Sourdough Granola

Sourdough Granola is crunchy, sweet, and packed with protein. Sourdough Discard is the binder to this granola, giving it a bit of tang with added nutritional value. This recipe will become your go-to homemade granola recipe to snack on, layer into parfaits, or use for toppings on your favorite fruit desserts.

Hypoallergenic

Sourdough Granola is hypoallergenic for those with egg allergy and gluten intolerances. Sourdough Starter combines the granola and gives it a bit of tang along with reducing gluten contained in the Old Fashioned Oats.

In addition, Chia Seeds, a plant-based protein, are mixed into the granola giving this another layer of added nutritional value. Furthermore, according to the Mayo Clinic, “Chia Seeds are high in Omega-3 Fatty Acids and fiber.

These seeds have a similar Omega-3 Fatty Acid content as Flaxseed would (which would be a great replacement) and they can help with weight loss.” Finally, they are an excellent source of fiber, promote intestinal health, and contain heart-healthy fats. Chia Seeds provide not only an extra crunch to the granola but also health benefits.

Along with Sourdough Starter and Chia Seeds in the Sourdough Granola, this recipe contains an assortment of nuts, seeds, dried fruit, and Raw Honey. These ingredients are all high in nutritional content and contain a natural sweetener that your body is able to easily process.

In conclusion, Sourdough Granola is healthy, full of flavor, and has various textures. This recipe is geared towards those with egg allergy and gluten intolerances, however, if you have a nut allergy, this recipe can be easily adaptable to exclude the ingredients your body cannot tolerate. Enjoy this, recreate it, and share it with the ones you love the most!

Sourdough Granola Ingredients

• Old Fashioned Oats
• Pistachios
• Sliced Almonds
• Pumpkin Seeds/Pepitas
• Chia Seeds
• Ground Ginger
• Cinnamon
• Sea Salt
• Sourdough Discard
• Olive Oil
• Raw Honey
• Almond Extract
• Dried Apricots

Mixing Up the Granola

1. First, preheat the oven to 325 degrees Fahrenheit.
2. Next, in a large bowl, mix together the dry ingredients – oats, nuts, seeds, and seasonings.
3. Then, pour in the wet ingredients – Sourdough Discard, oil, honey, and extract.
4. Next, using a silicone spatula, mix thoroughly until all ingredients are well combined.
5. Then, line a baking sheet with parchment paper.
6. Next, pour the granola onto the parchment paper and spread it evenly into one layer using the silicone spatula.

Combine the Dry Ingredients

Combine the Wet Ingredients

Stir Together

Pour Onto a Baking Sheet

Evenly Spread the Granola Mixture

Baking the Granola

1. Then, bake it for 30 minutes, turning and mixing once at the halfway point (15 minutes).
2. While the granola is baking, chop the dried apricots into bite-sized pieces. Set aside in a small mixing bowl.
3. When the timer goes off, remove the granola from the oven and place it on a wire, cooling rack.
4. Next, sprinkle the dried apricot pieces all over the cooling granola. Allow it to continue cooling until cooled to room temperature.

Remove the Baked Granola from the Oven

Add the Dried Apricots

Cooling and Eating the Granola

1. Then, break apart the granola into pieces (the size depends on what you prefer – small, medium, or large chunks will all do).
2. Finally, serve the Sourdough Granola at room temperature, layered into breakfast parfaits, or over your favorite fruity dessert. Enjoy!

How to Store the Granola

As with most baked goods, the Sourdough Granola is best the day of. However, if you have extras and want to store them, storing them in an airtight, such as a jar, or Tupperware container is best. When stored properly, the granola will keep fresh for up to a week on your counter or in your pantry.

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Sourdough Granola

Yield: 8 cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 20 minutes

Total Time: 1 hour

Sourdough Granola is crunchy, sweet, and packed with protein. Sourdough Discard is the binder to this granola, giving it a bit of tang with added nutritional value. This recipe will become your go-to homemade granola recipe to snack on, layer into parfaits, or use for toppings on your favorite fruit desserts.

Print

Ingredients

• 3 c. Old Fashioned Oats
• 1/2 c. Pistachios
• 1/2 c. Sliced Almonds
• 1/2 c. Pumpkin Seeds/Pepitas
• 1/2 c. Chia Seeds
• 1 tsp. Ground Ginger
• 1 1/2 tsp. Cinnamon
• 1/2 tsp. Sea Salt
• 1/3 c. Sourdough Discard
• 1/3 c. Olive Oil
• 3/4 c. Raw Honey
• 1 tsp. Almond Extract
• 1/2 c. Dried Apricots, Chopped into Bite-Sized Pieces

Instructions

1. First, preheat the oven to 325 degrees Fahrenheit.
2. Next, in a large bowl, mix together the dry ingredients - oats, nuts, seeds, and seasonings.
3. Then, pour in the wet ingredients - Sourdough Discard, oil, honey, and extract.
4. Next, using a silicone spatula, mix thoroughly until all ingredients are well combined.
5. Then, line a baking sheet with parchment paper.
6. Next, pour the granola onto the parchment paper and spread it evenly into one layer using the silicone spatula.
7. Then, bake it for 30 minutes, turning and mixing once at the halfway point (15 minutes).
8. While the granola is baking, chop the dried apricots into bite-sized pieces. Set aside in a small mixing bowl.
9. When the timer goes off, remove the granola from the oven and place it on a wire, cooling rack.
10. Next, sprinkle the dried apricot pieces all over the cooling granola. Allow it to continue cooling until cooled to room temperature.
11. Then, break apart the granola into pieces (the size depends on what you prefer - small, medium, or large chunks will all do).
12. Finally, serve the Sourdough Granola at room temperature, layered into breakfast parfaits, or over your favorite fruity dessert. Enjoy!

Notes

As with most baked goods, the Sourdough Granola is best the day of. However, if you have extras and want to store them, storing them in an airtight, such as a jar, or Tupperware container is best. When stored properly, the granola will keep fresh for up to a week on your counter or in your pantry.

This recipe is highly versatile and can be easily adapted to fit the taste buds and recipe needs of all. Recreate it and enjoy!

Nutrition Information:

Yield: 16 Serving Size: 1/2 c.
Amount Per Serving: Calories: 281Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 99mgCarbohydrates: 33gFiber: 6gSugar: 16gProtein: 7g