Welcome to the world of sourdough granola! Picture this: a crunchy, flavorful blend of oats, nuts, seeds, and just a hint of sweetness, all bound together with the magic of sourdough starter. Intrigued?
You should be. Today, I’m sharing with you a recipe that will revolutionize your breakfast routine and leave you craving more.
Why Sourdough Starter Works in Granola: You might be wondering, why sourdough starter? Well, let me tell you. Sourdough starter isn’t just for bread-making anymore.
When incorporated into granola, it acts as the perfect binder, creating those irresistible clusters we all love. Plus, it allows you to use less sweetener, making for a healthier, less processed breakfast option.
Sourdough Discard Granola: One of the beauties of this recipe is its versatility. Whether you have active sourdough starter or discard on hand, you’re good to go. Just remember, if using discard, opt for fresh rather than aged discard for the best flavor.
No sourdough starter? More recipes you will LOVE:
How to Make Sourdough Granola: Now, let’s get down to business. Here’s a step-by-step guide to crafting your own batch of sourdough granola:
- Preheat your oven.
- Mix together the sourdough starter, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
- Add in the rolled oats, nuts, seeds, cinnamon, nutmeg, and salt, ensuring everything is well coated.
- Spread the mixture onto a baking tray lined with parchment paper, pressing it into a tight layer.
- Bake low and slow, allowing the granola to toast to perfection.
- Once cooled, break the granola into pieces and toss through the dried fruit, if desired.
Tips for the Best Sourdough Granola:
- Opt for either discarded sourdough starter or active, fed starter, avoiding old discard for a milder flavor.
- Bake the granola low and slow to prevent burning and achieve that perfect crunch.
- Hold off on adding the dried fruit until after baking to preserve its texture and sweetness.
How to Store It: Storing your sourdough granola is a breeze. Transfer it to an airtight container, preferably a glass jar to maintain its crunchiness. It’ll last for quite a while, but let’s be real—it’ll probably be gone before you know it.
Granola Flavor Variations: Looking to mix things up? Here are six tantalizing flavor variations to try:
- Honey Oat Sourdough Granola: Swap in raw almonds and rice cereal, and increase the honey for a classic, comforting flavor.
- Maple Pecan Sourdough Granola: Embrace the richness of maple syrup and the nuttiness of pecans for a truly decadent treat.
- Choc Coconut Sourdough Granola: Indulge your chocolate cravings with shredded coconut and cocoa powder, plus a generous sprinkling of mini chocolate chips.
- Pumpkin Spice Sourdough Granola: Celebrate the flavors of fall with pecans, pumpkin seeds, pumpkin pie spice, and cranberries.
- Gingerbread Granola: Warm up your mornings with extra cinnamon, powdered ginger, cloves, and a touch more sweetener.
- Serving Suggestions & Uses: Get creative with how you enjoy your sourdough granola. Whether paired with yogurt, sprinkled over oatmeal, or baked into muffins, the possibilities are endless.
Conclusion: So there you have it—sourdough granola, the breakfast of champions. With its crunchy clusters, customizable flavors, and healthy twist, it’s sure to become a staple in your kitchen. So go ahead, whip up a batch, and let the sourdough magic begin!
My favorite way to use it is sprinkled on top of my smoothie bowls🫶
CRUNCHY SOURDOUGH GRANOLA
Ingredients:
- 50 grams sourdough starter
- 20 g Honey or maple syrup
- 10 g Coconut Oil melted
- 5 g Vanilla Extract
- 100 g Rolled Oats
- 50 g Nuts I used walnuts & pecans.
- 50 g Seeds I used hemp and pumpkin seeds.
- 2 g Cinnamon ½ teaspoon
- 1 g Nutmeg ¼ teaspoon
- 2 g Salt ¼ teaspoon
- 50 g Dried Fruit optional (I made one batch with raisins and left one plain)
Directions:
- Preheat your oven to 320F/160C.https://563f281a38991fb63f89f7b084ad375f.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html
- Add the sourdough starter, honey, vanilla and coconut oil together in a bowl. Mix with a spoon until they are well combined
- Once the liquid ingredients are smooth, add the oats, nuts and spices. Stir the ingredients until everything is well coated with the sourdough starter mixture.
- Press a tight layer of granola onto a baking tray lined with baking paper. Don’t leave any gaps.
- Bake low and slow until the mixture is lightly toasted. The granola will take around 20 minutes to toast. Keep an eye on it as the honey will cause it to burn easily.
- Once cooled, break the granola up into pieces and toss through the dried fruit if using.
- Store the granola in air tight container. A glass jar is best.
Do you have a sourdough starter?
What’s your favorite combo of nuts and seeds? Add dried fruit?
Do you love a little crunch on your smoothies?
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