Sourdough Discard Granola

Prep Time 10

Cook Time 30

Total Time 40

60 g liquid fat (avocado oil, coconut oil, olive oil)
60 g liquid sweetener (maple syrup, honey, agave)
40 g light brown sugar (or coconut sugar)
100 g sourdough starter (active or discard)
10 g vanilla extract
200 g oats (old fashioned are best, but quick also works)
100 g seeds (pepitas, sunflower seeds, hemp seeds, flax seeds)
100 g nuts (pecans, almonds, walnuts, hazelnuts, pistachios)
100 g dried fruit (raisins, blueberries, cranberries, apricots, dates, cherries, pineapple; chop up larger dried fruit)
50 g shredded coconut (optional)
5 g sea salt
5 g cinnamon (or other preferred spices)

Preheat oven to 325°F. In a large mixing bowl, whisk together 60 g liquid fat, 60 g liquid sweetener, 40 g light brown sugar, 100 g sourdough starter, and 10 g vanilla extract. Then, mix in 200 g oats, 100 g seeds, 100 g nuts, 100 g dried fruit, 50 g shredded coconut, 5 g sea salt, and 5 g cinnamon (or other preferred spices).
Spray a half sheet pan with oil or line it with parchment paper. Spread granola mixture in an even layer on sheet pan, pressing down with a spatula or the back of a measuring cup. Compacting the mixture will encourage clumps.
Bake for 30 minutes, rotating sheet pan halfway through. If you prefer clusters, do not break apart the mixture during baking. If you prefer a loose granola mixture, toss the mixture halfway through baking.
Let cool for 10 minutes before breaking apart into clumps. Store in an airtight container (I prefer glass) at room temperature. Keeps for up to 4 weeks.

If you want a less-sweet granola (not that this recipe is overly sweet), you can omit the light brown sugar or cut it back.
The ingredient ideas in the Ingredients section are all suggestions, but they're not comprehensive. If you have other seeds, nuts, or dried fruit on hand that aren't listed there, don't be afraid to use them!