Chocolate Cherry Sourdough Granola

BySarah | Grains & Greens Kitchen Posted on

This irresistible chocolate cherry sourdough granola recipe is packed with fiber, protein, and healthy fats. It’s a super easy way to turn discard into a sustainable breakfast or snack.

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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 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 (Step-by-Step)

Step 01

Mix Wet Ingredients

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

Step 02

Add Dry Ingredients

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

Step 03

Bake

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.

Step 04

Cool & Store

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

Store in an airtight container.

Tips & Troubleshooting

  • 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.

Recipe FAQs

Most people feed their starters with wheat or other grains that contain gluten. Since the grains in the starter are well fermented and oats naturally don’t contain gluten, sourdough granola is easy to digest. If you keep a gluten-free starter and use certified gluten-free oats, then the granola will also be gluten-free.

You can easily replace the nuts or almonds with any other nut you want. For a nut-free version, replace all nuts with your favorite seeds. If you need a grain-free granola you can even replace all the oats with more flaked almonds.

This homemade sourdough granola is much healthier than store-bought versions, which are often loaded with sugar, preservatives, and unhealthy fats. With whole foods like oats, almonds, and dried cherries, it’s a satisfying, nutrient-dense option.

Store your granola in an airtight container at room temperature for several weeks or up to a month.

If you make this Chocolate Cherry Sourdough Granola…

P.S. If you enjoy sourdough discard breakfasts, you might love these recipes too:

happy baking!

Chocolate Cherry Sourdough Granola

Love the crunch of granola but want a more nutritious alternative? This irresistible chocolate cherry sourdough granola recipe is packed with fiber, protein, and healthy fats. It’s a super easy way to turn discard into a sustainable breakfast or snack.
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closeup of crunchy sourdough granola on a baking sheet, being turned by a white rubber spatula
5 from 1 vote
Prep Time:10 minutes
Cook Time:45 minutes
Time to cool:10 minutes
Total Time:1 hour 5 minutes
Servings:10 servings
Calories:284kcal
Ingredients
  • ½ cup sourdough discard - 140g
  • 2 tbsp cocoa powder - 15g
  • 2 tbsp coconut oil - 30g
  • 5 tbsp maple syrup - 110g
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1½ tsp vanilla extract
  • 2 cups rolled oats - 185g
  • 1 ½ cups flaked almonds - 125g
  • ½ cup pre-roasted blanched hazelnuts - 65g
  • ½ cup dried cherries - 75g
  • ⅓ cup chocolate shavings or mini chocolate chips (optional) - 50-60g
Instructions
  • 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 it on a baking tray lined with parchment paper as evenly as you can. Try to keep it as flat as possible so that everything bakes up evenly. Don't worry, it will still clump up nicely, so don't pack it together too tight.
  • 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 (see Notes)
  • Once the granola has cooled down completely, add the chopped nuts, dried fruit and chocolate shavings (if using).
Notes
  • If you’re using nuts or seeds that are not roasted, add them to the baking tray after the first 15 minutes and toss to combine with the rest.
  • 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.
  • Make sure to add the dried fruit only after baking, otherwise it will toughen up or even burn
    Author: Sarah | Grains & Greens Kitchen
    Calories: 284kcal
    Tried this recipe?Let me know how it turned out!

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    2 Comments

    1. 5 stars
      There used to be a fairly healthy store bought chocolate sour cherry granola years and years ago. I never found a good substitute since they discontinued it. This works great! I reduced the amount of maple syrup because I am on an “avoid sugar wherever possible” kick 🙈. Still tastes great and fulfills any chocolate cravings 😉 and I cut up the dried cherries.

      Reply