Lacto-Fermented Sourdough Maple Pecan Granola

This lacto-fermented sourdough granola is a game-changer for anyone looking to maximize both nutrition and flavor in their homemade granola. By incorporating sourdough discard and Greek yogurt, we introduce beneficial bacteria that help break down antinutrients in the oats, making them easier to digest. The slow fermentation process also enhances the granola’s depth of flavor, giving it a slight tang while allowing the natural caramelized sweetness of maple syrup and coconut sugar to shine.

Fermentation isn’t just for bread—by letting the mixture rest before baking, we unlock more of the oats’ nutrients, making this granola not only a delicious snack but also gut-friendly. The addition of Greek yogurt ensures the presence of lactic acid bacteria, kickstarting the fermentation process, improving digestibility, and adding a subtle richness.

With its perfect crunch from the pecans, warm spices, and hint of maple, this granola is an ideal breakfast or snack—whether eaten with yogurt, milk, or straight from the jar!

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Dry Ingredients:

• 4 cups (400g) old-fashioned oats

• ¾ cup (90g) chopped pecans

• ½ cup (60g) ground flaxseed meal

• 1 teaspoon ground cinnamon

• ¼ teaspoon cardamom (optional, for deeper flavor)

• ½ cup (100g) coconut sugar

• ½ teaspoon (2g) salt

Wet Ingredients:

• ⅓ cup (72g) melted coconut oil

• ½ cup (120g) sourdough discard (unfed, straight from the fridge is fine)

• ½ cup (160g) pure maple syrup (you can substitute honey but won't get as strong a maple flavor)

• 2 teaspoons (5g) maple flavoring (note: add 1 more teaspoon for extra strong maple flavoring) I use this organic non-GMO maple flavoring linked here https://amzn.to/3CZUD0p

• 1 teaspoon (2g) vanilla extract

• 2 tablespoons (31g) plain Greek yogurt

Instructions

Prepare the Granola Base (Fermentation Stage)

1. In a large bowl, combine oats, pecans, flaxseed, cinnamon, cardamom (if using), coconut sugar, and salt.

2. In a separate bowl, whisk together melted coconut oil, sourdough discard, maple syrup, maple flavoring, vanilla extract, and Greek yogurt until smooth.

3. Pour the wet ingredients over the dry ingredients and stir well to coat evenly.

4. Cover the bowl with a breathable cloth (like a tea towel) or plastic and let it sit at room temperature for 6-12 hours to allow fermentation. Keep it in a warm spot (75-80°F) for the best results.

Slow-Bake for Perfect Crunch

5. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper or a silicone mat.

6. Spread the fermented granola mixture onto the prepared baking sheet in an even layer, gently pressing it down for chunkier clusters.

7. Bake for 1 hour at 250°F, stirring gently only once at the 30-minute mark.

8. Reduce heat to 225°F and bake for another 30 minutes, stirring once more. Granola should feel toasted on the outside, and have lightly browned appearance. Don't worry if it's still a little wet, it'll harden as it cools off.

Cool & Store

9. Let the granola cool completely.

10. Once cooled, break into more clusters if desired and store in an airtight container for up to 2 weeks. Freeze in an airtight container for up to 4 months.

Why Ferment Granola with Sourdough & Greek Yogurt?

Fermentation breaks down phytic acid, an antinutrient found in oats that can interfere with mineral absorption. This means your body can absorb more nutrients from the oats and nuts!

The live cultures in Greek yogurt introduce beneficial lactic acid bacteria that help pre-digest the oats, making them gentler on your stomach while promoting good gut bacteria.

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