Loaf and PsalmA journal from an improving homemaker

Sourdough · All year

Sourdough Discard Granola

Oats stirred with discard, honey, and butter, baked until dry. Pecans, not a seed oil.

50 minutes · Serves 10 · About 470 grams

Toasted sourdough granola with oats and pecan pieces in a bowl

“He gives food to every creature.”

Psalm 136:25

Ingredients

  • 280 g rolled oats
  • 60 g pecans, chopped
  • 4 g cinnamon
  • 3 g fine salt
  • 80 g sourdough discard, fed or unfed
  • 60 g honey
  • 50 g butter, melted

Method

Making Sourdough Discard Granola: Stir until the oats look damp, not soaked. Pecans stay in the mix.
Stir until the oats look damp, not soaked. Pecans stay in the mix.
Making Sourdough Discard Granola: Spread it thin on parchment before the oven. A deep pile stays wet.
Spread it thin on parchment before the oven. A deep pile stays wet.
  1. 1

    Heat the oven to 300°F. Stir the oats, pecans, cinnamon, and salt.

  2. 2

    Stir the discard, honey, and melted butter until smooth. Pour that over the oats and stir until every flake looks damp, not soaked. If dry oats remain, your hands can finish the mixing.

  3. 3

    Spread the mixture on a parchment-lined sheet in a thin, even layer. Clumps are welcome. A deep pile in the middle stays wet.

  4. 4

    Bake 30 to 40 minutes, stirring every 10 minutes, until the oats are deep gold and feel dry. They crisp as they cool. If they are still soft after cooling, bake 8 minutes more. Cool completely before you jar them.

From the kitchen

  • Discard here is for flavor and to help the oats cling. It will not make the granola rise.
  • Butter and honey are the fat and the sweet. Do not use a seed oil to crisp the oats.

My note

Kept on this device, beside the recipe, for the next time you cook it.

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