Description
Healthy, delicious, and packed full of crunchy clusters, this sourdough granola is your new must try breakfast recipe! This granola utilizes sourdough discard and pairs it with the classic flavors of maple and cinnamon for a delicious, hearty breakfast.
Ingredients
Scale
- 5 cups rolled oats
- 1 cup sliced or slivered almonds
- 1 cup chopped pecans
- 1/3 cup pumpkin seeds
- 1 cup shredded coconut
- 1 cup chocolate chips
- 1 tsp cinnamon
- Pinch salt
WET INGREDIENTS
- 1 cup maple syrup
- 1/2 cup sourdough discard
- 1/2 cup coconut oil (melted)
- 2 tsp pure vanilla extract
Instructions
- Begin by preheating oven to 325 degrees. Line two large rimmed baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, toss together the dry ingredients, minus the chocolate chips. Set aside.
- In another mixing bowl, prepare the wet ingredients. Whisk the maple syrup, melted coconut oil, vanilla extract, sourdough discard, and cinnamon together until combined. Add in a pinch of sea salt if desired (I usually do). Pour this mixture over the dry ingredients, tossing together well.
- Spread the granola into an even layer onto two prepared baking sheets. Bake for 35-40 minutes, being sure to stir every 15 minutes until all of the granola is a nice golden brown color.
- Allow granola to cool completely to room temperature before adding in 1 cup of chocolate chips. Mix well.
- Add to an airtight container and store for up to three weeks. Enjoy!
Notes
-
- Best Crunchy Texture: Split the mixture between two sheet pans and allow the granola to cool completely before storing.
- Make sure to add in the chocolate chips after the granola has baked and cooled.
- Lower Oven Temp: I recommend keeping the lower oven temperature in this recipe. It may be tempting to turn up the heat to try and cook the granola faster, but I have found low and slow is the real key to making the best granola.
- Oats: You can use rolled oats or old fashioned oats in this recipe. I do not recommend quick oats. Use certified gluten-free oats for a yummy gluten free option.
- Variations/Add Ins: The ingredients in this recipe are easily customizable. Add in dried fruit, swap out pumpkin seeds for flax or hemp seeds, add in chia seeds or sunflower seeds, whatever you like!
- Storage: This granola will store well in an airtight container for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast Recipes
