Fermented Sourdough Granola
Why ferment oats? They become easier for our bodies to break down and better utilize the nutrients.
This cruchy granola will be a favorite as breakfast cereal or yogurt topping and contains no refined sugar.
8 cups of rolled oats
2 cups mixed nuts/seeds of your choice (see notes) I used sunflower seeds.
1 cup sourdough discard
2 cups of filtered water
1 tsp salt
1.5 Tbsp ground cinnamon
1 Tbsp vanilla extract (optional)
1/2 cup melted coconut oil
1/2 cup of local raw honey
Mix the oats, nuts/seeds, culture, and water in a large bowl. Allow the mixture to soak up to 24 hours. Stir the soaking granola at least twice during the first 2 hours of the fermentation to keep it from forming large clumps at the bottom of the bowl.
When you are ready to bake, mix in the remaining ingredients and stir thoroughly to combine.
Spread the granola mixture out in an even layer on 2 large lines cookie sheets and toast at 300 F for 1-2 hours, stirring every half an hour until it’s crispy.
Allow to cool before mixing in any dried fruit, etc. (see notes)
Store in an air-tight container and enjoy within 1 month.
Nuts and seeds (sunflower, pepitas, etc.) can be soaked for one hour prior to starting the pre ferment mix. The benefits of soaking. Reduces phytic acids and improves the absorption of important nutrients and minerals, such as protein, iron, zinc and calcium. Reduces tannins and polyphenols. Reduces anti-nutritional enzyme inhibitors.
Liquid sweeteners for this recipe include honey, maple syrup, agave, etc. You do not need use any sweeteners and can add fresh or dried fruit for some natural sweetness after baking and cooling.
Add flax seeds, sesame seeds, hemp hearts, coconut flakes, or chia seeds after the granola has cooked for some healthy omega fats and added fiber.
Mix in some superfoods to kick-start your day: bee pollen, maca powder, goji berries or cocao nibs