This recipe is a tweaked recipe from Shannon of Cooking God’s Way.
Homemade soaked granola is a much healthier and more nutritious choice over “healthy” boxed cereals. That’s because nearly all boxed cereals are created using an industrial food production process called extrusion. What many do not know is that extruded grains are toxic, particularly to the nervous system. Another bonus of making your own wholesome soaked granola is you can use it to make incredibly delicious homemade granola bars that are chock-full of real food nutrition.
Here is a 2 part recipe to make it easier.
1)STEP ONE: SOAKING
6 cups organic GF Rolled Oats (use regular or thick-cut rolled oats, not quick-cook or steel-cut oats)
2 cups Wheat Germ
1/2 cup butter, melted
1/2 cup organic coconut oil, melted
1 can (14oz) *unsweetened canned coconut milk
2 cups water
4 tbsp raw apple cider vinegar
Instructions
Pour melted butter and coconut into a very large mixing bowl and add pure *coconut milk, water and vinegar; whisk to combine.
Add oats and wheat germ; thoroughly combine using a large wooden spoon or rubber spatula.
Cover the bowl and let sit 24-30 hours on the counter.
(*Please note: Do not use coconut milk beverages, i.e. Silk or So Delicious brands as they contain potentially harmful additives. I recommend and use pure unsweetened canned coconut milk.)
2) After soaking time is completed. Soaked oats are ready for step two …
STEP TWO: BAKING
Yield: 10 cups (without add-ins)
Ingredients
3/4 cup pure honey
3/4 cup organic pure maple syrup
1 tsp sea salt
1 ½ tbsp ground cinnamon
1 tbsp pure vanilla extract
Instructions
Preheat oven to 200° F. Place honey, maple syrup, salt, cinnamon, and vanilla in a glass measuring cup. Use a small rubber spatula to blend together until well combined. Pour the honey mixture over the soaked oats and combine mixture. (Tip: 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.)
Spread the mixture out over two parchment paper-lined (12x17) or 1 larger baking sheet. Place baking sheets side-by-side in oven. If dividing them you need to rotate them during bake time.
Bake for 8 hours, turning the granola every two-hours. Then turn off oven and allow to sit in warm oven overnight until completely cooled. I usually start around 2. That way I can just turn off the oven and go to bed.
Remove cooled granola from the oven and mix in any “add-ins” you’d like. Makes 10-cups of granola (without add-ins). You can store this in the pantry or freezer.
All done!
Our Three Favorite Flavor Combos:
• Tropical Delight Granola – Add the following to your baked granola: Crispy almond slices, chopped dried pineapple pieces, chopped dried mango pieces and shredded coconut.
• Apple Pie Granola – Add the following to your baked granola: Crispy almond slices, crispy chopped pecans, chopped dried apple pieces and raisins.
• Cranberry-Walnut Granola – Add the following to your baked granola: Crispy almond slices, crispy chopped walnuts and dried cranberries.
Add-In Ideas: (Choose any or all of the following to create your own delicious granola creations!)
• Your favorite unsweetened dried fruit, such as raisins, currants, cranberries, cherries, blueberries, apricots, apples, etc.
• Dried shredded coconut (or coconut flakes)
• Your favorite chopped *crispy nuts, such as almonds, pecans or walnuts
• Your favorite seeds, such as chia, flax, sunflower or pumpkin
