Homemade sourdough discard Granola Recipe

If you’ve been wondering what to do with the sourdough discard sitting in your fridge, this recipe is a great place to start. It’s simple, adaptable and made with pantry staples. Feel free to swap the nuts and seeds with whatever you have on hand.

Ingredients

• 3 cups rolled oats
• 1 cup mixed nuts (almonds, pecans, walnuts or cashews), roughly chopped
• ½ cup pumpkin seeds
• ¼ cup sunflower seeds
• 2 tablespoons chia seeds
• 2 tablespoons flaxseeds
• 1 teaspoon ground cinnamon
• ½ teaspoon sea salt

Wet Ingredients

• ½ cup sourdough discard (unfed or recently fed is fine)
• ¼ cup maple syrup or honey
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract

Optional Add-ins (after baking)

• Dried cranberries
• Raisins
• Goji berries
• Coconut flakes
• Cacao nibs

Method

Preheat your oven to 160°C and line a baking tray with parchment paper. In a large bowl, combine the rolled oats, nuts, seeds, cinnamon and sea salt. In another bowl, whisk together the sourdough discard, maple syrup, coconut oil and vanilla until smooth. Pour the wet mixture over the dry ingredients and stir well until every oat is evenly coated. Spread the mixture evenly onto the prepared baking tray without pressing it down too firmly. Bake for 35–45 minutes, stirring every 10–15 minutes so the granola browns evenly. The granola should turn a beautiful golden brown and smell wonderfully nutty. Remove from the oven and allow it to cool completely. This is when it becomes wonderfully crisp. Once cooled, stir in any dried fruit or coconut flakes if using.

Storage

Store the granola in an airtight glass jar or container at room temperature for up to three weeks. If it starts to lose its crunch, simply spread it onto a baking tray and warm it in the oven for about 5–10 minutes before cooling again.