Fermented Oat Granola from El Bread Shop – Janie's Mill
For tastier, healthier, chunkier granola, use your sourdough discard or starter to ferment the oats overnight before making your granola.
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
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