Sourdough Fruit and Nut Granola (Honey Sweetened Recipe)

If you are looking for healthy, no added sugar breakfast options, this sourdough fruit and nut granola, sweetened only with honey, is sure to please all ages. On my journey of eliminating processed foods, I quickly stopped buying any and all store-bought cereal. But I always struggled with healthy breakfasts or lunches that weren’t just eggs. This granola has become one of our favorite pantry staples. I love making a big batch for quick breakfasts, topping yogurt bowls, or grabbing by the handful during busy days. By including sourdough, you not only get the benefits of naturally fermented grains, but it also adds to the add liquid so you can use less oil and honey.

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Why You’ll Love This Recipe

• Honey sweetened
• Uses sourdough discard
• Crunchy clusters
• Great make-ahead breakfast
• Easy to customize
• Stores well
• No refined sugar
• Packed with oats, nuts, seeds, and dried fruit

Fruit and Nut Granola Ingredients

• Sourdough starter – discard or active
• Honey – or maple syrup
• Coconut oil – melted
• Vanilla Extract
• Rolled oats
• Nuts – I use walnuts or pecans
• Seeds – I use hemp and pumpkin seeds
• Cinnamon – I use ceylon cinnamon
• Nutmeg
• Salt
• Dried fruit – I use raisins, craisins, dried blueberries, goji berries, etc

Equipment/Ingredients You’ll Need

• Stainless steel mixing bowl set
• Sheet pans
• Extra large sheet pan
• Parchment paper
• Ceylon cinnamon

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Begin by mixing the wet ingredients. Next, add the oats, nuts, seeds, and spices.

How to Make Sourdough Fruit and Nut Granola

Begin by mixing the wet ingredients. I like using stainless steel bowls because I can melt the coconut oil directly in the bowl. Once the coconut oil has melted and slightly cooled, stir in the honey, sourdough starter, and vanilla until the mixture is smooth and fully combined.

Next, add the oats, nuts, seeds, and spices. At this stage, keep the dried fruit aside—you’ll add it after baking. Stir everything well so the dry ingredients are evenly distributed.

Afterward, pour the granola mixture onto a sheet pan and spread it into a thin, even layer. I usually use two half sheet pans or one extra-large 21×15 sheet pan. A thinner layer helps the granola bake more evenly and crisp up faster, whereas a thicker layer will take longer and require more attention.

Next, bake at 300°F for 20–30 minutes, or until the granola is lightly golden and fragrant.

Halfway through baking, you can stir the granola if you prefer smaller clusters. Alternatively, leave it untouched for larger, chunkier pieces that hold together better.

Finally, allow the granola to cool slightly before breaking it into clusters. Once slightly cooled, toss in the dried fruit and mix gently to combine.

Cool completely, then store in an airtight container.

Optional Long Ferment

For an optional long ferment, cover and let rest 6-12 hours. Then continue with baking.

Flavor Variations

• Add flaky coconut
• Swap the nuts and seeds for sliced almonds
• Add puffed kamut for a lighter, crunchy texture
• Use pecans and maple instead of mixed nuts and honey
• Add chia seeds, flax seeds, or hemp hearts for added nutrition
• Add orange zest with dried cranberries
• Use dried cherries with dark chocolate chunks
• Add mini chocolate chips once fully cooled
• Use cardamom instead of cinnamon for a different spice profile
• Add pumpkin pie spice for a cozy fall variation
• Use cashews and dried pineapple for a tropical version

Tips for the Best Sourdough Granola

• Bake low, honey will cause it to burn easier
• Don’t overcrowd pan for even toasting
• Do not close tightly till fully cooled
• Store airtight

Serving Ideas

• Yogurt bowls
• With raw milk
• Smoothie bowls
• Snack jars
• Ice cream topping

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Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes. I always use active starter.

Does sourdough granola taste sour?

No. I recommend using a recently fed starter for a barely noticeable sourdough taste.

Why is my granola not crunchy?

Usually underbaking or storing before fully cooled.

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Sourdough Fruit and Nut Granola (Honey Sweetened Recipe)

Paradise Acres Homestead

If you are looking for healthy, no added sugar breakfast options, this sourdough fruit and nut granola, sweetened only with honey, is sure to please all ages. This granola has become one of our favorite pantry staples. I love making a big batch for quick breakfasts, topping yogurt bowls, or grabbing by the handful during busy days. By including sourdough, you not only get the benefits of naturally fermented grains, but it also adds to the add liquid so you can use less oil and honey.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Snack

Cuisine American

Ingredients

  

Wet Ingredients

• 200 g sourdough starter active or discard
• 80 g honey or maple syrup
• 40 g coconut oil
• 20 g vanilla extract

Dry Ingredients

• 400 g rolled oats
• 150 g nuts I use walnuts or pecans
• 150 g seeds I use hemp and pumpkin seeds
• 8 g cinnamon 2 tsp
• 4 g nutmeg 1 tsp
• 6 g salt 1 tsp

Add-ins

• 150 g dried fruit I use raisins,craisins, blueberries, or goji berries

Instructions

 

• Begin by mixing the wet ingredients. I like using stainless steel bowls because I can melt the coconut oil directly in the bowl. Once the coconut oil has melted and slightly cooled, stir in the honey, sourdough starter, and vanilla until the mixture is smooth and fully combined.
• Next, add the oats, nuts, seeds, and spices. At this stage, keep the dried fruit aside—you’ll add it after baking. Stir everything well so the dry ingredients are evenly distributed.
• Afterward, pour the granola mixture onto a sheet pan and spread it into a thin, even layer. I usually use two half sheet pans or one extra-large 21×15 sheet pan. A thinner layer helps the granola bake more evenly and crisp up faster, whereas a thicker layer will take longer and require more attention.
• Next, bake at 300°F for 20–30 minutes, or until the granola is lightly golden and fragrant.
• Halfway through baking, you can stir the granola if you prefer smaller clusters. Alternatively, leave it untouched for larger, chunkier pieces that hold together better.
• Finally, allow the granola to cool slightly before breaking it into clusters. Once slightly cooled, toss in the dried fruit and mix gently to combine.
• Cool completely, then store in an airtight container.

Notes

Tips:

• Bake low, honey will cause it to burn easier
• Don’t overcrowd pan for even toasting
• Do not close tightly till fully cooled
• Store airtight

Keyword fermented granola recipe, fruit and nut granola, healthy sourdough granola, homemade granola recipe, honey granola recipe, naturally sweetened granola, sourdough discard granola, sourdough granola

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