Gluten Free Sourdough Granola

Gluten Free Sourdough Granola is everything you love about homemade granola - but with a twist. It’s a delicious and practical way to use up any extra sourdough starter or discard you have on hand. The discard adds a subtle tang that deepens the flavor and gives the granola a cozy, toasty vibe. It also acts as a natural binder, helping form those golden, crunchy clusters without needing too much oil or added sugar.

Recipe Ingredient Notes

Gluten Free Old Fashioned Oats: For this sourdough granola recipe, be sure to use old-fashioned oats - also known as rolled oats. They’re thick enough to hold their shape and give you those crisp, golden clusters. Quick-cooking or instant oats are too thin and will break down too much during baking. If you have celiac disease or a wheat allergy, always use certified gluten-free oats to avoid any risk of cross-contamination.

Gluten Free Sourdough Starter/Discard: Sourdough discard refers to a portion of the gluten free sourdough starter that is removed and discarded during the feeding process. You can use unfed sourdough discard for this recipe, but it also works very well with active sourdough starter. The sourdough discard acts like a binder in granola recipes - allowing you to use less oil and less maple syrup.

Maple Syrup: Pure maple syrup adds more than just natural sweetness. It brings a rich, deep flavor to the granola and doubles as a binding agent.

Oil: Added oil turns granola crunchy and keeps it from being soggy. You can use a mild olive oil, grapeseed oil or even melted coconut oil.

Nuts & Seeds: I use raw, whole almonds and some hempseeds in this recipe but feel free to use your favorite nuts or seeds like walnuts, pecans and pumpkin seeds. Make sure to use raw nuts and raw seeds since toasted products will most likely burn while baking.

Ground Flaxmeal: Flaxmeal helps bind the oats, nuts, and seeds together, giving your granola a crunch without needing extra oil or sweetener. It also adds a mild, nutty flavor that blends seamlessly into the mix without overpowering anything. If you only have whole flaxseeds, just pulse them a few times in a blender or food processor to break them up. This makes them easier to digest and more effective as a binder.

Dried Fruit: I love adding dried cranberries to granola once it is fully cooled, but feel free to use your favorite dried fruit. Dried cherries, raisins, or chopped dried apricots are just a few delicious options to try!

Coconut Flakes: Coconut flakes are thin, shredded, or flaked pieces of dried coconut meat. I buy mine at Trader Joe's (along with most of the other ingredients I use to make homemade granola)

Why add Sourdough Discard to Granola?

Adding an active sourdough starter or discard to granola is a fun and clever way to reduce food waste while also adding unique flavor and texture benefits.

• Sourdough discard has a sticky, doughy consistency that acts as a natural binder. It helps hold the oats, nuts, and seeds together without needing to drown them in sweetener or oil.
• Sourdough discard adds a slight tanginess to the granola, balancing out the sweetness from honey, maple syrup, or dried fruit. It gives the granola a subtle depth of flavor - almost like a hint of buttermilk or yogurt. This depends on how "ripe" your sourdough starter is.
• Sourdough discard is just leftover starter that you'd normally toss when feeding your sourdough. Instead of wasting it, you can use it in granola. It’s a smart way to use up something that’s totally still usable.

How to make Gluten Free Sourdough Granola

Unlike my other gluten-free granola recipes, this one gets a short ferment. I let the mixture rest for an hour or two before baking. Even in that short window, the wild yeast and bacteria in the discard begin to gently ferment the mixture - especially if your kitchen is on the warmer side. This little pause brings out a deeper, more complex flavor (think cozy, toasted sourdough vibes) and adds a subtle tang that balances the sweetness beautifully.

That brief fermentation time also gives the natural acids in the discard a chance to start breaking down phytic acid in the oats and seeds, making the granola easier to digest for some folks. It’s not full-on sourdough bread territory, but it does give the final bake a more nourishing, satisfying feel.

1. In a large bowl, combine the gluten free oats, raw almonds (or your choice of nuts), ground flaxseed, hempseeds (or your choice of seeds), ground cinnamon, and kosher salt. You can use a spoon or clean hands to combine everything. Set aside. I recommend holding off on adding the coconut flakes until after you have allowed the granola to ferment for an hour.
2. To a separate bowl, add the maple syrup, oil, vanilla extract, water and gluten free sourdough discard (or starter). Whisk the ingredients together until combined.
3. Pour the wet mixture over the dry ingredients, ensuring everything is evenly coated. Use a large, flexible spatula or clean hands to mix thoroughly.
4. Loosely cover the bowl with some plastic wrap or a clean dish towel and allow the sourdough granola to rest for 1-2 hours. I don't recommend going longer than that since the oats tend to become mushy the longer they sit and won't crisp up in the oven.

Baking Instructions

1. Preheat your oven to 320°F and line two baking sheets with parchment paper. Dividing the gluten free sourdough granola between to sheet trays ensures the granola will the crunchy. Make sure to arrange the oven racks in the upper ⅔rd of the oven if your oven tends to run hot from the bottom.
2. Once the oven is fully preheated, retrieve your bowl of granola and add the coconut flakes. Fold them into the granola mixture.
3. Divide the granola between the two prepared baking sheets and spread it out in an even layer (as much as possible).
4. Bake the granola at 320°F for 20 minutes. Then, rotate the sheet trays—move the tray that was on the top rack to the bottom, and vice versa. This ensures even baking and helps everything toast up golden and crisp.
5. Continue to bake for 20-25 minutes or until golden brown making sure not to burn the nuts. Baking time can vary by oven and I recommend keeping an eye on the granola after a total of 45 minutes. Remember that granola continues to crisp up as it cools. It's okay if it’s slightly softer when you first pull it out.
6. Remove the granola from the oven and sprinkle it with additional coconut flakes if you like. Return the sheet trays to the (still warm) oven and allow the granola to cool in the oven until cool. You may leave the oven door cracked open if you like. Allowing the gluten free sourdough granola to cool in the oven ensures it will be crunchy.
7. Once the gluten free sourdough has completely cooled, stir in the dried cranberries or your dried fruit of choice.

How to Serve Sourdough Granola

Sourdough granola is incredibly versatile and brings a unique, tangy twist to just about anything you pair it with. One of my favorite ways to enjoy it? Sprinkled over a bowl of creamy yogurt with fresh fruit - it’s simple, satisfying, and full of texture.

• For Everyday Brunch: Serve sourdough granola as part of a brunch spread. It pairs beautifully with fresh fruit, toast with nut butter, or even as a crunchy topping for gluten-free pancakes or waffles.
• With Yogurt: Top a bowl of Greek or plant-based yogurt with sourdough granola and your favorite fruit - think sliced bananas, berries, or chopped apples. The gentle tang from the discard complements both sweet and tart toppings.
• Over Oatmeal: Stir a handful into warm oatmeal just before serving. It adds texture and a little savory edge that balances sweeter toppings like maple syrup or dried fruit.
• As a Snack: Enjoy it straight from the jar as a quick, crunchy snack. Or toss it with nuts, seeds, and a few dark chocolate chips for a DIY trail mix.
• Over Ice Cream: Sprinkle it over a scoop of vanilla, cinnamon, or salted caramel ice cream. The tangy-sweet crunch adds an unexpected and delightful twist.

Storage & Freezing

The best way to store sourdough granola is in an airtight container to keep it crisp and flavorful.

Make sure the granola is completely cool before storing - any leftover warmth can create moisture, which softens those crunchy clusters. Glass jars (like big mason jars with tight-fitting lids), resealable bags, or airtight plastic containers all work well.

Store it in a cool, dry spot - like your pantry or a cupboard - away from direct sunlight or heat sources. At room temperature, sourdough granola stays fresh for about 2 to 3 weeks.

Want to make a big batch? You can freeze it! Just transfer cooled granola to an airtight container and freeze for up to 3 months. Let it come to room temperature before serving. Just note: if your mix includes dried fruit, it may lose a bit of chewiness after freezing.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.