Make this dark chocolate sourdough granola, then check out our healthy granola, blueberry and smoothie granola bowls, granola bars and more breakfast recipes.

Despite being a staple in most homes, bread is one of the UK’s most wasted foods. It’s easy enough to save it – store in a bread bin or food bag for a shorter period, or freeze in slices for months on end. If you fancy being a little more inventive, these dishes will work with a range of breads, from sourdough to soft white.


  • 150g stale sourdough (crusts removed)
  • 70g porridge oats
  • 75g pecans, roughly chopped
  • 100g runny honey
  • 25ml vegetable oil
  • 1 tbsp cocoa powder
  • 80g dark chocolate, chopped into small chunks


  • STEP 1

    Heat the oven to 160C/140C fan/gas 3. Tear the bread into small chunks and put in a large bowl, then add the oats and pecans.

  • STEP 2

    Gently heat the honey and oil in a small pan over a low heat, stirring until combined, then stir in the cocoa and ¼ tsp of salt. Pour it over the bread mixture and use a silicone spatula to stir and coat. Transfer to a large, rimmed baking tray lined with baking paper. Bake for 30-35 mins, stirring occasionally to break up the mixture and form smaller clusters.

  • STEP 3

    Once baked, leave to cool before stirring in the chocolate chunks. Best served with thick yogurt and a drizzle of honey.

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