Chunky Sourdough Granola (Printable Version)
Crunchy, big-cluster granola made with sourdough discard. Sweetened naturally and loaded with flavorful seeds and nuts.
# Ingredients:
01 -
75 grams raw pepitas
02 -
225 grams oats, rolled
03 -
1 tablespoon ground-up flax seeds (or 2 1/2 tablespoons already ground)
04 -
75 grams raw almonds or walnuts
05 -
1/4 cup maple syrup (actual, not imitation)
06 -
1/4 cup sugar made from coconuts
07 -
2 1/2 teaspoons cinnamon, ground
08 -
1/2 teaspoon fine-grain salt
09 -
75 grams sourdough discard (must be less than 6 days old)
10 -
1/4 cup sunflower oil (can swap for canola or grapeseed)
11 -
1 tablespoon vanilla extract (pure)
# Steps:
01 -
Turn oven to 350°F. Spread the oats on a baking tray and bake for 5–7 minutes, or until you notice a lightly roasted smell. Take out of the oven and drop heat to 300°F.
02 -
Mix the sourdough discard, maple syrup, oil, vanilla, and coconut sugar until it’s smooth and blended evenly.
03 -
In a big bowl, toss together the ground flax, nuts, seeds, toasted oats, cinnamon, and salt.
04 -
Pour the wet mixture over the dry mixture, stirring until everything is coated really well. Flatten out the granola onto a parchment-covered baking sheet into one nice, even layer.
05 -
Pop the tray into the oven and bake for 40 minutes. The granola might still be a bit soft when it’s done but will harden up after cooling.
06 -
Let the tray of granola cool down all the way before touching it. Once it’s cooled, break it into clusters.
# Notes:
01 -
Make sure sourdough discard is fresh (under 6 days old).
02 -
To get the crunchiest clusters, allow it to fully cool.
03 -
Keeps for 2–3 weeks in a sealed container.