Sourdough Granola

My little girls love cereal, and I love being able to offer a healthier alternative. The flavors in this granola go so well together. It's hearty and slightly sweet. We love it with yogurt or just with milk like regular cereal. This is a very versatile recipe; use whatever you have in your cupboard. The cranberries can be swapped for other dried fruits, like cherries or raisins. The pecans can be swapped for other nuts like almonds or cashews. You can throw in a couple tablespoons of nut butter for even more nutty flavor. If you don't like coconut, you can leave it out altogether or use a little more oats in its place. The possibilities are endless. This is a super easy, throw-together recipe. Give it a try and let me know what you think!

SOURDOUGH GRANOLA

PREP TIME: 10 minutes COOK TIME: 20 minutes TOTAL TIME: 30 minutes YIELD: About 3 cups

INGREDIENTS

• 1½ cups old-fashioned oats
• ½ cup pecans, chopped
• ½ cup unsweetened coconut flakes
• ½ cup dried cranberries
• 2 tablespoons brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup sourdough discard
• 1 tablespoon coconut oil, melted
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• ¼ cup chocolate chips (regular or mini)

INSTRUCTIONS

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, pecans, coconut flakes, dried cranberries, brown sugar, cinnamon, and salt.
3. Add the sourdough discard, melted coconut oil, maple syrup, and vanilla. Use a rubber spatula to fold everything together until evenly coated.
4. Spread the granola mixture into an even layer on the prepared baking sheet.
5. Bake for 20 minutes, stirring once halfway through if desired.
6. Remove from the oven and sprinkle the chocolate chips over the warm granola.
7. Allow the granola to cool completely before storing. It will crisp up as it cools.
8. Store in an airtight container and enjoy.