I love pre-fermented granola for breakfast. It’s quick, healthy and filling, with a deliciously crunchy taste that pairs nicely with fresh fruit and milk kefir (my preferred way to eat it).
I started pre-fermenting granola because it makes the oats easier to digest, so I don’t feel sluggish and full after breakfast. However, I quickly discovered that it is also great way to make a crunchy toasted cereal without using a ton of sweetener. The pre-fermenting process causes the oats to break down and clump together in granola clusters.
Best of all, homemade granola is the perfect way to experiment with your own favourite flavour combinations!
Mixing up your granola
The best part of making your own granola is that you can mix it up in all sorts of different ways! Here are a few suggestions:
- Substitute up to 2 cups of the oats with rolled spelt/rye/barley.
- After cooking, mix store-bought cereal into granola to make it less dense. Try mixing in crispy rice puffs or 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 after cooking is a great way to naturally sweeten granola.
- Mix in some super foods 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: 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
- 1/2 cup oil
- 1/2 cup of liquid sweetener (optional)
- 1 tbsp vanilla extract
- Mix together the oats, seeds, culture and water. Allow to soak for 30 min or up to 12 hours. Mix the soaking granola at least three times 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 and use fresh fruit instead.
- 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 section above for more delicious options.
- Store in an air-tight container and eat 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 a crunchy with granola without much added sweetener.
- Any fermented liquid will work for culturing granola. Dairy products, vegan dairy products or sourdough starter will all work well.
- Liquid sweeteners for this recipe include honey, maple syrup, agave, etc. Personally, I don’t use any sweeteners, however, I always add either fresh fruit or dried fruit 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