Chunky Sourdough Granola Recipe

Ingredients

• 13 oz rolled oats (4 cups)
• 8 oz chopped pecans (2 cups)
• 3 oz pumpkin seeds (1/2 cup)
• 2 oz brown sugar (1/4 cup)
• 1 teaspoon ground cinnamon
• 1 teaspoon table salt
• 8 oz sourdough discard (1 cup)
• 5 oz maple syrup (1/2 cup)
• 2 oz vegetable oil (1/4 cup)
• 1 tablespoon vanilla extract
• 9 oz dried cranberries (2 cups)

Instructions

1. 1

   Preheat the oven to 300°F. Line a half sheet pan with parchment paper or a silicone baking mat.

2. 2

   In a large bowl, combine 13 oz rolled oats, 8 oz chopped pecans, 3 oz pumpkin seeds, 2 oz brown sugar, 1 teaspoon ground cinnamon and 1 teaspoon table salt.

3. 3

   In a small bowl or measuring cup, combine 8 oz sourdough discard, 5 oz maple syrup, 2 oz vegetable oil and 1 tablespoon vanilla extract. Drizzle the liquid ingredients over the oat mixture.

4. 4

   Toss the mixture to evenly distribute the wet ingredients and break up any dry clumps. Pour the granola into the prepared pan. Moisten your hands with water and use them to press the granola firmly into an even layer.

5. 5

   Bake until the granola is dry in the middle and nicely browned around the edges, about 35 minutes.

6. 6

   Set the pan on a wire rack and cool to room temperature. Break the granola into large clumps and toss in 9 oz dried cranberries. Keep in an airtight container for 1-2 weeks.