Sourdough Maple Pecan Granola

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If you love granola with those big, crunchy clusters instead of a pan full of crumbs, this one’s for you. I spent a lot of time tweaking this Sourdough Maple Pecan Granola to get the perfect balance of crisp, golden clusters that actually hold together. Letting it rest overnight with sourdough discard and Greek yogurt helps bread down the phytates in the oats, making them easier to digest. It bakes up with rich maple flavor, toasty pecans, with the kind of crunch you’ll keep reaching back for.

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.

Tools You’ll Need:

1. 2 large mixing bowls- for wet and dry ingredients.
2. Whisk- to combine ingredients.
3. Cutting board and knife- to chop pecans.
4. Measuring cups and spoons– to measure smaller ingredients.
5. Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
6. Baking sheet- to bake granola.
7. Parchment paper- to line the baking pans.

Gather Your Ingredients:

1. Old-fashioned oats- gives granola texture and chew. Don’t use steel cut oats or quick oats!
2. 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!
3. 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 or replace it with some other type of seeds if you prefer.
4. 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.
5. Brown Sugar- I like to use brown sugar for the contrast with the maple syrup, but if you’d like a lower glycemic option swap this for coconut sugar.
6. Sea Salt- Balances out the sweet flavors and pecans.
7. Salted Butter- I like to use butter for the amazing flavor and crunch it gives the granola, but you can swap this for coconut oil or any other neutral cooking oil in a pinch.
8. Sourdough discard– Adds moisture and is the magic that ferments your oats. Can be used fed, past peak, or straight from the fridge.
9. 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.
10. Honey- This adds a touch more sweetness and helps the granola cluster together.
11. 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.
12. Vanilla Extract- sweetens and adds flavor.
13. 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!
14. Egg Whites- this is the secret ingredient that binds and works like a glue to create those giant clusters.

Instructions

Step 1: Mix the Granola

Weigh out and chop your pecans into rough sized chunks. Toss in a large mixing bowl. Add your oats, flaxseed, cinnamon, cardamom, brown sugar, and salt to the mixing bowl. Mix until everything is well mixed. Set aside.

Melt your butter in a microwave safe dish or in a small saucepan. Pour the butter into a mixing bowl.

Allow the butter to cool slightly, then add your sourdough discard, maple syrup, honey, maple flavoring, vanilla extract, and Greek yogurt. Whisk together the wet ingredients until smooth.

Note on adding egg whites: If you choose to make this granola without the fermentation step, you can add the egg whites to the wet ingredients and whisk them in. If you’re fermenting the granola overnight, wait to add the egg whites until right before you bake the granola as the egg whites can’t sit out overnight safely.

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.

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 2: Bake the Granola

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

Note on adding the egg whites: If you fermented the granola overnight, crack and separate the eggs for the egg whites in a bowl and beat them with a fork. Add this to the granola at this time and mix it again really well to incorporate the egg whites.

Spread the granola mixture onto the prepared baking sheet in an even layer, pressing the granola firmly down on the sheet for chunkier clusters.

The key to a perfectly toasted granola without burning, is to cook at a slow low heat. Bake the granola for an hour and 30 minutes at 250°F. If the center still feels damp, return the baking sheet to the oven and bake another 30 minutes at 250°F.

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

After the granola has completely cooled, break it up into cluster sizes you like and enjoy!

Yields 6 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:

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

Sourdough Maple Pecan Granola

If you love maple pecan, this Sourdough Maple Pecan Granola is about to be your new favorite. This recipe uses discard and Greek yogurt to break down the phytates in the oats and the nuts. Rich with maple flavor and toasted pecans, this granola is perfectly clustered and dangerously addictive.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Fermentation time 12 hours hrs

Servings 12

Equipment

• 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 food scale – for accurate measurements.
• Baking Sheet – to bake granola.
• Parchment paper – to line the baking sheet to avoid sticking.

Ingredients

  

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Dry Ingredients:

• 4 (400g) cups old-fashioned oats
• ¾ (90g) cup chopped pecans
• ½ (60g) cup ground flaxseed meal
• 2 tsp cinnamon
• ¼ tsp cardamom optional
• ½ (100g) cup brown sugar or coconut sugar
• ½ tsp sea salt

Wet Ingredients:

• ⅓ (75g) cup salted butter melted
• ½ (120g) cup sourdough discard
• ⅓ (80g) cup honey
• ⅓ (80g) cup maple syrup
• 1 tsp vanilla extract
• 1 tsp maple extract
• ¼ (60g) cup Greek yogurt or any yogurt
• 2 (60g) egg whites beaten

Instructions

 

Step 1: Mix the Granola

• Weigh out and chop your pecans into rough sized chunks. Toss in a large mixing bowl. Add your oats, flaxseed, cinnamon, cardamom, brown sugar, and salt to the mixing bowl. Mix until everything is well mixed. Set aside.
  4 (400g) cups old-fashioned oats, ¾ (90g) cup chopped pecans, ½ (60g) cup ground flaxseed meal, 2 tsp cinnamon, ¼ tsp cardamom, ½ (100g) cup brown sugar, ½ tsp sea salt
• Melt your butter in a microwave safe dish or in a small saucepan. Pour the butter into a mixing bowl.
  ⅓ (75g) cup salted butter
• Allow the butter to cool slightly, then add your sourdough discard, maple syrup, honey, maple flavoring, vanilla extract, and Greek yogurt. Whisk together the wet ingredients until smooth.
  ½ (120g) cup sourdough discard, ⅓ (80g) cup honey, ⅓ (80g) cup maple syrup, 1 tsp vanilla extract, 1 tsp maple extract, ¼ (60g) cup Greek yogurt
• Note on adding egg whites: If you choose to make this granola without the fermentation step, you can add the egg whites to the wet ingredients and whisk them in. If you're fermenting the granola overnight, wait to add the egg whites until right before you bake the granola as the egg whites can't sit out overnight safely.
• 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.
• 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 2: Bake the Granola

• Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper or a silicone mat.
• Note on adding the egg whites: If you fermented the granola overnight, crack and separate the eggs for the egg whites in a bowl and beat them with a fork. Add this to the granola at this time and mix it again really well to incorporate the egg whites.
  2 (60g) egg whites
• Spread the granola mixture onto the prepared baking sheet in an even layer, pressing the granola firmly down on the sheet for chunkier clusters.
• The key to a perfectly toasted granola without burning, is to cook at a slow low heat. Bake the granola for an hour and 30 minutes at 250°F. If the center still feels damp, return the baking sheet to the oven and bake another 30 minutes at 250°F.
• Remove from the oven and allow granola to cool completely at room temperature uncovered to harden.
• After the granola has completely cooled, break it up into cluster sizes you like and enjoy!
• Yields 6 cups

Notes

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.

Nutrition

Serving: 0.5cupCalories: 265kcalCarbohydrates: 33gProtein: 7gFat: 12g

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