10/30/2025
Sprouted grains have been part of traditional diets for centuries, a natural way to make grains easier to digest, more nutritious, and full of life.
By sprouting and fermenting, we neutralize anti-nutrients like phytic acid, unlock minerals like zinc and iron, and bring grains back to their most nourishing state, just as our ancestors did.
This beautiful Sprouted Sourdough Granola recipe comes from , and it’s the perfect way to celebrate real, living food.
Recipe:
2 cups sprouted whole oats
2 cups sprouted quick oats
1½ cups sourdough discard
⅓–½ cup brown sugar (to taste)
¼ cup maple syrup
¼ cup melted butter or coconut oil (half and half)
1½ tsp cinnamon
2 tsp vanilla extract
¼ tsp sea salt
1 cup dehydrated apple pieces
Preheat oven to 325°F. Mix all ingredients well and let rest 2–4 hours for light fermentation. Spread on parchment, press down for clusters, and bake 35–45 minutes until golden and crisp. Cool completely before storing.
Both sprouted and sourdough grains support healthy digestion and a thriving microbiome, a true ancestral practice brought to life in your kitchen.
