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Fermented Sourdough Granola

A delicious bowl of crunchy, chewy, and slightly sour granola!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Breakfast, Main Dish, Shakes & Snacks
Servings: 16
Calories: 339kcal


  • 2 baking sheet pans with parchment paper or silpat.


  • 3 cups oats GF rolled oats
  • 1 cup sourdough starter
  • 3/4 cups coconut oil divided 1/2 cup and 1/4 cup
  • 3/4 cups raw honey divided 1/2 cup and 1/4 cup (or maple syrup)
  • 1 1/2 cups sprouted seeds pumpkin, sunflower and watermelon seeds
  • 1 ½ cups macadamia nuts
  • 1 TB molasses
  • 1 TB cinnamon
  • 2 tsp. vanilla extract
  • 2 tsp. sea salt


  • Combine rolled oats, sourdough starter, 1/2 cup coconut oil, and 1/2 cup honey in a bowl.
  • Stir and blend all ingredients well.
  • Press the mixture down into the bowl.
  • Cover bowl with a towel and place in a warm spot.
  • Allow mixture to ferment for up to 24 hours. *See note
  • Preheat oven to 200F degrees.
  • Line 2 baking sheets with parchment paper or silpat.
  • When the oats are done fermenting, break up the oat mixture with a large fork.
  • Add the seeds, nuts, molasses, cinnamon, vanilla, sea salt, plus 1/4 cup of both coconut oil and honey.
  • Mix all ingredients well to combine everything.
  • Divide the granola dough between 2 baking pans and spread the mixture as thinly as possible.
  • Place granola in the oven for 2+ hours.
  • Keep an eye on it and rotate the pans half-way through.
  • Remove pans from oven and break up the granola with a spoon.
  • It will be soft so break up large clumps and spread it back out to continue baking evenly.
  • *When it’s done, turn the oven off and leave the granola in the oven to continue drying out if you want.
  • When done, remove pans from the oven and check the consistency of the granola.
  • If it is dry and crisp, it is done cooking. If not, continue baking until done.
  • Allow it to cool completely on the pans.
  • Place cooled granola in a glass container for storage.
  • Enjoy!


Any nuts or seeds can be used in the recipe. If you choose a shorter fermentation period, it will produce a less tangy taste, while a 24-hour fermentation will create a more noticeable sourdough flavor. I opted to go all out on the first attempt and why not? Go big or go SOUR! When the granola was done, I kept it in the warm oven overnight to dry out even more. It was perfect and warm in the morning. What a treat! While the low heat method might be necessary for this granola, next time I will try 300F for 1 hour and see what happens.


Calories: 339kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Saturated Fat: 9g | Sodium: 242mg | Potassium: 176mg | Fiber: 3g | Sugar: 11g | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
Sourdough Granola 2

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