Homemade Granola with Sourdough Starter
Store-bought granola just doesn’t cut it for my allergy-sensitive kiddos, so I whipped up a homemade version with wholesome pantry-staple ingredients they love. It’s a great way to use up sourdough discard or starter, and with a blend of maple syrup and honey, it bakes up perfectly crisp, slightly chewy, and just the right amount of sweet.
What you'll need:
3 cups old-fashioned rolled oats
1/2 cup shredded coconut (and/or your favorite seeds)
1 tsp vanilla extract
1/2 tsp cinnamon
1/2+ tsp salt
1/2 cup sourdough starter or discard (unfed is fine)
1/4 cup maple syrup
1/4 cup honey
1/4 cup neutral oil (like avocado or melted coconut oil)
1/2 cup dried fruit (optional)
How to make it:
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl, combine the oats, shredded coconut (and/or seeds), cinnamon, and salt.
In a separate bowl, mix the sourdough starter/discard, sugar, honey, oil, and vanilla extract. Whisk until smooth.
Pour the wet mixture over the oat mixture and stir until everything is well coated.
Spread the mixture evenly on the baking sheet. For chunkier granola, press it down firmly into a compact layer.
Bake for 30-35 minutes, rotating the pan halfway through. If you want loose granola, stir it once or twice during baking. For clumpy granola, don't stir-just rotate the pan.
Cool completely on the baking sheet—it will crisp up as it cools.
Break into chunks (if desired) and mix in the dried fruit.
Enjoy over yogurt, in milk as a cereal, or as a topping for other dishes like smoothies or ice cream.
Store it in a cool, dry place, like a pantry or cupboard, in an airtight container for 2-3 weeks.
