Fancy Smoothies, Favorite Post Run or Anytime Breakfast, Cultured Sourdough Granola

Last week I got a good chuckle after reading a message from a couple friends that their smoothies aren’t as fancy as mine. I was thankful for the complement, but also thought anyone can prepare fancy delicious smoothies just like mine if they really want to?.

Every morning after my run, workout, and a little stretching, I am usually more than ready for a satisfying protein filled smoothie. The best part, smoothies are not only satisfying, but delicious, quick and easy to prepare! I just throw a few key ingredients into my VitaMix, blend, and top with my not so secret ingredient, homemade granola & a swirl of nut butter.

I enjoy making and snacking on homemade granola for the very fact that I know exactly what is in it. This is probably one of my favorite grain-free granolas, but this one is just as delicious espeically if you are in the mood for a little chocolate!

This recipe may sound complicated, but if you have been making my crispy nuts, also known as sprouted nuts, you most likely have them on hand. And like I said in this post, if you’ve jumped on the sourdough band wagon, I am sure you are super pumped to make this tasty granola.

I love everything about this granola! It’s super crunchy, clustery, not too sweet, and the best part, a great way to use up some of my sourdough discard! Oh, and one more thing, it makes a lot!

For a quick, fermented breakfast, this sourdough granola really hits the spot. The oats are fermented while the nuts seeds are soaked and activated, if you don’t have them prepped in advance. It all comes together to create an easy-to-digest crunchy toping for smoothies, or simply a great tasting and healthy snack, plus, it’s gluten-free!

CULTURED SOURDOUGH GRANOLA

adapted from Cultures for Health

INGREDIENTS:

• 3 cups thick rolled oats, certified gluten-free
• 1 cup gluten free starter (I used my 100% rye hydration starter named Leo)
• 3/4 cups coconut oil, divided
• 3/4 cups liquid honey or maple syrup, divided
• 3 cups assorted nuts and seeds, soaked overnight to activate or prep in advance
• 1 Tbsp. cinnamon
• 2 tsp. vanilla extract
• 2 tsp. sea salt

DIRECTIONS:

1. Combine rolled oats, gluten-free sourdough starter, 1/2 cup coconut oil, and 1/2 cup honey or maple syrup in a medium bowl. Stir well to fully incorporate all ingredients and then press down into bowl. The oats will not be completely saturated in liquid but instead should be moistened by the surrounding ingredients. Cover bowl and place in a warm spot in your kitchen.
2. Allow mixture to ferment for 8-24 hours, depending on preference. A shorter fermentation period will create a barely detectable tang. A full day of fermentation will create a noticeable sourdough flavor.
3. If you’re nuts and seeds are not prepared in advance, place them in a bowl to cover with a bout 4 to 6 cups of staled water. After about 12 hours of soaking, drain and rinse.
4. When ready to bake, preheat oven to 150 degrees F and line two baking sheets with parchment paper. Break up fermented oat mixture in the bowl with a fork. It will be slightly crumbly and a bit doughy. Add in the soaked and drained seeds/nuts, cinnamon, vanilla extract, sea salt, and remaining 1/4 cup of both the coconut oil and honey. Mix all ingredients well to combine.
5. Divide the granola dough between the two pans and spread out the mixture as thinly as possible. Use a spatula to create an even layer.
6. Place granola in the oven for 12 hours. Remove pans from oven after about 4 hours to break up the granola with a spatula. It will still be quite soft so just make sure that you are breaking up any large clumps and spreading it back out to continue to bake evenly.
7. Return the pans to the oven for a few more hours. After this baking period is up, remove pans from the oven and check the consistency of the granola. If it is dry and crisp, it is done cooking. If not, return it to the oven and check on it every 30 minutes until it appears done.
8. Allow it to cool completely on the pans before moving to an airtight container for storage.

What is your favorite combination of nuts, seeds, spices, and dried fruit in a homemade granola?

Do you have a sourdough starter? Favorite discard recipe?

Do you think there will be fall races? What is your favorite post run or post race treat?