sourdough granola on baking traysourdough granola in a jar with yogurt jar to the left

Sourdough Granola

Elevate your granola game with this deliciously unique Sourdough Granola recipe. By incorporating sourdough starter, this granola gains a subtle depth of flavor and a delightful crunch that sets it apart from the rest. Additionally, the starter acts as a binder, helping create those delicious clusters of oats. Sweetened with rich maple syrup and brown sugar, it offers a balanced sweetness that’s just right.


This recipe makes a generous batch because, trust us, you’ll want to have plenty on hand. It’s easy to prepare and even easier to customize— use our suggestions or mix and match your favorite nuts and dried fruits to make it truly your own. For an extra special touch, try drying your own fruit with our Sahara Dehydrator. Enjoy sourdough granola as a satisfying snack straight from the jar, sprinkle it over our homemade yogurt for a nourishing breakfast, or pack it as a fuel-boosting treat on your next hike.

Recipe Timing

Prep

15 minutes

Cook

25 to 30 minutes

Total

45 minutes

Recipe Yield

Yield

12 cups

Print Recipe

Brød & Taylor Equipment:

Dough Whisk

sourdough granola on baking traysourdough granola in a jar with yogurt jar to the left

Ingredients

  • 240g (1 C) Sourdough starter (ripe or discard)
  • 130g (scant 1/2 C) Maple syrup
  • 90g (1/2 C, lightly packed) Brown sugar
  • 104g (1/2 C) Oil (any kind)
  • 14g (1 TBSP) Vanilla extract
  • 4g (1/2 tsp) Salt
  • 544g (6 C) Rolled oats
  • 202g (2 C) Sliced almonds
  • 150g (1 C) Dried cherries
  • 150g (1 C) Golden raisins

Instructions

  1. Preheat the oven to 350°F (176°C). Lightly grease two half-sheet pans or other large rimmed baking sheets, or line them with parchment paper.
  2. In a large mixing bowl, use the dough whisk to combine the sourdough starter, maple syrup, brown sugar, oil, vanilla extract, and salt. Add the oats and slivered almond and stir until thoroughly combined and the oats are fully coated.
  3. Divide the mixture between the prepared sheet pans, spreading into an even layer.
  4. Bake for 25 to 30 minutes, stirring halfway through to ensure even browning. If the granola is taking on too much color, reduce the oven temperature to 325°F (163°C).
  5. Remove the pans from the oven and place them on a rack to cool completely.
  6. Once cooled, mix in the dried fruit, and then transfer the granola to an airtight container.
sourdough granola on baking traysourdough granola in a jar with yogurt jar to the left