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Sourdough Discard Granola

Sourdough Discard Granola Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 3 cups old-fashioned rolled oats
  • 1 cup raw almonds, roughly chopped
  • ½ cup raw pepitas
  • ½ cup unsweetened coconut flakes
  • ½ cup sourdough discard (unfed, 100% hydration)
  • ⅓ cup maple syrup
  • ⅓ cup melted coconut oil
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • ½ tsp fine sea salt
  • ½ cup dried cherries or raisins

Method
 

  1. Preheat oven to 325°F (160°C) and line a rimmed baking sheet with parchment. Whisk the sourdough discard, maple syrup, melted oil, brown sugar, vanilla, and salt until smooth.
  2. In a large bowl, combine the oats, almonds, pepitas, and coconut flakes. Pour the wet mixture over and stir until every flake is coated.
  3. Press the granola into a compact, even layer on the baking sheet. Bake 45 minutes, stirring once at the 20-minute mark and pressing back down firmly; do not stir after that. It is done when deep golden and dry.
  4. Cool completely on the sheet without stirring, then break into big clusters and toss with the dried cherries.

Notes

Letting the granola cool untouched on the pan is what gives you large, shaggy chunks. If you prefer a looser, more oat-separated texture, give it a few extra stirs during baking. The granola stays crisp for two weeks when stored airtight.