Fermented Sourdough Maple Pecan Granola

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5 from 1 review

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.


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.