Yep, you read that right. Sourdough granola!!!
Okay, hear me out. I know that I am putting sourdough in literally everything these days, but I can’t stand throwing away discard starter, so I am having way too much fun discovering new ways to use it up. This sourdough granola is a great way to avoid waste.
When I’ve told people about making sourdough granola, they definitely are a little confused about how that even works. But it’s so easy! And comes together in a flash.
Throughout the week, as I feed my starter I keep a jar of discard in the fridge to avoid waste. Then I use it up on the weekends in things like crackers, pancakes, coffee cake, and now this granola!
I hate it when granola is overly sweet, so this recipe is light on the sweetener, and also the discard sourdough lends a perfect little tartness. The starter also helps to create big chunks of granola, which I love!
Sourdough Granola
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An easy granola recipe that uses sourdough discard; a great base for any flavors!
You'll Need...
- 200 grams sourdough discard (can be straight from the fridge or fresh!)
- 80 grams brown sugar, honey or maple syrup
- 1 teaspoon vanilla extract or vanilla bean paste (optional)
- 20 grams coconut oil (or other neutral oil; melted butter works as well)
- 350 grams rolled oats
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- Add-in options:
- (Can be any combination; I usually do about 150 grams total add-ins per batch)
- Toasted sunflower seeds
- Toasted pepitas
- Flax seeds
- Toasted nuts
- Dried fruit, or freeze dried fruit
Directions
- Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
- Mix together the sourdough starter, sweetener, vanilla and oil. Then fold in the the oats and salt.
- Spread into a thin layer on the baking sheet, and bake for 20 minutes.
- Remove from the oven and use a spatula to toss the granola gently so that it bakes evenly. Return to the oven, and bake for another 20 to 30 minutes until golden brown.
- Allow to cool before breaking the pieces up a bit, and folding in your add ins. Store in an airtight container.
This is a great base recipe for any add ins or other flavor components you wanna do. I’ve had some amazing granola flavored with things like peanut butter, or coffee so I can’t wait to try those with this recipe.
We’ve been making our own yogurt each week, so it’s wonderful to have some homemade granola to pair with it!
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