> Sourdough Discard Granola
Late night thesis writing fuel that turns your neglected starter into crunchy gold. Made at 11pm because that's when the kitchen is finally quiet.
$ ingredients.list
- 50g Sourdough Starter (active or discard)
- 20g Honey - local SM farmers market
- 10g Melted fat - olive oil, avocado oil, or cultured butter
- 5g Vanilla Extract - homemade or Nielsen-Massey
- 100g Rolled Oats - Terrasoul Superfoods
- 50g Walnuts - SM farmers market
- 75g Seeds - hemp, pumpkin, chia, ground flax
- 2g Cinnamon - Burlap & Barrel
- 1g Nutmeg - Burlap & Barrel
- 2g Salt
- 50g Dried Fruit (optional - cherries + apricots)
$ required.tools
- Large mixing bowl - vintage collection or Sori Yanagi
- Digital scale - this one changed my life
- Sheet pan + parchment
- Storage jars - wide-mouth mason
$ ./make_granola.sh
- Preheat oven to 300°F (150°C). Line sheet pan with parchment.
- In large bowl, whisk together starter, honey, oil, and vanilla until smooth.
- Add oats, nuts, seeds, spices, and salt. Mix until everything is coated.
- Spread mixture on prepared pan in thin layer. The thinner, the crunchier.
- Bake 30-35 minutes, stirring every 10 minutes for even browning.
- Remove when golden. IT WILL NOT BE CRUNCHY YET. This is normal.
- Let cool completely on pan (this is when magic happens).
- Add dried fruit if using. Store in airtight jars.
$ cat notes.txt
> Keeps for 2 weeks in airtight container
> Costs ~$8 to make vs $15+ for fancy store granola
> Double batch on Sundays for the week ahead
> Failed attempt #1: burned at 350°F (learn from my pain)
> Success rate after midnight: surprisingly high