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Sourdough Cookie-Style Granola (My Wholesome Twist)

I love granola — especially the cookie-like crunch and sweet chocolate chips in the Purely Elizabeth Chocolate Chip Cookie Granola recipe I’ve been inspired by. But as a sourdough baker and mom who cares about gut health and flavor, I knew I had to make it my own. Enter: sourdough discard granola — the same irresistible clusters, now with an added boost of beneficial goodness.

Why Sourdough Discard? (BONUS GUT LOVE!)

Instead of leaving my sourdough starter discard in the fridge to languish, I fold it into granola — where it helps bind the oats and adds a subtle tang and texture without being sour or overpowering. Sourdough discard can help give homemade granola extra crunch and moisture and lets you use up that starter in a delicious way.

This simple addition makes the granola a little more digestible and gut-friendly than many storebought options, while still tasting like a treat.

What’s in It? (Ingredients + Benefits)

Rolled oats: The heart of the recipe — a good source of fiber to keep you full and aid digestion.
Sourdough discard: Adds moisture and a slight tang while using up leftover starter and contributing to texture.
Natural sweeteners (maple syrup + coconut sugar): Sweet on the palate but less refined than white sugar.
Nut butter: Helps bind & adds healthy fats.
Seeds & spices: Chia seeds, cinnamon, vanilla, and sea salt bring nutrients, warmth, and flavor.
Chocolate chips: Because it’s cookie-inspired granola after all — rich, delightful bites of sweetness.

How to Enjoy

This granola isn’t just for breakfast! Use it as:

✔ a topping for yogurt or smoothie bowls
✔ a crunchy layer on ice cream or pudding
✔ a snack straight from the jar

The beauty is in its versatility — nourishing enough for a morning start, indulgent enough for dessert.

I hope you enjoy every last crumb of this recipe!

TheGracefulHearth@gmail.com

Chocolate Chip Cookie Sourdough Granola (Purely Elizabeth Inspired)

5 from 1 vote

This granola recipe incorporate healthy ingredients. This Purely Elizabeth inspired cookie granola recipe incorporates sourdough and is the ultimate granola recipe! It has the perfect crunch and clumps beautifully. It tastes just like a delicious chocolate chip cookie. Enjoy it with milk, yogurt, or with my beautiful vanilla ice cream. It also makes for a delicious go-to snack if you need something sweet after a savory meal.

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Prep Time 10

Cook Time 13

Servings: 8

Course: Appetizer, Breakfast, Dessert, Snack, sweet

Ingredients Equipment Method Notes

Ingredients

6 C Rolled oats
½ C Coconut Oil, melted
½ C sugar substitute for coconut sugar if you'd like
50 g Sourdough discard or 1/2 C flour, can use oat flour
6 tbsp Cookie butter Biscoff cookie butter is my favorite. But you can also use almond butter here too.
3 tbsp Maple syrup
1 C Almond slivers *Optional
1 tbsp Chia seeds *Optional
1 tsp Sea salt *adjust to taste
1 tsp Cinnamon *adjust to taste
1 tsp Baking soda
1 tsp Vanilla extract
¾ C Chocolate chunks or chocolate chips

Equipment

1 Baking sheet pan
Parchment paper
1 Mixing spoon

Method

Preheat your ovent to 350℉ (175℃) and line a baking sheet with parchment paper.
In a large bowl, combine the melted coconut oil, sugar, cookie butter, maple syrup, and vanilla extract. Stir until well combined.
To the wet mixture, add rolled oats, oat flour, chia seeds, sea salt, cinnamon, baking soda, and almonds. Stir until oats are evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake for 20-25 minutes, stirring halfway through, until golden brown and crispy. I like when the almonds look toasted golden brown!
Once baked and cooled, fold in the chocolate chips/chunks.
I know it'll be hard - but allow it to cool completely before tasting! Store in an airtight container at room temperature for up to two weeks. I prefer to store in mason jars.

Notes

You can include dried fruit if you'd like. I have tried this recipe with 1C dried cranberries and it turned out really yummy. Just know you may need to modify the wet ingredients a little. Perhaps adding in an extra tablespoon of maple syrup.

Chocolate Chip Cookie Granola (Purely Elizabeth Inspired)