Crunchy Sourdough Granola
If you are looking for the absolute best way to use up your sourdough discard, this crunchy sourdough granola is it. Sourdough starter acts as an incredible natural binder, meaning you get massive, crunchy clusters without needing an excessive amount of sugar.By using coconut oil directly on the baking sheet, the granola shallow-fries to a perfect, deep golden brown while baking. It is the ultimate mix of sweet, tangy, toasty, and crisp!
Ingredients
- 3 cups oats
- 1 cup sourdough starter (active or discard)
- ¾ cup coconut oil + extra for the pan
- ¾ cup honey
- 1 tsp vanilla
- ½ cup cashews
- ½ cup walnuts
- ½ cup almonds
- ¼ cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 tsp cinnamon
- 1 tsp salt
Instructions
- Mix the wet: Melt your coconut oil, then mix it really well with the starter, honey, and 1 tsp vanilla.
- Combine: Add your oats, nuts, seeds, cinnamon, and salt directly into the liquid mixture and stir until fully coated.
- Prep the pan: Pile a baking sheet generously with coconut oil.
- Bake Part 1: Spread the granola out and bake at 350°F for about 15 minutes.
- Pack it down: Take it out, give it a gentle stir, and then firmly pat it down into a tight sheet with a spatula (this is the secret to huge clusters!). Bake for another 15 minutes until golden.
- Cool: Let it cool completely on the pan so it crisps up, then break it into giant pieces!
Notes
| Nutrient | Per ½-Cup Serving (16 total servings) |
Per ¼-Cup Serving (32 total servings) |
|---|---|---|
| Calories | 323 kcal | 162 kcal |
| Total Fat | 19.7 g | 9.9 g |
| Saturated Fat | 11.3 g | 5.7 g |
| Total Carbs | 33.3 g | 16.7 g |
| Dietary Fiber | 3.0 g | 1.5 g |
| Sugars (Honey) | 12.7 g | 6.4 g |
| Protein | 6.8 g | 3.4 g |
| Sodium | 146 mg | 73 mg |
Note: This estimation is calculated using standard USDA nutrition data and does not include the variable amount of extra coconut oil used specifically to coat the bottom of the baking sheet.