If you keep a sourdough starter, you know the discard pile never really stops. This is our go-to way to use it up, a simple, from-scratch granola that turns your discard into golden, crunchy clusters instead of the compost bin. Even better, my kids love to make this recipe, and it is easy enough for them to do it all by themselves.

It comes together with pantry staples you probably already have on hand: rolled oats, maple syrup, a touch of coconut oil, vanilla, and cinnamon. Baked low and slow until it’s completely dry and crisp, then cooled before it’s stored, that’s what gives it real crunch, not the soft stuff. Toss in your own nuts or dried fruit to make it yours.

We eat it by the handful, over yogurt, or with cold milk for breakfast, one of the easiest ways to feel good about that jar of discard sitting in your fridge.

This listing includes our full step-by-step recipe and ingredient list, delivered as an instant digital download, ready to bake in your own kitchen right away.