Description
Sourdough discard granola is easy to make, full of cozy flavor, and bakes into big crunchy clusters that are perfect for yogurt bowls, with milk or snacking by the handful.
Ingredients
Scale
- 3 cups old fashioned oats
- 1 cup almonds (chopped or your favorite nut)
- 1/4 cup sprouted pumpkin seeds (or more chopped nuts)
- 1/3 cup unsweetened coconut flakes
- 2 tbsp ground flaxseed
- 2 tbsp hemp hearts
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup peanut butter (or almond butter)
- 1/3 cup maple syrup or honey
- 1/3 cup coconut oil (melted)
- 1/3 cup sourdough discard
- 1 teaspoon vanilla extract
Instructions
- Line a baking sheet with parchment paper. Preheat the oven to 300°F.
- In a large bowl, combine the oats, almonds, pumpkin seeds, coconut flakes, flaxseed, hemp seeds, cinnamon and salt.
- In a small bowl, whisk together the peanut butter, maple syrup, coconut oil, sourdough discard, and vanilla extract. Add the mixture to the bowl with the dry ingredients. Using a rubber spatula, mix until the oats and nuts are fully coated.
- Pour the granola mixture onto the prepared baking sheet. Spread into an even layer so everything is touching, and use your spatula to press the mixture down.
- Bake until lightly golden brown, about 25-30 minutes. Remove from the oven and let cool completely before breaking.
- Store in an airtight container for up to 2 weeks or in a freezer for up to 3 months.
Notes
- This granola is hearty and nourishing.
- Customize with your favorite nuts or seeds.
- Great for yogurt bowls, milk, or snacking.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 288
- Sugar: 7 g
- Sodium: 95 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg