🥣 Crunchy Nola – Our Addictively Crunchy Sourdough Granola
Because your starter deserves to shine beyond bread.
At our house, this isn’t just granola — it’s Crunchy Nola.
She’s sweet, tangy, nutty, and just the right amount of extra. Whether you’re spooning it over yogurt, snacking by the handful, or secretly hoarding it in a mason jar labelled “Do Not Touch,” this recipe is about to become your new go-to.
This sourdough granola is crunchy, slightly tangy, perfectly sweet, and ridiculously addictive. Bonus: it’s an easy, low-waste recipe that doubles as a healthy snack, yogurt topper, or the crunchy sprinkle your smoothie bowl didn’t know it needed.
🍞 Why Add Sourdough Starter?
The starter adds a lovely depth of flavour and keep the clusters together – a subtle tang that balances the sweetness and makes every bite a little extra special. Plus, it’s a brilliant way to reduce waste and use up that extra starter hanging out on your counter.
And yes, this recipe was inspired by the King Arthur Baking classic – but with a few fun START-style twists you’re going to love.
🛒 Ingredients
(Makes about ~600g (5 cups) of Crunchy Nola – but let’s be honest, you’ll want a double batch.)
- 200g old-fashioned oats
- 50g sunflower seeds
- 30g flaxseeds or chia seeds
- 40g shredded coconut (optional but yum)
- 50g chopped nuts (almonds, pecans, or hazelnuts work great)
- 50g sourdough starter discard (unfed is totally fine!)
- 60ml honey or maple syrup
- 50ml melted coconut oil or olive oil
- 1 tsp cinnamon
- Pinch of salt
- 2 tbsp puffed quinoa (homemade – see below!)
- Optional: 30g dried fruit or dark chocolate chips (add after baking)
➕ Flavour Add-On Options (custom topping ideas, usually added after baking):
You can totally personalize your Crunchy Nola:
- 🍫 Cocoa nibs or mini chocolate chips
- 🍒 Dried cranberries or cherries
- 🥥 Toasted coconut flakes
- 🍊 Orange zest and pistachios
- 🧂 Sea salt + dark chocolate combo for sweet/salty vibes
🔥 How to Make It – Step-by-Step
1️⃣ Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper.
2️⃣ Mix the dry stuff: In a big bowl, toss together oats, seeds, nuts, cinnamon, salt, coconut (if using), and puffed quinoa.
3️⃣ Mix the wet ingredients and then coat the dry: mix the sourdough discard, melted oil, and honey/maple syrup until combined and then add to the dry ingredients and mix until everything is well coated. (It’ll feel a bit sticky – that’s a good sign!)
4️⃣ Spread it out: Pour your Crunchy Nola mix onto the baking tray. Spread it into an even layer but don’t press it down too firmly (clumps are nice, but we don’t want a granola brick).
5️⃣ Mixing Tip for Cluster Lovers:
Mix your granola just twice during the first 5–10 minutes of baking. After that, hands off! No poking, no stirring — just let it bake in peace. This helps clusters form instead of crumbling apart. Trust me, it’s a game-changer.
6️⃣ Bake it low & slow: Bake for 30–35 minutes, watching the edges so they don’t burn.
7️⃣ Crunch Lock Tip – Into the Freezer!
As soon as the granola is out of the oven, slide the whole tray onto a heat proof board in your freezer for 15–20 minutes.
Why? This quick chill locks in the clusters and gives you next-level crunch. It stops steam from softening the granola as it cools – and honestly, it’s a total granola glow-up.
8️⃣ Once cool, stir in any dried fruit or chocolate. Store in an airtight jar and snack away (or hide it from the kids, no judgment).
✨ Bonus: How to Make Homemade Puffed Quinoa
This is one of my favourite little additions – it’s so easy, nutrient-packed, and gives Crunchy Nola a nutty pop!
You’ll need:
- Raw quinoa (rinsed and dried thoroughly)
- A dry non-stick or cast iron pan with a lid
Method:
- Heat a dry pan over medium-high heat.
- Add a small amount of quinoa (just enough to cover the pan base in a single layer).
- Cover with the lid and gently shake the pan as the quinoa starts popping (like mini popcorn!).
- Remove from heat once the popping slows down (1–2 minutes).
- Let it cool, then toss it into your granola mix, salads, or even your sourdough wraps for extra texture.
💡 Tips & Tricks
- Want chunky granola clusters? Minimal stirring + freezer chill = perfection.
- Let it cool completely before storing – warm granola = sad, soggy granola.
- Make a double batch. Future you will thank you.