Ballerina Farm Sourdough Skillet Granola
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 3/4 cup unsweetened coconut flakes
- 1 cup nuts of choice (I used hazelnuts & pistachios
- 1/2 cup raw pepitas
- 1/2 cup hemp seeds
- 1/2 cup golden flax seeds
- 2 cups sourdough discard
- 1 cup butter
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Cacao nibs
Directions
Add all dry ingredients (except cacao nibs) into a big bowl and mix well.
Melt butter and add melted butter, maple syrup, and sourdough discard to a bowl and mix well.
Slowly add wet ingredients to dry ingredients and mix well until all dry ingredients are well-coated. If the mixture feels dry, feel free to add more wet mixture as desired.
Butter cast iron skillet or cookie sheet and pour mixture onto pan and flatten out. Keep the mixture touching but not more than one layer to allow even baking.
Bake at 325 degrees for 30-40 minutes checking often to avoid burning.
Once baked to your liking, let granola cool before breaking up to allow for a more chunky granola. Add cacao nibs and mix well and enjoy.