The Best Sourdough Discard Granola

I am always looking for new ways to use up sourdough discard. From a quick pizza crust to cherry pie bars and chocolate chip cookies, there is always something to bake with it. This recipe offers a wonderful opportunity to combine sourdough discard with some of your healthiest pantry items.

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Why You’ll Love this Recipe

One of the things I never buy is commercial cereal. Still, I love granola, yet so many of the store-bought options are anything but healthy. Having this sourdough granola on hand gives me something to snack on. It makes a wonderful bowl of cereal with some cold milk and fresh or frozen fruit. Sprinkle it over yogurt for another special treat! If you’re pressed for time and you just want to grab a small handful – it is great for that, too!

This recipe optimizes nutrition with freshly milled flour and freshly ground flax seeds. It also stores very well in an airtight container either on the counter or in the freezer. Make it ahead to get you through breakfasts or snacks for a week or two!

Ingredients

Sourdough Discard – Many sourdough bakers out there are looking for more recipes to help use up their discard.

Freshly Milled Flour – I love to use freshly milled flour in this recipe to enhance the nutrition in this recipe. It does not matter what type of wheat berries you choose. No grain mill? That is okay! All-purpose flour will work perfectly fine as well!

Freshly Milled Flax Seeds – I keep whole flax seeds on hand because they store much better than flax meal. Whole flax seeds also maintain higher nutritional qualities as opposed to flax meal. We have a special coffee grinder just for spices and grains, and I use it to grind up the flax seeds.

Maple Syrup – I use maple syrup in this recipe, but you may certainly use other sweeteners. Agave nectar is a good option as well as honey. Save your raw honey for another recipe or time when you do not have to bake it. Baking the raw honey will eliminate many of its wonderful healing qualities. Save the raw honey for recipes or occasions where you are not cooking it.

Sprouted Oats – I love One Degree Sprouted Rolled Oats. You can use quick oats or rolled oats but not steel cut oats.

Mixed Nuts – Use whatever mixed nuts or seeds you like. I switch these around a lot, but I do love a mix where I can get macadamia nuts, pistachios, walnuts, and almonds in it! Use whatever you like.

Avocado Oil – I use avocado oil in my baking but be selective when purchasing it. Many manufacturers will add seed oils such as soybean or sunflower oil to make manufacturing more cost effective. If you are trying to avoid seed oils, be sure to read the labels very carefully. This is one of my favorite brands. As much as things are constantly changing, always read the labels, even if it is something you regularly purchase.

Helpful Tips:

Keep a container in the refrigerator for your sourdough discard. There are so many sourdough discard recipes out there. I find having discard on hand can help make a quick dinner when I am short on time.

Buy nuts in bulk and store them in the freezer so they do not go rancid.

Buy whole flax seeds and grind them in a coffee grinder. Flax seeds are an excellent source of fiber, lignans, protein, and omega-3’s. Much like wheat, flax seeds lose a lot of their nutrients after they are milled and sit on the shelf for a while.

Freshly milled flour is an excellent way to sneak in additional nutrients into this recipe because it is a rich source in vitamins, minerals, fiber, and antioxidants. If you do not have a mill, freshly milled flour works just fine.