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Nut-Free Sourdough Granola Recipe

★★★★★

4.8 from 108 reviews
  • Author: Hugo
  • Total Time: 50 minutes
  • Yield: About 6 cups 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

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Find it online: https://flavorsbyhugo.com/nut-free-sourdough-granola-recipe/