Homemade granola is a great snack to keep on hand! It is delicious all on its own as a snack, used in place of cereal for a healthy alternative to toxic ingredient store bought cereal, or add it to your yogurt and fruit! This recipe is a perfect way to use of some excess discard .
If you are like me and always searching for new recipes to use your sourdough starter, then this recipe if for you! Adding some of your starter when making homemade granola gives your granola that perfect flavor and the starter acts as a binding agent to get those perfect granola clusters!
I’ll be honest, when we became better label readers and giving up store bought snacks full of toxic, questionable ingredients, I was sad cereal was on the “do not buy” list. I loved cereal as a simple snack, and I preferred, what I thought was considered “healthier” cereal. Well, the more my husband and I read and research ingredients that are being placed in our food, the more we stop buying. So I work hard to find a homemade replacement my family enjoys just as much. Let me tell you, this granola recipe does not disappoint as a sweet, tasty, crunchy bowl of cereal. Especially topped with a little fruit and of course raw milk! A perfect quick breakfast option or evening snack!
I usually make a gallon jar of this granola at a time because my girls love to just snack on it plain. They also especially love to make yogurt parfaits at breakfast time all on their own. They feel very big and in charge when they can chop their fruit with these awesome kid friending chopping knives! They are learning to be big helpers in the kitchen and I love the memories made!
Reasons You Will Love this Recipe:
- It’s quick to make and tastes delicious! Making this sourdough granola is a great way to use up some extra starter that you may have on hand. It is quick to make only requiring about ten minutes of hands on mixing time, spread on a large baking sheet and then just pop it in the oven.
- The recipe is very versatile. You can customize it to your liking with different add ins and seasonal flavors. Think pumpkin spice, chocolate chip, dried fruit, the possibilities are really endless.
- I quadruple this recipe to get a gallon batch for my family. This will last us 1-2 weeks of eating some at breakfast and mainly snacking on. I absolutely love having a healthy snack in the pantry my girls are able to grab.
Tools
- Large Mixing Bowl
- Large Baking Sheet
- Silicone Baking Mat
- Cutting Board
- Chopping Knife
- Wooden Spoons
- Mini Chopper
- Glass Storage Jars
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Ingredients
yield: 1 quart
- 1/4 cup sourdough starter (active or discard works)
- 1 tablespoon melted coconut oil
- 1 tablespoon pure maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1 1/2 cup rolled oats
- 1/2 cup chopped raw nuts ( I like sliced almonds or chopped pecans)
- 2 tablespoons seeds (sunflower, pumpkin, chai are all good choice)
Step-by-Step Instructions:
Start by pre-heating your oven to 350 degrees and lining your baking sheet with your silicone baking mat or parchment paper.
In a small mixing bowl, you want to combine the wet ingredients. This is really important to combine all of these first so that they evenly cover your dry ingredients.
Combine the sourdough starter, melted coconut oil, maple syrup (pure maple syrup is best), brown sugar, vanilla and cinnamon.
Next in a large mixing bowl, combine all of your dry ingredients. Combine the oats, chopped nuts, and seeds of choice.
Add the wet ingredients to the dry ingredients and mix well until the dry ingredients are well coated.
Time to Bake
Now spread the granola mixture evenly on your baking sheet and place in your pre-heated oven (350 degrees) and bake for 20 minutes. After 20 minutes rotate your pan to ensure even baking all around. Bake another 10 minutes but keep an eye during this baking time to make sure it’s not getting overcooked and too crispy (this is especially important with the smaller batches).
Resist the urge to stir the granola while baking. If you stir it, you will not end up with the granola clusters but small granola pieces. Let it bake in one solid piece.
Once the granola is finished baking, allow it to cool for at least an hour. If you are adding chocolate chips or dried fruit, press it with wax paper into the granola mixture right after you take it out of the oven. This will allow it to melt into the mixture but keep its form.
Once the granola is good and dry, break it into the cluster size you like and store in a glass jar. Make sure it is cool before adding to the glass jar and capping with a lid so that no condensation forms. We usually eat the granola within 1-2 weeks but if stored properly should keep up to a month.
Enjoy as a snack all by itself, on top of your yogurt, or as cereal topped with some fresh fruit!
Easy Sourdough Granola
Ingredients
- 1/4 cup sourdough starter active or discard works
- 1 tbsp melted coconut oil
- 1 tbsp pure maple syrup
- 2 tbsp brown sugar
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1 1/2 cup rolled oats
- 1/2 cup chopped raw nuts I prefer sliced almonds or chopped pecans
- 2 tbsp seeds sunflower, pumpkin, chai are all great
Instructions
- Start by pre-heating your oven to 350 degrees and lining your baking sheet with your silicone baking mat or parchment paper.
- In a small mixing bowl, combine the sourdough starter, melted coconut oil, maple syrup (pure maple syrup is best), brown sugar, vanilla and cinnamon.
- Next in a large mixing bowl, combine all of your dry ingredients. Combine the oats, chopped nuts, and seeds of choice.
- Add the wet ingredients to the dry ingredients and mix well until the dry ingredients are well coated.
- Now spread the granola mixture evenly on your baking sheet and place in your pre-heated oven (350 degrees) and bake for 20 minutes. After 20 minutes rotate your pan to ensure even baking all around. Bake another 10 minutes but keep an eye during this baking time to make sure it’s not getting overcooked and too crispy (this is especially important with the smaller batches).
- Once the granola is finished baking, allow it to cool for at least an hour. If you are adding chocolate chips or dried fruit, press it with wax paper into the granola mixture right after you take it out of the oven. This will allow it to melt into the mixture but keep its form.
- Once the granola is good and dry, break it into the cluster size you like and store in a glass jar. If stored properly should keep up to a month.
Notes
- Do not try and combine all ingredients at one time. Make sure to mix wet and dry separate and then combine to ensure everything gets coated evenly.
- Resist the urge to stir the granola while baking. If you stir it, you will not end up with the granola clusters but small granola pieces. Let it bake in one solid piece.
- Make sure it is cool before adding to the glass jar and capping with a lid so that no condensation forms.
