Sourdough Discard Granola

This sourdough discard peanut butter pistachio granola is rich, nutty, and perfectly crunchy — the kind of prep-ahead staple that makes mornings feel special without extra effort. The discard adds depth and helps create those irresistible clusters, while peanut butter and pistachios bring a cozy, slightly savory balance.

Lightly sweet, filling, and endlessly snackable.


Why This Combo Works

  • Sourdough discard = flavor + great clusters

  • Peanut butter = richness and staying power

  • Pistachios = crunch and contrast

  • Not overly sweet = perfect for yogurt or snacking


Ingredients

Dry Ingredients

  • 3 cups rolled oats

  • 1 cup shelled pistachios, roughly chopped

  • ½ cup peanuts (optional, for extra crunch)

  • ½ cup coconut flakes (optional)

  • ½ tsp cinnamon

  • ¼ tsp salt

Wet Ingredients

  • ½ cup sourdough discard (unfed)

  • ⅓ cup maple syrup or honey

  • ⅓ cup natural peanut butter

  • ¼ cup melted coconut oil or butter

  • 1 tsp vanilla extract

Optional Add-Ins (after baking)

 

  • Mini chocolate chips

  • Dried cherries or cranberries

  • Flaky sea salt for finishing


👩🍳 How to Make Sourdough Discard Granola

  1. Preheat to 325°F. Line a large baking sheet with parchment paper.

  2. In a large bowl, combine oats, pistachios, peanuts (if using), coconut flakes, cinnamon, and salt.

  3. In a separate bowl, whisk together sourdough discard, maple syrup, peanut butter, melted oil, and vanilla until smooth.

  4. Pour wet mixture over dry ingredients and stir until everything is evenly coated.

  5. Spread granola evenly on the baking sheet.
    Bake for 35–40 minutes, stirring once halfway through.

  6. Let granola cool fully on the pan — this is when it crisps and forms clusters.

  7. Once cool, add chocolate chips or dried fruit if using. A light sprinkle of flaky sea salt is delicious here.


👝 How to Store Leftovers

  • Store in an airtight container at room temperature

  • Keeps well for 2–3 weeks

  • Freezes beautifully for longer storage.

    • 🗒 Variations

     

    • Nut-Free: Swap pistachios/peanuts for sunflower + pumpkin seeds

    • Less Sweet: Reduce maple syrup to ¼ cup

    • Extra Clusters: Press granola firmly into the pan before baking

    • Chocolate Lovers: Stir in dark chocolate chunks after cooling

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    Hi, I’m Courtney! 👋 Wild for Jesus, my husband and our 3 babies. We homeschool, hike and have learned to grow food in a tiny backyard. My goal is to help you find joy and be productive wherever you are and make sourdough a little less scary.