Chocolate Cherry Sourdough Granola
Love the crunch of granola but want to skip the sugar rush at breakfast? This irresistible chocolate cherry sourdough granola recipe is packed with fiber, protein, and healthy fats. It’s the kind of breakfast that keeps you feeling full and fueled for hours.
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Ingredients
- ½ cup sourdough discard - 140g
- 2 tbsp cocoa powder - 15g
- 2 tbsp coconut oil - 30g
- 5 tbsp maple syrup - 110g
- 1 tsp cinnamon
- ½ tsp salt
- 1½ tsp vanilla extract
- 2 cups rolled oats - 185g
- 1 ½ cups flaked almonds - 125g
- ½ cup pre-roasted blanched hazelnuts - 65g
- ½ cup dried cherries - 75g
- ⅓ cup chocolate shavings or mini chocolate chips (optional) - 50-60g
Instructions
- To a large bowl, add sourdough discard, coconut oil, maple syrup, vanilla extract, cocoa powder and salt and stir well to combine. Add in oats and flaked almonds and stir until everything is evenly coated and no dry bits remain.
- Spread it on a baking tray lined with parchment paper as evenly as you can. Try to keep it as flat as possible so that everything bakes up evenly. Don't worry, it will still clump up nicely, so don't pack it together too tight.
- Bake at 165°C (330°F) for 45 minutes. Remove the baking tray every 15 minutes to toss the granola, to ensure even baking. Leave to cool after baking (see Notes)
- Once the granola has cooled down completely, add the chopped nuts, dried fruit and chocolate shavings (if using).
Notes
- If you're using nuts or seeds that are not roasted, add them to the baking tray after the first 15 minutes and toss to combine with the rest.
- Don't let the granola get too dark in the oven. It should be bronzed, not burned. It will crisp up a lot more as it cools so it's better to judge it by color, not texture at this point.
- Make sure to add the dried fruit only after baking, otherwise it will toughen up or even burn
Servings: 10
Calories: 284kcal