Looking to upgrade your breakfast cereal? This sourdough cranberry almond granola is crunchy, sweet, and perfect on top of some yogurt. You can make up a big batch on the weekend for a quick and easy breakfast all week.

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Never Discard the Discard
One of the most common sourdough questions I see is about what to do with sourdough discard. Contrary to the name, I never discard the sourdough discard. I’m not about to waste food, time, or money. Sourdough discard can be used in any recipe that does not need the yeast to rise. Muffins, pancakes, and sourdough cranberry almond granola are all great uses for that sourdough discard.
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Sourdough Cranberry Almond Granola Ingredients
I use almonds in this recipe, but if that’s not your taste they can be swapped out for any type of nut that you prefer. I use my slap chop for smaller batches and the food processor for larger ones. Be careful not to over do it in the food processor.
For oats, you can use anything except for quick oats. I don’t think they turn out as crunchy as steel cut, sprouted, or rolled oats.
Any dried fruit will work. I used dried cranberries because they make for a great seasonal taste. For larger fruits, I suggest chopping them into smaller pieces.
This recipe calls for sourdough discard, although active starter will work too.

Sourdough Cranberry Almond Granola Recipe
Ingredients
3 cups chopped almonds
2 cups oats
½ cup honey
½ cup fractionated coconut oil
½ cup sourdough discard
1 tablespoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon salt
1 cup dried cranberries
Instructions
- First preheat your oven to 350 degrees.
- Next mix together 3 cups chopped almonds and 2 cups oats in a large mixing bowl.
- Then mix in ½ cup honey, ½ cup fractionated coconut oil, ½ cup sourdough discard, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, and ¼ teaspoon salt.
- When everything is well combined, spread it out on a large baking sheet. I line mine with parchment to make breaking up the granola easier. Bake it for 30 minutes, stirring it at the halfway mark to prevent burning.
- When the sourdough cranberry almond granola comes out of the oven, sprinkle in the fruit. For larger chunks, wait to break up the granola until it is cooled. Store it in an airtight jar for up to 2 weeks.

Serving Sourdough Cranberry Almond Granola
My favorite way to serve sourdough cranberry almond granola is on top of some yogurt. It makes for a filling and quick breakfast. Although if a bowl of raw milk is more your thing, then go for it.
You could also use this granola to make granola bars or parfaits if you wish.
Sourdough Cranberry Almond Granola
Looking to upgrade your breakfast cereal? This sourdough cranberry almond granola is crunchy, sweet, and perfect on top of some yogurt. You can make up a big batch on the weekend for a quick and easy breakfast all week.
Ingredients
- 3 cups chopped almonds
- 2 cups oats
- ½ cup honey
- ½ cup fractionated coconut oil
- ½ cup sourdough discard
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup dried cranberries
Instructions
- First preheat your oven to 350 degrees.
- Next mix together 3 cups chopped almonds and 2 cups oats in a large mixing bowl.
- Then mix in ½ cup honey, ½ cup fractionated coconut oil, ½ cup sourdough discard, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, and ¼ teaspoon salt.
- When everything is well combined, spread it out on a large baking sheet. I line mine with parchment to make breaking up the granola easier. Bake it for 30 minutes, stirring it at the halfway mark to prevent burning.
- When the sourdough cranberry almond granola comes out of the oven, sprinkle in the fruit. For larger chunks, wait to break up the granola until it is cooled. Store it in an airtight jar for up to 2 weeks.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
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