Description
A wholesome and nut-free sourdough granola that combines oats, shredded coconut, and a hint of cinnamon with the tangy flavor of sourdough discard. Sweetened with brown sugar and maple syrup or honey, this granola is baked to a golden crisp, making it a perfect crunchy breakfast or snack option for those avoiding nuts.
Ingredients
Dry Ingredients
- 3 cups oats
- ½ cup shredded coconut
- ½ tsp salt
- 1 tsp cinnamon
- ¾ cup brown sugar (optional)
Wet Ingredients
- ½ cup maple syrup or honey
- ¼ cup oil
- ½ cup sourdough discard
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, combine the oats, shredded coconut, brown sugar, salt, and cinnamon. Mix thoroughly to distribute all the dry ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the maple syrup or honey, sourdough discard, oil, and vanilla extract until fully combined and smooth.
- Combine Ingredients: Pour the wet mixture into the dry ingredients bowl. Stir well until every oat flake is fully coated with the wet mixture, ensuring an even distribution of flavors.
- Spread the Granola: Transfer the combined granola mixture onto the prepared baking sheet. Spread it out evenly to promote uniform baking and crispness.
- Bake the Granola: Place the baking sheet in the preheated oven and bake for 35-40 minutes, stirring halfway through the cooking time to encourage even browning and crisping.
- Cool Completely: Once baked to a golden color and crispy texture, remove the granola from the oven and allow it to cool completely on the baking sheet. Cooling helps it to set and become crunchy.
Notes
- Use parchment paper or a silicone mat to prevent sticking and ease cleanup.
- Stir the granola halfway through baking to ensure even crisping and prevent burning.
- The brown sugar is optional; for a less sweet version, you can reduce or omit it.
- Maple syrup can be substituted with honey for a different sweetness profile.
- Store cooled granola in an airtight container at room temperature for up to two weeks.
- This granola is nut-free, making it safe for those with nut allergies.
