Sourdough granola is an easy and fun use of your sourdough discard. Easily adaptable, this crunchy and flavorful homemade granola is one you will want to keep on hand for snacking at all times!
Preheat the oven to 325 F and line a baking sheet with parchment paper.
In a medium mixing bowl, combine together the starter, honey, vanilla and melted coconut oil.
In a large mixing bowl, combine together the old fashioned oats, nuts, seeds, spices, and salt. Do NOT add the dried fruit right now, it will turn hard when you bake it.
Add the starter mixture to the oat mixture and toss to coat evenly.
Spread the granola mixture onto the prepared pan and press into an even layer. It won’t reach all the way around the pan, and that’s ok, but make sure there are no holes in the middle, try to get it as even and together as you can.
Press it down with your hands so its in a single solid mass.
Bake for 20 minutes. The granola will continue to crisp up as it cools, so its ok if it seems not quite done when you pull it out. If its toasty and fragrant, its done. **see note below for information on if you should stir it or not.
Allow to cool, then break it into clusters.
Add in the dried fruit.
Notes
**Tips for big clusters of granola - Firmly press the granola into the pan in an even layer, and don’t stir during the baking process. When you remove the pan from the oven, give the granola one last firm press in the pan and allow it to cool completely before you break it up.**Tips for small clusters of granola - If you want smaller clusters, simply stir several times during the cooking and when you evenly spread the granola back into the pan give it a light press instead of a firmer one. Then when the granola is just cool enough to handle, break it into smaller clusters.Storage information - Store in an air tight container at room temperature for up to 3 weeks.