Sourdough Maple Pecan Granola
If you love maple pecan, this Sourdough Maple Pecan Granola is about to be your new favorite. This recipe uses discard and Greek yogurt to break down the phytates in the oats and the nuts. Rich with maple flavor and toasted pecans, this granola is perfectly clustered and dangerously addictive.
Equipment
- 2 large mixing bowls - for wet and dry ingredients.
- Whisk - to combine ingredients.
- Cutting board and knife- - to chop pecans.
- Measuring cups and spoons - to measure smaller ingredients.
- Digital food scale - for accurate measurements.
- Baking Sheet - to bake granola.
- Parchment paper - to line the baking sheet to avoid sticking.
Ingredients
Dry Ingredients:
- 4 (400g) cups old-fashioned oats
- ¾ (90g) cup chopped pecans
- ½ (60g) cup ground flaxseed meal
- 2 tsp cinnamon
- ¼ tsp cardamom optional
- ½ (100g) cup brown sugar or coconut sugar
- ½ tsp sea salt
Wet Ingredients:
- ⅓ (75g) cup salted butter melted
- ½ (120g) cup sourdough discard
- ⅓ (80g) cup honey
- ⅓ (80g) cup maple syrup
- 1 tsp vanilla extract
- 1 tsp maple extract
- ¼ (60g) cup Greek yogurt or any yogurt
- 2 (60g) egg whites beaten
Instructions
Step 1: Mix the Granola
- Weigh out and chop your pecans into rough sized chunks. Toss in a large mixing bowl. Add your oats, flaxseed, cinnamon, cardamom, brown sugar, and salt to the mixing bowl. Mix until everything is well mixed. Set aside.4 (400g) cups old-fashioned oats, ¾ (90g) cup chopped pecans, ½ (60g) cup ground flaxseed meal, 2 tsp cinnamon, ¼ tsp cardamom, ½ (100g) cup brown sugar, ½ tsp sea salt
- Melt your butter in a microwave safe dish or in a small saucepan. Pour the butter into a mixing bowl.⅓ (75g) cup salted butter
- Allow the butter to cool slightly, then add your sourdough discard, maple syrup, honey, maple flavoring, vanilla extract, and Greek yogurt. Whisk together the wet ingredients until smooth.½ (120g) cup sourdough discard, ⅓ (80g) cup honey, ⅓ (80g) cup maple syrup, 1 tsp vanilla extract, 1 tsp maple extract, ¼ (60g) cup Greek yogurt
- Note on adding egg whites: If you choose to make this granola without the fermentation step, you can add the egg whites to the wet ingredients and whisk them in. If you're fermenting the granola overnight, wait to add the egg whites until right before you bake the granola as the egg whites can't sit out overnight safely.
- Pour the wet ingredients over the dry ingredients and stir well to coat evenly. If you're baking same day, skip the optional fermentation listed below.
- Optional Overnight Fermentation: Cover the bowl with a breathable cloth (like a tea towel) or plastic and let it sit at room temperature for 12 hours to allow fermentation. Keep it in a warm spot (75-80°F) for the best results.
Step 2: Bake the Granola
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper or a silicone mat.
- Note on adding the egg whites: If you fermented the granola overnight, crack and separate the eggs for the egg whites in a bowl and beat them with a fork. Add this to the granola at this time and mix it again really well to incorporate the egg whites.2 (60g) egg whites
- Spread the granola mixture onto the prepared baking sheet in an even layer, pressing the granola firmly down on the sheet for chunkier clusters.
- The key to a perfectly toasted granola without burning, is to cook at a slow low heat. Bake the granola for an hour and 30 minutes at 250°F. If the center still feels damp, return the baking sheet to the oven and bake another 30 minutes at 250°F.
- Remove from the oven and allow granola to cool completely at room temperature uncovered to harden.
- After the granola has completely cooled, break it up into cluster sizes you like and enjoy!
- Yields 6 cups
Notes
How to Store:
Room Temperature- Once cooled, break into more clusters if desired and store in an airtight container for up to 1 month. I don't recommend refrigerating or freezing this granola, as the condensation can cause water to destroy the lovely crisp texture.Nutrition
Serving: 0.5cupCalories: 265kcalCarbohydrates: 33gProtein: 7gFat: 12g
Tried this recipe?Let us know how it was!