In this super Crunchy Sourdough Granola, made with oats, pecans, and cranberries, the sourdough starter binds all of the ingredients and forms super crunchy granola clusters, great for snacking or topping yogurt.

A bowl of yogurt topped with crunchy Sourdough Granola with yellow flowers and an orange yellow dish towel.

I have been making granola (this Maple Pecan Granola in particular) on a weekly basis for well over ten years, starting when we lived in Spain. I’ve since branched out into a Snacking Granola (we sometimes call this one dessert granola), and now sourdough granola, and Sourdough Granola Bars.

This Sourdough Granola is so good because it is extra crunchy and flavorful. The sourdough starter lightly coats all of the other ingredients (you don't see pieces of sourdough in the granola). It creates more surface area to get toasty in the oven, and it carries the flavor of the cinnamon and maple syrup.

It also allows you to add less maple syrup because maple syrup (or sugar) is often the ingredient used to bind everything else together, but in this case, the sourdough starter or discard does the trick. I tend to add it on top of yogurt, but you could also use it to top this Chia Seed Pudding with Jam.

🛒 Ingredients

Below are the ingredients needed to make Super Crunchy Sourdough Granola.

Oats: Use flat rolled oats. I prefer the oats from Trader Joe’s, Quaker Oats, or Costco. I’ve had less luck with the ones from Whole Foods.
Pecans: You can buy a large bag at Costco for a low cost per unit volume. Since this recipe calls for 2 whole cups, it might make sense to buy a larger bag, particularly if you plan to make more than one batch.
Cinnamon: I highly recommend using a higher quality cinnamon. It is the only dried spice that I use that I spend extra on. Good quality cinnamon really tastes much better, and this recipe uses quite a bit. I use Ceylon Cinnamon from a brand called Simply Organic, found at Whole Foods and a number of other specialty retailers.
Maple Syrup: Use pure maple syrup, not pancake syrup.
Sourdough Starter: You can use sourdough starter or discard.
Cranberries: You can use dried cranberries or dried cherries.
Variations: I love to use sliced almonds and pumpkin seeds in granola as well. If you add these, be sure to keep the total proportion of oats, nuts and dried fruit the same (i.e. if you add almonds, reduce the amount of pecans), so that there's enough sourdough starter and maple syrup to work its magic.

See the recipe card for full information on ingredients and quantities.

📝 How to Make Super Crunchy Sourdough Granola

Below are the step-by-step instructions and photos for how to make this Super Crunchy Sourdough Granola Recipe.

Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.

A sheet pan with toasted oats, a bowl with the ingredients for Sourdough Granola, and a golden sheet pan with the final Sourdough Granola.

Prep: Preheat the oven to 350°F.

Step 1. Toast the Oats: Spread the oats out on a baking sheet, ensuring that the layer of oats is not too thin which prevents them from burning. Bake for 10 minutes.

Step 2. Add to a Bowl: Add the oats to a large mixing bowl along with the chopped pecans, cranberries, maple syrup, sourdough starter or discard, and cinnamon and stir to combine.

Step 3. Bake: Line a baking sheet with parchment paper and spread the granola out over the baking sheet. Bake for 20-22 minutes. Allow to cool slightly, before breaking into clusters. Ensure the granola is fully cooled before storing in an airtight container.

✏️ Tips for Making Sourdough Granola

Despite making granola for many years, I needed to make several batches (6) to get the recipe right. Here are a couple of tips for getting it just right:

Toast the Oats: I’ve made this recipe with and without toasting the oats in advance, and it's better when toasting the oats first. It enhances the flavor of the oats without overbaking or burning any of the other ingredients.
Dried Cranberries: In a typical granola, it's best to leave the cranberries or dried fruit out of the mix until everything is done baking in the oven. The cranberries are already dried, so putting them in the oven dries them out further. However, if you want to incorporate the cranberries into the sourdough granola clusters this is unavoidable. You’ll need to incorporate them into the mixture and bake them.
Limit the amount of Sourdough: Too much sourdough starter actually makes the granola a bit gummy or chewy rather than crispy. This recipe calls for ½ cup sourdough starter which is the right proportion for 2 ½ cups of oats and 2 cups of chopped pecans.
Parchment Paper: Because the granola is super crispy, it will stick easily to the baking sheet and be difficult to remove. To prevent this, line the baking sheet with parchment paper (not wax paper).
Space on the Baking Sheet: It’s important to leave some space on the baking sheet. Overcrowding prevents even toasting, which will prevent the granola from getting crunchy.
Baking Temperature (keep it lower): I often bake granola at 375°F. It’s a little higher but it helps when toasting oats and nuts and helps to get everything crispy. However, when baking granola with sourdough, you need to keep the temperature lower at 350°F to prevent the sourdough starter which is incorporated with the other ingredients from burning. This is also true when toasting the oats, since they don’t cover the whole pan, they’ll burn more easily at a higher temperature.

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