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Homemade sourdough discard granola with toasted pistachios, pecans, almonds, oats, and medjool dates. Crunchy and lightly sweet; great over yogurt or by the handful.
22 min - 30 min
Cook Time
Store in an airtight container for up to 2 weeks. Best served over Greek yogurt, with milk, or enjoyed straight from the jar.
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.