If you love maple pecan, this granola is going to be your new favorite recipe! This Sourdough Maple Pecan Granola (Lacto-fermented) 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.

Why You’ll Love This Recipe:

Fermentation isn’t just for bread! By letting this lacto-fermented granola rest overnight 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 aids more strains of probiotics, kickstarting the fermentation process, improving digestibility and adding a subtle richness.

With it’s 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!

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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Tools You’ll Need:

2 large mixing bowls- for wet and dry ingredients.
Whisk- to combine ingredients.
Cutting board and knife- to chop pecans.
Measuring cups and spoons– to measure smaller ingredients.
Digital scale– for accurate measurements.
Baking pans- to bake granola.

Sourdough Maple Pecan Granola (Lacto-fermented)

Gather Your Ingredients:

Old-fashioned oats- gives granola texture and chew. Don’t use steel cut oats or quick oats!
Pecans- I like to use whole pecans and chop them so I get a variety if sizes for crunch. If you don’t like pecans, substitute for any nuts you’d like!
Ground flaxseed meal- not to be confused with whole flaxseed, flaxseed meal adds nutrients and flavor to the granola. You can skip this if you don’t have it.
Ground Cinnamon and Cardamom- Cinnamon not only has anti-inflammatory properties, but it also adds a wonderful flavor. I also added cardamom because I love that citrusy note it brings, but this is optional.
Coconut Sugar- I like to use coconut sugar as it’s lower on the glycemic index for breakfast items, but you can substitute the coconut sugar for brown sugar if you need to.
Sea Salt- Balances out the sweet flavors and pecans.
Organic coconut oil- I like to use coconut oil for the way it crisps the granola during baking, but you can use avocado oil if needed in a pinch.
Sourdough discard– Adds moisture and is the magic that ferments your oats. Can be used fed, past peak, or straight from the fridge.
Pure Maple Syrup- sweetens the granola and adds that maple flavor. You can substitute for honey if you’d like but the flavor won’t be as strongly maple.
Maple Flavoring (optional)- I recommend adding some maple flavoring if you’re wanting a stronger maple flavor. I absolutely love this Maple Flavoring that is Organic and non-GMO from Frontier Co-op linked here.
Vanilla Extract- sweetens and adds flavor.
Plain Greek yogurt– adds additional strains of probiotics and used for the lacto-fermentation. You can use any high quality plain yogurt you’d like!

Now let’s make granola!

Instructions

Step 1: Mix the Dry Base

Weigh out and chop your pecans. Toss in a large mixing bowl. Add your oats, flaxseed, cinnamon, cardamom, coconut sugar, and salt. Mix until everything is well mixed. Set aside.

Step 2: Mix the Wet Ingredients

Melt your coconut oil in a microwave safe dish or in a small saucepan. Pour into a mixing bowl. Allow to cool slightly, then add your sourdough discard, maple syrup, maple flavoring, vanilla extract, and Greek yogurt. Whisk together the wet ingredients until smooth.

Step 3: Combine the Granola

Pour the wet ingredients over the dry ingredients and stir well to coat evenly. If you’re baking same day, skip the optional fermentation listed below.

Combine all of the granola ingredients well

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

Step 4: Bake the Granola

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

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

Press granola onto a baking sheet in a thin layer

The key to a perfectly toasted granola without burning, is to cook at a slow low heat. Bake the granola for 45 minutes at 250°F. Remove granola from the oven and mix, making sure the granola underneath is on top so it can get cooked as well.

Return the baking sheets to the oven and bake another 45 minutes at 250°F.

Toss granola a second time and return to the oven for a third round of toasting for another 30 minutes.

Remove from the oven and allow granola to cool completely at room temperature uncovered to harden.

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.

And that’s it! You’ve just made healthy Sourdough Maple Pecan Granola!

Yields 8 cups

How to Store:

Room Temperature- Once cooled, break into more clusters if desired and store in an airtight container for up to 1 month. I don’t recommend refrigerating or freezing this granola, as the condensation can cause water to destroy the lovely crisp texture.

FAQ’S:

Can I use a different sweetener instead of maple syrup?

Yes! Honey is a great alternative. If you love honey, and want a sweeter granola, try a blend of 50% honey 50% maple syrup.

Can I make this granola without sourdough discard?

Yes. Replace the starter with 1/4 cup yogurt for a discard free option.

Can I customize the mix-in’s?

Of course! Walnuts, almonds, hazelnuts, dried cranberries, raisins, and coconut flakes can all be added to the dry ingredients and mixed in to the granola.

How do I get big crunch clusters?

Spread the granola into an even layer and avoid breaking it up to much when stirring. This helps the clusters stay intact.

If you loved this recipe, drop a comment and try my Sourdough Almond Maple Pecan Protein Bars!