Cinnamon Raisin Sourdough Granola
Cinnamon Raisin Sourdough Granola combines oats, walnuts and raisins in a cinnamon glaze made with sourdough discard and sweetened with maple syrup, toasted into crunchy granola goodness!
Cinnamon raisin is a favorite flavor combination for many. This sourdough granola recipe combines those classic flavors with wholesome toasted oats and walnuts for a hearty and delicious treat.
I love having homemade granola on hand for a quick breakfast, or snack any time of day. It’s easy to make and stores well for at least a few weeks. Sourdough granola is also a great way to use up some extra sourdough discard!
Find more delicious granola recipes from Quail Creek Homestead:
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Tools You’ll Need to Make Cinnamon Raisin Sourdough Granola
Ingredients for Cinnamon Raisin Sourdough Granola
Organic old-fashioned oats
Walnuts, chopped
Organic raisins
Coconut oil, melted
Sourdough discard
Maple syrup
Salt – Redmond Real Salt is my favorite!
Cinnamon
Instructions
Preheat oven to 325 degrees Fahrenheit. Mix the oats, chopped walnuts and raisins together and spread on an unlined baking sheet. Bake in the oven for 10-12 minutes, stirring once halfway through.
Meanwhile, prepare the glaze mixture. In a small mixing bowl, stir together the sourdough discard, maple syrup, melted coconut oil, salt and cinnamon.
Note: if your discard and maple syrup is cold, hold off on stirring in the melted coconut oil until right before you’re ready to mix with the oat mixture. Since coconut oil solidifies quickly, it might form clumps rather quickly if mixed too early.
Remove the oat mixture from the oven and transfer to a large mixing bowl. Pour the glaze mixture over the oat mixture and stir well to combine.
Line the baking sheet with parchment paper, then spread the granola mixture onto the parchment paper. Return to the oven and bake another 15-20 minutes, or until edges are turning golden brown.
Remove the baking sheet from the oven and stir the granola mixture to loosen up the clumps. Carefully transfer the parchment paper with granola to a wire rack to cool completely.
Once cooled, homemade granola can be stored at room temperature in airtight containers for up to two weeks.
FAQ
Can you omit the sourdough discard from this recipe?
Yes. If you don’t have sourdough discard or don’t want to use it in granola, you can omit it from this recipe without changing the other ingredient ratios.
Can you freeze granola?
Yes! Granola can be frozen in an airtight container for up to 3 months.
Are there any substitutes for the maple syrup?
Yes, you can sub honey for the maple syrup in this recipe.
If you try this recipe and love it, please come back and let me know with a comment below. And please, don’t forget to share!
Cinnamon Raisin Sourdough Granola
Course: From-Scratch RecipesCuisine: AmericanDifficulty: Easy5
minutes30
minutes3
cupsCinnamon Raisin Sourdough Granola combines oats, walnuts and raisins in a cinnamon glaze made with sourdough discard and sweetened with maple syrup, toasted into crunchy granola goodness!
Ingredients
2 cups organic old-fashioned oats
1/2 cup walnuts, chopped
1/2 cup raisins
2 tbsp coconut oil, melted
1/4 cup sourdough discard
1/4 cup maple syrup
1/2 tsp salt
1 tsp cinnamon
Directions
- Preheat oven to 325 degrees Fahrenheit. Mix the oats, chopped walnuts and raisins together and spread on an unlined baking sheet. Bake in the oven for 10-12 minutes, stirring once halfway through.
- Meanwhile, prepare the glaze mixture. In a small mixing bowl, stir together the sourdough discard, maple syrup, melted coconut oil, salt and cinnamon.
- Remove the oat mixture from the oven and transfer to a large mixing bowl. Pour the glaze mixture over the oat mixture and stir well to combine.
- Line the baking sheet with parchment paper, then spread the granola mixture onto the parchment paper. Return to the oven and bake another 15-20 minutes, or until edges are turning golden brown.
- Remove the baking sheet from the oven and stir the granola mixture to loosen up the clumps. Carefully transfer the parchment paper with granola to a wire rack to cool completely.
Notes
- If your discard and maple syrup is cold, hold off on stirring in the melted coconut oil until right before you’re ready to mix with the oat mixture. Since coconut oil solidifies quickly, it might form clumps rather quickly if mixed too early.
- Once cooled, homemade granola can be stored at room temperature in airtight containers for up to two weeks.
