Oats & Honey Sourdough Discard Granola
INGREDIENTS
- 60 g coconut oil or avocado, grapeseed, vegetable, or canola oil
- 90 g honey or maple syrup
- 40 g light brown sugar or dark brown sugar or coconut sugar
- 10 g vanilla extract or vanilla paste
- 6 g cinnamon
- 130 g sourdough discard or active starter
- 310 g old-fashioned rolled oats
- 30 g puffed brown rice cereal (optional) or Rice Krispies, puffed quinoa
- 35 g nuts/larger seeds* (optional) sliced almonds, pecans, walnuts, cashews, pistachios, pumpkin seeds, sunflower seeds
- 30 g dried fruit* (optional) raisins, dried blueberries, dried cherries, dried apricots
- 15 g small seeds* (optional) flaxseed, chia seeds, hemp hearts
- 35 g shredded coconut (optional) sweetened or unsweetened
- 1/2 tsp sea salt
- Cooking oil spray for spraying the sheet pan
Before You Begin
This recipe is very flexible with many add-in options and optional ingredients. See Notes for guidance.Note: This recipe was developed and is written in metric (grams). Volume measurements (cups & spoons) are automatically converted and untested – use at your own risk. For best results, use a kitchen scale.
Instructions
- Preheat oven to 325°F (160°C). In a large mixing bowl, whisk together 60 g coconut oil (melt first if needed), 90 g honey, 40 g light brown sugar, 10 g vanilla extract, and 6 g cinnamon.
- Then, whisk in 130 g sourdough discard.
- Finally, fold in 310 g old-fashioned rolled oats, 30 g puffed brown rice cereal (optional), 35 g nuts/larger seeds* (optional), 35 g shredded coconut (optional), 15 g small seeds* (optional), 30 g dried fruit* (optional), and 1/2 tsp sea salt. See Recipe Notes for alternate mix-in suggestions.
- Spray a half sheet pan with Cooking oil spray or line it with parchment paper. Spread granola mixture in an even layer across the full pan.Press down firmly with a spatula or the back of a measuring cup. For extra compaction, place a sheet of parchment paper on top and press down firmly with your hands before baking. The tighter you pack it, the bigger your clusters will be.
- Bake for 15 minutes, then rotate the sheet pan and bake for another 15 minutes. Using a spoon, break apart into clumps. Because the edges tend to brown faster, push them toward the center when you break it up.
- Bake for an additional 5–10 minutes, or until the granola is golden brown all over. Ovens vary, so keep an eye on it toward the end. When done, it will still feel soft in spots – let it cool on the pan for at least 10 minutes. It crisps up as it cools.
- Store in an airtight container (I prefer glass) at room temperature. Keeps for up to 4 weeks.
Notes
*Mix-ins are totally flexible. Here are some tester-approved options by category:
- Nuts & larger seeds: sliced almonds, pecans, walnuts, cashews, pistachios, macadamia nuts, pine nuts, Brazil nuts, peanuts, pumpkin seeds, sunflower seeds
- Shredded coconut: sweetened or unsweetened both work – several testers preferred sweetened for extra flavor
- Small seeds: flaxseed, chia seeds, hemp hearts – millet or wheat germ also work well here
- Dried fruit: raisins, craisins, dried blueberries, dried cranberries, dried cherries, dried apricots, dried mango, dried figs, freeze-dried apples or bananas, goji berries
- Chocolate: stir in after the granola has fully cooled – mini chocolate chips, dark chocolate chips, cacao nibs, or even a drizzle of almond bark
Nutrition Facts
Oats & Honey Sourdough Discard Granola
Serving Size
1 serving
Amount per Serving
Calories
257
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
104
mg
5
%
Potassium
178
mg
5
%
Carbohydrates
37
g
12
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
5
g
10
%
Vitamin A
2
IU
0
%
Vitamin C
0.2
mg
0
%
Calcium
35
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
