sourdough discard recipes: granola recipe

1. Prepare the Oven and Baking Sheet: Preheat your oven to 325°F. Lightly grease a large rimmed baking sheet or line it with parchment paper.
2. Mix the Wet Ingredients: In a small bowl, combine the sourdough starter, maple syrup, vegetable oil, salt, and cinnamon. Stir until the mixture is smooth.
3. Combine Dry Ingredients: In a separate large bowl, mix together the oats, puffed rice, pecans, seeds, and shredded coconut.
4. Combine Wet and Dry Ingredients: Pour the sourdough mixture into the bowl with the dry ingredients, stirring until everything is evenly coated and moistened.
5. Arrange on Baking Sheet: Spread the granola mixture onto the prepared baking sheet. You can cluster and press it together to your desired consistency (see tips below).
6. Bake: Bake the granola for 25 to 30 minutes, or until it smells fragrant and turns golden brown.
7. Cool and Add Dried Fruit: Remove the granola from the oven and let it cool completely before stirring in the dried fruit.
8. Serve and Store: Enjoy the granola plain, with milk, or over yogurt as a breakfast or snack. Store the granola in an airtight container or sealed jar for up to a month or more.

Tips from Our Bakers (sourdough discard recipes: granola recipe)

• For a milder sourdough flavor, use starter that has been recently fed. Discard starter will add a more pronounced tanginess.
• If you prefer a sweeter granola or if your sourdough starter hasn’t been fed in over a week, consider increasing the maple syrup to 6 tablespoons (117g) to balance the tangy flavor.
• The size of your granola clusters is up to you. For a variety of cluster sizes, spread the granola evenly across the pan and break it up once it has cooled.

Enjoy your homemade sourdough starter granola with light and crispy clusters!