Soaked Raisin Oatmeal Cookie Granola Recipe
Recipe Description:
This recipe is a little difficult, because it has several steps. Refer to the link to my blog for detailed instructions and more picture instructions. It's very delicious though and well worth the effort! If you don't want to take the time to soak the nuts and oats, it is easy to convert.
Recipe
Instructions:
Place oats, water and whey, yogurt, kefir, buttermilk, lemon juice or vinegar in a large bowl. Cover with a dishtowel and let sit from 8-24 hours.
After they have soaked, strain the water off and place on either cookie sheets or dehydrator trays. If using the oven and cookie sheets, set the oven on the lowest setting (150-170°). It will take several hours. You can turn it once or twice to make it go faster. If using the dehydrator set it on the highest setting (around 150°).
Place nuts/seeds in a jar and cover with water and add 1 t. of sea salt to each jar. Soak 7 or more hours. Strain water off and dehydrate in oven on lowest setting or in dehydrator on highest setting. Toasting the nuts slightly after dehydrating is optional, but adds a delicious flavor.
After your nuts/seeds and oats are dried, place oats in a large bowl and chop up into very small chunks.
Next, combine all the nuts/seeds in with the chopped oats. Mix in the other wet and dry ingredients except the raisins until well mixed.
Place granola on cookie sheets for oven method and bake at 350° for 15 minute intervals, turning every 15 minutes to avoid burning. When it is a nice toasty light brown, remove and let cool completely.
If using dehydrator, place wet granola on trays and dehydrate until dry (from a few hours to 24 hours).
When granola is dry, add raisins and mix well. Store in air tight containers.
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