Description
A not-too-sweet sourdough discard granola for anyone who loves crunchy clusters and a gentler take on blood sugar.
Ingredients
- 2½ cups (225g) rolled oats
- ¾ cup (75g) chopped raw nuts, any variety you like
- ¼ cup (30g) raw pumpkin seeds
- 3 Tbsp (28g) hemp seeds
- 3 Tbsp (15g) unsweetened shredded coconut
- 1 Tbsp (7g) ground flaxseed
- ⅓ cup (75g) sourdough discard, young and neutral
- ⅓ cup + 1 Tbsp (113g) maple syrup
- Scant ¼ cup (51g) avocado oil
- 1 tsp vanilla extract
- 1/4 tsp sp almond extract *optional
- 1/4 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat the oven to 225°F and line a sheet pan with parchment.
- In a large bowl, combine the oats, nuts, pumpkin seeds, hemp seeds, and coconut.
- In a separate bowl, whisk the ground flax, sourdough discard, maple syrup, avocado oil, vanilla, almond extract, salt, and cinnamon until smooth and homogenous.
- Pour the wet ingredients into the dry and stir until every oat is coated.
- Spread the mixture into a thin, even layer on the prepared pan.
- Bake at 225°F for 2 hours, until golden. It will still be soft to the touch coming out of the oven.
- Let it rest on the counter for 20 minutes to crisp and cluster, then break it up and store in an airtight container for up to a month.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7.1 g
- Sodium: 61.5 mg
- Fat: 13.5 g
- Carbohydrates: 30.2 g
- Fiber: 3.6 g
- Protein: 7.3 g
- Cholesterol: 0 mg
