Saturday, September 11, 2010

Soaked Granola


This one took a couple of tries but it's up to par now. I used my original granola recipe I got from BH and tweaked it using this soaked version as a guide.

4 cups oats
1/2 cup coconut oil
3/4 cup kefir or yogurt
1/2-1 cup water
1/2 cup honey
3/4 tsp salt
1 tsp vanilla
1 tsp cinnamon
1/2 cup unsweetened coconut
3/4 cup crispy nuts
handful raisins

Melt oil and add to oats with kefir or yogurt and as little water as necessary to wet all of the oats. This will vary depending on how runny your yogurt is. Let sit on the counter overnight.


Melt honey on low, remove from heat and add salt, vanilla and cinnamon. Stir into oat mixture. Add coconut and chopped nuts. Mix well. Spread thinly on 2 cookie sheets and bake in preheated 200' oven for about 1 hour or until starting to brown. Take out and break up into chunks using a metal spatula. Either return to oven until completely dry or move to dehydrator to finish overnight. Add raisins and store in an airtight container.


Note: May use half/half rolled wheat with the oats and half/half butter with the coconut oil if desired. I used a silicone baking mat for the oven baking time and it worked well. Also, my oven's lowest setting is 250' so it probably finished faster than normal.

3 comments:

  1. maybe you could use those apple peels in this.
    Question about using Kefir or Yogurt? Do you use the whey from the homemade yogurt or the whole yogurt?

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  2. I use the whole yogurt. In most soaking recipes you can use either the whey or the whole yogurt for the same benefit. Since this one is really low-moisture, I think it effects the flavor enough to warrant using the actual yogurt. You'll get the same nutritional benefit if you use whey - just a less creamy and maybe more tangy flavor.

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  3. I'm looking forward to making this - it's been years! MW

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