Homemade Granola - Sourdough Discard

25 mins
Serves 1
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Directions

  1. 1Mix all the wet ingredients together: sourdough discard, maple syrup or honey, melted coconut oil, and vanilla extract.
  2. 2Mix all the wet ingredients together: sourdough discard, maple syrup or honey, melted coconut oil, and vanilla extract.
  3. 3Mix all the wet ingredients together: sourdough discard, maple syrup or honey, melted coconut oil, and vanilla extract.
  4. 4Add the dry ingredients to the wet mixture: rolled oats, nuts and seeds, cinnamon, nutmeg, and a pinch of salt.
  5. 5Add the dry ingredients to the wet mixture: rolled oats, nuts and seeds, cinnamon, nutmeg, and a pinch of salt.
  6. 6Add the dry ingredients to the wet mixture: rolled oats, nuts and seeds, cinnamon, nutmeg, and a pinch of salt.
  7. 7Spread the granola mixture onto a lined baking sheet, making sure it is very thin and has no gaps to prevent burning.
  8. 8Spread the granola mixture onto a lined baking sheet, making sure it is very thin and has no gaps to prevent burning.
  9. 9Spread the granola mixture onto a lined baking sheet, making sure it is very thin and has no gaps to prevent burning.
  10. 10Bake 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.
  11. 11Bake 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.
  12. 12Bake 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.
  13. 13Once 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.
  14. 14Once 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.
  15. 15Once 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.
  16. 16Break the cooled granola into chunks.
  17. 17Break the cooled granola into chunks.
  18. 18Break the cooled granola into chunks.
  19. 19Add dried fruit, coconut flakes, or chocolate chips after the granola has cooled and been broken apart.
  20. 20Add dried fruit, coconut flakes, or chocolate chips after the granola has cooled and been broken apart.
  21. 21Add dried fruit, coconut flakes, or chocolate chips after the granola has cooled and been broken apart.
  22. 22Store the granola in an airtight container in the pantry.
  23. 23Store the granola in an airtight container in the pantry.
  24. 24Store the granola in an airtight container in the pantry.

Ingredients

  • 150 g sourdough discard (or unfed starter)
  • 150 g sourdough discard (or unfed starter)
  • 150 g sourdough discard (or unfed starter)
  • 75 g pure maple syrup or raw honey
  • 75 g pure maple syrup or raw honey
  • 75 g pure maple syrup or raw honey
  • 60 g melted coconut oil
  • 60 g melted coconut oil
  • 60 g melted coconut oil
  • 15 g pure vanilla extract
  • 15 g pure vanilla extract
  • 15 g pure vanilla extract
  • 300 g rolled oats
  • 300 g rolled oats
  • 300 g rolled oats
  • 300 g nuts & seeds (such as pumpkin seeds, cashews or pecans), chopped
  • 300 g nuts & seeds (such as pumpkin seeds, cashews or pecans), chopped
  • 300 g nuts & seeds (such as pumpkin seeds, cashews or pecans), chopped
  • 6 g cinnamon
  • 6 g cinnamon
  • 6 g cinnamon
  • 3 g nutmeg
  • 3 g nutmeg
  • 3 g nutmeg
  • 6 g salt
  • 6 g salt
  • 6 g salt
  • 150 g dried fruit or coconut flakes or chocolate chips (sugar-free recommended), added after baking
  • 150 g dried fruit or coconut flakes or chocolate chips (sugar-free recommended), added after baking
  • 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.