This easy recipe for sourdough granola can easily be tailored to suit your taste preferences and ingredients you have on hand.
Course Breakfast, Snack
Cuisine American
Keyword Sourdough Discard, Sourdough Recipes
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 5servings
Calories 263kcal
Equipment
Mixing Bowl
Baking Tray
Ingredients
50gSourdough Startercan be active or discard
20gHoneyor maple syrup
10gCoconut Oilmelted
5gVanilla Extract
100gRolled Oats
50g NutsI used walnuts & pecans.
50gSeedsI used hemp and pumpkin seeds.
2gCinnamon½ teaspoon
1gNutmeg¼ teaspoon
2gSalt¼ teaspoon
50gDried Fruitoptional (I used raisins and chopped, dried apricots).
Instructions
Preheat your oven to 320F/160C.
Add the sourdough starter, honey, vanilla and coconut oil together in a bowl. Mix with a spoon until they are well combined.
Once the liquid ingredients are smooth, add the oats, nuts and spices. Stir the ingredients until everything is well coated with the sourdough starter mixture.
Press a tight layer of granola onto a baking tray lined with baking paper. Don't leave any gaps.
Bake low and slow until the mixture is lightly toasted. The granola will take around 20 minutes to toast. Keep an eye on it as the honey will cause it to burn easily.
Once cooled, break the granola up into pieces and toss through the dried fruit if using.
Store the granola in air tight container. A glass jar is best.