Maple Walnut Granola with Sourdough Discard
I’ve been making some version of this granola for nearly my entire 17-year marriage. My husband’s favorite breakfast is yogurt and granola, but he’s allergic to coconut and almonds — which rules out approximately 97 percent of the store-bought options. After one too many ingredient-label scavenger hunts, I started making my own.
It turns out homemade granola is easy, less expensive, and honestly tastes so much better.
My latest discovery is adding sourdough discard. I used to use an egg white to create those crisp clusters we all fight over, but discard works beautifully and adds a subtle, malty depth of flavor. If you don’t have a sourdough starter, an egg white is just fine.
I use butter because butter makes everything better — a hill I’m willing to die on — but you can use another oil you love. Add dried cherries or cranberries after baking, and consider doubling the recipe. We always go through it quickly.
Maple Walnut Granola with Sourdough Discard
This homemade maple walnut granola is crisp, warmly spiced, and filled with clusters. Sourdough discard acts as a binder while adding a subtle malty flavor—but an egg white works beautifully, too.
Ingredients
3 cups old-fashioned rolled oats
1 cup chopped walnuts, or another nut of your choice
1 cup pumpkin seeds, or another nut or seed
2 tablespoons ground flaxseed
1 teaspoon ground cinnamon
1 teaspoon salt
¼ cup unsalted butter, melted, or oil of your choice
⅓ cup pure maple syrup
⅓ cup packed brown sugar
1 teaspoon maple or vanilla extract
¼ cup sourdough discard, or 1 egg white, lightly beaten
Dried cherries or cranberries, optional
Instructions
Preheat the oven to 300°F. Line a large rimmed sheet pan with parchment paper.
In a large bowl, combine the oats, walnuts, pumpkin seeds, ground flaxseed, cinnamon, and salt.
Add the melted butter, maple syrup, brown sugar, extract, and sourdough discard. Stir until everything is evenly coated and no dry patches remain.
Spread the granola onto the prepared sheet pan. Press it firmly into a flat, even layer.
Bake for 55–65 minutes, gently stirring every 15 minutes. After stirring, press the granola back into an even layer. Continue baking until it is golden and feels mostly dry. It will become crisp as it cools.
Let the granola cool completely on the sheet pan without stirring it.
Once cooled, break the granola into clusters. Stir in dried cherries or cranberries, if desired.
Transfer to an airtight container for storage.
Notes
For the largest clusters, press the mixture firmly into the pan and avoid stirring it once it comes out of the oven.
The granola may still feel slightly soft when hot. It will crisp as it cools.
If using an egg white instead of sourdough discard, lightly beat it until foamy before adding it.
Feel free to double the recipe, but divide it between two sheet pans so the granola can bake evenly.
Store in an airtight container at room temperature for up to three weeks. For longer storage, freeze it in an airtight container.
