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
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