Seeded Sourdough Discard Granola
from https://www.theperfectloaf.com/

This granola has a secret (or perhaps not-so-secret, for readers of The Perfect Loaf) additional ingredient to help with flavor and binding: sourdough starter discard, of course. Starter discard may not seem as obvious an addition to granola as cake, brownies, or even crackers; but just as it lends a subtle tang to those baked goods, it brings an extra layer of complexity to granola. What’s more, the thick liquid helps bind the granola ingredients together (something that typically falls to ingredients like maple syrup or honey, sometimes egg white), creating big, extra-crispy clumps of granola.

Like many granola recipes, the base is rolled oats. Feel free to use whatever brand is in your pantry. I like a ratio of 2 parts oats to 3 parts other mix-ins. When it comes to those mix-ins, I like a blend of buckwheat groats (it adds an earthy crunch) with nuts, coconut, and seeds for rich, buttery flavor (and of course, more crunch). A few tablespoons of small seeds like hemp or sesame are mostly there for look, but of course add subtle flavor and texture. Flaxseed (ground or whole) or chia seeds add additional texture, and offer additional binding properties.

Speaking of binding, while granola doesn’t have to have large clusters, it’s an especially delightful quality of a good one. Lots of sticky sweetener is typically needed to get the mess of nuts and seeds to hold together, but in the case of this granola, our sourdough starter does a lot of the work. The flour-and-water mixture, along with maple syrup, coats the dry ingredients and helps them bond together. While you don’t want to add so much starter discard that the mixture starts to resemble a dough, 110 grams (1/2 cup) brings the mixture together just enough to form large clusters.

For a granola that’s crisp and rich as opposed to dry and floury, a bit of oil is necessary. Olive oil or unrefined coconut oil bring the most flavor, which I personally prefer in a granola; but if you don’t like their flavors, use a neutral oil like avocado, sunflower, or canola oil. Oil (100% fat) is the best choice for a crispy granola with a long shelf life,

For a super-chocoately granola, add 30 grams (about 1/3 cup) cocoa powder (natural or Dutch process) [I would add with wet ingredients] and up to 170 grams (1 cup) preferred chocolate chips or chopped chocolate [at the end].

Combine together:
200 grams (2 cups) rolled oats
170 grams (1 cup) buckwheat groats (or more oats)
114 grams (1 cup) coarsely chopped raw pecans, walnuts, almonds, cashews, or a mix
105 grams (3/4 cup) raw sunflower seeds or pepitas, or a mix
27 grams (3 tablespoons) hemp seeds or sesame seeds, or a mix
17 grams (2 tablespoons) whole or ground flaxseed, or chia seeds, or a mix
3 grams (1 teaspoon Diamond Crystal or 1/2 teaspoon Morton) kosher salt
2 grams (1 teaspoon) ground cardamom or cinnamon [I would prefer vanilla, almond, or maple flavoring depending on the ingredients used]
2 grams (1 teaspoon) ground ginger or turmeric (optional)

Whisk together:
156 grams (1/2 cup) maple syrup
110 grams (1/2 cup) sourdough starter discard (100% hydration)
50 grams (1/4 cup) olive oil, melted coconut oil, or neutral oil

30 grams (1/4 cup) shredded or flaked unsweetened coconut (or more oats)
75 grams (1/2 cup) raisins, dried cranberries, dried cherries, or a mix (optional)

Preheat the oven to 275ºF. Line two sheet pans with parchment paper. In a large bowl, combine the oats, buckwheat groats, pecans, sunflower seeds, hemp seeds, flaxseed, salt, cardamom, and ginger if using.

In a small bowl, whisk together the sourdough starter discard, maple syrup, and oil until combined.

Fold the sourdough starter discard mixture into the oats mixture until combined.

Divide the granola between the prepared sheet pans in a single layer.

Bake the granola for 50 to 65 minutes, until it smells nutty, is fairly dry to the touch, and has darkened a bit in color. Sprinkle over the dried fruit if using, then let cool completely on the sheet pan.

Don’t Stir the Granola While Baking It has been well established that this granola is clumpy. The sourdough starter discard helps a great deal with this, as does the small amount of flax or chia seed. But another important factor here is avoiding the temptation to stir the granola as it bakes. While many granola recipes may say it’s important to stir to ensure even browning, there’s really no risk here. As long as the granola is divided between two sheet pans into a very thin layer, you’ll find an evenly baked treat that, once fully cooled, can be lifted into giant pieces. And then, of course, broken up into slightly smaller pieces for easier storage.

Sprinkle the coconut on top, gently break the granola into large clumps, then store in airtight containers at room temperature for up to 1 month (mine rarely lasts more than 2 weeks).

Yield: 2 quarts