Of all the things you can do with sourdough discard, this has to be my favorite! It is quick and easy and quite delicious.
We are not actually fermenting the granola, but we are using the sourdough discard that has been collected over the week. Usually my discard is pretty sour and pungent by then. But in this granola, we use it as the glue that makes those delicious little clusters. The sourness doesn’t come through in the final product anymore, but it provides a depth of flavor in combination with everything else, that is uncommonly good!
This can be done with any type of sourdough discard. If you want to make this gluten-free, please make sure you use gluten free sourdough discard and gluten-free oats.
Sourdough Discard Granola
Preheat oven to 350 F.
Mix everything except the dried fruit in a large bowl, making sure the sourdough discard is worked into everything really well.
Spread on a parchment paper lined cookie sheet and bake for a total of 20-25 minutes, turning everything about half way through.
It is done when everything is golden brown and fragrant.
Once the granola comes out of the oven, let it cool undisturbed for 30-40 minutes. Break up large clumps, add in the dried fruit and mix gently.
Store in an air tight container.