Sourdough Granola
Ingredients
- 1/3 cup (76g) sourdough starter ripe (fed) or discard*
- 4 to 6 tablespoons (78g to 117g) maple syrup*
- 1 tablespoon (13g) vegetable oil
- 1/4 teaspoon table salt
- 1 teaspoon cinnamon
- 1 cup (89g) old-fashioned rolled oats*
- 3/4 cup (12g) puffed rice
- 1/2 cup (57g) pecan halves coarsely chopped
- 1/4 cup (35g) sunflower seeds
- 1/4 cup (41g) pumpkin seeds
- 1 tablespoon flax seeds optional
- 1 tablespoon chia seeds optional
- 1/3 cup (28g) shredded coconut unsweetened
- 1/2 cup (70g to 80g) dried fruit choose one kind or a blend (cherries raisins currants blueberries or chopped dates are all good choices)
Instructions
- Preheat the oven to 325°F. Lightly grease a large rimmed baking sheet; or line it with parchment. , In a small bowl, stir together the sourdough starter, maple syrup, vegetable oil, salt, and cinnamon until smooth. , In a separate large bowl, combine the oats, puffed rice, pecans, seeds, and coconut. , Pour the sourdough mixture into the bowl with the dry ingredients and stir until evenly moistened. , Spread the granola out onto the prepared baking sheet, clustering and pressing it together as much as you’d like. (See “tips,” below.) , Bake the granola for 25 to 30 minutes, until it smells roasted and nutty and has turned golden., Remove the granola from the oven and allow it to cool completely before stirring in the dried fruit. , Serve granola plain or with milk or yogurt for breakfast or as a snack. Store the granola in an airtight container or tightly-sealed jar for a month or more.
