Crunchy, wholesome and delicious, this cast iron sourdough granola recipe is the perfect healthy treat. Toasted oats, walnuts and coconut are blended with sourdough discard, maple syrup and cinnamon.

Jump to Recipe

Why buy granola at the grocery store when it’s this simple to make? Plus, storebought granola can be full of unhealthy oils and loaded with sugar. This recipe is naturally sweetened using maple syrup, and it’s not overly sweet! Baking this recipe in cast iron ensures a nice even crunch, and makes clean up a breeze.

Why I Love This Recipe

I love simple, easy to make recipes that I can whip up without having to think too much about it (or dirty too many dishes!) This recipe is just that – it’s a no fuss recipe that I make for my family weekly.

I also love how clean this recipe is. Yes, there is sugar from the maple syrup. But the ingredients are wholesome, natural foods – no yucky ingredients you can’t pronounce like the storebought granola.

You can also change it up by throwing in different nuts, or even adding raisins, cranberries, or chocolate chips after baking.

Ways to Serve Cast Iron Sourdough Granola

This granola is delicious by itself, but I love it as a topping on yogurt. I like to mix plain yogurt with some fresh berries, add some granola and a drizzle of honey. A great breakfast or quick snack idea!

You can also use it as a topping for a smoothie bowl, or mix it with milk and eat it as a cereal. For a delicious snack on the go, mix it into some trail mix.

About Sourdough Discard

If you’ve just stumbled in to the sourdough world (or maybe this is your first introduction!), you may be wondering just what the heck “sourdough discard” is. In a nutshell, sourdough discard is just a fancy term for sourdough starter that is past its prime. It is no longer suitable to make leavened bread, like my favorite classic sourdough boule.

However, sourdough discard doesn’t actually have to be discarded! It can be used in many different sourdough discard recipes. The key with discard recipes is that they either have another leavening agent, such as baking powder or baking soda; or they don’t need a leavening agent. Think crackers, tortillas, flatbread or in this case, granola!

Most discard recipes don’t come with the health benefits of sourdough bread, unless they are long-fermented. Still, I love the unique sourdough tang that the discard brings to an otherwise ordinary recipe! If you’re going to keep a sourdough starter, it just makes sense to incorporate discard recipes into your kitchen. That way no discard goes to waste, and trust me, your family will love the discard goods probably just as much as the bread!

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What You Need to Make Cast Iron Sourdough Granola

Cast iron skillet – 12-inch size or larger

Wooden spatula

Measuring cups and spoons

Small mixing bowl or cup

Ingredients for Cast Iron Sourdough Granola

Old-fashioned oats – organic, if possible

Shredded or flake coconut

Walnut pieces – or chopped walnuts

Coconut oil

Maple syrup – you can also use honey, I just prefer maple syrup in this recipe

Sourdough discard

Vanilla extract

Cinnamon

Salt

How to Make Sourdough Cast Iron Granola

Preheat cast iron skillet in oven at 375 degrees Fahrenheit.

Stir oats, coconut and walnuts in the skillet.

Toast in oven for 10 or so minutes, or until golden. Stir once while toasting. Meanwhile, in a small mixing bowl or cup, stir sourdough discard, maple syrup, vanilla, cinnamon and salt.

Remove skillet from oven; stir in 2 Tbsp coconut oil and toss to coat. Drizzle discard mixture over the oat mixture; stir to combine.

Bake for another 15-20 minutes, stirring about halfway through. Remove from oven, let cool a few minutes and then transfer to wire rack lined with parchment to cool completely. Once cool, store in an airtight container.

If you give this recipe a try and love it, please comment below and share! Thanks so much!