I know: granola and sourdough sounds like a strange combination at first. But it’s actually a pretty perfect match. You may have come across granola recipes that use egg whites to make the muesli extra crunchy. The sourdough discard in this recipe serves the same purpose. And it can do even more than egg whites! Sourdough gives your granola flavour and crunch and the recipe is completely vegan. You also have the option of fermenting your granola before baking.
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Fermented granola
Not only does the discard give your granola a special flavour, it also makes it extra crunchy without you having to use more fat and sugar. If you also want to take advantage of all the health benefits of sourdough, you can ferment your granola before baking. To do this, mix the rolled oats with nuts, seeds, spices, syrup and nut butter and leave the mixture in the fridge overnight. The next morning, bake your granola as described in the recipe.
What you need for the homemade sourdough granola
- Rolled oats, preferably old fashioned for extra crunch.
- Nuts and seeds: You can use whatever you like. Coarsely chopped almonds and hazelnuts go best with cinnamon and chocolate. For extra nutrients, you can also mix in flaxseeds, chia seeds, sunflower seeds, pumpkin seeds or sesame seeds.
- Nut butter: You can use almond butter or peanut butter, for example.
- Syrup for sweetness. You can use date, agave or rice syrup. How much you use is up to you. I use about 100g, but you can also use less or more – depending on whether you like your granola sweet or less sweet.
- Sourdough starter or sourdough discard. The sourdough not only gives your granola a special flavour, but also makes it extra crunchy without you having to use more fat and sugar.
- Cinnamon for flavour. If you want to make Christmas granola, you can also replace half of the cinnamon with gingerbread spice.
- Chocolate chips: I like to use dark chocolate so that the muesli is not too sweet. You can also use white chocolate or milk chocolate (or all at once).
- Dried fruit, e.g. cranberries or sultanas. Larger fruits, such as apricots, should be roughly chopped.
- Salt, but only a pinch.
In three steps: How to make chocolate granola
- Mix the rolled oats with the spices, nuts and seeds and all the liquid ingredients.
- Pour the mixture onto a baking tray and bake at 160 degrees for about 40 minutes.
- Spread the chocolate drops and dried fruit on the hot granola and mix in. Leave the granola to cool completely and store in a sealed jar.
Helpful tools – My recommendations
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- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
You can find more product recommendations here.
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Recipe: Healthy Sourdough Granola with Chocolate Chips
Ingredients
- 500 g rolled oats old fashioned
- 200 g nuts and seeds e.g. linseed, hazelnuts or almonds; whole, chopped, sliced or ground
- 150 g nut butter e.g. almond butter
- about 100 g syrup e.g. date, rice or agave; to taste
- 100 g sourdough starter or discard
- 2 tsp. cinnamon
- 100 g chocolate chips
- 100 g dried fruit e.g. cranberries or raisins
- 1 pinch salt
Instructions
- Preheat the oven to 180 degrees.
- Mix the rolled oats, nuts and spices in a bowl.
- Mix the liquid ingredients in a bowl and pour over the dry ingredients. All dry ingredients should be covered with syrup, nut butter and starter.
- Pour the mixture onto a baking tray, spread as flat as possible and bake at 160 degrees for about 40 minutes.
- Spread the chocolate chips and dried fruit over the hot granola and mix in well.
- Leave the granola to cool completely and store in a sealed jar.
- Serve the chocolate granola with yoghurt or oat milk. Bon appétit!
Notes
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