Big Cluster Sourdough Granola

 


  • 225 grams rolled oats
  • 75 grams sourdough discard that's less than 6 days old
  • 1/4 cup pure maple syrup or honey (60g)
  • 1/4 cup avocado oil (50g)
  • 1/4 cup brown sugar (50g)
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon chia seed
  • 1/2 teaspoon fine salt
  • 2 1/2 teaspoons ground cinnamon
  • 75 grams raw pecans, walnuts, or almonds, chopped
  • 75 grams raw pepita seeds 
  • 1/4 cup dried fruit, optional (43g)

  • Preheat oven to 350 degrees F.
  • Put oats on a baking sheet, and bake for 5-7 minutes, until you can smell a little toasty-ness from the oats. Remove from oven and turn it down to 300 degrees F.
  • Whisk together sourdough discard, syrup, oil, vanilla, and sugar so that it is smooth and homogenous. 
  • Add seeds and nuts. Then add cinnamon, salt, and your toasted oats. Stir until everything is fully coated. Spread granola onto parchment lined baking sheet into even layer so that everything is touching each other. 
    Note: Add dried fruit the last 10 minutes of baking, if using.
  • Bake granola for about 30 minutes. It will still be a tiny bit moist, but will dry as it cools. 
  • Remove from oven and let fully cool before touching and breaking into clumps.

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