Sourdough Discard Granola
There’s a lot to love about this sourdough discard granola. It’s so easy to make and it’s a fabulous use for sourdough starter that’s absolutely delicious. Enjoy these crunchy sweet clusters for breakfast or snack.
Ingredients
- ⅔ cup starter
- ½-¾ cup cane sugar this is a matter of preference; when I make it for myself, I make it with less sugar, but if I’m making it for my kids I use a little more
- 3 tablespoons melted butter
- 1 teaspoon sea salt
- ½ teaspoon ground ginger
- 1 teaspoon vanilla
- 2 teaspoon cinnamon
- 4 cups rolled oats
- ⅓ cup seeds or nuts here, raw pepitas
- ¼ cup nuts (here, raw pecans, chopped)
- ½ cup another type of nuts (here raw hazelnuts, chopped
- 1.5 cups dried fruit cherries, here
Instructions
- Preheat oven to 350 degrees F.
- Whisk together ⅔ cup sourdough discard, ½ cup cane sugar, ½ teaspoon ground ginger, 3 tablespoons melted butter, 1 teaspoon vanilla, and 2 teaspoons cinnamon so that it is smooth and homogenous.
- Add your nuts and seeds to a large bowl with the 4 cups of rolled outs. Here I am using ⅓ cup pepitas, ¼ cup pecans, and ½ cup hazelnuts.
- Pour wet mixture onto the dry mixture and stir until everything is fully coated. Spread granola onto a baking sheet in an even layer.
- Bake granola for 35-40 minutes. Stir it about halfway through the cooking time to break it up. When you take it out of the oven, it will still be a tiny bit moist, but will dry as it cools. Trust.
- Remove from the oven and let it cool. Store in an airtight container or freezer bag up to four weeks.
Tried this recipe?Let us know how it was!