If you’ve been baking sourdough for a while, you know that jar of discard can pile up fast. Instead of tossing it, turn it into this cozy sourdough discard granola — a crunchy, maple-sweet breakfast that’s packed with texture and flavor. It’s wholesome, simple to make, and the perfect way to use up leftover starter.
Why You’ll Love This Discard Granola
This maple pecan discard granola brings together the warm flavor of maple syrup, the nutty crunch of toasted pecans, and the subtle tang of sourdough. The sourdough discard helps bind the ingredients, giving you those irresistibly crisp, golden clusters without being overly sweet.
It’s easy to make, endlessly customizable, and makes your kitchen smell like a bakery.
Ingredients
- 4 cups organic oats (I prefer sprouted)
- ½ cup melted coconut oil
- ½ cup maple syrup
- ½ cup sourdough discard
- 1 cup chopped pecans
- Pinch of sea salt
- ½ cup dried cranberries or raisins (optional)
Instructions
- Preheat the oven to 275°F. Line a large baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the melted coconut oil, maple syrup, and sourdough discard until smooth and glossy.
- Add the dry ingredients: Stir in oats, pecans, and salt until everything is evenly coated.
- Spread and bake: Spread the mixture in an even layer on your prepared baking sheet.
- Bake low and slow: Bake for about 45–55 minutes, stirring once or twice, until golden brown and fragrant.
- Cool completely: Let the granola cool fully on the pan — it will crisp up as it cools.
- Add fruit: Stir in dried cranberries or raisins if using.
Store your sourdough discard maple pecan granola in an airtight jar for up to two weeks (if it lasts that long).
How to Use Your Sourdough Discard Granola
- Sprinkle over yogurt with fresh fruit.
- Mix into smoothies for added crunch.
- Use as a crumble topping for baked apples or muffins.
- Snack on it by the handful (no judgment).
More Ways to Use Sourdough Discard
If you’re always looking for creative ways to use your starter, try pairing this recipe with other discard favorites like sourdough muffins or waffles. Every bit of discard can be transformed into something delicious and nourishing.
This sourdough discard granola is everything homemade breakfast should be — rustic, nourishing, and sustainable. With its combination of maple, pecans, and subtle sourdough tang, it’s a small way to make your kitchen feel like home.
Sourdough Discard Granola
This sourdough discard granola is the perfect way to use up extra starter. Made with oats, maple syrup, and pecans, this crunchy maple pecan discard granola is simple, nourishing, and full of flavor. Use this recipe as your guide and customize this recipe to your liking!
Ingredients
- 4 cups organic oats (I prefer sprouted)
- ½ cup melted coconut oil
- ½ cup maple syrup
- ½ cup sourdough discard
- 1 cup chopped pecans
- Pinch of sea salt
- ½ cup dried cranberries or raisins (optional)
Instructions
Preheat the oven to 275°F. Line a large baking sheet with parchment paper.
Mix the wet ingredients: In a large bowl, whisk together the melted coconut oil, maple syrup, and sourdough discard until smooth and glossy.
Add the dry ingredients: Stir in oats, pecans, and salt until everything is evenly coated.
Spread and bake: Spread the mixture in an even layer on your prepared baking sheet.
Bake low and slow: Bake for about 45–55 minutes, stirring once or twice, until golden brown and fragrant.
Cool completely: Let the granola cool fully on the pan — it will crisp up as it cools.
Add fruit: Stir in dried cranberries or raisins if using.
