Sourdough Discard Granola
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
Of all the things you can do with sourdough discard, this is one of my very favorite! It is quick and easy, and quite delicious.
Ingredients
- 4 cups Old-fashioned rolled oats (NOT quick
- 1 - 1½ cups Raw nuts or seeds (I use 1/2 cup sliced almonds and 1/2 cup chopped walnut pieces. Use 1 1/2 cups for larger nuts)
- 1/3 cups Sourdough discard, high hydration (Add a little water if yours is a stiffer sourdough starter.)
- ½ tsp Sea Salt, fine
- ¾ tsp Cinnamon, ground
- ⅓ cup Coconut oil, melted
- ⅓ cup Sugar
- ⅓ cup Maple Syrup or Honey
- 1 tsp Vanilla extract
- ⅔ cup Dried fruit, chopped if large (I use golden raisins and dried cranberries.)
Instructions
- 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 airtight container.