Sourdough Granola (Low + Slow Baked with Sprouted Goodness)

If you haven’t tried making sourdough granola yet, you’re seriously missing out. Yes—sourdough granola is a thing. And once you make it, you’ll see why it’s worth keeping a jar around at all times.

What I love most is how versatile it is. Want it tangy? Use your discard. Prefer a more mild flavor? Go with fresh starter. Either way, the results are crunchy, lightly sweet, and loaded with flavor.

And let’s talk about browned butter for a second. OMG. I love a good browned butter sauce, but when you use it in baked goods? Game over. It gives everything this rich, nutty depth that regular butter just can’t match.

For this batch, I used coconut sugar to give a bit of caramel-like richness—it pairs beautifully with the butter. Brown sugar totally works too, or you can skip the added sugar if you prefer. Honey alone is enough to sweeten things nicely. Just promise me one thing: don’t skip the salt. That salty-sweet combo is everything, especially with the tangy twist of the sourdough.

This recipe is a little different from others out there. I keep the oven very low (150ºF) to preserve more of the raw integrity of my sprouted ingredients. I also made two versions:

• One with just sprouted oats and nuts
• Another with dried fruit mixed in for a little extra chew

Both are delicious and make the best snack—especially before a long run. My personal favorite? Sprinkled over a smoothie bowl for a bit of crunch.

SOURDOUGH GRANOLA

Ingredients:

• 8 Tbsp (113 g) browned or melted butter (I used grass-fed ghee)
• Scant ½ cup (100 g) 100% hydration sourdough discard
• ¼ cup (85 g) honey or maple syrup
• 2 Tbsp (30 g) coconut sugar or brown sugar (optional)
• 1 tsp vanilla extract
• 1 tsp sea salt
• 2 2/3 cups (240 g) sprouted, gluten-free rolled oats
• 1 cup sprouted nuts (chopped almonds, pecans, or walnuts)
• 1 cup dried fruit (optional – raisins, goji berries, chopped dates)

Directions:

1. Brown the butter (optional but highly recommended): Melt butter over medium heat until it begins to foam and you see golden bits forming at the bottom. It should smell rich and nutty. Remove from heat and pour into a mixing bowl to cool slightly.
2. Mix the wet ingredients: Whisk in the sourdough discard, honey, coconut sugar, vanilla, and salt.
3. Combine dry ingredients: Stir in the oats, sprouted nuts, and dried fruit if using. Make sure everything gets coated.
4. Bake low + slow: Preheat oven to 150ºF. Spread the granola onto a parchment-lined baking sheet. Bake for about 5 hours. Halfway through, gently turn with a spatula unless you want big clusters—then leave it alone.
5. Cool completely: The granola will crisp up as it cools. Once cool, break into chunks and store in an airtight container.

Tips:

• For a more raw-style granola, you can experiment with dehydrating instead of baking.
• Use whatever nuts, seeds, or fruits you have on hand—this recipe is super adaptable.
• Skip the dried fruit and sugar if you want something more savory and tangy.

This recipe has become a staple in my kitchen. It’s so easy, so nourishing, and just plain good. I can’t wait to hear which version you try—nuts-only or with fruit? Leave a comment and let me know!