summer sourdough granola
summery, healthy yellow-themed golden granola featuring turmeric, crystallized ginger, sunflower seeds, and golden raisins.
formula
dry ingredients
- 1 cup rolled oats (105 g)
- 1/2 cup puffed rice (10 g)
- 1/2 cup almonds, slivered (70 g)
- 1/4 cup sunflower seeds (40 g)
- 1/4 cup shredded coconut, unsweetened (25 g)
- 2 tbsp flax seeds (16 g)
- 1/2 tsp fine sea salt (2 g)
- 1/2 tsp ground turmeric (2 g)
wet ingredients
- 16 g coconut oil
- 65 g sourdough starter discard
- 2 tbsp honey (16 g)
- 1 tsp vanilla extract (3 g)
mixins
- 1/3 cup crystallized ginger, finely chopped (42 g)
- 1/3 cup golden raisins (45 g)
method
- preheat the oven to 325 degrees F.
- place all the dry ingredients in a large bowl. using a spoon or your hands, mix well until ingredients are well distributed.
- put all the wet ingredients in a small/med-sized bowl. using a whisk or a fork, mix together until all ingredients are well combined.
- divide the dry granola mixture into two parts. for each part, spread a single, even layer onto a standard sized cookie tray.
- divide the wet mixture into two parts. for each part, use a fork or whisk to drizzle the mixture over one part of the dry granola mixture.
- using a fork or your hands, mix the dry and wet mixture together on the trays, being careful to create small clumps and to spread out the mixture in a single, even layer. note that clumps that stick together in this stage will likely stick together after being baked. any pieces that are not part of clusters will likely not end up in a cluster once it's baked.
- once you're satisfied with the clustering, place the trays in the oven. bake for 21-24 minutes, flipping the granola once halfway through. granola is ready when it is perfectly golden yellow, and not yet brown.
- let the granola cool slightly, about 10 minutes, before adding in the dried fruit.
- once completely cooled, store the granola in an airtight container at room temperature for 1 to 2 weeks. serve on top of yogurt, with milk, or as a snack!