2056. Basic Sourdough Granola

I'm not counting how many granola recipes MCW holds, and neither should you. The point is that homemade granola will always be superior to supermarket ones, and it's so easy and customizable to make.

Ingredients:

4 cups (320 g) rolled oats

1 cup (100 g) chopped nuts or seeds (or use more oats)

½ cup (120 g) sourdough discard (unfed or active)

¼ cup (60 ml) maple syrup or honey

¼ cup (60 ml) olive oil 

1 tsp vanilla 

½ tsp ground cinnamon

½ tsp fine salt

Method:

Preheat oven to 325F. Line a baking sheet with parchment paper. In a large bowl, whisk together the sourdough discard, maple syrup, oil, vanilla, cinnamon, and salt. Stir in the oats and nuts/seeds until everything is evenly coated. Spread onto the prepared baking sheet in an even layer. Press it down slightly if you prefer larger clusters. Bake for 20 minutes, stir gently, then bake another 15–20 minutes, until golden brown. Let cool completely without stirring to encourage clusters to form. Store in an airtight container for up to 2 weeks.

Fun Variations

• Peanut Butter: Replace half the oil with natural peanut butter.

• Chocolate: Add 2 tablespoons cocoa powder to the wet ingredients.

• Apple Cinnamon: Increase cinnamon to 2 teaspoons and add diced dried apples after baking.

• Tropical: Add coconut flakes, macadamias, and dried pineapple.

• Trail Mix: Stir in raisins, chocolate chips, peanuts, and sunflower seeds after cooling.

صحة و عافية