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.

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