Pumpkin Spice Sourdough Granola
This easy and crunchy sourdough granola recipe is filled with yummy pumpkin spice flavors and just the right amount of sweetness. It will keep you full and satisfied all morning!
Learn how to transform your sourdough discard into a tasty and nutritious granola with this easy recipe. Perfect for a healthy breakfast or snack option
Fall Flavored Pumpkin Spice Sourdough Granola
Satisfy your cravings for a sweet and crunchy snack with homemade sourdough granola. This delicious treat is not only customizable, but it also has the added benefits of gut-friendly sourdough and nutritious ingredients.
This recipe is also a great way to use up your sourdough starter – either fed or discard.
Discard will give it a more tangy flavor vs a more mild sourdough flavor by using a fed starter.
Substitutions
- Chopped nuts: use your favorites. We like the combination of pecans and pepitas. Walnuts are also great additions.
- Sourdough: use fed or discard. A freshly fed sourdough starter will give a milder flavor and discard will be more tangy and have more of that sourdough flavor.
- Dried fruit: We like raisins in this recipe, but use your favorite combinations.
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the whole oats, sourdough discard, raw honey or maple syrup, melted coconut oil, pure vanilla extract, sea salt, pumpkin pie spice, and cinnamon.
- Spread the granola mixture in an even layer over the parchment paper lined baking sheet. Bake in the preheated oven.
Be sure to check out the full recipe and ingredient list in the recipe card below.
Use a spatula to gently turn over the granola in sections to keep the clusters from breaking up too much. Continue baking until golden and slightly crispy.
Allow to cool down – the granola will continue to get crunchy as it cools.
Once cool, stir in the nuts, pumpkin seeds, and raisins.
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How to store leftover granola
Store the cooled sourdough granola in an airtight container at room temperature. We like these tall mason jars with plastic lids for pantry storage.
FAQ (frequently asked questions)
Here are a few things to remember when making homemade granola to make it crunchy. Baking at too high a temperature can burn the ingredients before they crisp up. Granola needs time to dry out and crisp up, so let it cool completely before eating. You can also let it rest on the baking sheet for 15 minutes after baking. Store granola in an airtight container in a dry, dark place to maintain its crunchiness
The long fermentation time and low pH of sourdough partially breaks down nutrients, making them easier for your body to digest. Sourdough contains higher levels of vitamins, minerals, and antioxidants than other breads.
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Thank you! ~ Mary
Pumpkin Spice Sourdough Granola Recipe
Ingredients
- 4 cups whole rolled oats
- ½ cup sourdough starter (fed or discard)
- ½ cup raw honey
- ¼ cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup pepitas
- 1 cup raisins
- ½ cup chopped pecans
Instructions
- Preheat the oven to 325℉. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the whole oats, sourdough discard, raw honey or maple syrup, melted coconut oil, pure vanilla extract, sea salt, pumpkin pie spice, and cinnamon.
- Spread the granola mixture in an even layer over the parchment paper lined baking sheet. Bake in the preheated oven.
- Use a spatula to gently turn over the granola in sections to keep the clusters from breaking up too much. Continue baking until golden and slightly crispy.
- Allow the granola to cool down – the granola will continue to get crunchy as it cools. Once cool, stir in the nuts, pumpkin seeds, and raisins. Store in an airtight container at room temperature.
Notes
- Chopped nuts: use your favorites. We like the combination of pecans and pepitas. Walnuts are also great additions.
- Sourdough: use fed or discard. A freshly fed sourdough starter will give a milder flavor and discard will be more tangy and have more of that sourdough flavor.
- Dried fruit: We like raisins in this recipe, but use your favorite combinations.
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