Long-fermented sourdough granola

Long-fermented sourdough granola step-by-step recipe with photos.

I am sure by now you have noticed my love for sourdough. I have been trying different flavours of bread, regular sandwich bread, crackers, biscuits, and whatnot. Like I have mentioned earlier, I started my sourdough journey to cater to the needs of my daughter who is gluten-intolerant. Now, everyone at home loves it. The bread, biscuit, cracker, etc. we all eat is always sourdough. In fact, there is no way we are going to go back to bread which is not sourdough. In fact, there is not much baking I do which is not sourdough.

Sourdough granola is another addition to the list. This is the best way to add variation from toast and eggs breakfast. We loved granola but obviously stopped it to avoid gluten. Now that I make it with a sourdough starter, I have reintroduced it to my daughter.

Making sourdough granola is easier than you think. It uses discard or unfed starter, so you don’t have to worry about activating the starter before using it. The starter acts as an excellent binder which gives a crunchy, slightly clumpy texture (which we love). I also use honey to sweeten it which means no sugar or nasty sweeteners. I let my mix ferment for 24 hours to get the best results and completely break down the phytates; however, you may choose to reduce the fermentation time to 8-10 hours. If the mixture is fermented for 24 hours, it creates a very nice sourdough flavour. I also activate the seeds I use for my granola for 24 hours. Again, this is for the best results and you can reduce the time if you prefer it that way.

Not just the sourdough starter, it has all things good and healthy – coconut oil, honey, seeds. A perfect healthy alternative to the store-bought granola. Sourdough granola, yogurt, and fresh fruits means an easy, no-fuss, quick breakfast that is perfect for busy mornings.

For more sourdough discard recipes, click here.

Long-fermented sourdough granola step-by-step recipe with photos

1. Combine rolled oats, sourdough starter, ½ cup honey and ½ cup coconut oil. Cover and keep in a warm spot for fermentation up to 24 hours

2. Oats after 24 hours fermentation

3. Combine fermented oats, soaked seeds, and remaining ingredients

4. Mix the entire mixture well

5. Divide the mixture into two parts and spread the mixture into a thin layer

6. After 2 hours of baking. Break the granola into chunks and bake again

7. Fully baked granola

Long-fermented sourdough granola

Shilpa

Sourdough granola is the best way to add variation from toast and eggs breakfast.

5 from 2 votes

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Course Breakfast

Cuisine All

Prep Time 15 mins

Cook Time 4 hrs

Fermentation TIme 1 d

Total Time 1 d 4 hrs 15 mins

Ingredients

  

1x2x3x

• 3 cups thick rolled oats
• 1 cup sourdough starter unfed/discard
• ¾ cup coconut oil
• ¾ cup honey
• 1 ½ cup sunflower seeds
• 1 ½ cup pumpkin seeds
• 1 tbsp cinnamon
• 2 tsp vanilla extract
• 2 tsp salt

Instructions

 

• Take sunflower seeds and pumpkin seeds in a large bowl and soak them in water. Let the bowl sit at room temperature for 24 hours. Rinse the seeds and refresh the water at the 12-hour mark
• In another bowl, take rolled oats, sourdough starter, ½ cup honey, and ½ cup coconut oil. Stir it well to make sure everything is well incorporated. Cover and keep in a warm spot for fermentation up to 24 hours
• When ready to bake, preheat the oven at 100℃. Line two baking trays with baking paper
• Drain the water from the seeds and rinse them with fresh water
• Break up the fermented oats mixture. Add the soaked seeds, remaining coconut oil and honey, cinnamon, vanilla extract and salt
• Divide the mixture into two parts and pour onto the baking trays
• Spread the mixture into a thin layer. Try to create an even layer throughout
• Bake in the preheated oven for 2 hours
• Remove the trays from the oven and break the granola. At this stage, it will still be very soft. Make sure the chunks are not too big
• Place the trays back into the oven for another 2 hours
• Check the granola to see if it has completely dried. If not, place it back in the oven and keep checking every 15 minutes
• Let it cool completely before storing

Notes

If the granola is completely dried out, it can be stored at room temperature. However, I prefer to store my granola in the refrigerator.

Nutrition Facts

Long-fermented sourdough granola

Amount Per Serving

Calories 162 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Sodium 157mg7%

Potassium 103mg3%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 7g8%

Protein 3g6%

Vitamin A 3IU0%

Vitamin C 1mg1%

Calcium 14mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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