Easy Sourdough Granola
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
6
Prep Time
5 minutes
Cook Time
25-30 minutes
This sourdough granola recipe is a perfect way to use up sourdough discard while creating a delicious and nutritious snack. It's so easy! Packed with nuts, seeds, dried fruit, shredded coconut or whatever you have on hand. This granola is lightly sweetened with maple syrup and spiced with cinnamon.
Ingredients
-
1/3 cup sourdough discard
-
4-6 tablespoons maple syrup (adjust to taste)
-
1 tablespoon oil (coconut, olive or vegetable)
-
1 teaspoon ground cinnamon
-
2 cups of mix-ins (e.g., nuts, seeds, dried fruit, shredded coconut)
Directions
1. Preheat the Oven:
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper for easy cleanup.
Mix the Wet Ingredients:
In a large bowl, combine the sourdough discard, maple syrup, oil, and cinnamon. Stir until smooth and well blended.
Add the Dry Ingredients:
Add your mix-ins (nuts, seeds, dried fruit, shredded coconut, or other favorites) to the bowl. Stir until everything is evenly coated with the wet mixture.
Spread and Bake:
Spread the granola mixture evenly over the prepared baking tray. Bake for 25-30 minutes, you can stir halfway through to ensure even toasting.
Cool Completely:
Remove the tray from the oven and let the granola cool completely. It will crisp up as it cools.
Store and Enjoy:
Transfer the cooled granola to an airtight container. Store at room temperature for up to two weeks.
Recipe Note
- Customization: Use any combination of nuts, seeds, dried fruit, or shredded coconut to suit your taste preferences.
- Sweetener: Maple syrup can be swapped for honey or agave syrup. Adjust the sweetness to your liking.
- Storage: Store the granola in an airtight container at room temperature for up to two weeks.
- Serving Suggestions: Enjoy as a topping for yogurt, sprinkled over smoothie bowls, or with your favorite milk as a quick breakfast.
Easy Sourdough Granola
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
6
Prep Time
5 minutes
Cook Time
25-30 minutes
This sourdough granola recipe is a perfect way to use up sourdough discard while creating a delicious and nutritious snack. It's so easy! Packed with nuts, seeds, dried fruit, shredded coconut or whatever you have on hand. This granola is lightly sweetened with maple syrup and spiced with cinnamon.
Ingredients
-
1/3 cup sourdough discard
-
4-6 tablespoons maple syrup (adjust to taste)
-
1 tablespoon oil (coconut, olive or vegetable)
-
1 teaspoon ground cinnamon
-
2 cups of mix-ins (e.g., nuts, seeds, dried fruit, shredded coconut)
Directions
1. Preheat the Oven:
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper for easy cleanup.
Mix the Wet Ingredients:
In a large bowl, combine the sourdough discard, maple syrup, oil, and cinnamon. Stir until smooth and well blended.
Add the Dry Ingredients:
Add your mix-ins (nuts, seeds, dried fruit, shredded coconut, or other favorites) to the bowl. Stir until everything is evenly coated with the wet mixture.
Spread and Bake:
Spread the granola mixture evenly over the prepared baking tray. Bake for 25-30 minutes, you can stir halfway through to ensure even toasting.
Cool Completely:
Remove the tray from the oven and let the granola cool completely. It will crisp up as it cools.
Store and Enjoy:
Transfer the cooled granola to an airtight container. Store at room temperature for up to two weeks.
Recipe Note
- Customization: Use any combination of nuts, seeds, dried fruit, or shredded coconut to suit your taste preferences.
- Sweetener: Maple syrup can be swapped for honey or agave syrup. Adjust the sweetness to your liking.
- Storage: Store the granola in an airtight container at room temperature for up to two weeks.
- Serving Suggestions: Enjoy as a topping for yogurt, sprinkled over smoothie bowls, or with your favorite milk as a quick breakfast.