This sourdough skillet granola recipe is healthful and so easy to make. For a real treat, layer it with yogurt and fresh berries for a parfait. Store any leftovers in a large weck jar (or any airtight container) at room temperature to enjoy for weeks—if it lasts that long.
Yields: 6 cups | Prep Time: 20 minutes | Cook Time: 40 minutes | Rest Time: 1 hour | Total Time: 2 hours
INGREDIENTS
- 2 ½ cups old-fashioned rolled oats
-
¾ cup unsweetened coconut flakes
- ½ cup raw pepitas
- ½ cup hemp seeds
- ½ cup golden flax seeds
- 1 cup nuts, such as hazelnuts and pistachios
- 2 cups sourdough discard
- 1 cup salted butter
- ½ cup maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Cacao nibs (optional)
DIRECTIONS
- Combine the oats, coconut flakes, pepitas, hemp seeds, and flax seeds in a large bowl. Roughly chop the nuts and add them to the bowl.
- Melt the butter, then add it to a separate bowl along with the maple syrup and sourdough discard. Whisk well to combine.
- Slowly add the sourdough mixture to oat mixture and stir until all of the dry ingredients are well-coated. If the mixture feels dry, feel free to add more sourdough discard, butter, or syrup as desired.
- Butter a 14-inch cast iron skillet or a sheet pan and pour the mixture onto the pan in a single layer.*
- Bake the granola at 325 degrees Fahrenheit for 30 to 40 minutes, stirring halfway through. Check the granola often to avoid burning.
- Let the granola cool completely (about 1 hour) before stirring to allow for more clusters. Add cacao nibs, then mix well and enjoy.
*If you would like to use a cast iron pan but do not have an extra-large size, distribute the granola between two 10- or 12-inch pans.
