Ingredients
- 270 g Rolled Oats 3 cups
- 20 g Puffed Millet 1 cup, or puffed rice or rice cereal
- 75 g Pumpkin Seeds/Pepitas ½ cup
- 75 g Hemp Hearts ½ cup, or nuts like pecans
- 25 g Sunflower Seeds ¼ cup, or other small seeds
- 2 TBS Chia Seeds or flax or sesame seeds
- 2 tsp Pumpkin Pie Spice or 1 ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, and ¼ allspice or cloves
- ½ tsp Kosher Salt
- 120 g Pumpkin Puree ½ cup, I use canned Libby's
- 120 g Sourdough Discard or active sourdough starter, ½ cup
- 107 g Maple Syrup ⅓ cup
- 3 TBS Dark Brown Sugar
- 55 g Olive Oil ¼ cup, or coconut oil
- 1 tsp Vanilla Extract
- 95 g Dried Cranberries ⅔ cup, or other dried fruit
Equipment
Instructions
- Preheat the oven to 325ºF (163ºC) and line a large baking sheet with parchment paper.In a large bowl, whisk the dry ingredients.270 g Rolled Oats, 20 g Puffed Millet, 75 g Pumpkin Seeds/Pepitas, 75 g Hemp Hearts, 25 g Sunflower Seeds, 2 TBS Chia Seeds, ½ tsp Kosher Salt, 2 tsp Pumpkin Pie Spice
- In another bowl, whisk the wet ingredients until incorporated.120 g Pumpkin Puree, 120 g Sourdough Discard, 107 g Maple Syrup, 3 TBS Dark Brown Sugar, 1 tsp Vanilla Extract, 55 g Olive Oil
- Pour the wet ingredients into the bowl of dry ingredients and stir with a spatula until combined and no dry spots remain.
- Spread the sourdough pumpkin granola into an even layer on the prepared baking sheet.Bake for 40 minutes, or until the oats are toasty and golden brown. Stir twice to promote even baking and prevent browning.Cool completely (granola becomes crunchier as it cools) before mixing in the dried cranberries and serving or storing.95 g Dried Cranberries
Notes
- Follow my guide above for more detailed instructions, tips, substitutions, and photos to make this easy sourdough pumpkin granola.
- Store the granola in an airtight container for up to a week away from humidity and moisture. Reheat if it loses its crunch.
- Substitute the hemp hearts, sunflower seeds, and chia seeds with any nuts or seeds of choice.