So you’ve made bread, waffles, pizza, cookies, maybe even pasta since discovering your newfound sourdough obsession during your time at home. Looking for something different to do with your sourdough starter discard that doesn’t involve using flour? My sourdough chocolate ginger granola is just the thing! Delightfully crunchy clusters of oats and nuts without being sugary sweet, this granola is the ideal balance of tangy, sweet, and salty, with a hint of chocolate and the spicy zing of crystallized ginger. Delicious with yogurt or milk, this granola is straight up perfection.

Sourdough Chocolate Ginger Granola

Ingredients:

1/4 C sourdough starter discard

1/4 agave nectar (honey or maple syrup will work too)

1 tsp vanilla extract

1/4 C canola oil

2 tsp cocoa powder

1 Tbsp brown sugar

2 C rolled oats

3/4 C raw cashews

1/2 C raw almonds

1/4 C sweetened coconut flakes

1 Tbsp sesame seeds

1 tsp kosher salt

1/4 C crystallized ginger, chopped

Preheat oven to 300 degrees.

Line a rimmed baking sheet with parchment paper.

In a large bowl combine sourdough starter discard, agave nectar, vanilla, canola oil, cocoa powder, and brown sugar. Stir until everything is incorporated.

Add rolled oats, nuts, coconut flakes, sesame seeds, and salt to the wet ingredients. Mix everything together until all the dry ingredients are coated in the wet. Transfer the granola mixture to the baking sheet and spread out in an even layer.

Bake in the oven for about 40 minutes, stirring every 10 minutes to keep the granola from browning too quickly. Remove from the oven when the granola is golden brown, and let cool completely. Once the granola has cooled, mix in the chopped crystallized ginger.

Store in an airtight container.

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Sourdough Chocolate Ginger Granola