Description

This isn’t your average granola! My sourdough granola bakes up golden and crisp with big, crunchy clusters—thanks to a boost from sourdough starter (or discard). Oats and puffed rice create a light, airy texture which sets it apart from store-bought blends. Easy to make, freezer-friendly, and endlessly snackable

Note: This easy homemade sourdough granola recipe can be prepared on the same day or fermented for a few hours to maximize digestibility. You’ll get big crunchy clusters, little crispy bits and deliciousness all around!

Notes & Tips:

This recipe can be made ahead (and frozen up to 6 months).
Do not stir the granola once it comes out of the oven. Let it rest. The clusters will form at this stage, as the granola cools.
If you prefer a more toasted flavor, toast the nuts and coconut separately and add to the granola at the end.
Store baked and cooled granola in zip top bags or airtight containers. Eventually, it will start to soften from the moisture contained in the dried fruit; store in the freezer to avoid this.

Ingredients

2 c. (200 g) old fashioned rolled oats (not instant)
2 c. (60 g) puffed rice cereal (Rice Krispies)
1 1/2 tsp. cinnamon
1/4 tsp. fine sea salt
1/4 c. melted coconut oil
1/2 c. pure maple syrup
1/4- 1/3 c. (50 g.) sourdough starter
1 tsp. vanilla
1- 1 1/2 cups chopped pecans, dried cherries, dried apricots & unsweetened coconut flakes

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 300 F. Line a baking sheet with parchment paper.
In a large bowl, add the rolled oats, puffed rice cereal, cinnamon and salt; toss well.
Add the melted coconut oil, maple syrup, sourdough starter and vanilla extract. Mix thoroughly to dissolve the sourdough starter.
Spread the mixture onto the baking sheet. Use a rubber spatula to smooth it out. Note: if you’d like to ferment the granola, cover the bowl and rest at room temperature for approximately 2 hours. Don’t leave it for too long- it will become soggy.
Bake in the oven for approximately 40 minutes. No need to stir. The granola will be slightly “soft” when you pull it out of the oven.
Remove the tray from the oven. Sprinkle the chopped dried fruits and nuts on top.
Let the granola rest, untouched, for at least 20 minutes. The granola will start to firm up as it cools down. Sneak a piece to try it!
Stir gently with a spatula (or use your hands) to break up the granola into clusters.
When completely cool, store your granola in an airtight container or in a Zip loc bag in the freezer to keep it crunchy.
Enjoy with milk or Greek yogurt and extra maple syrup, if desired.