Umami Recipes
Umami Recipes

Ed & Andrea's Cookbook

Sourdough Granola

9 servings

servings

40 minutes

total time

Ingredients

1/3 cup (76g) sourdough starter ripe (fed) or discard*

4 to 6 tablespoons (78g to 117g) maple syrup*

1 tablespoon (13g) vegetable oil

1/4 teaspoon table salt

1 teaspoon cinnamon

1 cup (89g) old-fashioned rolled oats

3/4 cup (12g) puffed rice

1/2 cup (57g) pecan halves coarsely chopped

1/4 cup (35g) sunflower seeds

1/4 cup (41g) pumpkin seeds

1 tablespoon flax seeds optional

1 tablespoon chia seeds optional

1/3 cup (28g) shredded coconut unsweetened

1/2 cup (70g to 80g) dried fruit choose one kind or a blend (cherries raisins currants blueberries or chopped dates are all good choices)

Directions

Preheat the oven to 325°F. Lightly grease a large rimmed baking sheet; or line it with parchment.

, In a small bowl, stir together the sourdough starter, maple syrup, vegetable oil, salt, and cinnamon until smooth.

, In a separate large bowl, combine the oats, puffed rice, pecans, seeds, and coconut.

, Pour the sourdough mixture into the bowl with the dry ingredients and stir until evenly moistened.

, Spread the granola out onto the prepared baking sheet, clustering and pressing it together as much as you’d like. (See “tips,” below.)

, Bake the granola for 25 to 30 minutes, until it smells roasted and nutty and has turned golden.

, Remove the granola from the oven and allow it to cool completely before stirring in the dried fruit.

, Serve granola plain or with milk or yogurt for breakfast or as a snack. Store the granola in an airtight container or tightly-sealed jar for a month or more.

Nutrition

Serving Size

1/2 cup (57g)

Calories

230

Total Fat

12g

Saturated Fat

3G

Unsaturated Fat

-

Trans Fat

0g

Cholesterol

0mg

Sodium

70mg

Total Carbohydrate

28g

Dietary Fiber

3g

Total Sugars

12g

Protein

5g

9 servings

servings

40 minutes

total time
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