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Simple, rustic granola made with sourdough discard and naturally sweetened with honey or maple syrup. A healthier sweet treat that pairs well yogurt and raw milk.
Sourdough granola is a recipe I have been making weekly for my family. It goes really fast and I often find myself making double and triple batches to accommodate everyone. When it runs out, everyone asks, "When are you going to make more sourdough granola?"
I like to make properly prepared grains and when I don't make sourdough granola, I make soaked oat granola or sprouted oat granola bars. It's important to prepare grains properly to reduce phytic acid (an antinutrient that inhibits the absorption of other nutrients) and aid digestion.
This granola is lightly sweetened with honey or maple syrup. I personally use just a ¼ cup to make it barely sweet, but if you like it sweet, make sure to add a half cup or more. You also have the option to let the granola ferment (making it even more digestible) before baking.
Ingredient Options
- Nuts: almonds, cashews, walnuts, peanuts (if no allergies), pistachios
- Dried Fruit: raisins, dried cherries, dried cranberries, dried apricots, dates, banana chips, shredded coconut
- Seeds: sunflower seeds, pumpkin seeds
Ingredients
2 cups sprouted or rolled oats (not quick oats)
¾ cup sourdough starter
¼-½ cup maple syrup or honey (use more if you like it sweet)
1 cup nuts of choice
1 cup dried fruit of choice
½ cup seeds of choice
1 tsp cinnamon
Instructions
Preheat the oven to 325℉.
In one mixing bowl, mix together the sourdough starter and honey/maple syrup.
In the other mixing bowl, combine the oats, nuts, seeds, dried fruit, and cinnamon. Then combine the dry and wet ingredients into one bowl and mix well.
Optional: cover the bowl with a towel and let it ferment for 2-5 hours.
Spread this mixture thinly and evenly onto baking sheets lined with parchment paper.
Bake the granola for 20 minutes. Optionally you can stir it halfway through, but I find I don't need to do this.
Remove the granola from the oven and let it cool. It will harden more as it cools.
Break the granola into chunks and enjoy as is, with yogurt, or raw milk.
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!
📖 Recipe
Sourdough Granola
Equipment
- 2 medium mixing bowls
- 2 baking sheets
Ingredients
- 2 cups sprouted or rolled oats (not quick oats)
- ¾ cup sourdough starter
- ¼-½ cup maple syrup or honey (use more if you like it sweet)
- 1 cup nuts of choice
- 1 cup dried fruit of choice
- ½ cup seeds of choice
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 325℉.
- In one mixing bowl, mix together the sourdough starter and honey/maple syrup.
- In the other mixing bowl, combine the oats, nuts, seeds, dried fruit, and cinnamon. Then combine the dry and wet ingredients into one bowl and mix well.
- Optional: cover the bowl with a towel and let it ferment for 2-5 hours.
- Spread this mixture thinly and evenly onto baking sheets lined with parchment paper.
- Bake the granola for 20 minutes.
- Remove the granola from the oven and let it cool. It will harden more as it cools.
- Break the granola into chunks and enjoy as is, with yogurt, or raw milk.
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