Your sourdough discard isn’t just limited to baked goods; no, no. You can easily use it to flavor a very nutty granola.

Yes, you heard right you can use your sourdough discards for granola as well as those plushy sandwich loaves! I know it may sound a little gross to add your discard into a granola but hear me out. For starters, it is a baked granola which means that the discarded goop bakes and creates a toasty, crunchy shell around the oats; yum! Secondly, it will add a little personality to your oats by giving it a pleasant tang, making it more flavorful than your average granola bites; double yum! And lastly, that pleasant tang compliments almost every flavor you may add to your granola; must I say it TRIPLE YUM! Now that doesn’t sound too bad at all, does it.

PB & Almond

2 cups rolled oats

⅓ cup sourdough discard

2 TBSP honey

½ tsp ground cinnamon

½ tsp kosher salt

½ cup almonds, chopped

½ cup creamy peanut butter, of choice

Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.

In a large bowl, mix together all the ingredients until the oats are fully coated with the peanut butter and discard. 

Spread the mixture evenly onto the parchment lined baking sheet.

Bake for 25-30 minutes or until the granola is golden brown on the bottom and dry to the touch. You want to make sure the granola is dry because excess moisture will shorten the granola's shelf life and we don’t want that!

Once baked, lift the parchment off the baking sheet and let the granola cool completely on a wire rack. 

When cooled, break the granola up into clusters and store in a glass jar or an airtight container. The granola should keep for up to 3 months, if it lasts that long.

Enjoy on yogurt or for a quick snack.

*Notes:

You can easily add other mix-ins into this granola to give a bigger nutrition boost like flax or chia seeds. 

As stated, you can use any type of peanut butter you desire. I specifically use creamy peanut butter but if you want a granola with a bigger peanut punch feel free to use crunchy instead. 

You don’t need to use natural peanut butter for this recipe; you can easily use any peanut butter you have in your pantry.