Fermented Sourdough Granola
A delicious bowl of crunchy, chewy, and slightly sour granola!
Servings: 16
Calories: 339kcal
Equipment
- 2 baking sheet pans with parchment paper or silpat.
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
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
