Sourdough Cookie Granola
This sourdough cookie granola has all the cozy, nostalgic flavors of a freshly baked cookie—think buttery oatmeal cookie vibes with hints of vanilla, warm cinnamon, and of course, melty chocolate chips.
The sourdough starter adds a subtle tang that balances the sweetness and deepens the overall flavor, making each bite taste toasty, complex, and just a little addictive. It’s the kind of granola you’ll snack on straight from the jar, sprinkle over yogurt, or proudly serve as breakfast… even though it feels like dessert.
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Sourdough cookie granola inspiration
Maybe you’ve never heard of cookie granola? Well, allow me to explain…
One day I was standing in the granola aisle, staring longingly at those bags of Purely Elizabeth cookie granola. I started wondering if I could recreate that crunchy-chewy, cookie-meets-breakfast magic at home, so I set out to do just that. And I’m happy to report, this recipe worked out pretty darn well, if I say so myself!
If you too have ever stumbled upon the PE cookie granola, developed an obsession (as I did), but can’t always afford the price tag… you’re in the right place.
And around here, you know I had to make a sourdough version! I’ll take any excuse to use my sourdough starter. This sourdough cookie granola might be my favorite “accidental masterpiece” yet. It’s wholesome, lightly sweet, just the right amount of cookie-clustered, and the kind of recipe that makes you feel like you’ve hacked the snack world—right from your own kitchen.
Let’s make a batch together!
Ingredients for sourdough cookie granola
This recipe is chock-full of simple, wholesome, nutrient-dense ingredients. I source many of my healthy baking ingredients from Thrive Market—if you want to try it out you can get a big discount on your first order by clicking this link right here!
Here’s what you’ll need to make this crunchy, flavorful sourdough cookie granola:
- Old-fashioned oats
- Unrefined coconut oil
- Maple syrup
- Sourdough starter
- Chia seeds (if you don’t have or don’t want to use chia seeds, you can substitute extra oats)
- Vanilla extract
- Sea salt (I love using gray Celtic sea salt in this recipe but fine grain works just as well)
- Cinnamon
- Mini chocolate chips (regular size will work too)
How to make sourdough cookie granola
Making this sourdough cookie granola is as simple and satisfying as whisking together a batch of your favorite cookie dough—only this time, we’re turning it into crunchy, golden clusters you’ll want to snack on all week long.
Start by preheating your oven to 325°F. In a large mixing bowl, stir together the oats, chia seeds, sea salt, and cinnamon. This is your wholesome, crunchy base, and the cinnamon gives it that warm, cookie-like aroma right from the start.
In a separate bowl, whisk melted coconut oil, sourdough starter discard, maple syrup, and vanilla extract. The mixture should look glossy and smell incredible—like the beginnings of a really good cookie. Pour the wet mixture into the dry ingredients and stir until every oat is coated and everything looks evenly combined.
Spread the granola onto a large baking sheet in an even layer and bake for 40–45 minutes, or until the granola is beautifully golden brown and your kitchen smells like dessert for breakfast. You can give it a stir half way though baking if you feel the need, but I don’t because I end up with more clusters that way.
Here’s the magical part: while the granola is still warm from the oven, sprinkle chocolate chips over the top and let them melt into little pockets of goodness. Allow the granola to cool completely before breaking it into chunks—it helps the clusters set and gives you that irresistible cookie-granola texture.
Enjoy it straight from the jar, over a bowl of yogurt, as cereal with some farm-fresh raw milk (my fave), or however your heart desires!
Tips and substitutions
- If you don’t have chia seeds or don’t like them, just add an extra 1/4 cup of oats to the mixture.
- Use sourdough discard or active starter for this recipe. If your starter hasn’t been fed in over a week though, you can expect the flavor to be pretty strong.
- If for some reason you decide to use melted butter in place of coconut oil, you WILL need to stir the mixture 1-2 times during baking, because butter burns much more easily. Ask me how I know.
- If the edges are brown but the middle doesn’t look quite done enough after 45 minutes, you can break off just the edges and bake the rest a little bit longer.
- DON’T break up the granola until it’s completely cool for the best clumps!
- Mini chocolate chips lend themselves best to this recipe for a well-rounded chocolate flavor. But if regular is all you have, don’t let that stop you from making it.
- The granola will last for a couple of weeks in an airtight container. Mason jars with screw on lids work great for storing.
Serving suggestions for sourdough cookie granola
You really can’t go wrong with this warm, delightful flavor of granola. The sourdough holds it all together and adds an amazing texture. Here are some of my favorite ways to serve and enjoy cookie granola:
- Make Instant Pot vanilla yogurt and sprinkle a healthy serving on top
- Give a bowl to my kids plain as a quick snack
- Serve like cereal with cold milk poured on top
Make sure to rate this recipe 5 stars and leave a comment below if you liked it!
Sourdough Cookie Granola
Ingredients
- 4 cups oats
- 1/3 cup coconut oil melted
- 1/2 cup maple syrup
- 1/3 cup sourdough starter
- 1/4 cup chia seeds
- 1 tsp vanilla
- 1 tsp sea salt
- 1/4 tsp cinnamon
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 325 and line a baking sheet with parchment paper.
- Mix oats, chia seeds, sea salt, and cinnamon in large bowl.
- In a separate smaller bowl, mix coconut oil, sourdough starter, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until fully coated and combined.
- Spread granola evenly on the prepared baking sheet. Bake in the preheated oven for 40-45 minutes until golden brown. Don’t stir the granola during cooking, this helps create bigger crunchy clusters.
- While the granola is still warm, sprinkle chocolate chips over top so they melt. Let the granola cool completely before breaking into chunks.
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Thanks for stopping by, friends! Be sure to rate and leave a comment if you tried the recipe!