Easy Chunky Sourdough Granola Recipe
This Sourdough Granola is chunky, crispy and lightly sweetened. Just add your favorite nuts, seeds and dried fruits and enjoy it on top of yogurt or as a snack.
Ingredients
- 1.5 cups Rolled Oats
- 3 tablespoon Coconut Butter
- ¼ cup Maple Syrup/Honey
- ¼ cup Sourdough Starter/Discard
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- ¼ cup Sunflower seeds optional
- 1 tablespoon Flax Seeds optional
- 1 cup Add-ins nuts, dried fruits
Instructions
- Preheat your oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the sourdough discard, honey or maple syrup, coconut butter, vanilla extract, salt, and spices. Mix until well combined (you want chunks of coconut butter)
- With a small blender add in half of the rolled oats. It should almost be like an oat flour.
- Add the oats into the large bowl and mix it should be very chunky.
- Incorporate the nuts and seeds into the oat mixture lightly squeezing the mixture together so the oats cling onto the nuts.
- Disperse the granola mixture on the prepared baking sheet. DO NOT FLATTEN.
- Bake in the preheated oven for 30 minutes, stirring halfway to ensure even cooking. The granola is done when it is golden brown and fragrant.
- Allow the granola to cool completely on the baking sheet. It will continue to crisp up as it cools.
- Once completely cooled add in your choice nuts, seeds and dried fruit.
- Transfer the sourdough granola to an airtight container. It can be stored at room temperature for up to 2 to 4 weeks.
Notes
Baking low and slow: Because there is sugar in the granola it browns quicker, so if baking at a higher temperature, then it'll burn faster.
Stirring: While the granola is baking the granola mix it gently. the outsides of the granola will brown faster than the middle.
When you add dried fruits to the granola and bake it, they tend to dry out. However, we want the fruits to remain moist and plump, so add them towards the end of the baking process.
Active vs discard starter: If your discard starter is a little old it may give you tangy sourdough notes. Try to use a new discard to avoid a sour tasting granola.
Storage:
My favorite way to store granola is in a tall glass jar. It keeps it nicely tight and sealed and can last up to 4 weeks. Ensure that the granola has completely cooled before you store it in the mason jar.Nutrition
Calories: 330kcalCarbohydrates: 47gProtein: 7gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 8mgPotassium: 199mgFiber: 7gSugar: 19gVitamin A: 6IUVitamin C: 0.5mgCalcium: 39mgIron: 2mg
Tried this recipe?Let us know how it was!