Crunchy little granola clusters mixed with sweet bits of dried fruit, perfect for your morning cup of yogurt.

This is the second granola recipe that highlights using your sourdough discard to make these crispy little clusters. In saying that I will make my little rant brief. I won't go into too much detail about how good using sourdough discard for your granola is or how delicious it is. Instead, I’m just going to say that I love the combo of dried cranberries with candied orange peel.

The slight tart flavor from the cranberries really wakes up the bright acidic sweetness you get with orange peel. Truly, it’s one of those flavor combinations that are just B.F.F’s and go together regardless of the application. So honestly, why are listening to be babble? Go and make this glorious granola for yourself! 

Walnut, Cranberry and Orange

1 cup rolled oats

½ cup walnuts, chopped

3 TBSP honey

1 tsp cinnamon

⅓ cup sourdough discard

½ tsp kosher salt

¼ cup dried cranberries

¼ cup candied orange peel

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

In a large bowl, mix together all the ingredients; except for the dried cranberries and orange peel. Mix until the oats are fully coated with the honey 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. 

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 mix in the dried fruit.

Store in a glass jar or airtight container.

The granola will keep for up to 3 months. Enjoy on yogurt or for a quick snack!