Homemade sourdough granola🫶
I’ve always wanted to make my own granola so here’s my version of a sourdough homemade granola that’s gut friendly & high in fiber!
mix together:
⅓ cup active sourdough starter or discard, ⅓ cup maple syrup, ¼ cup melted coconut oil, ⅓ cup peanut butter, 1 tsp vanilla, pinch salt.
then add in:
Mix together:
3 cups oats, ½ cup almonds, ½ cup pecans, ¼ cup sunflower seeds, 2 tbsp ground flaxseed, ½ cup shredded coconut.
stir everything together until coated then spread on parchment-lined pan and press down.
Bake at 325°F for 35-38 min until lightly golden (flip halfway)
Cool completely, then add ½ cup dried cranberries + ¼ cup coconut flakes.
(Coconut flakes from @RIND Snacks)
Store airtight - good for like 2 weeks! #sourdoughrecipes #homemaderecipes #granola #gutfriendly #asmrsounds
Making homemade sourdough granola is a fantastic way to enjoy a healthy, fiber-rich snack that's also good for your digestive health. I’ve found using an active sourdough starter or discard not only adds a subtle tangy flavor but can help promote gut health due to the presence of beneficial bacteria. This granola combines wholesome ingredients like oats, almonds, pecans, sunflower seeds, and ground flaxseed, all of which are packed with nutrients like fiber, healthy fats, and antioxidants. One tip I learned while baking this granola is to ensure the mixture is well coated with the maple syrup and peanut butter blend before spreading it out on the baking sheet. This helps create those crunchy clusters that make granola so satisfying. Also, flipping the granola halfway through baking at 325°F ensures an even bake and prevents burning on one side. Adding dried cranberries and coconut flakes after baking introduces a pleasant sweetness and chewy texture that complements the nutty, toasted flavors. Storing the granola in an airtight container ensures it stays fresh and crunchy for up to two weeks—a perfect make-ahead breakfast or snack. For those following low-carb or keto diets, you could easily adjust the recipe by reducing oats and increasing nuts and seeds, which aligns well with your macros without compromising flavor or texture. Incorporating coconut oil and peanut butter also adds healthy fats beneficial for sustained energy. This recipe is a wonderful way for sourdough enthusiasts to use discard creatively, minimizing waste while creating delicious, nutrient-dense food. It also pairs well with yogurt or plant-based milk, making it versatile for different dietary preferences. Overall, making your own homemade sourdough granola is rewarding and customizable. You can experiment by swapping nuts or adding spices like cinnamon or nutmeg to tailor it to your taste. Plus, knowing exactly what’s in your granola is a great way to avoid added sugars and preservatives found in many store-bought options.
