Fermented Sourdough Granola (2024)

Published: May 6, 2023 · Modified: Sep 14, 2023 by Shilpa Kerur · This post may contain affiliate links. 4 Comments

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5 from 86 votes

Indulge in a delicious and healthy breakfast with this fermented sourdough granola, the perfect alternative to traditional granola. This unique recipe involves fermenting oats with unfed or discarded sourdough starter, which acts as an excellent binder to create a satisfyingly crunchy, slightly clumpy texture.

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Why you will love this recipe?
Ingredients
Variations of sourdough granola
Step-by-step instructions
Expert Tips
Serving Suggestion
Recipe FAQs
Recipe card
Comments

Why you will love this recipe?

My tried-and-tested recipe to make fermented granola gives you perfect results every time, with a satisfying taste and texture. No wonder my readers are raving about it!
This recipe is an excellent way to use any extra sourdough starter that would otherwise go to waste.
The sourdough starter acts as a natural binder, resulting in the formation of crunchy clumps, which makes it a satisfying breakfast option.

Ingredients

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

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

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

See the recipe card for full information on ingredients and quantities.

Variations of sourdough granola

Dried fruit: Add dried fruit, such as raisins, cranberries, or apricots, to the mix for a sweet and chewy texture. Wait until the granola is fully baked, and toss them in while the granola is hot.

Nuts: Add chopped nuts, such as almonds, walnuts, or pecans, along with soaked seeds for a crunchy texture. You can also soak the nuts along with the seeds to activate them before adding them.

Spices: Along with cinnamon, warming spices like nutmeg or cardamom are a lovely addition to create a cozy flavor.

Maple pecan: Replace the honey with maple syrup and add some chopped pecans for a sweet and nutty flavor.

Step-by-step instructions

Step 1: 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 for up to 24 hours.

Step 2: Break up the fermented oats mixture. Add the soaked seeds, remaining coconut oil and honey, cinnamon, vanilla extract, and salt. Mix well to incorporate the ingredients well.

Step 3: 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.

Step 4: 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.

Step 5: Place the trays back into the oven for one more hour. 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.

Expert Tips

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.

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 210 F (100 C) for a minimum of 3 hours, which gives me the perfect crunch and golden color without overbaking it.

Make sure the granola is fully dry and does not have any moisture content when it is done. If there is any moisture in the granola, it is best to store it in the refrigerator.

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.

Serving Suggestion

Serve with yogurt or milk for a simple breakfast.
Sprinkle on top of oatmeal or chia pudding for added crunch and flavor. Use as a topping for smoothie bowls or acai bowls.
Pack in a small container for a quick snack on the go.
Use it as a topping for ice cream or frozen yogurt. Use it as a crunchy topping for fruit salads or roasted vegetables.
Mix with dried fruits, nuts, and seeds for a DIY trail mix.

Recipe FAQs

Is this sourdough granola vegan?

This recipe is not vegan, as I use honey to sweeten the granola. However, it can be made vegan-friendly by using a vegan sweetener such as maple syrup or agave syrup instead of honey.

How can you tell when the granola is done baking?

To tell if the granola is done baking, look for a golden brown color and a crispy texture. The granola should be crunchy and not soft or chewy. Once the baking time is up, you can do a quick test by removing a small portion of the granola from the baking sheet and letting it cool for a minute. If it becomes crispy and crunchy, the granola is ready. And if it is still soft, put the granola back in the oven for a few more minutes and check it again.

How to store sourdough granola?

To store sourdough granola, cool it completely and place it in an airtight container. Store the container in a cool, dry place, away from direct sunlight and heat sources for up to 3-4 weeks. Always use a clean and dry spoon when handling it. If the granola becomes soft, you can re-crisp it by spreading it in a thin layer on a baking sheet and baking it at a low temperature for 10-15 minutes or until it's crisp and crunchy again.

Can we freeze granola?

Yes, granola can be frozen for longer storage. To freeze sourdough granola, allow it to cool completely after baking and then transfer it to a freezer bag. Squeeze out as much air as possible and seal the bag tightly. The frozen sourdough granola can be stored in the freezer for up to 6 months.

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