Sourdough discard doesn’t just have to go to waste—it can make a delicious, crispy granola packed with flavor and texture! The tangy sourdough starter adds a unique twist to this classic snack. Here’s an easy recipe for sourdough discard granola that you’ll love:
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Ingredients:
- 1 cup sourdough discard (room temperature)
- 3 cups rolled oats
- 1/2 cup nuts (almonds, walnuts, or pecans), chopped
- 1/4 cup seeds (sunflower, pumpkin, or chia)
- 1/4 cup coconut flakes (optional)
- 1/3 cup honey or maple syrup
- 2 tablespoons olive oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup dried fruit (raisins, cranberries, or apricots), optional
Tools:
- Mixing bowl
- Baking sheet
- Parchment paper
- Spoon or spatula
- Measuring cups and spoons
- Oven
Instructions:
- Preheat oven: Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- Mix wet ingredients: In a large mixing bowl, combine the sourdough discard, honey (or maple syrup), olive oil (or melted coconut oil), vanilla extract, and cinnamon. Stir until smooth and well blended.
- Add dry ingredients: Add the rolled oats, chopped nuts, seeds, and coconut flakes (if using) to the bowl. You can use whatever mix ins you like! This recipe is very versatile which why it’s one of my favorites! Stir everything together until the dry ingredients are evenly coated with the wet mixture.
- Spread on baking sheet: Transfer the granola mixture onto the prepared baking sheet, spreading it into an even layer.
- Bake: Put the granola in the oven for two 10-minute increments, stirring in between to ensure it browns evenly. Then, continue baking in 5-minute increments, stirring each time, until fully cooked.
- Cool and add dried fruit: Once golden and crispy, remove from the oven and let it cool completely on the baking sheet. If you’re using dried fruit, stir it in after the granola has cooled to avoid it becoming too hard.
- Store: Store the granola in an airtight container at room temperature for up to two weeks.
Tips:
- For extra crunch, try adding a tablespoon of chia seeds or flaxseeds.
- Play around with flavoring! Add a pinch of nutmeg or even a splash of maple extract for a fall-inspired twist.
Enjoy your sourdough discard granola as a snack on its own, sprinkled on yogurt, or served with milk for a delicious breakfast!
