Sourdough discard granola is so easy to make and customizable too! Plus, using sourdough discard as a binder means you don’t need lots of maple syrup or oil to hold everything together.
Main Ingredients
Raisins/dried fruit: Any dried fruit works, but make sure to soak them in hot water prior to baking otherwise they will be dry and burnt.
Sourdough discard: You will not be able to taste the sourdough flavor (unless your starter has not been fed in a long time), but if you want to, decrease or eliminate the amount of baking soda you use.
Oats: Use rolled oats, not instant—instant oats will burn.
Nuts: Use any nuts you’d like, but be mindful of their roast times. I used cashews and almonds. Since cashews cook faster than almonds, I left the cashews as whole/half pieces and roughly chopped the almonds.
Feel free to add whatever other mix-ins you’d like: chocolate chips/cacao nibs, seeds, other nuts, crushed cereals, etc. Just make sure to keep the overall dry-to-wet ratio the same.
Recipe by FionaCourse: Breakfast, Brunch, SnacksDifficulty: Easy
Servings
8
servings
Prep time
10
minutes
Cooking time
40
minutes
Ingredients
86g (packed ½ cup) raisins/dried fruit, chopped if needed
hot water, for soaking raisins/dried fruit
100g sourdough discard (100% hydration)
13g (1 tbsp) oil or melted butter
75g maple syrup (or more to taste)
¼ tsp baking soda
¼ tsp salt
130g (1½ cup, spooned) rolled oats (not instant)
70g (½ cup) almonds, roughly chopped
70g (½ cup) cashews
pinch cinnamon, optional
Directions
Soak the raisins/dried fruit in just enough hot water to cover for about 10 minutes (while you prep everything else). This will prevent them from burning.
Mix the discard, oil, and maple syrup, baking soda, and salt together in a large bowl until the discard is evenly distributed. If using cinnamon, add it here too.
Add the oats and nuts to the liquid mix. Add the soaked raisins (without the soaking water) as well and stir to coat each piece evenly.
Spread the granola evenly on a parchment-lined baking sheet. Keep the layer thin so that everything dries quickly.
Bake in a 160°C/325 °F oven for 20 minutes. After 20 minutes, take the tray out, flip granola layer using the parchment to help you, and peel off the parchment. Bake for another 10-15 minutes so that the underside of the granola can dry out, and check to make sure nothing is burning (turn down the temperature if it is).
Once the nuts smell toasted and everything looks golden, turn off the oven and let the granola cool for 5 minutes in the oven.
Let the granola cool completely and store in an airtight container for up to a week to keep it crunchy.
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