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Sourdough

Fermented Sourdough Maple Pecan Granola

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.

Prep: 10 minutes
Cook: 3 hours
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Ferment | Sourdough

Fermented Sourdough Maple Pecan Granola

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.

Sourdough Discard Granola

This maple pecan 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

  • Fruit and Yogurt Parfaits with Cranberry Sauce and Granola
  • How to Make Yogurt in an Instant Pot
  • Dairy-Free Coconut Yogurt with Mango
crunchy maple pecan granola with a lot of seeds and nuts cooked into the light brown crunchy pieces.
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Sourdough

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5 from 1 review

Fermented Sourdough Maple Pecan Granola

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.

  • Prep: 10 minutes
  • Cook: 3 hours
  • Total Time: 3 hours 10 minutes

Ingredients

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 cup maple syrup
  • 1/2 teaspoon maple extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup melted butter
  • 1 teaspoon salt
  • organic cane sugar

Instructions

  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.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

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.

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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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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. Cari
    09|20|2022

    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.

    Reply
  2. Mary Mogusu
    10|13|2022

    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.

    Reply
    1. Kaitlynn Fenley
      10|14|2022

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

      Reply
  3. Debra Gerry
    02|06|2025

    I made this because my mother loves maple pecan granola. This by far surpassed any store bought gourmet granola by a long shot. Kudos for an outstanding recipe.

    Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
✨Cottage Cheese Ice Cream✨with Brown Butter an ✨Cottage Cheese Ice Cream✨with Brown Butter and Vanilla

I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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