Sourdough Maple Pecan Granola (Lacto-fermented)
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.
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.
- 2 Baking pans - to bake granola.
Ingredients
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 sea salt
Wet Ingredients:
- ⅓ cup (72g) coconut oil melted
- ½ cup (120g) sourdough discard (100% hydration)
- ½ cup (160g) pure maple syrup
- 2 teaspoons maple flavoring optional
- 1 teaspoon vanilla extract
- 2 tablespoons (30g) plain Greek yogurt
Instructions
Step 1: Mix the Dry Base
- Weigh out and chop your pecans. Toss in a large mixing bowl.¾ cup (90g) chopped pecans
- Add your oats, flaxseed, cinnamon, cardamom, coconut sugar, and salt. Mix until everything is well mixed. Set aside.4 cups (400g) old-fashioned oats, ½ cup (60g) ground flaxseed meal, 1 teaspoon ground cinnamon, ¼ teaspoon cardamom, ½ cup (100g) coconut sugar, ½ teaspoon sea salt
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.⅓ cup (72g) coconut oil
- 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.½ cup (120g) sourdough discard (100% hydration), ½ cup (160g) pure maple syrup, 2 teaspoons maple flavoring, 1 teaspoon vanilla extract, 2 tablespoons (30g) plain Greek yogurt
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.
- 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.
- 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!