Baking tray of sourdough chocolate granola next to a bowl of yoghurt and two bowls of granola and yoghurt

Sourdough chocolate granola

Name: Sourdough chocolate granola
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Makes 340g
Ingredients: 150g stale sourdough (crusts removed); 70g porridge oats; 75g pecans roughly chopped; 100g runny honey; 25ml vegetable oil; 1 tbsp cocoa powder; 80g dark chocolate chopped into small chunks

Nadine Brown

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Makes 340g

Easy

Prep: 15 mins

Cook: 35 mins

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Love your left-over sourdough loaf by turning it into a deliciously simple granola, mixed with dark chocolate chunks and porridge oats

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Make this dark chocolate sourdough granola, then check out our healthy granola, blueberry and smoothie granola bowls, granola bars, nutty seedy breakfast bars and more breakfast recipes.

Despite being a staple in most homes, bread is one of the UK’s most wasted foods. It’s easy enough to save it – store in a bread bin or food bag for a shorter period, or freeze in slices for months on end. If you fancy being a little more inventive, these dishes will work with a range of breads, from sourdough to soft white.

Ingredients

Nutrition

150g stale sourdough

(crusts removed)
70g porridge oats
75g pecans

roughly chopped
100g runny honey
25ml vegetable oil
1 tbsp cocoa powder
80g dark chocolate

chopped into small chunks

Nutrition: per serving

kcal281
fat15.5g
saturates3.6g
carbs28.5g
sugars12.8g
fibre0.1g
protein5.3g
salt0.4g

Method

step 1

Heat the oven to 160C/140C fan/gas 3. Tear the bread into small chunks and put in a large bowl, then add the oats and pecans.
step 2

Gently heat the honey and oil in a small pan over a low heat, stirring until combined, then stir in the cocoa and ¼ tsp of salt. Pour it over the bread mixture and use a silicone spatula to stir and coat. Transfer to a large, rimmed baking tray lined with baking paper. Bake for 30-35 mins, stirring occasionally to break up the mixture and form smaller clusters.
step 3

Once baked, leave to cool before stirring in the chocolate chunks. Best served with thick yogurt and a drizzle of honey.

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Nadine Brown

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