The last time I posted on soaked granola, I used a recipe from Glen-Ella Springs Inn and adapted it to make it more digestible. Well, this time, I'm just being a big ol' copycat. On p. 41 of the latest Beeyoutiful catalog, there's a recipe. And it's delicious. And the only thing I added to it was some whole wheat flour to get the phytase going for the phytic acid-stubborn oats.
I'm a protein-type. Carbs turn me into the ADD person that I was growing up, especially if I've forgotten my cod liver oil for the day. Anyway, this is one carb breakfast that doesn't give me brain-fog. Plus that, it stays with me. And the kids love it! This one's a winner, folks.
4 cups rolled oats
1/4 c freshly ground wheat flour
1/2 c butter or coconut oil (or a mix of both)
1/2 cups kefir, cultured buttermilk, or yogurt
1 cup water
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1/4 cup raw honey
1/4 cup maple syrup
1/2 tsp sea salt (I rounded it a little the second time around)
2 tsp cinnamon
2 tsp vanilla extract
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1/2 cup dried shredded coconut
1/2 cup raisins or dried cranberries
1/2 cup sunflower seeds
1 cup crispy nuts, chopped
1/2 cup chocolate chips
(this last set of ingredients is mix-and-match, whatever you want in your granola-- chopped candied ginger, apricots-- whatever, is fine. These are just some ideas for 3 cups of "gems" for your granola.)
I'm a protein-type. Carbs turn me into the ADD person that I was growing up, especially if I've forgotten my cod liver oil for the day. Anyway, this is one carb breakfast that doesn't give me brain-fog. Plus that, it stays with me. And the kids love it! This one's a winner, folks.
Soaked Granola
4 cups rolled oats
1/4 c freshly ground wheat flour
1/2 c butter or coconut oil (or a mix of both)
1/2 cups kefir, cultured buttermilk, or yogurt
1 cup water
--------------------------
1/4 cup raw honey
1/4 cup maple syrup
1/2 tsp sea salt (I rounded it a little the second time around)
2 tsp cinnamon
2 tsp vanilla extract
---------------------------
1/2 cup dried shredded coconut
1/2 cup raisins or dried cranberries
1/2 cup sunflower seeds
1 cup crispy nuts, chopped
1/2 cup chocolate chips
(this last set of ingredients is mix-and-match, whatever you want in your granola-- chopped candied ginger, apricots-- whatever, is fine. These are just some ideas for 3 cups of "gems" for your granola.)
- Mix the first set of ingredients together in a large bowl (oats, flour, butter or oil, buttermilk, water).
- Cover with a cloth and/or plate and allow to sit at room temperature for 24 hours.
- After soaking, preheat oven to 200 degrees.
- Mix next set of ingredients (honey, maple syrup, cinnamon, vanilla and salt). Stir over medium heat until the mixture becomes like a thin liquid.
- Combine honey mixture and oat mixture.
- Spread blend out on parchment paper-lined or greased cookie sheet.
- Bake for 2-4 hours, until granola is dry and crisp.
- Cool before removing to a container. It becomes crisper as it cools.
- Mix in last set of ingredients, as desired.
- Store in an airtight container.
- Serve with milk, yogurt, or by itself. (We love it with our raw milk, of course!)
Comments
Sarah Shepperd :o)
Welllll...... Mine turned out like one giant cookie-sheet-shaped granola bar! Delicious though! With it being soaked, how do you keep it from all caking together? I want it to be crumbly like traditional granola. I'm sure next time I'll spread it over 2 cookie sheets instead of 1, so that will help, but I'm not sure that will really cause the crumbly texture I'm looking for.
Sarah Shepperd
I break up the cookie sheet-deal to make it into more bite-sized cereal pieces. Even when I do that, the texture is more akin to flaked cereal than granola.
Protein snacks- I keep a tub of grassfed pemmican in the freezer (from US Wellness Meats). Also, a double-yolk eggnog is always a quick pick-me-up for breakfast or a snack. I only eat raw eggs from my chickens or a farmer that I know personally, never a raw store-bought egg. :D