Easy Sourdough Discard Granola 🥣

Homemade granola made with sourdough discard, browned butter, maple syrup, hearty oats, and a blend of nuts and seeds. It's simple to make, naturally sweetened with maple syrup, and perfect for topping yogurt, enjoying with milk, or snacking straight from the jar!

Ingredients

57 g (¼ cup) unsalted butter, browned

200 g sourdough discard

170 g maple syrup

25 g (2 tbsp) brown sugar

8 g (1 tsp) vanilla paste or extract

5 g (1 tsp) salt

480 g rolled oats

2 cups (about 240 g) mixed nuts and seeds (pistachios, walnuts, pumpkin seeds, sunflower seeds, etc.)

2 tbsp (14 g) ground flaxseed

2 tbsp (about 18 g) ground chia, basil, and pumpkin seed blend

Cinnamon, 1 tsp or to taste (optional)

Anima Mundi Adaptogenic herbal tincture (optional) 2-4 droplets

A Note on Sweetness 🤎

I don't make my granola overly sweet, so this recipe has just a touch of brown sugar. If you prefer a sweeter granola, simply double the brown sugar to 4 tablespoons (50 g) to suit your taste!

My homemade seed blend:

Grind equal parts chia seeds, basil seeds, and pumpkin seeds together. Store in a jar in the refrigerator and add to granola, smoothies, baked goods, and other recipes.

Instructions

1. Preheat oven: Preheat your oven to 325°F.

2. Brown the butter: Melt butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and develops a nutty aroma. Remove from heat and allow it to cool slightly.

3. Mix wet ingredients: In a large bowl, combine sourdough discard, maple syrup, brown sugar, salt, and vanilla. Once the browned butter has cooled slightly, whisk it into the wet mixture.

4. Prepare dry ingredients: In a separate large bowl, combine rolled oats, ground flaxseed, your homemade seed blend, and cinnamon (if using).

5. Prepare the nuts: Add your mixed nuts and seeds to a food processor and pulse a few times until they are broken into smaller pieces. Add them to the oat mixture and stir to combine.

6. Combine: Pour the wet mixture over the dry ingredients and mix thoroughly until everything is evenly coated.

7. Bake: Line a large baking sheet with parchment paper or a silicone baking mat. Spread the granola mixture evenly across the tray.

8. First bake: Bake for 25 minutes. Remove from the oven, gently stir the granola, and return it to the oven for another 10 minutes.

9. Cool: Keep an eye on the granola during the final bake to prevent over-browning. If you prefer extra-crispy granola, leave it in a little longer, checking frequently.

10. Enjoy! Remove from the oven and allow it to cool completely. The granola will continue to crisp up as it cools.

How to enjoy it

By the handful as a crunchy snack

Over homemade yogurt with fresh fruit

With a splash of milk

Sprinkled over smoothie bowls

As a homemade addition to breakfast or lunchboxes

A little homemade goodness goes a long way! Store in an airtight jar or container once completely cooled. Enjoy! 🤍

Storage: Once completely cooled, store in an airtight jar or container to maintain freshness and crunch.