Sourdough Granola
Sourdough discard pouring out your ears? This irresistible homemade Sourdough Granola recipe is definitely one to add to your regular rotation! Packed with our favourite nuts and featuring big clusters of oat mixture, this maple and pecan granola is everything you want in a chunky sourdough granola, that's perfect for breakfast or simply as a delicious snack! Plus, it stands head and shoulders above any shop-bought granola we've ever tried!
Equipment
Ingredients
- 250 g rolled oats
- 80 g pecans halved
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 50 g sourdough discard or active starter, 100% hydration
- 50 ml oil olive, sunflower or vegetable oil
- 100 ml maple syrup
Instructions
- Preheat the oven to 160°C. Line a large baking sheet with parchment paper.
- Add the oats and pecan nuts into a large mixing bowl.
- In a separate bowl, whisk together the sourdough discard, oil, maple syrup, cinnamon and salt.
- Pour the wet ingredients over the oats, and using a spatula, mix well until all the oats and pecans are lightly coated.
- Spread the mixture onto a prepared baking sheet in a thin layer and bake for 25 minutes, turning the trays halfway through (check 20 minutes into the cooking to ensure your granola isn't burning).
- Leave the granola to cool down completely on the baking sheet (do not try and break it up whilst it is still warm).
- Once cooled, break it up into clusters and store it in an airtight container.
Video
Nutrition
Calories: 389kcalCarbohydrates: 47gProtein: 7gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.03gSodium: 198mgPotassium: 258mgFiber: 6gSugar: 15gVitamin A: 8IUVitamin C: 0.2mgCalcium: 59mgIron: 2mg
Tried this recipe?Let us know how it was!