Sourdough Discard Granola
Perfect with a morning yogurt bowl.
Added by Cesare
Ingredients
- 175g oats
- 120g sourdough discard (100% hydration)
- 75g maple syrup or honey
- 50g pumpkin seeds
- 50g walnuts
- 30g quinoa
- 15g neutral oil (avocado, vegetable, etc.)
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Roughly chop the walnuts and pumpkin seeds.
- Mix everything in a bowl.
- Spread mixture evenly onto baking sheet. It should be around a 1/4 inch thick.
- Bake for 30 minutes at 325°F. Afterwards, turn the heat down to 250°F and bake for an additional 60 minutes.
- Let cool fully before crumbling into the desired size.