Big Cluster Sourdough Discard Granola

Last updated: April 5, 2022
5 from 14 votes
This sourdough discard granola is easy to make and shatters into giant clusters that filled with oats, nuts, and seeds! A fabulous use for leftover sourdough starter that's absolutely delicious, naturally sweetened with maple syrup, that also adds to its warm flavor. The secret to the clumpy texture is thanks to the binding powers of sourdough discard and flax seeds.
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chunky granola on parchment paper
yogurt in a bowl with granola, rapsberries, blueberries, with a gold spoon.

I love finding new ways to cook or bake with sourdough discard, extending its use into something delicious. From sourdough biscuits to zucchini muffins, and pumpkin bread, the options with sourdough discard are endless!

When it comes to granola, I’m a chunky, clumpy, big cluster girl. And what better to get that result than sourdough discard, a natural binder that’s a bit sticky and can bond oats, seeds, and nuts together.

holding large granola cluster in hand

Based off my Extra Clumpy Granola, this sourdough discard granola uses maple syrup and coconut sugar for a natural caramelized flavor, along with cinnamon for warmth.

And both walnuts and pepita seeds for extra roasted, toasted nuttiness.

What’s the secret to clumpy granola?

I think you’ll find the texture of this granola to be absolutely perfect, shattering into large clusters while being crisp, yet light. It’s great for snacking, as a cereal, or as a yogurt topper. Instead, I learned from Laura Wright in her “The First Mess Cookbook“ that ground flax seeds are key to the snappy, break apart texture. When the ground flax hits liquid, it creates a coating that clings to the dry ingredients and clumps them together, creating an excellent crisp texture.

flax seed, walnuts, pepita seeds, and oats laying on a pink surface
sourdough discard in a small jar with maple syrup and oil next it.

How to Make Sourdough Discard Granola:

  1. Preheat oven to 350 degrees F. Put oats on a baking sheet, and bake for 5-7 minutes, until you can smell a little toasty-ness from the oats. Remove from oven and turn down to 300 degrees F.
  2. Meanwhile, whisk together sourdough discard, maple syrup, oil, vanilla, and coconut sugar.
  3. When oats are lightly toasted, add to a bowl with the seeds, nuts, and ground flax. Add cinnamon and salt. Spread granola onto parchment lined baking sheet into even layer so that everything is touching each other.
  4. Pour wet mixture over dry and stir to fully combine.
  5. Bake granola for 40 minutes. Remove from oven and LET FULLY COOL before touching.
pouring wet batter over sourdough granola in a glass bowl
stirring granola in a clear bowl with a spatula

How Long Does Sourdough Discard Last?

You can keep sourdough discard in your refrigerator for up to 10 days. The discard will be more sour the longer it stays in the fridge. So for something like this granola where I don’t want the sourness to come through, I use discard that is less than 6 days old.

Your discard might accumulate a little liquid on the top while it’s in the fridge, which is called hooch, simply meaning alcohol that is the byproduct of fermentation. You can simple pour the liquid off into garbage, and scrape the very top off, and use the rest as discard.

Best Way to Store Granola So It Stays Crisp:

Store your granola in a glass container with tight seal, or a quart sized ziploc bag. Both ways keep air and moisture out, so that crisp texture is not lost. My preferred method is the ziploc bag because I can keep the granola in big clusters rather than having to break them so they fit into a glass jar.

yogurt in a bowl with granola, rapsberries, blueberries, with a gold spoon.

More Sourdough Discard Recipes:

yogurt in a bowl with granola, rapsberries, blueberries, with a gold spoon.

Big Cluster Sourdough Discard Granola

Use sourdough starter discard to make the tastiest granola that has giant clusters, nuts, and seeds! Naturally sweetened with maple syrup. Breaks apart into clumps.
5 from 14 votes
Prep Time :10 minutes
Cook Time :45 minutes
Yield: 10 servings
Author: Amanda Paa

SCALE:

Ingredients

  • 225 grams rolled oats
  • 75 grams sourdough discard that’s less than 6 days old
  • 1/4 cup pure maple syrup
  • 1/4 cup sunflower oil or grapeseed, canola
  • 1/4 cup coconut sugar
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon whole flax seed ground up (or 2 1/2 tablespoons ground flax seed)
  • 1/2 teaspoon fine salt
  • 2 1/2 teaspoons ground cinnamon
  • 75 grams raw walnuts or almonds
  • 75 grams raw pepita seeds

Instructions

  • Preheat oven to 350 degrees F.
  • Put oats on a baking sheet, and bake for 5-7 minutes, until you can smell a little toasty-ness from the oats. Remove from oven and turn it down to 300 degrees F.
  • Whisk together sourdough discard, maple syrup, oil, vanilla, and coconut sugar so that it is smooth and homogenous.
  • Add seeds, nuts, and ground flax to a large bowl. Then add cinnamon, salt, and your toasted oats.
  • Pour wet mixture onto the dry mixture and stir until everything is fully coated. Spread granola onto parchment lined baking sheet into even layer so that everything is touching each other.
  • Bake granola for 40 minutes. It will still be a tiny bit moist, but will dry as it cools. Trust this. :)
  • Remove from oven and LET FULLY COOL before touching and breaking into clumps.

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March 8, 2022

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26 comments

  1. 5 stars
    I’m not usually big on granola but this big cluster one is so addictive! It’s not too sweet which I love and super light and crunchy. Love the texture. Can’t wait to have it with milk!

  2. 5 stars
    Addictively good! Made with sunflower seeds and pepitas to keep it nut free for school lunches. Though I may keep it all to myself.

  3. 5 stars
    Excellent recipe! I love using my discard in purposeful and delicious ways. My family thinks this granola is outstanding!

  4. 5 stars
    Made a batch of this for a road trip snack. (Subbed turbinado sugar for the coconut sugar.) I’m watching my BIL, who would tell you he doesn’t like sourdough, scarf it down as I type this. (What he doesn’t know won’t hurt him!) I consider this one a win! 😁

  5. 5 stars
    I really love granola and i’m always looking for new ways and combination. The sourdough discard usage made me very curious and I had to try!! Let me tell you … it’s awesome. So so crunchy, how i love it most.

  6. 5 stars
    I’ve made a lot of granola this spring and this is the best one I’ve made thus far! The giant clusters are unreal!

  7. 5 stars
    I was so excited to make this granola. My house smells like fall. This granola has big clusters with all the perfect flavor. Thank you Amanda for adding another yummy sourdough recipe to my collection. Also, super easy to make. This would be cute to gift out in mason jars for family and friends 👩🏻‍🍳

  8. 5 stars
    I have been making granola for years. I have one recipe that I love and sometimes try news ones. I made this granola today and it is so so good. The crunch and clusters are amazing. Will definitely be making this again and again.

  9. 5 stars
    Best granola recipe in…maybe ever! Always looking for creative new ways to use my sourdough discard. This will be on rotation for ever and ever!

  10. 5 stars
    It was another super easy recipe to use my sourdough discard! I didn’t put pepita seeds in the mix since my daughter isn’t a big fan. According to my family “Your granola has a crack quality to it. Can’t stop eating it!” I think I will add coconut chips to next batch, maybe reduce sugar add some dry fruit.
    10 out of 10 Would recommend!