How to Make Sourdough Chocolate Granola

This Sourdough Chocolate Granola is a family favorite. Crispy clusters of toasted oats, nuts and seeds in a chocolatey glaze made with sourdough discard and naturally sweetened with honey.

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Homemade granola is one of those delicious, wholesome treats that the whole family loves. Whether enjoyed as a topping on yogurt, as a cold cereal with milk, or as a snack on its own, it’s a pantry staple.

One great thing about granola is there are so many flavor and ingredient variations you can try to change it up. But this Sourdough Chocolate Granola is one of our family’s favorites.

Find more granola recipes from Quail Creek Homestead:

Cast Iron Sourdough Granola

I love toasting granola in cast iron. You can make virtually any granola recipe in cast iron – just make sure you’re using a seasoned cast iron skillet and preheating it in the oven first.

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Tools You’ll Need to Make Sourdough Chocolate Granola

Baking sheet lined with parchment paper – you can also use a seasoned cast iron skillet

Wooden spatula

Measuring cups and spoons

Mixing bowls

Ingredients for Sourdough Chocolate Granola

Organic old-fashioned oats

Chopped nuts – any kind, but I prefer chopped pecans

Chia seeds

Coconut oil – melted

Sourdough discard

Honey

Cocoa powder

Vanilla extract

Salt

Instructions

Preheat oven to 325 degrees Fahrenheit. Mix the oats, chopped nuts, and chia seeds together and spread on a baking sheet or preheated cast iron skillet. Toast in the oven for about 10 minutes, stirring once halfway through.

Meanwhile, in a small mixing bowl, whisk the coconut oil, sourdough discard, honey, cocoa powder, vanilla extract and salt.

Note: if your discard is cold, you may want to wait to whisk in the melted coconut oil until right before you mix it with the oat mixture. If left to sit mixed into cold ingredients, the coconut oil will solidify and forms clumps.

Remove from the oven and pour the oat mixture into a large mixing bowl. Drizzle the discard mixture over the oat mixture and stir thoroughly to combine.

Line the baking sheet with parchment paper. If you’re using a cast iron skillet, you can skip this step.

Spread the oat mixture evenly over the sheet or skillet. Bake at 325 another 15 minutes.

Remove from the oven and stir the mixture, then transfer to a wire rack lined with parchment paper to cool completely.

Store in an airtight container at room temperature for 1-2 weeks. Or, you can freeze it for up to 3 months.