protein than anything you'll find in a bag at the store
Fully customizable with your favorite mix-ins
Yield: About 6 cups
Prep Time: 10 minutes
Bake Time: 30-35 minutes
Total Time: About 45 minutes
Ingredients
76g (⅓ cup) sourdough discard
60g (¼ cup) maple syrup
40g (3 tablespoons) coconut sugar or brown sugar
5g (1 teaspoon) vanilla extract
3g (½ teaspoon) fine sea salt
5g (2 teaspoons) ground cinnamon
180g (2 cups) old-fashioned rolled oats
60g (½ cup) chopped pecans
35g (¼ cup) sunflower seeds
41g (¼ cup) pumpkin seeds
Optional:
12g (1 tablespoon) chia seeds
10g (1 tablespoon) flax seeds
20g (1 scoop) collagen peptides
85g (½ cup) chocolate chips
Instructions
Preheat: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Mix the Wet Ingredients: In a bowl, whisk together the sourdough discard, maple syrup, coconut sugar (or brown sugar), vanilla, salt, cinnamon, and collagen (if using).
Add the Dry Ingredients: Add the oats, pecans, sunflower seeds, pumpkin seeds, chia seeds, and flax seeds. Stir until everything is evenly coated.
Spread: Spread the mixture onto the baking sheet and press it down firmly into an even layer.
Bake: Bake for 30-35 minutes, or until golden brown. For bigger granola clusters, avoid stirring while it bakes.
Cool: Let the granola cool completely on the pan without touching it, it will crisp up more as it cools.
Break & Add Chocolate: Break into clusters and stir in the chocolate chips.
Store: Store in an airtight container at room temperature for up to 2 weeks or freeze up to 3 months.
Freezer Instructions
Once completely cooled, transfer the granola to a freezer-safe zip-top bag or airtight container.
Freeze for up to 3 months.
To enjoy, let it sit at room temperature for 10-15 minutes. It stays just as crunchy and tastes just as fresh.
Ingredient Notes
Old-fashioned rolled oats: Old-fashioned rolled oats (not quick oats) hold their shape and give you real, chunky clusters, quick oats turn out flatter and less textured.
Troubleshooting Tips
Granola never got crunchy: It crisps as it cools, not in the oven. Let it cool completely on the pan before judging texture.
Burnt edges, soft middle: Spread it in an even layer and rotate the pan halfway through baking.
No big clusters: Press the mixture down firmly before baking and resist stirring it while it bakes.
Went stale or chewy after a few days: Moisture is the enemy. Cool fully, then store airtight at room temperature.
What to Serve This With
Serve over yogurt with fresh fruit, or eat it by the handful as a snack.
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