The Best Soaked Granola

Recipe Description:

You can probably tell by the name that we think this granola is the bomb! And we’re not kidding around here, it really is! Not only is it absolutely delicious, but it’s soaked for optimal nutrition! This granola also makes a thoughtful homemade gift – simply place it in a mason jar and add a decorative ribbon and gift tag and you have the perfect gift for any occasion!

Prep Time: 30 Minutes

Cook Time: 8 Hours

Servings: 10-12 cups

Difficulty: Moderate

Recipe Ingredients:

For soaking:

6 cups organic rolled oats (use regular or thick-cut rolled oats, not quick-cook or steel-cut oats)

2 cups organic rolled rye flakes (See note * for GF option)

1/2 cup butter, melted

1/2 cup organic unrefined coconut oil, melted

1 can (14oz) Native Forest unsweetened organic coconut milk

2 cups filtered water

4 tbsp raw apple cider vinegar

Remaining ingredients for baking:

3/4 cup honey (we prefer clover honey, as it's mild flavor makes it a perfect choice baking)

3/4 cup organic pure maple syrup

1 tsp sea salt

1 ½ tbsp ground cinnamon

1 tbsp pure vanilla extract

Recipe Instructions:

SOAKING

Place butter and coconut oil in a small sauce pan and heat until melted. Pour into a very large ceramic (or glass) mixing bowl and add coconut milk, water and vinegar; whisk to combine. Add oats and rye; thoroughly combine using a large wooden spoon or rubber spatula. Cover the bowl and place it in a warm area of your kitchen for 24-48 hours. (I use Native Forest brand because they use BPA-free cans. Please note: This recipe will not work with coconut milk beverages, i.e. Silk or So Delicious brands.)

BAKING

After soaking time is completed, preheat oven to 200° F. Place honey, maple syrup, salt, cinnamon, and vanilla in a glass measuring cup. Place measuring cup in a small pot of warm water on the stove. Bring water to a gentle simmer, stirring honey mixture until melted and all ingredients are thoroughly combined. Turn off heat and remove cup from pan carefully, using an ovenmit. Pour honey mixture over oat mixture.

Using large rubber spatula, combine the honey and oat mixtures, until well combined. (Tip: As shown in the step-by-step “How to Make Soaked Granola” photo album, I start working at the edges to pull the soaked granola forward and allow the honey mixture to seep down. Then I keep pressing the soaked oats down using the top of rubber spatula, while turning the oats over and over, until everything is well incorporated.)

Spread the mixture out over two parchment paper-lined, 12x17-inch rimmed-baking sheets. Place baking sheets side-by-side in oven for best results. If you have to stack them, be sure to rotate them during bake time. Bake for 8-9 hours, or until granola is mostly dry and crisp. Then turn off oven and allow to sit in warm oven overnight, as described below.

Tips for crispy, non-clumpy granola: After two hours in the oven, use a large spatula to break up the large flat of granola into small sections by flipping over the granola in small sections. Then use the spatula to break-up the moist granola sections into smaller pieces for faster cooking/drying time. Place back in oven and bake for an additional two hours. Remove from oven and repeat the process; flipping over and breaking the pieces into smaller sections. Keep repeating this process every two hours thereafter, getting the pieces smaller and smaller each time. When granola is mostly crisp (usually after 8-9 hours baking), carefully remove the parchment paper, leaving the granola on the baking sheet. Then, turn off oven and leave baking sheets inside the oven with the oven door closed until completely cooled. The granola will get slightly crispier as it cools.

Remove from oven and transfer cooled granola to a very large bowl and mix in any “add-ins” you’d like (see suggestions below). Makes 10-cups of granola (without add-ins). I recommend storing half in an airtight container in the pantry (stays fresh up to two weeks in the pantry). Store the other half in a freezer-safe container in the freezer up to two months to preserve crispness/freshness.

Serve your homemade granola with chilled raw milk, yogurt or simply enjoy it as a delicious snack!

PLEASE NOTE: I highly recommend taking a look at my step-by-step photo tutorial as it visually displays the the process step-by-step. Please visit the link in the byline at the top of the page to see the tutorial.

*GF Option: If you're gluten-free you can use buckwheat groats for the soak. You can decrease the amount to 1 cup of buckwheat groats and then use 7 cups of GF rolled oats. The reason you need rolled rye or buckwheat groats is because they contain the phytase necessary to help break down the high levels of phytic acid in oats.

Author: Kelly @ The Nourishing Home

Kelly loves the Lord, her family, and sharing her passion for real food cooking and meal planning with others. She is a full-time homemaker who loves spending time with her awesome hubby and two sweet boys. Kelly's real food journey began four years ago when she was diagnosed with a chronic auto-immune disorder. Since then, the Lord has blessed her with an amazing recovery - a testament to His grace and the health benefits of eating real food. Kelly shares her knowledge and love for whole food cooking via her facebook page: www.facebook/The Nourishing Home View all posts by Kelly @ The Nourishing Home

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Kelly @ The Nourishing Home

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