Sourdough Discard Granola (Granola con Descarte de Masa Madre)

This is what to do with the jar of discard that builds up in the fridge when you keep a sourdough starter. Stirred into maple syrup and oil, discard turns into a sticky glaze that glues oats and nuts into big, crunchy clusters, the kind you pick out of the bag first. It also adds a faint tang that keeps the granola from tasting only sweet.

This version is loaded: a full cup each of walnuts and pecans, chia seeds for crunch, raisins and dried cranberries, and sweetened coconut flakes toasted on top for the last few minutes. It makes about 10 cups and keeps for weeks.

What You’re Learning

Discard is a binder. Most cluster granola uses egg white to stick everything together. Discard does the same job: it’s flour and water, so in the oven it sets into a thin, crisp film that holds the oats and nuts in place. Chia seeds help too. They soak up some of the liquid and turn slightly sticky, so the mix holds together before it ever goes in the oven.

Clusters are made by leaving it alone. Press the mixture flat, bake it without stirring, and let it cool completely before you touch it. The sugar in the maple syrup is soft while it’s hot and only hardens as it cools. Stir it in the oven or break it up warm and you get loose, sandy granola instead of chunks.

Ingredients

Makes about 10 cups, 20 servings of 1/2 cup.

• 3 cups (300 g) old-fashioned rolled oats
• 1 cup (100 g) walnuts, roughly chopped
• 1 cup (100 g) pecans, roughly chopped
• 1/4 cup (40 g) chia seeds
• 1 teaspoon ground cinnamon
• 3/4 teaspoon fine sea salt
• 1/2 cup (110 g) sourdough discard, fed or unfed
• 1/2 cup (160 g) maple syrup
• 1/4 cup (55 g) melted coconut oil or mild olive oil
• 1 teaspoon vanilla extract
• 1/2 cup (40 g) sweetened coconut flakes
• 1/2 cup (75 g) raisins
• 1/2 cup (60 g) dried cranberries

Method

1. Heat the oven. Set racks in the upper and lower thirds and heat the oven to 300°F. Line two half-sheet pans with parchment paper.
2. Mix the dry ingredients. In a large bowl, stir together the oats, walnuts, pecans, chia seeds, cinnamon, and salt.
3. Whisk the wet ingredients. In a smaller bowl, whisk the discard, maple syrup, oil, and vanilla until smooth. Keep going until the discard has fully dissolved and there are no lumps.
4. Coat everything. Pour the wet mixture over the dry and fold with a rubber spatula for a minute or two, until every oat looks glossy and there are no dry pockets at the bottom of the bowl.
5. Press it flat. Divide the mixture between the pans and spread it into an even layer about 1/2 inch thick. Press down firmly with the spatula so the pieces touch. This is what makes the clusters.
6. Bake without stirring. Bake 35 minutes, then swap the pans between the racks and turn them front to back. Don’t stir.
7. Toast the coconut on top. Scatter the coconut flakes over both pans and bake 8 to 12 minutes more, until the granola is golden all over, the coconut edges are lightly toasted, and the surface feels dry to the touch. It will still be a little soft. It crisps as it cools.
8. Cool, then break it up. Leave the pans alone until the granola is completely cool, about 45 minutes. Scatter the raisins and cranberries over it, then lift the granola off the parchment and break it into clusters as big as you like.

Notes

• Low and slow is the point. At 350°F the nuts scorch before the oats dry out. At 300°F everything finishes at the same time.
• Coconut goes on late. Sweetened coconut has sugar on it and browns fast, which is why it only bakes for the last few minutes. Unsweetened flakes can go in with the oats from the start.
• Fruit goes on after. Raisins and cranberries baked for 45 minutes turn hard and bitter. Added once the granola has cooled, they stay soft and chewy.
• Any discard works. Fed, unfed, a day old or a week old. Older discard just tastes a little more sour.
• Storage. Keep it in an airtight jar at room temperature for up to 3 weeks, or in the freezer for 3 months. It stays crunchy frozen and needs no thawing.