Vanilla Pecan Sourdough Granola

Nov 18, 2025
3 min read

Updated: Feb 18

If you’re looking for a new way to use your sourdough discard—and you love a crunchy, lightly sweet, homemade breakfast—this Vanilla Pecan Sourdough Granola is about to become a staple. It’s one of those simple, reliable recipes you can mix together in minutes, bake until golden, and enjoy all week long. The sourdough discard adds a subtle tang and helps create those big, irresistible clusters that make homemade granola feel extra special.

This recipe follows my usual granola style: wholesome ingredients, minimal fuss, and plenty of customizable options. Whether you enjoy it with yogurt, sprinkle it over fruit bowls, or snack on it by the handful (guilty), it has the perfect balance of crunch, sweetness, and warm vanilla flavour.

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Why You’ll Love This Sourdough Granola

✔ Uses sourdough discard – No waste, and it adds the perfect subtle tang.✔ Big crunchy clusters – The mixture naturally clumps together thanks to the discard, chia, and flax.✔ Naturally sweetened – Maple syrup brings flavor without being overly sweet.✔ Wholesome ingredients – Oats, nuts, seeds, and dried fruit make it a nutrient-dense breakfast or snack.✔ Quick & customizable – Switch up the nuts, add chocolate, or use your favorite dried fruits.

What Makes Sourdough Discard Perfect for Granola?

Sourdough discard acts like a gentle binder, helping the granola bake into clusters without needing extra oil. As it bakes, the discard dries into crisp, toasty bits that add tons of texture. You won’t taste “sourdough” in an overwhelming way—just a warm, slightly tangy depth that makes this granola different from anything store-bought.

It’s also a fantastic way to use up discard when you want something other than pancakes or crackers. Once you try it in granola, you’ll probably start keeping extra discard around just for this recipe.

Ingredients At a Glance

This post’s recipe card includes full measurements, but here’s a quick rundown of what makes this granola so good:

Sourdough discard – The secret to crisp texture and chunky clusters
Maple syrup – Natural sweetness + caramelized flavor
Vanilla + cinnamon – Cozy, warm, and fragrant
Rolled oats – The backbone of any good granola
Chia & flax – Help bind, add fiber, and boost nutrition
Pecans – Buttery, toasty flavor that pairs beautifully with vanilla and maple
Raisins – Pops of sweetness that balance the flavors

Everything bakes together into a golden sheet of fragrant, crunchy goodness.

How to Get the Best Crunch

A few little tricks help guarantee beautiful clusters:

1. Spread it thick.

A thicker layer of granola helps it bake together rather than drying out too fast.

2. Flip, don’t stir.

Turn it in large sections to avoid breaking up the pieces.

3. Let it cool.

The cooling stage is where the magic happens—don’t touch it until it’s fully cool and crisp.

4. Break into chunks.

Once cooled, you can break it into your ideal cluster size.

Serving Ideas

This granola is incredibly versatile. Try it:

Over Greek yogurt with fresh berries
Sprinkled on smoothie bowls
Mixed with milk or a dairy-free alternative
As a topping for baked apples or roasted peaches
Packed into lunchboxes as a healthy snack
Layered into breakfast parfaits
Or simply eaten by the handful (my personal favorite)

Variations and Customizations

This recipe is endlessly adaptable. Some delicious options include:

Nuts: almonds, walnuts, hazelnuts, pistachios
Seeds: pumpkin seeds, sunflower seeds, hemp hearts
Dried fruit: cranberries, chopped apricots, cherries, dates
Flavors: add nutmeg, cardamom, or maple extract
Crunch boosters: coconut flakes, cacao nibs
Dessert version: add chocolate chips after cooling

You can also swap the raisins for whatever dried fruit best fits the season or your pantry.

Storage Tips

Store the cooled granola in an airtight jar or container at room temperature. It stays fresh for about 1–2 weeks, though it rarely lasts that long in my house. For longer storage, you can freeze it for up to 3 months—just thaw at room temperature before eating.

Final Thoughts

This Vanilla Pecan Sourdough Granola is one of those recipes you’ll want to make again and again. It’s wholesome, flexible, and the perfect way to put your sourdough discard to work. Whether you keep it simple or add your own twist, you’re guaranteed a batch of crunchy, golden granola that tastes like it came straight from a bakery.

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