Apple Cinnamon Sourdough Granola

This apple cinnamon sourdough granola is a simple and delicious recipe that uses up your sourdough discard and is perfect for snacking or gifting! It’s crunchy, a little tangy, and full of warm cinnamon sweetness.

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Why Add Sourdough to Granola

Sourdough discard acts like a binder and flavor booster for homemade granola. When it bakes, it firms up and helps the oats and nuts hold together. That’s why this recipe gives you those big, crispy chunks instead of just a tray of scattered dry oats.

The wild yeast and bacteria from your starter also add a touch of tang that balances the sweetness while helping everything stick together in perfect crunchy clusters. You can bake it right away for a subtle flavor or let it ferment overnight for extra depth and easier digestion.

It is also easily adjusted for moisture, so if your starter is a little on the thicker side, you can add an extra tablespoon of syrup to make it the right consistency. If your starter is a bit on the thinner side, you can add an extra tablespoon of oats. With sourdough granola, the sourdough isn’t the star of the show, it just supports everything else and makes the texture better.

Tips for Perfect Granola Every Time

Getting granola perfect mostly comes down to patience. Taking the time to press the mixture into a solid, even layer helps it bake into stable clusters instead of loose flakes. You don’t need to stir it while it bakes unless you want a crumbly granola. Leaving it alone gives you those big, chunky pieces that you break apart after it cools.

Cooling is where the magic happens. The granola will still feel soft when it first comes out of the oven, but it hardens and crisps up as it cools. Letting it sit untouched until it’s fully cooled makes a big difference in texture. If your oven runs hot, drop the temperature slightly and add a few extra minutes so the oats will toast without burning the nuts.

The sweetness level is also easy to adjust. If you want it sweeter, add a little more maple syrup or a spoonful of brown sugar to the wet ingredients. If you like more crunch, throw in chia or flax seeds with the oats. This recipe is flexible, and small changes won’t throw it off.

About the Cinnamon Chips

After the granola cooled, I stirred in about half a cup of Hershey cinnamon chips, and it took the whole thing to another level. They don’t melt or disappear; they just add these little pops of sweet cinnamon in between the crunchy clusters. It gives the granola a stronger “apple pie” vibe without making it overly sweet.

If you’ve never used cinnamon chips before, they’re basically like chocolate chips, only cinnamon-flavored, and they hold their shape really well. A little goes a long way, but in this recipe, they fit right in. You taste them in some bites more than others, which keeps things interesting and makes the granola feel a little more special.

They’re optional, but if you like cinnamon anything, they’re absolutely worth adding.

How to Store Sourdough Granola

Once the granola has cooled completely, you can break it up into pieces and then transfer it to a sealed jar or container. It stays fresh and crisp for about two weeks on the counter at room temperature. A glass jar works well because it keeps moisture out and looks nice sitting in the kitchen.

If you live somewhere humid like I do, make sure to keep it sealed tightly. For my bakery, I also add 1-2 of these little silica packets to help absorb the moisture and keep it crispy.

For longer storage, you can freeze it. Granola holds up surprisingly well in the freezer and only needs a few minutes at room temperature to thaw. This lets you make a double batch and save half for later without losing the crunch or flavor.

If you’re planning to gift it, go ahead and jar it as soon as it cools. The clusters stay intact, and the dried apples look good through the glass. Kraft bags work too if you prefer something lightweight.

How to Gift Sourdough Granola

Apple cinnamon sourdough granola makes a thoughtful, cozy homemade gift. Spoon it into glass jars or bags tied with twine or a bow for a simple but elevated look. It’s perfect for teacher gifts, hostess gifts, or holiday baskets.

At Pauline Manor Bakery, I use these bags and zip tie bows. Each bag holds about 400 grams, which is a generous portion that everyone loves. This recipe makes two bags, and each bag is about 4 servings.

You can even dress it up by layering the granola with dried apple slices and a cinnamon stick inside the jar for that “straight-from-the-farmhouse” look. Tie a small wooden scoop or a ribbon around the top, and you’ve got a handmade gift that feels both simple and special.

Serving Ideas

My favorite part about this granola is how versatile it is.  It’s great over yogurt for a quick breakfast or eaten by the handful in the afternoon. It also holds up well in milk and keeps its crunch longer than most store-bought versions because of the sourdough binding.

It’s also good sprinkled on baked apples, stirred into warm oatmeal, or layered into a simple parfait with vanilla yogurt and fresh apple pieces. If you bake often, you can even use it as a topping for muffins or banana bread. The cinnamon and apple flavor fit just about anything you’d normally pair with fall spices.

Sourdough granola is an easy recipe to keep in rotation. Once you’ve made it once or twice, it becomes one of those things you can throw together whenever you have extra discard on hand.