Ingredients
Equipment
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, add the sourdough starter discard, melted coconut oil, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together.
- Add the crisp rice cereal, rolled oats, chopped nuts, and seeds to the wet ingredients and stir everything together really well.
- Spread the granola mixture in an even layer over the baking sheet and bake in the preheated oven for 20 minutes at 350°F. Do NOT stir the granola, resist the urge, If you stir throughout baking, the final product won't be chunky sourdough granola, but rather a toasted oat mixture.
- After 20 minutes, rotate the baking sheet 180 degrees in the oven so everything bakes evenly, bake for another 8-10 minutes. Keep an eye on the granola at this point to make sure it doesn't look too crispy.
- **if you'll be adding chocolate chips, or any kind of "chip" (I added cinnamon chips to the batch I made for these photos) just sprinkle them over the hot granola right when it comes out of the oven and let it set. The chips will melt just enough to set into the granola without losing their shape.
- Once the granola is finished baking, let it cool and set at room temperature for 30-60 minutes - until it's completely cooled.
- Once cooled and set, you should be able to break the sheet into smaller clusters. Break the granola up into cluster sizes of your choosing and store it in an airtight container.