Long-fermented Sourdough Granola

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

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• About this recipe
• Ingredients
• Tips for making delicious long-fermented sourdough granola
• Bonus
• Long-fermented sourdough granola step-by-step recipe with photos
• Recipe card
• Comments

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 long-fermented 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 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

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

Recipe card

Watch sourdough granola web story here.