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Soaked Oat Granola
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Soaked Oat Granola

Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings 8 cups granola

Ingredients

For the Soaked Oats:

  • 7-8 cups oats (not quick-cooking or instant)
  • 2 tablespoons apply cider vinegar, lemon juice, or whey
  • 2 tablespoons whole wheat flour* (or buckwheat for gluten free)

For the Granola:

  • 6 cups previously soaked and dehydrated oats
  • 1 cup nuts of choice, crushed we like to use walnuts and almonds
  • 1 cup coconut flakes
  • 1/2 cups seeds of choice (optional) such as chia seeds, flax seeds, sunflower seeds, pumpkin seeds
  • 1/2 teaspoon natural salt
  • 6 tablespoons coconut oil or butter, melted
  • 6 tablespoons liquid sweetener of choice such as honey, pure maple syrup, or date syrup
  • 1 teaspoon vanilla

Instructions

First we soak and dehydrate the oats:

  • Put the oats in a large bowl and cover with filterer water. Add the vinegar and flour. Mix well, cover the bowl, and soak the oats for 12-24 hours at room temperature (NOT in the fridge!).
  • Drain and rinse the oats. Dry them in a dehydrator or in your oven at lowest temp, spread out in a very thin layer on a large baking pan. Break apart the dried oats into smaller pieces.

To Make the Granola:

  • After soaking and dehydrating the oats, you should have about 6 cups. In a very large bowl, combine all dry ingredients.
  • In a small bowl, combine the melted oil, sweetener and vanilla. Add this mixture to your dry ingredients and mix very well with clean hands.
  • Spread the granola onto 2 large baking pans in a thin layer, and bake for about 10 minutes at 325°F (165°C). Stir, and continue baking for a few more minutes just until golden brown. The granola will continue to crisp up as it cools down. Store in an airtight container for up to 2 weeks.