Description
A crunchy, golden granola made with sourdough discard, maple syrup, nuts, and seeds—perfectly tangy, sweet, and ideal for breakfast or snacking.
Ingredients
120 g sourdough discard
80 g maple syrup
45 g melted coconut oil
1 tsp vanilla extract
1 tsp cinnamon
½ tsp salt
200 g rolled oats (about 2 cups)
50 g pumpkin seeds
50 g chopped walnuts
Instructions
- Mix discard, maple syrup, coconut oil, vanilla, cinnamon, and salt in a large bowl until smooth.
- Stir in oats, pumpkin seeds, and walnuts until fully coated.
- Spread mixture on parchment-lined baking sheet in an even layer. Bake at 325°F (160°C) for ~45 minutes until golden.
- Cool completely on the sheet, then break into clusters. Add dried fruit or chocolate if desired once cooled.
Notes
- Add dried fruit like cranberries or apricots after baking.
- Swap walnuts for pecans, almonds, or cashews.
- Mix in chia, flax, or sunflower seeds for nutrition.
- Add coconut flakes, cacao nibs, or chocolate chips after cooling.
- Replace pumpkin seeds with pepitas or add cocoa powder for chocolate granola.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
