Easy Sourdough Discard Granola Recipe

Preheat oven to 325ºF
In a large mixing bowl, combine the dry ingredients together with a spatula. Sub any of the nuts, seeds, or spices with whatever you have on hand.
3 cups Rolled Oats, 1 cup Unsweetened Coconut Flakes, ½ cup Raw Pistachios, ⅓ cup Slivered Almonds, ¼ cup Pumpkin Seeds/Pepitas, ¼ cup Chia Seeds, 1 ½ tsp Ground Cinnamon, 1 tsp Ground Ginger, ½ tsp Sea Salt
In a small mixing bowl, whisk together the wet ingredients. Whisk until the wet ingredients are thoroughly combined and the mixture is thick and somewhat gloopy.
¼ cup Sourdough Discard, ⅓ cup Olive Oil, ½ cup Honey, 1 tsp Almond Extract
Pour the wet ingredients into the dry ingredients.
Using a spatula, mix together the wet and dry ingredients until the dry ingredients are coated in the thick goo.
Dump the mixture onto a prepared half-sheet pan with a reusable silicone mat or parchment paper.
Use the spatula to firmly press the granola mixture into an even, thin layer until the entire baking sheet is covered in granola.
Bake the sourdough discard granola at 325ºF for 30 minutes, stirring the granola after 15 minutes so it browns evenly.
Check the granola about five minutes before it’s finished baking to make sure it is not browning too quickly. If so, take it out earlier.
When done, the granola should smell toasty and be evenly browned all over.
Let cool on a wire rack.
While the granola is baking or cooling, roughly chop the dried apricots or any other dried fruit you're using if larger than raisins. Mix the dried apricots with golden raisins together in a small bowl.
¾ cup Dried Apricots, ¼ cup Golden Raisins
Once the granola is cooled, break up the granola with your hands or spatula. Break up the granola clusters as big or small as you’d like!
On the sheet pan, toss in the dried fruit. Mix gently to combine and add to storage container or jar. Enjoy!

Easy Sourdough Discard Granola Recipe

Equipment

Ingredients

Dry Ingredients:

Wet Ingredients:

Dried Fruit:

Instructions

Notes