Sourdough Granola
Sourdough granola is such an easy discard recipe that's so delicious as cereal, with yogurt and fresh fruit, or all by itself as a delicious snack!
Servings: 15 servings
Calories: 82kcal
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
- ¼ cup discard sourdough starter active sourdough starter works too
- 1 tablespoon melted coconut oil
- 1 tablespoon pure maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup rolled oats
- ½ cup crisp rice cereal
- ½ cup chopped raw nuts
- 2 tablespoons sunflower seeds or seeds of choice
Instructions
- Preheat: preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Mix Wet Ingredients: 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.
- Combine all Ingredients: Add the crisp rice cereal, rolled oats, chopped nuts, and seeds to the wet ingredients and stir everything together really well.
- Bake: 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. 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 is golden, but not browned.
- **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.
- Cool: Once the granola is finished baking, leave it in the baking sheet to cool and set at room temperature for 30-60 minutes - until it's completely cooled.
- Serve or store: Once cooled, break the granola up into cluster sizes of your choosing and serve or store in an airtight container.
Video
Notes
- Cluster tip. For large crunchy clusters, press the mixture firmly into the pan and avoid stirring during baking. Let cool completely before breaking apart.
- Sweetener swap. Honey and maple syrup both work well. Maple gives a slightly lighter flavor, while honey creates deeper caramel notes.
- Oil options. Melted coconut oil, butter, or even light olive oil can be used. Butter adds richness; coconut oil keeps it dairy-free.
- Make it less sweet. Reduce the sweetener by 1–2 tablespoons for a lightly sweet breakfast-style granola.
- Storage reminder. Always cool completely before sealing in an airtight container to maintain crunch.
Nutrition
Serving: 0.5cup | Calories: 82kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 40mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 11mg | Iron: 1mg
