Description
Crunchy, wholesome, and tangy—this sourdough discard granola is inspired by the iconic breakfasts at Sourdough Express Fairbanks AK. A perfect way to reduce waste and elevate your mornings.
Ingredients
2 cups rolled oats
1/2 cup raw sunflower seeds
1/2 cup sliced almonds
1/4 cup flaxseeds
1/2 cup unsweetened coconut flakes
1/3 cup maple syrup
1/4 cup melted coconut oil
1 tsp cinnamon
1/2 tsp sea salt
1/2 cup sourdough discard
1/2 cup dried cranberries (added after baking)
Instructions
1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix all dry ingredients except cranberries.
3. In another bowl, whisk together sourdough discard, maple syrup, and coconut oil.
4. Combine wet and dry mixtures until evenly coated.
5. Spread mixture on baking sheet and bake for 25–30 minutes, stirring halfway.
6. Cool completely, then mix in dried cranberries. Store in an airtight jar.
Notes
Feel free to substitute with pecans, pumpkin seeds, or honey. Granola stays fresh for up to 2 weeks stored properly. Use as a topping on yogurt, smoothies, or ice cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American, Alaskan
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 7g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: sourdough express fairbanks ak, sourdough discard, granola
