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Sourdough Discard Granola

Cooking Method ,
Difficulty Beginner
Prep Time: 5 min Cook Time: 25 min Rest Time: 40 min Total Time: 1 hr 10 mins
Servings 16
  • 4 cups old fashioned rolled oats ((NOT quick oats.))
  • 1-1.5 cup raw nuts or seeds ((I use 1/2 cups of sliced almonds and 1/2 cup or chopped walnut pieces.))
  • 1/3 cup high hydration sourdough discard
  • 1/3 cup melted coconut oil
  • 1/3 cup sugar
  • 1/3 cup maple syrup or honey
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon fine grain sea salt
  • 1 teaspoon vanilla extract
  • 2/3 cups dried fruit (chopped if larger) ((I use golden raisins and dried cranberries.))
  1. 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.

Keywords: granola, sourdough discard, dried fruit, vegan, nuts