Sourdough Granola

Use your Sourdough Starter in an unexpectedly delicious way! This Sourdough Granola recipe is super easy, crunchy and delicious. And the best thing is that it contains only natural sweeteners and no hard to pronounce ingredients like the extra-processed version that you buy from the store.

Another plus? You can totally customize it to make it your own! Add your favorite nuts, seeds, fruits or other mix-ins!

You might be wondering - why the heck do I want to use Sourdough Starter in granola? Great question!

1. Sourdough starter is used in granola to bind it all together. In most recipes, sugar acts as a binder. By adding sourdough starter instead, you can use less sugar and still get those delicious chunky clusters.

2. It adds more flavor! Just link in sourdough bread, adding starter to your sourdough adds a unique tang and depth of flavor.

3. It's a great way to use up excess starter.

4. It's a great gift for a sourdough loving friend!

If you're like me, you love big clumps in your granola. Here are some tips to help you achieve crunchy, chunky granola!

• Your oats need to be a little crowded in the pan so they can stick together, but not so crowded that they don’t toast evenly.
• Be sure to line the pan with so the sweetener sticks to your oats rather than the pan.
• Gently press down on the granola with the back of a spatula after stirring the mixture at the half-way baking point. Then put the pan back into the oven to finish baking.
• Don’t bake the granola too long—just until it’s lightly golden on top. It might not seem like it’s done yet, but it will continue to crisp up as it cools.
• Let the granola cool completely before breaking it up.

Before we make delicious Sourdough Granola, let's talk about the ingredients!

Sourdough Starter -- Of course! While you can use Active or Inactive starter, it is best that your sourdough starter is fresh. Sourdough starter that has hooch on it or has been sitting in your refrigerator for too long can give an unpleasant taste.

Rolled Oats -- Instant oats will not work here. I always look for oats that are marked 'Glyphosate Free', as non-organic oats can be high in pesticides.

Maple Syrup -- This is my preferred natural sweetener. I have tried this and other granola recipes with honey, but found that it burns quickly, resulting in a bitter flavor.

Olive Oil -- Oil helps make this granola crisp and irresistible. I prefer extra-virgin olive oil. You can also use unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture.

For flavorful granola, don’t skip the salt! It helps bring out the flavor of all of your ingredients. I prefer using a flaky sea salt, but regular salt will do!

^As these ingredients are key to the taste and texture of the granola, I wouldn't make modifications. See the below for the ingredients that you can modify.

I added cinnamon to this batch for some subtle warming spice. Ground ginger, nutmeg or pumpkin spice blends are other options.

Nuts and/or Seeds-- This is where you can get creative! I have added flax, basil and pumpkin seeds + walnuts. This adds fiber, healthy fats and a delicious crunch. Try adding peanuts, cashews, pistachios, macadamia nuts, sunflower seeds. The possibilities are endless.

Dried fruit-- Try adding dried cherries, apricots or raisins. Do not add the dried fruit until after the granola has been baked and cooled.

You can add chocolate chips or cinnamon chips after the granola has completely cooled (otherwise, they’ll melt).

If you’d like to add unsweetened coconut flakes, you can add it halfway through baking for perfectly toasted results.

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