Chunky Sourdough Granola

You’ll love this chunky Sourdough Granola with pecans and maple syrup. Use your sourdough discard to make healthy and delicious granola. This recipe can be adapted with the ingredients you have on hand.

This granola is abundant with wholesome ingredients like oats, pecans and pumpkin seeds. It has just a hint of maple sweetness and it is light, crunchy and crisp.

That special texture is thanks to the sourdough discard in the recipe. The discard binds the ingredients together without weighing everything down.

If you don’t already have one, I can show you how to make a sourdough starter and how to feed a sourdough starter.


ingredients for sourdough granola in glass bowls.

Ingredient Notes

  • Rolled Oats – I prefer “old fashioned” rolled oats for their texture. Quick cooking oats will break down.
  • Maple Syrup – Honey, agave or any sweet syrup can be used in place of maple syrup.
  • Pecans – Use any nut you choose in place of the pecans.
  • Pumpkin Seeds – Sunflower seeds can be used instead.
  • Craisins – Any dried fruit can be used instead.
  • Oil – I use a basic vegetable oil but you can use the oil of your choice.

How to make Chunky Sourdough Discard Granola:

two photos showing ingredients for sourdough granola
  • Combine the oats, nuts, seeds, sugar and spices in a large bowl.
  • Combine the discard with the oil and maple syrup.
two photos showing sourdough granola before and after baking
  • Press the granola into a sheet pan.
  • Bake until golden brown around the edges and dry at the center.
two photos showing how to finish making sourdough granola
  • Cool the granola then break into clumps.
  • Toss in the dried cranberries.

Tips for making Chunky Sourdough Granola:

  • Use old fashioned rolled oats as the base for this recipe. Quick cooking oats will break down too easily and the granola won’t have the right texture.
  • I use just a hint of brown sugar and maple because I don’t want my breakfast to be too sweet. But you can increase the sugar to a 1/2 cup if you like your granola sweeter.
  • Add the craisins after the granola is baked. This prevents them from burning in the oven.
  • The craisins will draw moisture from the granola to keep it crisp.
  • Store the granola in an air tight container at room temperature.

You should also try Chunky Cranberry Walnut Granola, Peanut Butter Granola or these chewy Sunflower & Apricot Granola Bars for a tasty and satisfying snack or breakfast on the go.

I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

a glass bowl with yogurt and sourdough granola.
Print Recipe
4.85 from 19 reviews

Chunky Sourdough Granola Recipe

Use your sourdough starter discard to make healthy and delicious chunky granola.
Prep Time20 minutes
Bake Time35 minutes
12 cups
Save Recipe


  • 13 oz rolled oats (4 cups)
  • 8 oz chopped pecans (2 cups)
  • 3 oz pumpkin seeds (1/2 cup)
  • 2 oz brown sugar (1/4 cup)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon table salt
  • 8 oz sourdough discard (1 cup)
  • 5 oz maple syrup (1/2 cup)
  • 2 oz vegetable oil (1/4 cup)
  • 1 tablespoon vanilla extract
  • 9 oz dried cranberries (2 cups)


  • Preheat the oven to 300°F. Line a half sheet pan with parchment paper or a silicone baking mat.
  • In a large bowl, combine the oats, pecans, pumpkin seeds, brown sugar, cinnamon and salt.
    13 oz rolled oats, 8 oz chopped pecans, 3 oz pumpkin seeds, 2 oz brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon table salt
  • In a small bowl or measuring cup, combine the sourdough discard, maple syrup, vegetable oil and vanilla. Drizzle the liquid ingredients over the oat mixture.
    8 oz sourdough discard, 5 oz maple syrup, 2 oz vegetable oil, 1 tablespoon vanilla extract
  • Toss the mixture to evenly distribute the wet ingredients and break up any dry clumps. Pour the granola into the prepared pan. Moisten your hands with water and use them to press the granola firmly into an even layer.
  • Bake until the granola is dry in the middle and nicely browned around the edges, about 35 minutes.
  • Set the pan on a wire rack and cool to room temperature. Break the granola into large clumps and toss in the dried fruit. Keep in an airtight container for 1-2 weeks.
    9 oz dried cranberries

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


This is an endlessly adaptable recipe. Try swapping out the pecans with peanuts, almonds or walnuts. You can use any mix of dried fruit to replace the raisins and any combination of seeds and spices that you prefer. You can use honey in place of the maple syrup.


Serving: 1cup | Calories: 388kcal | Carbohydrates: 52g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 199mg | Potassium: 260mg | Fiber: 7g | Sugar: 24g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    WOW! So simple and easy assembly/bake/packaging. I used your tips on adding other items in my pantry and the granola came out fantastic! First time success is a biggie for me, so I’ll be experimenting with other add-ins next time. Thanks.

  2. 5 stars
    This recipe is a staple in our household and often shared with friends. The granola is amazing! Taste and texture and healthy. I omitted the brown sugar and it’s plenty sweet. I put the dried cranberries right in it to bake and it turns our great. I make it weekly! I’m so glad to have a healthy way to use my discard!

    1. Thanks! I have to say this is one of my favorite ways to use discard. It’s also endlessly adaptable with whatever nuts/seeds/dried fruit you have in the house.

    2. @Eileen Gray, Hi, I tried the sourdough granola recipe but when I took it out of the tray the bottom was still damp and it usas crunchy as I like. Could I re-bake to improve it, and if so, what temperature would you recommend to dry it out completely?

      1. Do you have as thermometer in your oven? Are you sure it bakes at the proper temp? It seems that maybe you didn’t get enough bottom heat if the bottom of the tray was damp. Mine usually browns very nicely. Try baking on the bottom rack of the oven. If you have a convection setting use that to brown. But for now, yes, I would flip the granola over and re-bake it. Also, is your starter a 100% hydration starter? If your starter has more water that could be a factor as well.

  3. 5 stars
    Oh my goodness, this is granola perfection. Followed the recipe exactly and started eating the edges soon after it was out of the oven. I won’t be discarding any more discard— I’ll be making this for family and friends. Thank you for a great recipe!

  4. I am looking forward to trying this new good use for discard. Thank you!

    I was thinking I’d substitute sunflower seeds for the pumpkin seeds because I don’t digest pumpkin seeds well so I was amused to see sunflower seeds in the instructions. But you might want to change that; it could be confusing.