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You bought a bag of wheat germ for a recipe, you mill wheat for baking, or you simply really like wheat germ! Whatever the case, I have a list of what to do with leftover wheat germ to get you started incorporating the nutritious often overlooked gem.

First and foremost, store your wheat germ in the refrigerator or freezer so it does not go rancid. Wheat germ is the nutrient-rich part of the wheat kernel and contains about 10% fat, mostly unsaturated fatty acids. These oils are healthy but delicate and can break down when exposed to certain conditions. Wheat germ can last up to 6 months in the refrigerator or one year in the freezer.

I keep my wheat germ in a glass weck jar in the refrigerator to easily access it on a whim.

Below are sweet and savory ideas for leftover wheat germ.

This is one of my favorite ways to use leftover wheat germ. I use freshly milled flour in my baking, and because of this, I have a ton of germ left over from milling. I have a post on how to add wheat germ to a sourdough starter. The germ keeps my starter vigorous and flavorful.

Sprinkle the germ into your banneton before your second proof. The topping is similar to adding oats or seeds on a loaf. It gives a nice visual touch and adds a flavorful crunch.

You could also sprinkle the wheat germ on top of or add to the following doughs:

• Rolls
• Bagels
• Crackers
• Pizza Dough

Similarly to bread applications, you can sprinkle leftover wheat germ on the top of muffins or tea breads or add about 10% into the dough in place of flour.

Here are some muffins and tea breads to try:

Sourdough Discard Raspberry Muffins

These Sourdough Discard Raspberry Muffins are a delicious and resourceful way to use up extra sourdough discard. With a balance of sweet and slightly tangy flavors, these muffins are fluffy, moist, and full of fiber from fresh-milled soft wheat flour and wheat germ. Hints of vanilla and almond extracts marry the flavors.

Check out this recipe

Sourdough Chocolate Pecan Muffins (with Buckwheat Flour, Olive Oil and Yogurt)

These muffins are easy to throw together using what you have on hand. They make a great breakfast treat, or a mid-day or late-night snack. Full of wholesome ingredients, you can feel good about this chocolate muffin! These muffins are low-sugar, so if you like them sweeter add more.

Check out this recipe

Sourdough Discard Strawberry Banana Bread with Spelt

This moist and flavorful banana bread recipe makes use of sourdough discard, ripe bananas, and strawberries for a delightful twist. Spelt flour and yogurt add a mild nutty and tangy flavor, while a hint of cinnamon adds warmth to each bite. Feel free to use any flour in this recipe you like. Perfect for breakfast or as a snack, this bread is a delightful treat for any occasion.

Check out this recipe

The perfect addition to make your pancakes hearty – add a sprinkle of wheat germ while you are griddling, or a handful into your batter. Banana oat pancakes with leftover wheat germ are on my menu for tomorrow morning!

Savory pancakes would also be good with leftover wheat germ.

Oat Pancakes

These healthy oat pancakes are a nutritious and delicious breakfast option. Made with oats, whole wheat pastry flour, and optional sourdough discard, they are filling, flavorful, and easy to make.

Check out this recipe

Buckwheat Gingerbread Pancakes with Sourdough

Indulge in a delightful blend of flavors with our Buckwheat Gingerbread Pancakes with Sourdough. This recipe seamlessly combines the earthiness of buckwheat and a medley of aromatic spices—cinnamon, ginger, cloves, and more—creating a harmonious fusion of warmth and richness. The addition of sourdough starter or discard infuses each pancake with a unique tang, while optional fillings/toppings like blueberries, nuts and maple syrup enhance the experience. Enjoy a cozy morning treat packed with wholesome ingredients and enticing flavors that redefine the classic pancake.

Check out this recipe

Add to homemade granola after you’ve baked it or top your store-bought granola with it. Use it as a binder in homemade granola bars.

Chocolate Buckwheat Granola with Dehydrated Cherries

Delightful and nutritious homemade chocolate granola made with a blend of rolled oats, buckwheat groats, and cacao powder. Sweetened with natural ingredients like coconut sugar, maple syrup, and enhanced with the richness of coconut oil and pure olive oil. Customize your crunchy creation with nuts and dehydrated cherries or your choice of dried fruits.

Check out this recipe

Oatmeal cookies have that nice chewy bite. That’s why subbing some of the flour for wheat germ is a perfect application. It adds to the nutritional value of the healthy cookie as well.

Sourdough Oatmeal Raisin Cookies with Walnuts

Hearty, wholesome, delicious oatmeal raisin cookies. These cookies are made with sourdough discard, soft whole wheat flour, spelt, raisins, and walnuts. Light sweetness and cinnamon balance the oats and grains, and the walnuts and raisins give each bite extra flavor. These are the perfect after-school/work cookies for when you want a filling and satisfying snack.

Check out this recipe

In the last 5-10 minutes of cooking, wheat germ can be added to porridge or oatmeal. Or simply sprinkle on top with your other toppings.

Pumpkin Porridge with Oats, Buckwheat, and Kamut

Warm, comforting, and nourishing, this pumpkin porridge combines oats, buckwheat, and kamut for a hearty, fiber-rich breakfast. Enhanced with aromatic spices like cinnamon and nutmeg, it’s sweetened with honey and topped with walnuts and black sesame seeds for added crunch and nutrition.

Check out this recipe

Buckwheat, Oat and Barley Porridge

This hearty porridge offers a blend of nutty high protein, high fiber buckwheat, wholesome oats, and chewy barley, providing a nutritious and satisfying breakfast. Adjust the grains, milk type, sweetness and toppings according to your preference.

Check out this recipe

A simple bowl of plain yogurt topped with honey and wheat germ is a great nutritious snack. Throw in some chia seeds and fruit and you have a great meal!

This idea is from the 90s when I worked at a smoothie shop. We actually charged extra for wheat germ additions in our smoothies.

For a quick and simple weeknight meal, coat your tenders in seasoned flour, dip in some egg, and then coat with panko and wheat germ mixture and fry. These chicken tenders go great with warm sides like mashed potatoes, roast vegetables, or green beans. Or they work wonderfully in a big salad.

Chopped Cobb Salad

Enjoy a classic Cobb salad bursting with flavors and textures. This chopped salad combines crisp lettuce, smoky bacon, creamy eggs, and tangy feta, all tossed in a zesty vinaigrette. It's a delightful meal that you can customize to your liking!

Check out this recipe

Another quick and easy weekday meal–coat white fish like flounder or cod in seasoned flour, dip in egg, and then cover them in either a panko/wheat germ mixture or ground nuts (like almonds, or pecans) and wheat germ. Quickly fry and serve with a simple side salad or mashed potatoes and vegetables.

Leftover wheat germ is a great robust binder for a variety of veggie burgers.

Finally, if your wheat germ is rancid, or you have too much surplus, throw it in your compost. Wheat germ will break down quickly, add a ton of microbial activity, and a good nitrogen addition to your compost.

I hope this inspired you to keep your excess wheat germ and find easy, simple ways to give it new life. Let me know if you have questions or ideas! I’d love to help.