the crunchiest sourdough granola

Sourdough… granola? Before you go back and read that again, no I didn’t make a typo. This is The Crunchiest Sourdough Granola and it’s one of my absolute favourite granola recipes ever! This recipe is everything you could want – we’re talking aromatic vanilla, sweet brown sugar, cosy cinnamon, and you can’t forget the pecans. I love this granola, my sister loves this granola (just don’t tell her its sourdough), and I’m sure you’re going to love this granola too.

I’m very much a breakfast food person. Give me breakfast for all meals of the day, any day. You just have to know how to switch it up a bit and then it never gets boring. My Crunchy Sourdough Granola is the best way to do that. I know sourdough granola is not a ‘conventional’ recipe but trust me… it’s bomb! Now, unlike all the other ‘sourdough’ things you can buy in the supermarkets nowadays, I’m not using it here as a buzzword. This recipe is not particularly healthy, and it’s not really ‘better for you’ than a regular granola recipe would be.

BUT it is far more delicious. I honestly created this recipe on a whim one day when I’d fed my sourdough starter and realised I didn’t have enough flour to bake a loaf of bread. Not wanting to waste all that bubbly, sourdough goodness, I just chucked it in a bowl along with some oats and other yummy granola ingredients and HEY PRESTO! Sometimes you just end up with an absolute gem of a recipe without much hassle (although this is very rare – usually I’ll have to test a recipe several times before it comes out tasting right).

For this recipe you’re going to need your everyday oats. In this recipe I’m using organic porridge oats because that’s what I had in the cupboard. You could also use steel cut, rolled, or jumbo oats if you wanted. It depends on how crunchy you like your granola. You’re also going to need some bubbly, active sourdough starter, fed with white flour – you could use rye or wholemeal flour to feed your starter but I found that it makes the granola taste kind of cheesy… not very pleasant with your yoghurt and fruits :(((((((

Once your starter has risen nicely, it’s really a matter of shoving everything into a bowl, giving it a good stir, and baking it until golden brown and fragrantly delicious. You can add any extras that you want. I’m using a mixture of almonds, pecans, hazelnuts, and pumpkin seeds, but you could use any nuts, seeds, or fruits that you wanted. Just bare in mind that any dried fruits may char and turn bitter if baked for too long. Now, let’s get into the recipe!


the crunchiest sourdough granola


  • 2 cups oats of choice (I’m using organic porridge oats)
  • ½ cup coconut sugar (or brown sugar)
  • 1 tsp ground cinnamon
  • ½ cup bubbly sourdough starter
  • ¼ cup sunflower oil
  • 1 tsp vanilla extract
  • ½ cup nuts of choice (I’m using almonds, pecans, and hazelnuts)
  • 3 tbsp seeds of choice (I’m using pumpkin seeds)


  1. Preheat the oven to 140C and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the oats, sugar, and cinnamon together. Add in the rest of the ingredients (except for the nuts, seeds, and fruits) and stir until everything is fully combined.
  3. Chop the nuts and add them to the bowl along with your seeds/fruits of choice. Fold everything in with a spoon until all your chosen ingredients are evenly distributed.
  4. Transfer the granola to the prepared baking tray, flatten with a spatula so that it lays evenly on the tray, and bake for 50-60 minutes. Keep a close eye out for burning, and turn the tray around in the oven after 25-30 minutes for a more even bake.
  5. Once golden brown, smelling delicious, and crisp in the middle, remove the granola from the oven and leave to cool completely. Once cooled, break or smash apart into clusters and store in an airtight container for up to 1 month.

My favourite way to enjoy this Crunchy Sourdough Granola is the top it onto dairy-free yoghurt and seasonal fruits (or if I’m feeling lazy, just enjoy it as a cereal). I hope you love this recipe as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!

Katherine x

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fruity breakfast granola cookies

These Fruity Breakfast Granola Cookies have been getting me through this cold and rainy week. If you can’t tell already, I’m 100% a breakfast food person. Granola is one of my absolute favourites but seriously, I wanted an excuse to eat cookies for breakfast! These super easy fruit granola cookies are the perfect compromise!

Full to the brim with all the grains, proteins, and fruits, you could ALMOST call these cookies healthy. Almost. But when the sky is grey, cookies can be eaten for breakfast, right? I use my absolute favourite mega omega granola to make these cookies, but you can use whatever granola you want.

I used traditional ingredients and flavourings that I would normally use in a oat and raisin cookie, but using granola instead of oats. You want to start by really whipping together the butter and treacle. I love using treacle in my cookies, it gives everything a super rich and (although its currently spring) autumnal flavour (who else is confused by the seasons at the moment?).

You don’t need to add lots of sugar into these cookies as you might normally. Add a little sweetness to go along with the granola and dried fruits and it’s the perfect match. I used wholemeal plain flour to try and make these cookies a little bit more nutritious than otherwise, and only the tiniest amount of baking powder (too much baking powder and they’ll turn into cakes). As always, don’t be afraid to add in more spice that the recipe calls for – it’s just a guideline.

When choosing a granola to add to these cookies, I recommend using one that you’ve made yourself, and isn’t overly sweet. I used my Mega Omega Granola which is fairly neutral in sweetness but jam-packed with proteins and omegas, helping you to have a more fulfilling breakfast. If your granola has fruits in it, then you can choose whether or not to add more later. I love using sultanas and cranberries as they’re slightly tart and add a really nice chewiness to the cookie.

Bake until cooked, golden brown, and the house smells like the epitome of cozy. I love love love to enjoy these cookies dunked in a little plant milk as a quick breakfast or mid-morning pick me up. Super easy, super versatile, and oh so good. You can’t really go wrong with having these Fruity Granola Cookies for brekkie.

Finally, if you make these Fruity Breakfast Granola Cookies make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful weekend, happy May, and I wish you a safe and warm Spring! I look forward to hearing from your soon!

Katherine x

Fruity Breakfast Granola Cookies


  • 100g cooking margarine
  • 2 tbsp black treacle
  • 3 tbsp maple syrup
  • 100g wholemeal plain flour
  • 1/2 tsp baking powder
  • 1 tsp ground mixed spice
  • pinch of sea salt
  • 100g your favourite granola (I used my mega omega granola)
  • 75g sultanas
  • 75g dried cranberries


  1. Preheat the oven to 180˚C (350˚F) and line two baking sheets with parchment paper.
  2. Cut the cooking margarine into cubes and place them in a large mixing bowl. Leave to soften (until at room temperature) or warm in the microwave for a few of seconds. DO NOT FULLY MELT.
  3. Once soft, add the treacle and maple syrup to the bowl and whisk everything together until fully combined. Don’t worry if the mixture splits a little.
  4. In a separate bowl, combine the flour, baking powder, salt, and mixed spice. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until everything comes together.
  5. Add in the granola and fried fruits. Fold everything together until the fruits and granola are evenly mixed throughout the cookie dough.
  6. Spoon the cookie dough onto the prepared trays, dividing the mixture into 12 cookies. Roll the dough in your hands to form a ball, then squish the cookies onto the tray to create a nice round shape.
  7. Bake in the oven for 10-15 minutes until cooked through, golden and fragrant. Remove from the oven and leave to cool on the tray for a few minutes. Once solid enough to handle, transfer to a cooling rack to cool completely.

Enjoy with a for breakfast dunked in a little plant milk, or with a steamy mug of coffee or tea as a yummy snack. Once completely cool, these cookies can be stored in an airtight container for up to 5 days.

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easy vegan omega granola

Okay you guys, there is no better way to start your day than with this Easy Vegan Omega Granola. I have this granola almost every day for breakfast. Topped with bananas and a splash of oat milk, or with some vegan yoghurt and fruits… it’s delicious AND you get your omegas in really easily. Packed full to the brim with oats, quinoa, chia seeds, hemp seeds, almonds, you name it! Mix it all up with some nut butter, maple syrup, and a splash of vanilla, and you’ve got yourself the yummiest granola out there.


  • 300g old fashioned oats
  • 100g uncooked quinoa
  • 40g chia seeds
  • 50g hemp seeds
  • 50g raw almonds, chopped
  • 3 tbsp 100% peanut butter
  • 50ml maple syrup
  • 2 tsp vanilla extract


  1. Preheat your oven to 180˚C (350˚F) and line a roasting tin with parchment paper. In a large bowl, combine the oats, quinoa, chia, hemp, and almonds until everything is evenly mixed and dispersed.
  2. In a separate bowl add the peanut butter, maple syrup, and vanilla. Mix until everything is smooth and well combined. Add in this mixture to the bowl of oats and stir until the oats are completely covered and everything is well combined.
  3. Transfer the granola to the roasting tin and bake in the oven for 25-30 minutes, stirring after every 10 minutes to distribute the baking and browning of the granola evenly. Once golden and fragrant, remove from the oven and leave to cool completely.

Serve over vegan yoghurt with fresh fruit or in a bowl along with plant milk for a yummy and nutritious breakfast! This granola can be kept in an airtight jar or container in a cool dry place once completely cooled and consumed within 2 weeks. Enjoy!

Finally, if you make this Easy Vegan Omega Granola, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful week, happy February, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!

Katherine x

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