I started making sourdough granola when I was looking for extra ways to use up my sourdough discard.
Jump to RecipeI’ve always loved making granola from scratch at home and I think that the addition of sourdough starter takes the regular granola to the next level.
It’s not just the wonderful taste that the starter adds to the granola, it’s also the superior level of crunch it provides!
Personally, I love little clusters in my granola, and in the past I have used egg white (like in this recipe) to achieve a bit of chunkiness. But using sourdough starter binds all the ingredients together into clumps so well that there is no need for any additional binders.
You can control the level of crunch by experimenting with the baking times. For more crunch, bake longer. For less crunch, bake a little less.
You can also choose to have add ins or to just make the base recipe, depending on your own taste preferences. I love add ins and these are put in at the end of baking.
Some add in ideas that I regularly use are dried fruits like sultanas, apricots, figs, dates and apple. If you are a fan of nuts, any nut goes well with this recipe! One of my personal favourites is almonds.
This is such a simple and adaptable recipe, just mix wet ingredients and dry separately, then mix together before baking.
The dry ingredients all get thoroughly coated, making a clumpy, crunchy granola once baked.
Sourdough Granola
Ingredients
- 5 cups Rolled oats
- 1 cup Desiccated or shredded coconut
- 2 tsp Cinnamon powder
- 1 cup Sourdough discard or starter
- 3 tbsp Olive oil
- 2 tsp Vanilla extract
- 1/2 cup Honey or brown sugar (or equal mix of the two)
- Drizzle Maple syrup (optional)
- 3/4 cup Dried fruit of your choice
- 1/2 cup Nuts of your choice (optional)
Instructions
- Pre heat oven to 160 degrees Celsius
- Place all dry ingredients (except fruit and nuts) in a large bowl and mix.
- Place all wet ingredients in separate bowl or glass jug and mix thoroughly.
- Pour wet ingredients over dry and mix thoroughly.
- Line a large roasting tray or a tray with sides. I use non stick baking paper. Alternatively, use a non stick tray.
- Tip your mixture into the tray and even out to make an even layer.
- Place in the oven for 10 minutes, remove the tray and turn the granola with a spatula.
- Place back in the oven and repeat until desired darkness is achieved. I recommend a total cooking time of 30 – 40 minutes.
Don’t forget to stir in your add ins at the end, if you’re using them! Once completely cooled, store in an airtight container (I like to use mason jars).
You can eat this granola on it’s own, on top of fresh fruit, with milk of your choice or one of my personal favourites, on top of yoghurt.
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Enjoy!
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