Sourdough Discard Granola
This sourdough discard granola is the perfect way to use leftover starter, creating golden, crunchy clusters that hold together beautifully thanks to the discard's natural binding properties.
Equipment
- Large rimmed baking sheet - Half-sheet pan, at least 18x13 inches
- Parchment paper
- Large mixing bowl
- Small mixing bowl - Or measuring cup
- Whisk - Or fork
- Rubber spatula - Or wooden spoon
- Airtight glass jar - Or container for storing
Ingredients
- 3 cups old-fashioned rolled oats - 270g, not instant
- 1/2 cup sliced almonds - 50g
- 1/2 cup raw pecans - 65g, roughly chopped
- 1/4 cup raw pumpkin seeds - 35g, pepitas
- 2 tablespoons chia seeds - 20g, or flaxseeds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 1/2 cup sourdough discard - 120g, unfed, room temperature or cold
- 1/3 cup honey - 110g, or pure maple syrup
- 3 tablespoons unrefined coconut oil - 45ml, melted
- 1 teaspoon pure vanilla extract
- 1/2 cup dried cranberries - 75g, or raisins, added after baking
Instructions
- Preheat oven to 325°F (163°C) and line a half-sheet pan with parchment paper.
- Combine rolled oats, sliced almonds, chopped pecans, pumpkin seeds, chia seeds, cinnamon, nutmeg, and sea salt in a large bowl.
- Whisk together sourdough discard, honey, melted coconut oil, and vanilla extract until smooth and uniform.
- Pour wet mixture over dry ingredients and fold thoroughly until every oat, nut, and seed is coated.
- Spread granola evenly onto prepared baking sheet and press firmly into a compact layer using a measuring cup or parchment paper.
- Bake for 30-40 minutes until deep golden brown, without stirring during baking. Rotate pan halfway if needed.
- Cool completely on the pan for at least 30 minutes before breaking into clusters of desired size.
- Add dried cranberries or raisins and toss gently to distribute evenly throughout the granola.
Notes
- Do not stir during baking - this is essential for forming large clusters.
- Press the mixture firmly onto the pan for the best clusters; use the bottom of a measuring cup for maximum compaction.
- Use old-fashioned or extra-thick rolled oats, not quick oats, for the best texture.
- Bake at a low temperature (325°F/163°C) to prevent the honey or maple syrup from burning.
- Let the granola cool completely on the pan before breaking - it continues to crisp up as it cools.
- Add dried fruit after baking to prevent it from becoming hard or burnt.
- Store in an airtight container at room temperature for up to 3 weeks.
- To refresh stale granola, bake at 300°F (150°C) for 8-10 minutes and cool completely.
- Customize with any nuts, seeds, or dried fruit you have on hand - the recipe is very flexible.
- Active sourdough starter can be used instead of discard for a milder tangy flavor.