Nut-Free Sourdough Granola Recipe

Introduction

This nut-free sourdough granola is a delicious and wholesome way to start your day or enjoy as a snack. With a perfect balance of oats, coconut, and a hint of cinnamon, it’s naturally sweetened and uses sourdough discard to add a subtle tangy depth.

Ingredients

• 3 cups oats
• ½ cup shredded coconut
• ½ tsp salt
• 1 tsp cinnamon
• ¾ cup brown sugar (optional)
• ½ cup maple syrup or honey
• ¼ cup oil
• ½ cup sourdough discard

Instructions

1. Step 1: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a large mixing bowl, combine the oats, shredded coconut, brown sugar, salt, and cinnamon.
3. Step 3: In a separate bowl, whisk together the maple syrup or honey, sourdough discard, oil, and vanilla extract if using.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until everything is fully coated.
5. Step 5: Evenly spread the granola mixture onto the prepared baking sheet.
6. Step 6: Bake for 35-40 minutes until golden, stirring halfway through to ensure even crisping.
7. Step 7: Allow the granola to cool completely on the pan before storing or serving.

Tips & Variations

• For extra crunch, add pumpkin seeds or sunflower seeds before baking.
• Swap shredded coconut for chopped dried fruit for a different texture and flavor.
• Use maple syrup for a vegan version instead of honey.
• If you prefer chunkier granola, press the mixture firmly onto the baking sheet before baking.

Storage

Store the cooled granola in an airtight container at room temperature for up to two weeks. To refresh crispness, warm it briefly in a low oven or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sourdough starter instead of discard?

Yes, but be mindful that an active starter may cause the granola to have a more pronounced tang. Using discard is preferred as it’s less active and helps bind the granola without affecting flavor too much.

Is this granola suitable for nut allergies?

Yes, this recipe is nut-free and safe for those with nut allergies. Just be sure to check the labels of ingredients like shredded coconut to avoid cross-contamination.

Nut-Free Sourdough Granola Recipe

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★★★★★

4.8 from 108 reviews

• Author: Hugo
• Total Time: 50 minutes
• Yield: About 6 cups 1x
• Diet: Vegetarian

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Description

A wholesome and crunchy nut-free sourdough granola recipe that combines oats, shredded coconut, and warm spices, sweetened naturally with maple syrup or honey and enhanced by the tangy flavor of sourdough discard. This granola is perfect for breakfast or snacking, baked to golden perfection for a crisp texture.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups oats
• ½ cup shredded coconut
• ½ tsp salt
• 1 tsp cinnamon
• ¾ cup brown sugar (optional)

Wet Ingredients

• ½ cup maple syrup or honey
• ¼ cup oil
• ½ cup sourdough discard
• 1 tsp vanilla extract

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Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and allow easy cleanup.
2. Mix Dry Ingredients: In a large mixing bowl, combine the oats, shredded coconut, brown sugar, salt, and cinnamon. Stir these ingredients together until evenly distributed.
3. Mix Wet Ingredients: In a separate bowl, whisk together the maple syrup or honey, sourdough discard, oil, and vanilla extract thoroughly to ensure a smooth mixture.
4. Combine Ingredients: Pour the wet ingredients into the dry ingredient bowl and stir well until all the oats and coconut are fully coated with the wet mixture.
5. Spread the Granola: Evenly spread the combined granola mixture onto the prepared baking sheet in a thin, uniform layer to ensure even baking.
6. Bake Until Golden: Bake the granola at 325°F for 35-40 minutes. Stir the granola halfway through the baking time to promote even crisping. Once golden and toasted, remove from the oven and allow it to cool completely on the baking sheet, where it will crisp further.

Notes

• You can substitute oil with melted coconut oil for a different flavor profile.
• Adjust the sweetness by omitting or adding the brown sugar according to your taste.
• Sourdough discard adds a subtle tang and helps bind the granola.
• Store cooled granola in an airtight container for up to two weeks to maintain freshness and crunch.
• If you prefer chunkier granola clusters, press the mixture firmly before baking and avoid stirring too much mid-bake.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: sourdough granola, nut-free granola, homemade granola, breakfast granola, sourdough discard recipe, healthy snack