#REALBREADWEEK Sourdough granola

Have you noticed when you buy proper bread, real bread, it tends to go stale quicker than loafs from the supermarket?

Normally you might be tempted to throw the stale bread away but there’s so many uses for it that go above croutons and bread pudding!

My sourdough granola was inspired by a recent trip to Copenhagen. I was lucky enough to eat all sorts of delicious new foods and the one thing that really stood out for me was their rye bread cereal.

This was barley porridge with a rye bread crumble – amazing!

Rye bread cereal is the Danish way of using up leftover and stale rye. They blitz it in to crumbs, add brown sugar and bake until crispy. It’s can be served a number of ways but my favourite was with yoghurt, berries and seeds for breakfast!

Back at home there’s not usually rye bread in the house. But there is sourdough…so inspired by the Danish tradition I’ve put a twist on the rye bread cereal and used sourdough and honey instead.

I don’t like wasting food and this sourdough granola it’s a perfect use!

You’ll need

  • 250g stale sourdough blitzed in to crumbs
  • 1 tbsp honey
  • 2 tsp vegetable oil
  • 1 pinch of salt
  • Optional extras: yoghurt, berries, seeds, cocoa nibs

Equipment

  • Oven heated to 200°C Fan
  • Baking tray

This recipe was made listening to various Santana and washed down with a fresh mint tea! I know I know, very virtuous! Haha 😉

  1. Melt your honey, oil and salt gently over a low heat and whisk together. It should only take about a minute.
  2. Put your breadcrumbs on the baking tray and drizzle over the honey mixture. Mix through and bake for around 7mins or until golden.
  3. Serve with your yoghurt and toppings!

Store in an airtight container for up to a week.

Tried it? Tag me on Instagram @therebalancechef