Sourdough Discard Granola
Did you know you could make the Sourdough Granola with your sourdough discard? It's true! This Sourdough Discard Granola is easy to make and perfect over a big bowl of yogurt! You won't go back to store bought granola once you try this delicious treat!
Servings: 12 Servings
Calories: 279kcal
Ingredients
- 4 cups Old Fashioned Oats
- ½ cup Chopped Pecans or chopped walnuts
- ½ cup Sunflower Seeds or Pumpkin Seeds
- 1 cup Sourdough Starter
- 1 ¼ cup Maple Syrup
- ¼ cup Neutral oil like coconut oil or avocado oil
- 2 teaspoon Vanilla Extract
- 2 teaspoon Ground cinnamon
- ½ teaspoon Salt
Optional Add Ins
- 1 cup Raisins
- 1 cup Craisins
- 1 cup Chopped Dried Apricots
- 1 cup Flakes Coconut
- 1 cup Almonds slivered or chopped
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Set that aside.
- In a liquid measuring cup, add the maple syrup, sourdough discard, vanilla, and oil. Mix that until it is fully combined.
- Add the oats, nuts, seeds, cinnamon, and salt to a large mixing bowl. Pour the wet ingredients over the oats. Mix well until all the oats are fully coated.
- Spread the oats over the prepared baking sheet. Make sure to spread the oats into a thin, even layer.
- Bake for 40-45 minutes until the oats are golden brown. Remove the granola from the baking sheet and place them in a bowl. Mix in any dried fruit you are adding. Mix well and enjoy!
Notes
- Keep the granola in an airtight container for up to 2 weeks.
- Bake the granola low and slow. It might take longer than 45 minutes to bake. If the edges are baking faster than the middle of the granola, remove the edges and let them cool. Then bake the rest of the granola.
Nutrition
Calories: 279kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 102mg | Potassium: 230mg | Fiber: 4g | Sugar: 21g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2mg