Go Back
+ servings

Long-fermented sourdough granola




  • 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


  • 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