Sourdough Bread Granola
sticky and nutty and delicious
Happy Saturday! I hope that you are all enjoying your holiday weekend and that you’re finding some relaxation in the midst of all of the sweaty, action-packed festivities that 4th of July usually brings. We are in Austin, TX tagging along on one of Martin’s work trips and so far our days have been filled with breakfast tacos and hanging by the pool followed by long hotel room naps.
I’m sharing one of my favorite recipes with you this week—one I developed about five years ago that I can’t believe I’ve never actually typed up and sent out to the masses. It’s one I make often in our house and it makes a great gift.
This sourdough bread granola uses up those partially-stale heels of sourdough at the end of a loaf and the craggly chunks are perfect for soaking in all of the oil/syrup goodness of sweet granola. You can use whatever nuts and seeds you have on hand and the honey and maple syrup are interchangeable, making it easy to toss together at a moment’s notice.
sourdough bread granola
makes about 1 1/2 quarts
Ingredients:
113 g sourdough bread, torn into chunks
120 g rolled oats
200 g walnuts
70 g hazelnuts
20 g flax or hemp seeds*
1 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp ground cardamom
1/2 tsp grated nutmeg
1/2 tsp fennel seeds, roughly chopped
90 g olive oil
180 g honey or maple syrup
1 tsp vanilla extract
Procedure:
Preheat the oven to 325° F and line a rimmed sheet tray with parchment paper.
Tear bread into small chunks and place in a large bowl along with the oats, flax/hemp seeds, nuts, and salt, and spices. Toss to combine
In a large measuring cup, whisk together olive oil, honey/maple syrup, and vanilla until smooth and homogenous.
Pour the wet ingredients into the bowl with the dry ingredients and stir until everything is coated.
Spread the granola in an even layer on your prepared baking sheet and bake for 20-25 minutes, until golden brown and fragrant, stirring once about halfway through.
Once removed from the oven, let the granola cool completely on the pan before stirring again to preserve those large clusters.
