Fermented Oat Granola from El Bread Shop

This delicious fermented oat granola recipe was generously shared with us by Noel Deeb of El Bread Shop in Louisville, KY.

Noel uses her sourdough starter or discard to ferment the oat flakes and sesame, flax, and chia seeds before adding in the other ingredients and baking the granola. Scroll down to find out why fermented granola is great tasting and super good for you!

As with all granola, feel free to customize to your taste with various seeds, nuts, dried fruit, and other add-ins.

Yield: 10-12 servings of granola

Total Time: 90 minutes (plus 12-24 hr. fermentation)

Ingredients

• 44 g sourdough starter or discard (does not need to be at peak growth)
• 163 g water
• 340 g Janie's Mill Oat Flakes (or use a combination of other flaked grains)
• 25 g sesame seeds
• 20 g flax seed
• 8 g chia seeds

• 75 g melted coconut oil
• 136 g raw sugar
• 3 g salt

• 120 g pumpkin seeds
• 70 g sunflower seeds
• 200 g dried fruit of your choice
• 65 g toasted nuts of your choice such as almonds, walnuts, or pecans

Instructions

1. The day before you plan to bake your granola, mix the ingredients for fermentation. In a medium bowl, dissolve your sourdough starter or discard in the water. Then add the oat flakes, sesame seeds, flax seed, and chia seeds. Mix well and cover tightly. Let sit at room temperature for 12-24 hours.
   
2. The next day pre-heat the oven to 350°F, then spread the pumpkin and sunflower seeds on a baking sheet and toast in the oven until golden brown, about 15-20 minutes. Drizzle the seeds lightly with olive oil and a pinch of salt. Set aside. (You'll add them to the granola after the oat mixture is baked.)
3. Turn oven temperature down to 325°F. Break apart the fermented oat mixture, and place into a big bowl. Add the coconut oil, raw sugar, and salt and stir well.
4. Spread the granola out in an even layer on a parchment lined baking sheet. Bake for about 45-65 minutes stirring every 15 minutes to ensure even browning.
5. Remove from oven and add the toasted pumpkin and sunflower seeds, as well as the dried fruit and toasted nuts. Let cool without stirring if you prefer chunky granola. Or you may stir as it cools for less chunky granola.
6. Let cool completely before storing in an airtight container.

Why ferment oats before making granola?

• It's healthy! The microbial and yeast action of fermentation makes nutrients found in the oats and seeds more available and easier to digest.
  
• It's tasty! Fermentation also brings out the natural sweetness and other flavors of the oats and seeds.
• It’s chunky! The sticky sourdough discard or starter causes the oats to clump together so you get delicious large clusters of granola. Of course, if you prefer less chunky granola, simply break up the large chunks as your granola cools.