Sourdough Discard Granola
- Kristine Kramer
- 2 hours ago
- 2 min read
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.
Yield: About 6 cups
Prep Time: 10 minutes
Bake Time: 30-35 minutes
Total Time: About 45 minutes
Ingredients
76g (â…“ 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.