Chocolate Cherry Sourdough Granola

Put your sourdough discard to good use in this irresistible chocolate cherry sourdough granola recipe! If you love the crunch of granola but want to skip the sugar rush at breakfast, this version is perfect for you. Packed with fiber, protein, and healthy fats, it’s the kind of breakfast that keeps you feeling full and fueled for hours.

If you’ve ever glanced at the nutritional label on a box of granola, you know that store-bought granola – in all its crunchy, golden glory – is really more like a box of crumbled cookies. While that might sound tempting, let’s be honest: a big bowl of cookies drenched in milk isn’t the most sustainable or nutritious breakfast option, especially for kids.

To cut down on the sugar and oil traditionally found in granola, we’re going to use sourdough discard! It serves as a natural binder and crisps up beautifully. Plus, it adds a healthy dose of gut-friendly, fermented grains – a bonus for both taste and digestion.

Why you’ll love this recipe

A healthier option: By replacing sugar and oil with sourdough discard, this granola becomes a more satisfying option that helps stabilize blood sugar levels. Cocoa powder and dried cherries provide antioxidants, while oats and almonds deliver fiber, protein, and healthy fats.

Crispy crunchy texture: Crispy, shattering rolled oats and flaked almonds meet crunchy nuts and juicy dried fruits.

Versatility: A good granola recipe works as a blueprint to adjust it to whatever you want it to be. As long as you keep the proportions of dry to liquid ingredients, you can swap out just about everything to suit your needs.

Avoid food waste: Using sourdough discard instead of throwing it out is less wasteful. If you keep a sourdough starter the traditional way, you’ll always have plenty of discard to use up.

Ingredients

Rolled oats and flaked almonds: I love the combination of oats and almonds! They’re similar in size and blend seamlessly. The almonds add a richness that elevates the texture of the oats.

Hazelnuts: Hazelnuts and chocolate are a classic combination but you can swap in any nuts and seeds that suit your needs. I have also tested this granola with whole almonds and loved it!

Dried Cherries: The combination of chocolate and cherries will always feel elegant. Feel free to substitute any dried fruit you love and/or have on hand. Raisins, mulberries and figs would all work here.

Sourdough discard: I use sourdough discard for added flavor and complexity. If you prefer a milder flavor you can use active starter instead (stir it down first if you’re using cup measurements).

Cocoa powder: I use dutch process cocoa powder for a dark chocolaty granola. As long as it’s unsweetened, you can use any cocoa powder in its place.

Maple syrup: Maple syrup brings a complex flavor that does not overpower the other ingredients. You can substitute honey if you prefer but it will add a more pronounced flavor.

Coconut oil: I prefer a neutral coconut oil but feel free to use an unrefined one if you enjoy the taste of coconut and chocolate!

Salt: Salt is easy to skip over in a recipe but it is absolutely essential here! It helps your taste buds pick up on the sweetness without the need to add large amounts of maple syrup.

Cinnamon: Cinnamon is another secret ingredient to making things taste sweeter without adding more sugar.

How to Make Chocolate Cherry Sourdough Granola

To a large bowl, add sourdough discard, coconut oil, maple syrup, vanilla extract, cocoa powder and salt and stir well to combine.

Add in oats and flaked almonds and stir until everything is evenly coated and no dry bits remain.

Spread the mixture on a parchment-lined baking tray as evenly as you can.

Bake at 165°C (330°F) for 45 minutes. Remove the baking tray every 15 minutes to toss the granola, to ensure even baking. Leave to cool after baking.

Once the granola has cooled down completely, add the chopped nuts and dried fruit.

Store in an airtight container.

Tips

• Try to spread the granola in a flat, even layer on the baking sheet so that everything bakes up evenly. Don’t worry, it will still clump up nicely, so don’t pack it together too thick.
• Make sure to add the dried fruit only after baking, otherwise it will toughen up or even burn.
• I add pre-roasted, blanched hazelnuts after baking. If using unroasted nuts or seeds, add them to the tray after 15 minutes and toss to combine.
• Don’t let the granola get too dark in the oven. It should be bronzed, not burned. It will crisp up a lot more as it cools so it’s better to judge it by color, not texture at this point.

Variations

• For an indulgent twist, add some chocolate shavings or mini chocolate chips once the granola has cooled.
• For a gingerbread inspired version, add 1 tsp of pumpkin pie spice or German Lebkuchengewürz.

How to Serve Chocolate Cherry Sourdough Granola

• Chocolate Cherry Sourdough Granola is great on its own with some milk, almond or oat milk.
• For a well rounded breakfast, serve it on top of homemade yogurt, Greek yogurt, or German quark. Add some seasonal fruits, like fresh bananas, blood oranges, or a handful of berries, to make it even more refreshing and nutritious.
• Granola is everyone’s secret favorite snack, and this sourdough version is no exception! It’s easy to make ahead, travels well, and makes for a great on-the-go snack.
• Granola is also amazing as a topping for ice cream! It adds a delightful crunch and richness.