We eat fermented granola for breakfast nearly every day. It’s quick, healthy, and filling, with a deliciously crunchy taste that pairs nicely with fresh fruit (our preferred way to eat it). Use your favorite culture: sourdough starter, yogurt, or kombucha!
Why Soak and Ferment granola?
Pre-soaking and fermenting the oats and seeds for homemade granola is the best way to get the most out of your breakfast.
- Soaking makes the oats easier to digest. So your breakfast won’t leave you feeling sluggish and full.
- It’s a great way to make a crunchy toasted breakfast cereal without using any sweetener. Feel free to add some maple syrup or honey for sweetness, but it’s not necessary!
- Use your favorite culture! Fermented granola can be made with sourdough starter, milk kefir, yogurt, vegan yogurt, or kombucha!
- Fermenting causes the oats to break down and clump together in delicious granola clusters.
- Sourdough granola is particularly good at forming large clusters of oats.
Mix up your granola
The best part of making your own granola is that you can mix in all sorts of different flavors! Here are a few suggestions:
- Substitute up to 2 cups of the oats with rolled spelt, rye, or barley. (Don’t do this if you’re GF!)
- After cooking, mix store-bought cereal into granola to make it less dense. Try mixing in cereal flakes at a ratio of 1 part granola to 2 parts cereal.
- Add flax seeds, sesame seeds, hemp hearts, pumpkin seeds, or chia seeds after the granola has cooked for some healthy omega fats and added fiber.
- Adding dried fruits is a great way to naturally sweeten granola.
- Mix in some superfoods to kick-start your day: bee pollen, maca powder, or whatever else your body desires.
Fermenting granola before cooking is a great way to make a crunchy, toasted granola without using any additional sweetener. It is a healthy and nutritious way to start your day.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 cups 1x
- Category: Breakfast
- Method: Fermented
- Cuisine: Healthy
- Diet: Gluten Free
- 8 cups of rolled oats
- 2 cups mixed nuts and seeds
- 1 cup culture (see notes)
- 2 cups of filtered water
- 1 tsp salt
- 1 Tbsp ground cinnamon
- 1 Tbsp vanilla extract
- 1/2 cup oil (vegetable or melted coconut)
- 1/2 cup of liquid sweetener (optional)
- Mix the oats, seeds, culture, and water in a large bowl. Allow the mixture to soak for at least 30 min and up to 12 hours. Stir the soaking granola at least twice during the first 2 hours of the ferment 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. Feel free to skip the sweetener in this recipe (see notes).
- Spread the granola mixture out in an even layer on 2 large cookie sheets and toast at 300 F (150C) for 1-2 hours, stirring every half an hour until it’s crispy.
- Allow to cool before mixing in any dried fruit, cereal flakes, etc. See the section above for more delicious flavor options.
- Store in an air-tight container and enjoy within 1 month.
- Pre-fermenting this granola recipe is optional. If you’re short on time, mix in the liquid and allow it to sit for at least 30 minutes so that you can enjoy crunchy granola without added sweetener.
- Any fermented liquid will work for culturing granola. Dairy products, vegan dairy products, or sourdough starter are all delicious options.
- Liquid sweeteners for this recipe include honey, maple syrup, agave, etc. Personally, we don’t use any sweeteners, however, we always serve fresh fruit or dried fruit with our breakfast for some natural sweetness. Granola without any sweetener is a bit strange at first, but we’ve learned to love it!
Keywords: healthy, sugar free, prefermented, soaked, snack, vegan, dairy free, egg free, fall, winter, vegetarian