Home Healthy RecipesBreakfast & Brunch Fermented Sourdough Maple Pecan Granola

Fermented Sourdough Maple Pecan Granola

by Kaitlynn Fenley

If you love maple and pecans, you will enjoy this fermented sourdough maple pecan granola. Pair it with yogurt and fruit for a delicious breakfast.

Sourdough Discard Granola

This granola is ridiculously easy to make, and all the ingredients are healthy! You can choose to use a bubbly active sourdough starter or a starter straight from the fridge.

I usually have everything I need to make granola already stocked in my pantry. The only thing here that’s not usual is maple extract; I don’t know if you can find that at any store.

I bought some online a while back and had it lying around in the back of my pantry. All of the seeds and nuts I use are raw and organic. Here is everything you need:

  • Pumpkin seeds
  • Sunflower seeds
  • Hemp seeds
  • Oats
  • Flax seed
  • Pecans
  • Sourdough starter, active bubbly (you can use discard, but active and bubbly makes the granola easier to digest)
  • Water
  • Maple syrup
  • Maple extract
  • Vanilla extract
  • Melted butter
  • Salt
  • Organic cane Sugar

Fermented Granola with Maple and Pecans

This granola starts very wet, which isn’t the normal state of granola. So this recipe takes a little more time and a couple of steps.

I believe all oats, seeds, nuts, grains, and beans should be soaked, sprouted, and fermented before we eat them.

Humans are monogastric animals, which means we don’t have a rumen to ferment these types of foods like cows and goats do. To derive the most bioavailable nutrition from these foods, it’s best to ferment them first.

Seedy fermented maple pecan granola in a bowl of creamy white yogurt with sliced red strawberries.

Maple Pecan Granola

Not all oats are certified gluten-free. To make this recipe gluten-free, use certified gluten-free oats and a gluten-free sourdough starter.

I loved using the gluten-free rolled oats from trader joes. If gluten-free isn’t a priority, try using thick-rolled oats to make granola!

I think the thicker rolled oats result in crunchier granola. You can also change up the ingredients a bit if you wish. I made this granola with only oats and pecans, but I used the same total volume of ingredients.

Pairings with Maple Pecan Granola

crunchy maple pecan granola with a lot of seeds and nuts cooked into the light brown crunchy pieces.

Fermented Sourdough Maple Pecan Granola

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If you love maple and pecans, you’re going to enjoy this fermented sourdough maple pecan granola. Pair it with yogurt and fruit for a delicious breakfast.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 12 Servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: american


Part one

  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1 cup rolled oats
  • 1/4 cup flax seed
  • 1/2 cup pecans
  • 1/4 cup sourdough starter
  • 1/4 cup water

Part Two

  • 1 C maple syrup
  • 1/2 teaspoon maple extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup melted butter
  • 1 teaspoon salt

Part three

  • organic cane sugar


  1. Mix all of the part one ingredients and allow it to ferment for 6 hours at room temp. You can leave it longer but the flavor will get sour. You can also ferment in the fridge for a longer time.
  2. Line a large baking pan with parchment paper and preheat your oven to 325° F.
  3. Mix the part two ingredients in a bowl, then mix it all into the seedy oat granola  mixture.
  4. Spread the granola mixture out on the parchment paper-lined pan, evenly.
  5. Bake at 325° F for 40 minutes. After 40 minutes the mixture should be sticky, kind of soggy but slightly drier.
  6. Reduce the oven heat to 200° F. Remove the mixture from the oven and let it cool off for ten minutes. Leave the oven on.
  7. Stir the granola mixture around until it forms sticky clumps.
  8. Sprinkle it with organic cane sugar. I use about two tablespoons.
  9. Stir the granola mixture some more and spread it evenly on the same pan in one layer.
  10. Place the granola back in the oven and bake until it is completely dry, about 2 hours. Check it and stir it periodically.
  11. Cool completely and store in an air-tight container.

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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Cari September 20, 2022 - 11:37 pm

This is pecan pie turned into granola. Heaven!! I quadrupled the recipe – tons of granola just sitting around… And it looked like there was way too much maple syrup. Maybe because I made so much? Idk, I’m not a recipe expert at all but I did 1/2 cup less than called for. I completely forgot about the cane sugar for the second bake. Mine probably came out less crispy than Kaitlynn’s because of that. BUT this granola is still amazing.

Mary Mogusu October 13, 2022 - 9:48 pm

I think that this is genius. I can’t wait to try it. I’m guessing you meant 4 servings? Thank you for sharing this.

Kaitlynn Fenley October 14, 2022 - 8:45 am

oops! yes, it’s supposed to be 12 servings. a serving being 1/4 cup. Not sure what happened there lol