Sourdough granola with barley, buckwheat, walnuts, and coconut
Possibly the crispiest, crunchiest, and clumpiest granola you've ever had.
Granola. It’s crunchy, sweet, and one of my favorite things to make with sourdough discard. When it’s warm from the oven, it smells almost like a cookie. Once cooled, it’s blissful with berries and yogurt for breakfast or even drizzled with dark chocolate for dessert.
When you add sourdough, something magical happens to granola: you get massive clumps. The kind of clumpy granola that bakes up in a sheet and needs to be broken to fit into the jar for storage. It’s granola that can also be used like a cracker. It’s amazing and highly recommended for your breakfast, snack, or on-the-go adventures.
What makes this granola different
Rolled oats, rolled barley, and buckwheat groats. Most granola is mostly oats. This granola includes a mix of whole grains, including rolled oats, rolled barley, and whole buckwheat groats. The texture is fantastic and your gut will love the shift to include other types of grains you might not be having on the regular.
Naturally sweetened with maple syrup. There’s just enough sweetener here to bring out all the flavors of the granola.
Baking low and slow. This granola bakes at 300°F for 40 minutes. The result is fully toasted granola, that’s not even slightly burnt.
Let me know if you give it a try!
Happy baking!
—Kala
