Granola is one of those baked goods that’s greater than the sum of its parts. From nearly-empty grain, nut, and seed containers, with the help of a bit of fat and sweetener, comes a crispy, salty-sweet concoction that’s downright craveable. This sourdough discard granola has a secret (or perhaps not-so-secret, for readers of The Perfect Loaf) additional ingredient to help with flavor and binding: sourdough starter discard, of course.
Starter discard may not seem as obvious an addition to granola as cake, brownies, or even crackers; but just as it lends a subtle tang to those baked goods, it brings an extra layer of complexity to granola. What’s more, the thick liquid helps bind the granola ingredients together (something that typically falls to ingredients like maple syrup or honey, sometimes egg white), creating big, extra-crispy clumps of granola.
Oats Form the Base of the Granola, Followed by Other Crunchies
Like many granola recipes, the base is rolled oats. Feel free to use whatever brand is in your pantry. I like a ratio of 2 parts oats to 3 parts other mix-ins. When it comes to those mix-ins, I like a blend of buckwheat groats (it adds an earthy crunch) with nuts, coconut, and seeds for rich, buttery flavor (and of course, more crunch). A few tablespoons of small seeds like hemp or sesame are mostly there for look, but of course add subtle flavor and texture. Flaxseed (ground or whole) or chia seeds add additional texture, and offer additional binding properties.
Sourdough Starter Discard Acts as a Binding Agent
Speaking of binding, while granola doesn’t have to have large clusters, it’s an especially delightful quality of a good one. Lots of sticky sweetener is typically needed to get the mess of nuts and seeds to hold together, but in the case of this granola, our sourdough starter does a lot of the work. The flour-and-water mixture, along with maple syrup, coats the dry ingredients and helps them bond together. While you don’t want to add so much starter discard that the mixture starts to resemble a dough, 110 grams (½ cup) brings the mixture together just enough to form large clusters. Further, it helps the granola get crisp: just as a baked sourdough cracker will have a satisfying snap, once fully cooled, this granola will stay crisp for weeks.
Lightly Sweeten the Granola with Maple Syrup
Because sourdough starter discard will help with binding, this granola doesn’t need as much sweetener as other recipes. 156 grams (½ cup) maple syrup will make a lightly sweet granola that’s just as satisfying spooned over yogurt for breakfast as it is mixed with chocolate chips for a midnight snack.
Oil Helps the Granola Crisp, Plus Adds Richness and Extra Flavor
For a granola that’s crisp and rich as opposed to dry and floury, a bit of oil is necessary. Olive oil or unrefined coconut oil bring the most flavor, which I personally prefer in a granola; but if you don’t like their flavors, use a neutral oil like avocado.
Don’t Stir the Granola While Baking
It has been well established that this granola is clumpy. The sourdough starter discard helps a great deal with this, as does the small amount of flax or chia seed. But another important factor here is avoiding the temptation to stir the granola as it bakes. While many granola recipes may say it’s important to stir to ensure even browning, there’s really no risk here. As long as the granola is divided between two sheet pans into a very thin layer, you’ll find an evenly baked treat that, once fully cooled, can be lifted into giant pieces. And then, of course, broken up into slightly smaller pieces for easier storage.
Add Dried Fruit (or Don’t!)
There are people who like dried fruit in their granola and people who don’t. I’m in the latter camp, but don’t want to enforce my preferences on the former. If you do enjoy fruit like raisins, dried cranberries, or dried cherries in your granola, sprinkle them over the granola after it comes out of the oven. Baking the fruit can cause it to get overly hard and chewy, and no one wants their breakfast to accidentally pull out a filling.
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Seeded Sourdough Discard Granola
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 35 minutes
- Yield: 2 quarts
- Category: Breakfast, snack
- Cuisine: American
Description
From nearly-empty grain, nut, and seed containers, with the help of our sourdough starter and a bit of fat and sweetener, comes a crispy, salty-sweet concoction that’s downright craveable.
Ingredients
- 200 grams (2 cups) rolled oats
- 170 grams (1 cup) buckwheat groats (or more oats)
- 114 grams (1 cup) coarsely chopped raw pecans, walnuts, almonds, cashews, or a mix
- 105 grams (¾ cup) raw sunflower seeds or pepitas, or a mix
- 30 grams (¼ cup) shredded or flaked unsweetened coconut (or more oats)
- 27 grams (3 tablespoons) hemp seeds or sesame seeds, or a mix
- 17 grams (2 tablespoons) whole or ground flaxseed, or chia seeds, or a mix
- 3 grams (1 teaspoon Diamond Crystal or ½ teaspoon Morton) kosher salt
- 2 grams (1 teaspoon) ground cardamom or cinnamon
- 2 grams (1 teaspoon) ground ginger or turmeric (optional)
- 156 grams (½ cup) maple syrup
- 110 grams (½ cup) sourdough starter discard (100% hydration)
- 50 grams (¼ cup) olive oil, melted coconut oil, or neutral oil
- 75 grams (½ cup) raisins, dried cranberries, dried cherries, or a mix (optional)
Instructions
- Preheat the oven to 275ºF. Line two sheet pans with parchment paper.
- In a large bowl, combine the oats, buckwheat groats, pecans, sunflower seeds, hemp seeds, flaxseed, salt, cardamom, and ginger if using.
- In a small bowl, whisk together the sourdough starter discard, maple syrup, and oil until combined.
- Fold the sourdough starter discard mixture into the oats mixture until combined.
- Divide the granola between the prepared sheet pans in a single layer.
- Bake the granola for 50 to 65 minutes, until it smells nutty, is fairly dry to the touch, and has darkened a bit in color. Sprinkle over the dried fruit if using, then let cool completely on the sheet pan.
- Gently break the granola into large clumps, then store in airtight containers at room temperature for up to 1 month (mine rarely lasts more than 2 weeks).
Sourdough Discard Granola FAQs
Can I use another nut or seed if I don’t like the options listed?
Yes! I feel safe saying that just about any nut or seed, from hazelnuts to peanuts to Brazil nuts, will be fantastic in this granola.
Can I use a different sweetener?
Yes! Honey has a floral flavor and more pronounced sweetness than maple syrup that will produce a slightly chewier granola, but can easily be swapped in for some or all of the maple syrup. It will take on more color than maple syrup, so the granola make be ready to come out of the oven a bit earlier. Agave syrup can also be swapped in for a more neutral sweetness.
Can I use a different fat?
A neutral oil, such as avocado, algae, sunflower, or canola oil can be used in place of olive or coconut oil. Swap in up to 25 grams (2 tablespoons) of a more deeply flavored oil such as toasted sesame or walnut oil. While oil (100% fat) is the best choice for a crispy granola with a long shelf life,
Can I add chocolate?
Why not! For a super-chocoately granola, add 30 grams (about ⅓ cup) cocoa powder (natural or Dutch process) and up to 170 grams (1 cup) preferred chocolate chips or chopped chocolate.
Would other preserved fruit be good in this?
Yes! Try roughly chopped dates, prunes, dried apricots, or dried mango for more chewy sweetness. Roughly chopped banana chips or dried mulberries add a lovely sweet crunch; while freeze-dried blueberries, raspberries, or strawberries add a soft sweetness. Chopped candied ginger is also phenomenal in granola or spicy-sweet chewiness.
What if I have more than ½ cup of starter discard to use up?
Make a double batch of sourdough discard granola! Or try one of my other starter discard recipes.
What’s the best way to store granola?
Maurizio says: I store my granola in jars (my Weck Jars, of course) and in the freezer where it stays crunchy and keeps nearly indefinitely.
