Sourdough Discard Granola

Don’t toss your sourdough discard—bake it into this toasty, crunchy, super easy granola.

Course Breakfast, Snack

Keyword breakfast, breakfast ideas, brunch, brunch ideas, crunchy granola, granola, healthy granola, homemade granola, sourdough, sourdough discard, sourdough granola

Prep Time 10

Cook Time 45

Servings 6 servings

Ingredients

120 g sourdough discard
80 g maple syrup
45 g melted coconut oil
1 tsp Vanilla extract
1 tsp cinnamon
½ tsp salt
200 g rolled oats (about 2 cups)
50 g pumpkin seeds
50 g chopped walnuts

Instructions

In a large bowl, combine the sourdough discard, melted coconut oil, maple syrup, vanilla extract, cinnamon, and sea salt. Stir until smooth and well mixed.
Add in the rolled oats, pumpkin seeds, chopped walnuts, or any other toppings you’re baking into the granola. Mix again until everything is evenly coated.
Spread the mixture into a thin, even layer on a parchment-lined baking sheet.
Bake at 325°F (160°C) for about 45 minutes, until golden and crisp. Keep a close eye on this towards the end of the cooking time because it can burn quickly.
Let cool completely before breaking into clusters. Add any extra mix-ins at this point, like dried fruit or chocolate chips that you didn’t bake into the granola.