Homemade Granola - Sourdough Discard
Directions
- 1Mix all the wet ingredients together: sourdough discard, maple syrup or honey, melted coconut oil, and vanilla extract.
- 2Add the dry ingredients to the wet mixture: rolled oats, nuts and seeds, cinnamon, nutmeg, and a pinch of salt.
- 3Spread the granola mixture onto a lined baking sheet, making sure it is very thin and has no gaps to prevent burning.
- 4Bake at a low heat, maximum 325°F, for roughly 25 minutes; start a timer for 15 minutes and check every 2-3 minutes thereafter as it burns easily.
- 5Once baked, when the edges start to brown but not burn, remove from the oven and let it cool for 10 to 20 minutes on the countertop.
- 6Break the cooled granola into chunks.
- 7Add dried fruit, coconut flakes, or chocolate chips after the granola has cooled and been broken apart.
- 8Store the granola in an airtight container in the pantry.
Ingredients
- 150 g sourdough discard (or unfed starter)
- 75 g pure maple syrup or raw honey
- 60 g melted coconut oil
- 15 g pure vanilla extract
- 300 g rolled oats
- 300 g nuts & seeds (such as pumpkin seeds, cashews or pecans), chopped
- 6 g cinnamon
- 3 g nutmeg
- 6 g salt
- 150 g dried fruit or coconut flakes or chocolate chips (sugar-free recommended), added after baking
Equipment
baking sheetmixing bowltimer
Tips
- You can use sourdough discard that is straight out of the fridge and cold.
- Spread the granola really thin onto the baking sheet with no gaps to prevent burning in the middle.
- Check the granola frequently during baking, starting at 15 minutes, as it burns easily.
- Let the granola cool for 10 to 20 minutes on the countertop after baking before breaking it apart.
- Add dried fruit, coconut flakes, or chocolate chips after baking.
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