Sweet and Salty Sourdough Granola Recipe

Sweet and salty sourdough granola spilling out of a glass mason jar onto a counter

5 from 1 vote

Sweet and Salty Sourdough Granola Recipe

This sweet and salty sourdough granola is a wholesome snack that is super easy to make. This recipe is delicious as is, but it is also easy to customize with your favorite nuts, dried fruits, and seeds. Eat it as a snack or sprinkle it over yogurt or fruit.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 224kcal

Author: Rebecca Warfield

Equipment

Mixing bowl
Baking Sheet

Ingredients

1/4 cup sourdough starter active or inactive
3 tablespoons butter melted
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 cup rolled oats
1/2 cup chopped nuts (I used almonds and walnuts)
1/4 cup pumpkin seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse kosher salt, divided
1/3 cup dried, bite-sized fruit

Instructions

Preheat the oven to 350° F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the sourdough starter, butter, maple syrup, and vanilla until thoroughly combined.
1/4 cup sourdough starter, 3 tablespoons butter, 1 tablespoon maple syrup, 1 teaspoon vanilla extract
Add in the rolled oats, chopped nuts, pumpkin seeds, cinnamon, and 1/4 teaspoon of salt. Stir until the dry ingredients are coated with the starter mixture.
1 cup rolled oats, 1/2 cup chopped nuts, 1/4 cup pumpkin seeds, 1/2 teaspoon ground cinnamon, 1/2 teaspoon coarse kosher salt, divided
Spread the granola in a tight, thin single layer on the prepared baking sheet. Bake for 20-25 minutes or until it is toasty and golden. Halfway through, you can rotate the baking sheet if needed, but do not stir it.
Remove from the oven. While still hot, top the granola with the dried fruit and sprinkle the top with the remaining 1/4 teaspoon of salt. Then, gently toss to combine. Try not to break up the clusters yet.
1/3 cup dried, bite-sized fruit
Let the granola cool completely on the baking sheet, then break it up to your desired texture. Store in a mason jar for a pretty pantry staple or in any airtight container at room temperature for up to a month.

Video

Notes

Wait until the granola is completely cool to break it apart. This will help it stay in yummy clusters. The flavor doesn't fully develop until it has cooled.
I used almonds, walnuts, and pumpkin seeds, but you can use any nuts and seeds you prefer or have on hand.
Chop any large pieces of dried fruit into bite-sized pieces. That way, each bite will have a combination of textures and flavors: crunchy, chewy, sweet, and salty.
Add the salt while the granola is still hot. This allows the salt to dissolve and absorb into the food, giving it a delicious sweet and salty flavor.
If you prefer a little less tang, use a freshly fed starter. If you like more tang, use discard that is a couple of days old.

Nutrition