Big Cluster Sourdough Discard Granola
Use sourdough starter discard to make the tastiest granola that has giant clusters, nuts, and seeds! Naturally sweetened with maple syrup. Breaks apart into clumps.
Yield: 10 servings
Ingredients
- 225 grams rolled oats
- 75 grams sourdough discard that's less than 6 days old
- 1/4 cup pure maple syrup
- 1/4 cup sunflower oil or grapeseed, canola
- 1/4 cup coconut sugar
- 1 tablespoon pure vanilla extract
- 1 tablespoon whole flax seed ground up (or 2 1/2 tablespoons ground flax seed)
- 1/2 teaspoon fine salt
- 2 1/2 teaspoons ground cinnamon
- 75 grams raw walnuts or almonds
- 75 grams raw pepita seeds
Equipment
Instructions
- Preheat oven to 350 degrees F.
- Put oats on a baking sheet, and bake for 5-7 minutes, until you can smell a little toasty-ness from the oats. Remove from oven and turn it down to 300 degrees F.
- Whisk together sourdough discard, maple syrup, oil, vanilla, and coconut sugar so that it is smooth and homogenous.
- Add seeds, nuts, and ground flax to a large bowl. Then add cinnamon, salt, and your toasted oats.
- Pour wet mixture onto the dry mixture and stir until everything is fully coated. Spread granola onto parchment lined baking sheet into even layer so that everything is touching each other.
- Bake granola for 40 minutes. It will still be a tiny bit moist, but will dry as it cools. Trust this. :)
- Remove from oven and LET FULLY COOL before touching and breaking into clumps.