Adding discard to granola sounds unlikely until you try it. The starter acts as a binder so the oats cluster together, and the natural acidity keeps the sweetness in check while extending shelf life.
Ingredients
- 3 cups rolled oats
- 1/4 cup sourdough discard
- 3 tablespoons honey or maple syrup
- 3 tablespoons melted coconut oil or butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Dried fruit, nuts, or seeds, to finish
Method
- Toss oats with discard, honey, melted oil, cinnamon, and salt until every oat is coated.
- Spread in a single layer on a parchment-lined baking sheet.
- Bake at 300°F for 30 to 35 minutes, stirring once at the halfway point.
- Add dried fruit, nuts, or seeds in the last 5 minutes.
- Cool completely before storing in a sealed jar.
Stored airtight, this keeps for three to four weeks at room temperature and is the easiest way to use up a discard you’d otherwise toss.
Love this one? Get all 30 in our Sourdough Recipes Digital Cookbook.