Healthy Sourdough Honey Almond Granola Recipe
If you’re looking for the perfect sourdough honey almond granola recipe, you’ve come to the right place. This healthy homemade granola is naturally sweetened with honey, made with wholesome ingredients, and is the perfect way to use up extra sourdough discard. It’s crunchy, lightly sweet, and free from refined sugar, making it a breakfast you’ll feel good about serving your family.
When I began eliminating processed foods from our home, store-bought cereal was one of the first things to go. While we love eggs, we wanted more nourishing breakfast options that were just as convenient. This sourdough discard granola quickly became one of our pantry staples. We enjoy it with milk, sprinkled over homemade yogurt, or by the handful as a satisfying snack. The sourdough discard adds the benefits of naturally fermented grains while also adding moisture, allowing you to use less oil and honey without sacrificing the delicious crunch everyone loves.
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Jump to RecipeWhy You’ll Love This Recipe
- Honey sweetened
- Uses sourdough discard
- Crunchy clusters
- Great make-ahead breakfast
- Easy to customize
- Stores well
- No refined sugar
Honey Almond Granola Ingredients
- Sourdough starter – discard or active
- Honey – or maple syrup
- Coconut oil – melted
- Vanilla Extract
- Rolled oats
- Sliced almonds
- Hemp heart seeds
- Chipped coconut – you can use shredded, but we love the bigger pieces of the chipped coconut
- Wheat puffs – I like Kamut puffs or Rice puffs
- Salt
Equipment You’ll Need
Where I Buy My Pantry Staples
One of my favorite places to stock our pantry is Azure Standard. Since our family focuses on whole foods and avoiding processed ingredients, buying many of our staples in bulk helps us save money while keeping high-quality ingredients on hand. If you’ve never ordered from Azure Standard before, you can shop through my link.
For this sourdough honey oat granola recipe, these are the ingredients I typically purchase from Azure Standard:
- Organic rolled oats
- Raw honey
- Coconut oil
- Sliced almonds
- Hemp hearts
- Unsweetened chipped coconut
- Kamut puffs
- Himalayan salt
How to Make Sourdough Honey Almond 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 dry ingredients. 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 stirring.
Next, bake at 300°F for 30-40 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.
Cool completely, then store in an airtight container.
bake till lightly golden
Optional Long Ferment
For an optional long ferment, cover and let rest 6-12 hours. Then continue with baking.
Variations
- Use pecans and maple instead of almonds and honey
- Add chia seeds or flax seeds for added nutrition
- Use pumpkin seeds instead of almonds
- Add mini chocolate chips once fully cooled
- Add dried fruit – pineapples, raisins, strawberries, blueberries, etc
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
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.
Healthy Sourdough Honey Almond Granola Recipe
Ingredients
Wet Ingredients
- 200 g sourdough starter active or discard
- 100 g honey or maple syrup
- 40 g coconut oil
- 20 g vanilla extract
Dry Ingredients
- 400 g rolled oats
- 100 g sliced almonds
- 50 g puffed kamut or puffed rice
- 100 g unsweetened chipped coconut or shredded
- 50 g hemp heart seeds
- 6 g salt 1 tsp
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 dry ingredients. 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 stirring.
- Next, bake at 300°F for 30-40 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.
- Cool completely, then store in an airtight container.
Notes
- 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
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