Long-fermented Sourdough Granola

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

About this recipe

Sourdough granola is made by fermenting the oats using a sourdough starter and is a healthier alternative to regular granola. Sourdough granola is made with unfed or discard sourdough starter which is added to the oats and is fermented, so you don’t have to worry about activating the starter before using it. The sourdough starter acts as an excellent binder which gives it an amazing crunchy, slightly clumpy texture. 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 which completely breaks down the phytates present in oats; however, you may choose to reduce the fermentation time to 8-10 hours (or overnight). If the mixture is fermented for 24 hours, it creates a very nice tangy sourdough flavour. I also activate the seeds I use for my granola for 24 hours. Again, you can reduce the soaking time of seeds to 8-10 hours.

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

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 sourdough goodies. The bread, biscuit, cracker, etc. we all eat is always made with sourdough.

Sourdough granola is another addition to my sourdough list. This is the best way to add variation to the 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 granola to my daughter.

Ingredients

Sourdough starter: Use unfed or discard sourdough starter for this recipe. Starter acts as a binder and also adds a slightly tangy flavour to the granola.

Oats: I use thick rolled oats to make the granola.

Seeds: I use a mix of pumpkin seeds and sunflower seeds.

Coconut oil: I use virgin cold-pressed coconut oil for this dish.

Sweetener: I use honey to sweeten the granola. You may replace it with maple syrup.

Other ingredients: I use vanilla extract, cinnamon, and salt. Do not skip or cut down on salt as it is needed to balance the sweetness from honey and the tanginess from the starter.

Tips for making delicious sourdough granola

The sourdough granola I make has a slightly clumpy texture. To achieve this, I leave a few small chunks while breaking them after the initial bake. If you prefer a flakier texture, break the granola well after the first bake making sure there are no lumps.

Spread the oats mixture into a uniform layer. This will ensure it is baked evenly throughout.

I make the granola with pumpkin seeds and sunflower seeds. You may choose the seeds of your choice. However, make sure the quantities are almost the same as mentioned in this recipe.

Baking temperature is important. I bake the granola at a lower temperature for a longer time. Baking at high temperatures will result in the burning of the seeds before the oats turn golden and crunchy. I bake the granola at 100℃ for a minimum of 3 hours which gives me the perfect crunch and golden colour without overbaking it.

Make sure the granola is fully dry and does not have any moisture content when it is done. The moisture will reduce the shelf life and will result in the granola going bad. If there is any moisture in the granola, it is best to store it in the refrigerator.

You may add dried fruits to the granola. In that case, wait until the granola is fully baked and toss them in while the granola is hot. If they are added while the granola is baking, they will burn and turn bitter.

Let the granola cool down completely before storing it. Store it in an air-tight container at room temperature. Always use a dry spoon to take the granola out. Keep in mind that moisture will make it go bad.

Bonus

This dish is:
– a healthier alternative to regular granola
– easy to customise as per your preference
– a great way to use up discard or unfed starter
– very easy to make
– easily made vegan-friendly by replacing honey with maple syrup or agave syrup

Click here for more sourdough discard recipes.

Sourdough granola step by step instructions

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 everything 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

Recipe card

Long-fermented sourdough granola

Shilpa

Sourdough granola is a healthy alternative to the regular granola that is made by fermenting the oats. It is made with unfed or discard sourdough starter which is added to the oats and is fermented. The sourdough starter acts as an excellent binder which gives a crunchy, slightly clumpy texture. 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.

5 from 5 votes

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Course Breakfast

Cuisine All

Prep Time 15 mins

Cook Time 3 hrs

Fermentation TIme 1 d

Total Time 1 d 3 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 tablespoon cinnamon
• 2 teaspoon vanilla extract
• 2 teaspoon 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 C (210 F). 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 1 hours
• Check the granola to see if it has completely dried. If not, place it back in the oven and keep checking every 15-20 minutes
• Let it cool completely before storing

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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