Big Cluster Sourdough Discard Granola (Print Version)
# Ingredients:
01 -
225 grams rolled oats
02 -
75 grams sourdough discard (less than 6 days old)
03 -
1/4 cup pure maple syrup
04 -
1/4 cup sunflower oil (or grapeseed, canola)
05 -
1/4 cup coconut sugar
06 -
1 tablespoon pure vanilla extract
07 -
1 tablespoon whole flax seed, ground up (or 2 1/2 tablespoons ground flax seed)
08 -
1/2 teaspoon fine salt
09 -
2 1/2 teaspoons ground cinnamon
10 -
75 grams raw walnuts or almonds
11 -
75 grams raw pepita seeds
# Instructions:
01 -
Preheat oven to 350 degrees F. Put oats on a baking sheet, and bake for 5-7 minutes, until you can smell a little toasty-ness from the oats. Remove from oven and turn it down to 300 degrees F.
02 -
Whisk together sourdough discard, maple syrup, oil, vanilla, and coconut sugar so that it is smooth and homogenous.
03 -
Add seeds, nuts, and ground flax to a large bowl. Then add cinnamon, salt, and your toasted oats.
04 -
Pour wet mixture onto the dry mixture and stir until everything is fully coated. Spread granola onto parchment lined baking sheet into even layer so that everything is touching each other.
05 -
Bake granola for 40 minutes. It will still be a tiny bit moist, but will dry as it cools.
06 -
Remove from oven and LET FULLY COOL before touching and breaking into clumps.
# Notes:
01 -
Use fresh sourdough discard (less than 6 days old)
02 -
Allow to cool completely for best clusters
03 -
Stores for 2-3 weeks in airtight container