Sourdough Granola
This sourdough granola is a quick and delicious way to use up discard. Oven-baked in under 30 minutes until perfectly crunchy, lightly sweetened with maple syrup, and packed with wholesome oats and seeds for a healthy breakfast, yogurt topping, or anytime snack. Makes about 4 cups.
Ingredients
- ⅓ cup (100 g) sourdough starter
- ¼ cup (60 g) maple syrup
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cup (156 g) oats
- ¼ cup (28 g) sunflower seeds
- ¼ cup (30 g) pumpkin seeds
- 1 tablespoon (13 g) flax seeds
- 1 tablespoon (12 g) chia seeds
- ⅔ cup (80 g) dried cranberries
Instructions
- Preheat your oven to 325°F( °C). Lightly spray a baking sheet with cooking spray or line with a sheet of parchment paper or silicone baking mat.
- In a large bowl, stir together ⅓ cup sourdough starter, ¼ cup maple syrup, ½ teaspoon salt, and 1 teaspoon cinnamon.
- In a separate bowl, mix 1 ½ cup oats, ¼ cup sunflower seeds, ¼ cup pumpkin seeds, 1 tablespoon flax seeds, 1 tablespoon chia seeds, and ⅔ cup dried cranberries.
- Pour the dry ingredients into the bowl with the wet mixture and stir until everything is evenly coated.
- Spread the mixture onto the baking sheet. Transfer the sheet to the oven and bake for 15 minutes. Remove the sheet, stir the granola, and bake for another 10-15 minutes.
- Once the granola is golden and crisp, remove it from the oven and let it cool completely on the baking sheet. Don’t skip this step; cooling is what helps it stay nice and crunchy. After the granola has completely cooled, break it into clusters and store it in an airtight container at room temperature for up to two weeks.
Nutrition
Serving: 0.25cupCalories: 88kcalCarbohydrates: 15gProtein: 2gFat: 3g