Easy Granola Recipe Made with Sourdough Discard
This easy granola recipe made with sourdough discard is so good due to the fermentation from the sourdough starter which adds depth of flavor, making it more complex and tangy. The sourdough starter also creates a crispier texture, while the natural acidity helps balance the sweetness of the granola.
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Servings: 0
Equipment
- Large mixing bowl
- Wooden spoon
- Cookie sheet or a baking stone
- Parchment paper
Ingredients
- ¾ cup discard sourdough starter or active starter 120g
- 3 cups old-fashioned rolled oats 300g
- 2 cups raw nuts I used pecans and walnuts but feel free to use your favorite nut! Sunflower seeds, hemp seeds, chia seeds, and pumpkin seeds, can also be very tasty in this!
- 1 cup coconut chips optional
- ½ cup maple syrup or raw honey
- ½ cup coconut oil melted (can substitute with olive oil)
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup dried fruit e.g., raisins, cranberries, apricots, or a mix - optional, to add after baking
Instructions
Preheat the Oven:
- Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Mix the Wet Ingredients:
- In a large bowl, combine the sourdough discard starter, maple syrup (or honey), cinnamon, salt, and vanilla extract. Stir until well combined.
Add the Dry Ingredients:
- To the sourdough mixture, add the rolled oats, nuts, seeds, and shredded coconut. Stir everything together until the oats and nuts are evenly coated with the liquid mixture.
- Pour the melted coconut oil over the granola mixture, and stir until everything is coated.
- Do not add the dried fruit until after the granola has baked, otherwise the fruit will become dry and tough.
Spread and Bake:
- Spread the mixture evenly on the prepared baking sheet. Use a spatula to press it down a little, which helps it bake into clumps (if you prefer chunkier granola).
- Bake in the preheated oven for 25-30 minutes, stirring every 10 minutes for even baking. The granola is done when it is golden brown and fragrant.
Cool and Add Dried Fruit:
- Remove the granola from the oven and let it cool on the baking sheet. As it cools, it will crisp up. Once granola cools, mix in your dried fruit if you're using it.
Store:
- Store your granola in an airtight container at room temperature for up to 2 weeks. For longer storage, you can keep it in the refrigerator for up to a month.
TIPS for Delicious Granola Recipe
- Sweetness: You can adjust the sweetness by adding more or less maple syrup or honey, or even omit the sugar if you prefer a less sweet granola.
- Customizations: Feel free to experiment with different nuts, seeds, dried fruit, fresh fruit, or chocolate chips. This granola is very versatile!
- Flavor Boost: You can add a pinch of sea salt or a drizzle of additional maple syrup after baking for extra flavor.
- Enjoy your tangy, crispy sourdough granola as a healthy breakfast, snack, or topping for yogurt!