How To Make Sourdough Granola (Big Cluster Recipe!)

Made with sourdough starter, pure maple syrup and dried fruit and nuts, this easy homemade sourdough granola recipe can be prepared on the same day or fermented for several hours to maximize digestibility. You’ll get big crunchy clusters, little crispy bits and deliciousness all around! Learn how to do it with simple step-by-step instructions and video 🥰

I have a go-to granola recipe which I absolutely love. It’s not too sweet, perfect for sprinkling over yogurt or mixing with a splash of cold milk for breakfast. What makes it unique is the addition of puffed rice cereal (i.e. Rice Krispies). More specifically: I use a 50/50 blend of old fashioned rolled oats and puffed rice cereal to create the best, light and crisp texture. That’s my secret. The dried fruit goes in at the end so it doesn’t burn. I double the recipe and freeze the rest.

But, as much as I love my go-to recipe it’s a “loose” granola by design. It doesn’t really clump up. You need a strong binder to create clusters. A binder could be melted butter, nut butter, oil or even a lightly whisked egg white. According to King Arthur Baking, sourdough starter is also a binder. This tip is genius. The combination of flour and water (from the sourdough starter) “glues” the granola together, creating light and crisp granola clusters every time! So, I adapted my original go-to recipe, made it sourdough, and I’m absolutely thrilled with the results.

Why This Recipe Works:

• Easy, one-bowl recipe
• Freeze baked and cooled granola for up to 6 months
• Can be made on the same day (this is great if you have leftover sourdough discard to use up) or fermented up to 2+ hours to maximize digestibility.
• Customize to include your favorite dried fruit and nuts. I love dried cherries, apricots, pecans and coconut.

About The Starter.

• Naturally, you need a sourdough starter for this recipe. If you’re new here, a sourdough starter is a live fermented culture of flour and water used to make bread dough rise instead of instant yeast. Beyond sourdough bread, it can be used for a variety of sourdough discard recipes such sourdough pancakes, sourdough scones and more.
• If you already have a starter, a bubbly, active sourdough starter is preferred for maximum freshness and neutral taste. Alternatively, recently fed and collapsed sourdough starter can be used. Or… sourdough discard can sub in, however it needs to be in good condition, not discolored, smelly or old. My personal sourdough starter is lovingly made with bread flour and fed at 100% hydration (this just means equal parts flour and water by weight).

Ingredients You Will Need:

• Whole rolled oats
• Puffed Rice Cereal (Rice Krispies)
• Cinnamon
• Fine Sea Salt
• Pure Maple Syrup
• Oil (coconut or mild olive oil)
• Sourdough starter
• Vanilla Extract
• Pecans
• Dried cherries
• Dried apricots
• Dried Unsweetened Coconut Flakes

Note: Trader Joe’s has the best prices on granola ingredients.I buy everything else from maple syrup, vanilla extract, coconut flakes and dried fruit from this store. Costco has good prices on rolled oats too- I like the sprouted ones.

How To Make Sourdough Granola {Step-By-Step Recipe & Video}

If you’d like to watch a video of this recipe, have a look at my video (above). Or, read on for step-by-step recipe instructions.

1. Preheat your oven to 300 F. Line a baking sheet with parchment paper.
2. Combine the oats, puffed rice cereal, cinnamon and salt in a large bowl.
3. Add the maple syrup, coconut oil, sourdough starter and vanilla extract; mix thoroughly to combine, making sure there are no streaks of sourdough starter throughout.
4. Spread the mixture onto your baking sheet. Smooth it out with a rubber spatula. Note: if you’d like to ferment the granola, cover the bowl and rest at room temperature for approximately 2 hours. Don’t leave it for too long- it will become soggy.
5. Bake for 40 minutes (use this time to chop the dried fruit and nuts).
6. Remove from the oven. Sprinkle the dried fruit and nuts ontop. Let the granola rest for about 20 minutes. Do not stir. While resting, the granola will have a chance to stick together and clump up.
7. Break up the granola with a spatula or use your hands. Stir gently.
8. When completely cool, store your granola in an airtight container or in a Zip loc bag in the freezer.
9. Enjoy with milk or Greek yogurt and extra maple syrup if desired.

More Sourdough Recipes To Try!

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