Description
This Nut-Free Sourdough Discard Granola is crunchy, lightly sweet, and perfectly golden with cozy cinnamon flavor and a hint of coconut. It’s a simple, allergy-friendly way to use sourdough discard while making a delicious homemade granola that’s great for breakfast or snacking.
Ingredients
- 3 cups rolled oats
- ½ cup shredded coconut
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup brown sugar (optional)
- ½ cup maple syrup or honey
- ¼ cup oil (vegetable or coconut oil)
- ½ cup sourdough discard
Instructions
Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
In a large bowl, combine oats, shredded coconut, salt, and cinnamon. Mix well to evenly distribute the spices.
In another bowl, whisk together brown sugar (if using), maple syrup or honey, oil, and sourdough discard until smooth.
Pour the wet mixture over the dry ingredients and stir until everything is well coated.
Spread the mixture evenly onto the prepared baking sheet. Press it down gently if you want bigger clusters.
Bake for 25–30 minutes, stirring once halfway through. For chunkier granola, stir lightly or leave it undisturbed.
Remove from the oven and let it cool completely on the pan. The granola will crisp up as it cools.
Notes
- Sourdough discard helps bind the granola and creates clusters
- Brown sugar adds deeper flavor but can be skipped
- Low and slow baking prevents burning
- Coconut adds texture and light sweetness
- Cooling is essential for crunch
Nutrition
- Serving Size: Per serving
- Calories: 220