Sourdough discard granola
Updated: Apr 13
During my sourdough journey with my buddy Jean Claude (that's the name of my sourdough starter) I found some great recipe to use its discards and this is one of them.
Homemade granola is so much butter than store-bought and with this recipe is even healthier since some of the moisture usually obtained from fat and sugar is given by sourdough discard!
I read this great idea on Cooktildelicious blog and then I made my own version.
Check out my granola recipe below:
100g sourdough starter (100% hydration) *
30g brown sugar
30g whole wheat flour
1/4 teaspoon salt
160g rolled oats
70g nuts (I used walnuts, almonds and hazelnuts)
50g mixed seeds (I used pumpkin, sesame, poppy and chia)
20g honey or maple syrup
20g vegetable oil
--- OPTIONAL MIX-INS ---
In a bowl mix together the sourdough starter, water, brown sugar and flour. Let it ferment in the bowl for 3-8 hours.
Preheat oven to 300°F (150°C) and cover a baking tray with parchment paper.
In a bowl add all the dry ingredients (rolled oats, salt, mixed seeds and mixed nuts), mix to combine and leave it aside.
Pour oil and honey (or maple syrup) in the bowl with the fermented mixture and mix with a spoon, then add this liquid mixture into the dry one and mix to combine.
Spread the granola thinly on the prepared baking tray.
Bake for about 45 minutes rotating they tray halfway through (If it starts to brown quickly, turn the oven down to 250°F - 120°C).
Let it cool inside the oven for about 30 minutes before breaking it into pieces.
Finally add the mix-ins and store in an airtight container.
My sourdough starter was 4 days old and kept in the fridge. You can use it cold.
You can use granola in so many ways but my favorite thing is making parfaits. Check out my post about Greek yogurt Granola Parfaits; they are easy, fresh, colourful and so tasty :)
If you make it let me know! :)