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Learn moreHomemade sourdough discard granola with toasted pistachios, pecans, almonds, oats, and medjool dates. Crunchy and lightly sweet; great over yogurt or by the handful.
Store in an airtight container for up to 2 weeks. Best served over Greek yogurt, with milk, or enjoyed straight from the jar.
Labels
Dry
Ingredients
- 300 grams rolled oats
- 80 grams pecans roughly chopped
- 40-50 grams pistachios roughly chopped
- 30-40 grams sliced almonds
- 20-30 grams coconut flakes optional
Wet
Ingredients
- 120 grams sourdough discard
- 60 grams maple syrup or honey
- 45 grams melted butter or coconut oil
- 5 grams vanilla extract
- 3 grams cinnamon
- 2 grams salt
After Baking
Ingredients
- 100-140 grams medjool dates chopped
Instructions
Preparation
- Preheat oven to 325°F and line a baking tray with parchment paper or a silicone baking mat.
- In a large bowl, combine all dry ingredients.
- In a separate bowl, whisk together the sourdough discard, maple syrup, melted butter, vanilla, cinnamon, and salt.
- Pour the wet mixture into the dry ingredients and stir until evenly coated and slightly clumpy.
- Spread granola onto the prepared tray in an even layer. Gently press down to help form clusters.
- Bake for 22-30 minutes, rotating the tray halfway through. Lightly stir only a few sections if desired, leaving most of the granola pressed together for larger clusters.
- Remove from oven once lightly golden and fragrant. The granola will continue to crisp as it cools.
- Let cool completely before mixing in the chopped medjool dates.