Can I use my week old sourdough discard for this?

I would advise to use relatively fresh discard. I.e. fed within the last 2-3 days or maybe even feed it a tablespoon or so of fresh flour and a bit of water a few hours before making this, to not introduce too much of a tang. But if you do want to use the older discard, add a tablespoon or two more maple syrup for balance.

Can I use sugar instead of maple syrup?

I would not advise it, as the maple syrup is about 1/3 of the liquid to coat the oats and make them sticky. Sugar will count towards the dry instead. If you don't mind it being non-vegan, you can use honey though and just slightly warm it in the microwave for a few second, so it's really runny. Honey browns faster, so keep a close eye on it while baking.

High Protein Granola with Sourdough

Description

Ditch the store-bought stuff and make your own healthy, high-protein granola right at home. This recipe is a game-changer, using sourdough discard to create incredibly crispy, low-sugar clusters while adding a subtle tang that perfectly balances the sweetness. Plus, it’s a fantastic way to use up all those leftover nuts and seeds from your pantry, resulting in a delicious and customizable snack that’s way healthier and cheaper than anything you’ll find on a shelf. Get ready for a breakfast that’s as good for you as it tastes.

Ingredients

Units Scale

2 cups rolled oats
1/2 cup protein powder
1 cup pistachios (or nuts of your choice)
1 cup mixed seeds (I used hemp, sesame and pumpkin 1/3 each)
1/3 cup shredded coconut
1/3 cup sourdough discard
3 tbsp maple syrup
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp kosher salt
1/4 cup coconut oil
1 cup dried fruit of choice (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preparations

Preheat your oven to 320F/160C.
Line a sheet pan with baking parchment for easier cleanup and transferring the protein granola into the jars later.
Melt your coconut oil for a few seconds in the microwave and allow to cool.

Mix The Dry Ingredients

Chop whatever nuts you are using into slightly smaller pieces that add pleasant crunch to the granola.
In your large bowl (make sure it has plenty of room) mix all your dry ingredients except the cinnamon and salt together, including the protein powder.
I tried once to mix the protein with the wet, to dissolve it, but had to learn quickly that all it does is creating a super sticky mass and soaking up all the liquid, with no chance to then coat the rest. Mixing it into the dry ingredients however works marvellously.

Whisk The Wet

In your jug combine sourdough discard or starter, melted and cooled coconut oil, maple syrup, vanilla extract salt and cinnamon. Whisk well until smooth.

Combine The Wet With The Dry

Pour your wet ingredients evenly over your dry mix. Using either a wooden spoon or your hands, mix everything until the dry ingredients are evenly coated by the wet and start to form clusters. At first it might look like there isn’t enough liquid. Trust the process and keep stirring.
If despite lots of stirring you can’t get everything quite damp enough, add a little bit of maple syrup or coconut oil or a mix of the two and stir again.

Bake your High Protein Granola with Sourdough

Transfer your granola mix onto the parchment lines sheet pan and pat it out into an even layer.
Bake for about 10 minutes in the middle rack. Take it out of the oven for turning.
Now you can decide if you’d rather have large or small clusters. For large ones, carefully flip large sections of the mix with a spatula, making sure to move the corner pieces towards the middle and the middle to the corners, as they tend to brown quicker.
For smaller chunks simply stir the whole thing until it looks evenly mixed.
Put back into the oven and bake for another 8-12 minutes or until golden brown.
Take it out and allow to cool. This will help it crisp up.
Break your protein Granola into pieces and store in airtight jars for up to 2 weeks.
Enjoy with milk, on a yoghurt bowl, sprinkled over ice cream or just as snack straight from the jar.
Be happy that you found a granola that is as good for you as it tastes.

Notes

How To Store

High Protein Granola with Sourdough keeps in an airtight jar on the counter for about 2 weeks. It’ll still be ok after that but might lose some of its crispness.
You can freeze it for up to 6 months, though I would advise to briefly bake it to crisp it up when taking out of the freezer, as it may soften a bit.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Protein Breakfast
Method: Bake
Cuisine: American