Equipment
* optional
Ingredients
Dry Base
- 300 g stale sourdough bread, torn into coarse crumbs or pulsed in a processor
- 100 g almonds, roughly chopped
- 50 g pumpkin seeds, raw
- 50 g sunflower seeds, raw
- 4 g ground cinnamon
- 3 g flaky sea salt
Wet Binder
- 60 ml extra virgin olive oil
- 80 ml maple syrup, pure
- 5 ml vanilla extract
Mix-ins
- 50 g dried cranberries
- 50 g golden raisins
Nutrition (per serving)
Method
Preheat the oven to 160°C/320°F. Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the coarse breadcrumbs, chopped almonds, pumpkin seeds, sunflower seeds, cinnamon, and flaky sea salt. Toss to distribute evenly.
In a small mixing bowl, whisk together the extra virgin olive oil, maple syrup, and vanilla extract until lightly emulsified.
Pour the wet mixture over the dry breadcrumb mixture. Use a spatula to fold the ingredients together until all the bread pieces are evenly coated and moist.
Spread the mixture out in a single, even layer on the prepared baking sheet. Press down gently with the spatula to encourage clusters to form.
Bake in the preheated oven for 25 to 30 minutes. Stir the mixture gently halfway through to ensure even browning, but avoid breaking up the clusters too much. The granola is done when the bread is deep golden brown and fragrant.
Remove the baking sheet from the oven and let the granola cool completely on the pan. It will harden and become crisp as it cools.
Once entirely cool, break any large clumps into bite-sized pieces and stir in the dried cranberries and golden raisins.
Chef's Notes
- The size of your breadcrumbs directly dictates the texture of this granola. Aim for pieces no larger than a standard almond for the best crunch-to-chew ratio.
- Do not add the dried fruit before baking. The high sugar content in dried cranberries and raisins will cause them to burn and turn rock-hard in the oven.
- Olive oil is heavily recommended here. Its peppery, savory notes bridge the gap between the sourdough tang and the sweet maple syrup beautifully.
- Cooling on the pan is not an optional step. The starches in the bread and the sugars in the syrup undergo a glass transition as they cool, which creates the definitive crispness.
Storage
Freezer: 3 months — Store in an airtight container. Thaw at room temperature.
