Sourdough Granola
A delicious and nutritious sourdough discard granola. The perfect balance of sweet and salty! Add it to the top of yogurt or eat it by itself. This recipe is sure to be a new family favorite!
Servings: 11 servings
Ingredients
- 180 grams old-fashioned oats 2 cups
- 120 grams sourdough discard ½ cup
- 60 grams maple syrup ¼ cup
- 55 grams coconut oil, melted ¼ cup
- 290 grams mixed raw nuts (your choice) 2 cups
- 69 grams pepitas ½ cup
- 20 grams chia seeds 2 Tablespoons
- 6 grams salt 1 teaspoon
- 2 grams cinnamon 1 teaspoon
Instructions
- Preheat oven to 325℉.
- Mix together all the dry ingredients in a large bowl.180 grams old-fashioned oats, 290 grams mixed raw nuts (your choice), 69 grams pepitas, 20 grams chia seeds, 6 grams salt, 2 grams cinnamon
- In a smaller bowl mix sourdough discard, melted coconut oil, and maple syrup.120 grams sourdough discard, 55 grams coconut oil, melted, 60 grams maple syrup
- Pour wet ingredients into the dry ingredients and mix until incorporated.
- Line a sheet pan with parchment paper and spread the granola around the pan.
- Bake for about 25-30 minutes. Flip over the granola at 15 minutes with a spatula to break up the mixture and continue to bake. Pull when lightly browning.
- Let cool and store in an airtight container.
Notes
If you would like to enhance digestion you can soak the seeds and nuts and ferment the oats overnight. See the section in the blog post for full instructions on how to do that.
To store the granola, once the it is completely cooled transfer to a container and leave on your counter or in the pantry.
Nutrition
Serving: 0.5cup | Calories: 329kcal | Carbohydrates: 25g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 217mg | Potassium: 288mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 2mg
