Recipe: Gluten-free Sourdough Granola


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For a quick, fermented breakfast, this sourdough granola really hits the spot. The oats are fermented while the seeds are soaked and activated. It all comes together to create an easy-to-digest crunchy cereal, plus it’s gluten-free!

20 minutes

120 minutes



Gluten-Free Sourdough Starter

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter Culture


Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.

The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.  

Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with!

Grey Celtic Sea Salt



  • 3 cups thick rolled oats, certified gluten-free
  • 1 cup gluten-free sourdough starter
  • 3/4 cups coconut oil, divided
  • 3/4 cups liquid honey, divided
  • 1 1/2 cups pumpkin seeds, soaked overnight to activate
  • 1 1/2 cups sunflower seeds, soaked overnight to activate
  • 1 Tbsp. cinnamon
  • 2 tsp. vanilla extract
  • 2 tsp. sea salt


  1. Combine rolled oats, gluten-free sourdough starter, 1/2 cup coconut oil, and 1/2 cup honey 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 tightly 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. Place the seeds in a medium bowl and cover with 4-6 cups of water, or enough water so that seeds are covered in twice their volume of water. After 8-12 hours of soaking, drain and rinse these. If fermenting the oat mixture longer, return the seeds to the bowl with fresh water and allow them to soak until the oat mixture is done fermenting. In this case, the seeds will just be on the verge of sprouting. Rinse and drain seeds thoroughly when ready to bake granola.
  4. When ready to bake, preheat oven to 200 degrees F and line two baking sheets with parchment paper. Break up the 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, 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 2 hours. Remove pans from oven and 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 2 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.

Note: The granola can be stored at room temperature if it has dried out sufficiently. If the granola is under-baked for any reason, it should be stored in an airtight container in the refrigerator.

 download our gluten-free sourdough guide and recipe books

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