Sourdough Discard Granola
Sourdough discard is the secret ingredient to creating chunky clusters in this tangy, lower sugar granola!
- Author: Kaleigh
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: about 3 cups 1x
- Category: breakfast
- Method: baked
- Cuisine: American
- 1/4 cup sourdough starter discard
- 1 tbsp oil, such as avocado or melted coconut oil
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1/2 cup crispy brown rice cereal
- 1/2 cup nuts or seeds of choice
- 2 tbsp hemp or flax seeds
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp fine sea salt
- Heat oven to 350°F. Line a small baking sheet with parchment or a silicone baking mat.
- In a large bowl, whisk sourdough discard, oil, honey and vanilla until smooth.
- Add oats, rice cereal, nuts and/or seeds, cinnamon, nutmeg and salt. Stir to coat everything well.
- Press mixture into a tight, even layer on the baking sheet. You want any white spaces to be covered.
- Bake 20 minutes or until golden, without stirring. Remove from the oven and let cool completely before breaking into pieces.
- Stir in dried fruit, if using, and store in an airtight container.
- You can use maple syrup in place of honey. If you prefer sweeter granola, increase the amount to 2-3 tbsp.
- The longer your starter discard has been in the refrigerator, the tangier the granola will be.
- Experiment with any nuts, seeds, or spices you like.
- Granola can be stored in an airtight container at room temperature for up to 1 week.
- Nutrition is calculated without dried fruit.
Keywords: sourdough discard granola, low sugar granola using sourdough discard