Ingredients
- 1 cup sourdough discard
- 3 cups rolled oats
- 1/4 cup flaxseed
- 1/4 cup chia seeds
- 1/4 cup pumpkin seeds or toasted pecans
- 3/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup extra virgin olive oil or melted coconut oil
- 1 tablespoon ground cinnamon
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, combine sourdough discard, oats, flaxseed, chia seeds, pumpkin seeds, maple syrup, vanilla extract, oil, and cinnamon.
- Mix thoroughly until all ingredients are evenly coated.
- Spread mixture evenly onto the prepared baking sheet.
- Firmly press the granola mixture down with a spoon or spatula to help create clusters.
- Bake for 25–30 minutes until lightly golden brown around the edges.
- Do not stir during baking to maintain clusters.
- Remove from oven and allow granola to cool completely on the baking sheet.
- Once cooled, add white chocolate chips and gently break into chunks.
- Serve immediately or store in an airtight container.
Notes
- Pressing the mixture firmly helps create crunchy granola clusters.
- Do not stir while baking or cooling for best texture.
- Add dried fruit after cooling to prevent burning.
- Dark chocolate chips can replace white chocolate chips.
- Store only after fully cooled to maintain crunch.
- Can be refreshed in the oven if it softens over time.
- Prep Time: 5 minutes
- Cook Time: 25–30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 272
- Sugar: 11g
- Sodium: 20mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
