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I never imagined my sourdough starter discard would become the secret to the best granola I've ever made. After tossing jar after jar of discard and feeling guilty about the waste, I started experimenting with ways to use it beyond bread. That's when this granola happened - and my breakfast routine was forever changed.
Last week, my daughter actually chose this over her usual cereal without any prompting. Sometimes the best recipes are the ones that win over the pickiest eaters.
Essential Ingredients
- Sourdough Discard: The sticky binder that creates those perfect clusters
- Old-Fashioned Oats: The hearty base that toasts beautifully
- Ground Flaxseed: Works with the discard to create that perfect crunchy texture
- Maple Syrup: For natural sweetness and warm flavor
- Nuts and Seeds: Walnuts and pepitas add wonderful texture and nutrition
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Creating Your Granola
- Begin by giving your oats a quick toast in the oven.
- This extra step might seem unnecessary, but it creates a deeper flavor base for your granola.
- The Perfect Mix:
- Combine your discard with maple syrup, oil, vanilla, and coconut sugar. This wet mixture becomes the glue that holds everything together.
- The Gentle Toss:
- Add your toasted oats, nuts, seeds, and spices to the wet ingredients, carefully folding until everything is evenly coated. The discard will begin to cling to everything, creating those clusters.
- The Low and Slow Bake:
- Spread everything onto a parchment-lined baking sheet and bake at a lower temperature than you might expect. This slow bake is crucial for creating perfectly crisp clusters without burning.
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Through countless batches and breakfast bowls, this granola has become my favorite way to use sourdough discard. It proves that sometimes the best recipes come from trying to solve the simple problem of food waste.
Frequently Asked Questions
- → Why use sourdough discard in granola?
- Sourdough discard adds moisture that helps create clusters and brings a subtle tangy flavor that balances the sweetness.
- → Why must the discard be less than 6 days old?
- Fresher discard has a milder flavor. Older discard can become too sour and overpower the other flavors.
- → Can I substitute the maple syrup?
- Yes, honey works well as a substitute (though it won't be vegan). Agave nectar is another good option.
- → Why is it important to let it cool completely?
- Cooling allows the granola to harden and form those desirable large clusters. If broken while warm, it will crumble instead.
- → How long does this granola stay fresh?
- Stored in an airtight container, it keeps for 2-3 weeks at room temperature.