Basic Sourdough Granola Recipe
This sourdough granola recipe uses sourdough discard, oats, nuts, and dried fruit for a crunchy, tangy breakfast or snack.
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Equipment
Ingredients
- 240 grams rolled oats
- 160 grams dried fruit
- 120 grams chopped nuts
- 100 grams butter unsalted
- 100 grams sourdough discard
- 100 grams honey or other liquid sweetener
- 30 grams brown sugar
- 6 grams salt
- 4 grams vanilla extract
Instructions
- Brown the Butter: Place unsalted butter in a saucepan over medium heat. Let it melt and simmer until golden brown and fragrant, stirring occasionally. That usually takes about 5 - 8 minutes for me, but it depends on how much fat is in your butter. Once you see brown bits at the bottom and the butter is clear, remove from heat. Pour the browned butter into a mixing bowl, scraping all the browned bits for extra flavor. Let it cool.
- Mix the Wet Ingredients: In the cooled mixing bowl with the browned butter, whisk together sourdough discard, honey (or maple syrup), brown sugar, vanilla extract (if using), and salt until well combined.
- Combine with Dry Ingredients: Add rolled oats, chopped nuts, and dried fruit to the bowl. I usually mix all these together before adding them all in. Mix thoroughly until all ingredients are evenly coated with the butter mixture.
- Bake the Granola: Preheat the oven to 325°F (165°C). Spread the granola mixture evenly onto a parchment-lined baking sheet. Bake for about 20 minutes, then use a spatula to turn the granola, ensuring it remains evenly spread. Bake for an additional 5-10 minutes until the edges brown and the granola starts to crisp up. Remember, the granola will get crispier as it cools.
- Cool: After baking, let the granola cool completely on the baking sheet. It will crisp up and become crunchy during this time. Once cooled, break the granola into small clusters. Store in an airtight container at room temperature for up to a week.
Notes
- Butter Browning: Make sure to brown the butter until golden and fragrant. This step adds a rich, nutty flavor to your granola.
- Mixing Thoroughly: Ensure all ingredients are well coated with the butter mixture. This helps the granola bake evenly and become crispy.
- Baking Time: Keep an eye on the granola as it bakes. Ovens vary, so you might need to adjust the time to achieve the perfect crispiness.
- Cooling: Let the granola cool completely before breaking it into clusters. This ensures it becomes crunchy and easy to store.
- Adjusting Sweetness: If you prefer less sweet granola, reduce the amount of honey or brown sugar. You can always add more dried fruit for natural sweetness.
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Nutrition
Calories: 351kcal | Carbohydrates: 45g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 362mg | Potassium: 273mg | Fiber: 5g | Sugar: 20g | Vitamin A: 254IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 2mg
