Sourdough Discard Granola
This sweet and salty homemade sourdough discard granola is a great way to use up and enjoy your sourdough discard! This granola is the perfect snack or side at breakfast. Enjoy with milk or on top of yogurt! Bake a shorter time for a more chewy granola!
Servings 7 cups
Ingredients
- 4 cups rolled oats Do not use quick oats or steel cut oats
- 1/2 cup chopped pecans, walnuts or almonds
- 2/3 cup dried cranberries or cherries
- 1/4 cup dried mangoes optional
- 1/2 cup sourdough discard
- 1/2 cup honey
- 1/2 cup pure maple syrup
- 1/2 cup avocado oil or coconut oil
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Optional ingredients
- 1/2 cup unsweetened coconut flakes
- 1/4 cup ground flax seed
- dried strawberries, blueberries or dried fruit
Instructions
- Preheat your oven to 325 degrees.
- In a large mixing bowl add all your dry ingredients, including rolled oats, dried fruit, and nuts.
- In a smaller mixing bowl add the honey, maple syrup, sourdough discard cinnamon, oil, salt and vanilla.
- Mix all the wet ingredients together until well combined.
- Pour the wet ingredient over the dry ingredients and use a spatula that mix the ingredients until all the wet is coating the dry.
- Place a silicone sheet or sheet or parchment paper on a large baking sheet. Pour the oatmeal mixture onto the pan and spread it in an even layer.
- Bake in the oven for about 30 minutes. I find that if I want it more crispy, I will bake it for 40 minutes.
- Remove the pan from the oven and let the granola cool completely before breaking it up. This will allow it to form small chunks. I like to sprinkle sea salt over the top right out of the oven so that it sticks to the granola. This gives it a sweet and salty crunch. You only need a small amount of salt.
- Store in an airtight container for up to 3 weeks. You can also freeze it to keep it fresh for longer. Mine does not ever last this long!