Sourdough Granola

By Charlotte Rutledge, sourced from King Arthur

Makes 4.5 cups

INGREDIENTS

• ⅓ c | 76g Sourdough starter, ripe (fed) or discard

• 4-6 Tbsp | 78g to 117g Maple syrup*

• 1 Tbsp | 13g Olive oil

• 1/4 teaspoonTable salt

• 1 teaspoon Cinnamon

• 1 c | 89g Rolled oats

• ¾ c | 12g Puffed rice, or more rolled oats

• ½ c | 57g Pecan halves, coarsely chopped

• ¼ c | 35g Sunflower seeds

• ¼ c | 41g Pumpkin seeds

• ⅓ c | 28g Shredded coconut, unsweetened

• 2 Tbsp Flax seeds, optional

• ½ c | 70g to 80g Dried fruit, choose one kind or a blend (cherries, raisins, currants, blueberries, or chopped dates are all good choices)

INSTRUCTIONS

Preheat the oven to 325°F. Lightly grease a large rimmed baking sheet, or line it with parchment. In a small bowl, stir together the sourdough starter, maple syrup, vegetable oil, salt, and cinnamon until smooth.

In a separate large bowl, combine the oats, puffed rice, pecans, seeds, and coconut. Pour the sourdough mixture into the bowl with the dry ingredients and stir until evenly moistened.

Spread the granola out onto the prepared baking sheet, clustering and pressing it together as much as you’d like. Bake the granola for 25 to 30 minutes, until it smells roasted and nutty and has turned golden.

Remove the granola from the oven and allow it to cool completely before stirring in the dried fruit. Serve granola plain or with milk or yogurt for breakfast or as a snack. Store the granola in an airtight container or tightly-sealed jar for a month or more.

*If you prefer a slightly sweeter granola, or if your sourdough starter hasn't been fed in more than a week, consider increasing the maple syrup to 6 tablespoons (117g), which will help balance the tangy flavor.