Soaking helps break down grains and gets rid of phytic acid which can make grains easier to digest. This granola combines the health benefits of soaking as well as simply being tasty. While soaking is good and I am all in favor of making my food better for me, the main reason we go through this granola at such a rapid pace is because it is so yummy! Taste is everything and this stuff does not disappoint. It is eaten almost daily here and can be topped with whatever fruit is in season. Freshly picked blueberries, juicy raspberries, ruby strawberries, and golden peaches have all found their way into a bowl of granola over the summer. It is also spectacular with dried fruit or simply left as is.
Recipe adapted from The Nourishing Home
Makes about 12 cups of finished granola
Ingredients:
7 cups regular rolled oats
2 cups rye flakes
1/2 c. butter, melted
1/2 c. coconut oil, melted
1 (14 oz) can coconut milk
2 cups filtered water
4 tablespoons raw apple cider vinegar
3/4 cup maple syrup
3/4 cup honey
1 tablespoon cinnamon
1 1/2 cups unsweetened shredded coconut
1 cup chopped almonds
Step One:
*This soaking step needs to be completed about 24 hours before you are ready to bake the granola, so plan accordingly.
In a large bowl combine oats and rye flakes. Pour melted butter, melted coconut oil, and coconut milk over oats and rye mixture. Mix apple cider vinegar and water together and then pour in with everything else. Stir everything together until oats and rye are evenly coated.
Cover and let sit on the counter for about 24 hours (give or take).
Step Two:
After soaking time is complete, pour maple syrup and honey over soaked mixture. Sprinkle cinnamon over the top and then add in coconut and almonds. Mix everything together until well combined.
Step Three:
Preheat oven to 220 degrees. Lightly grease 2 large cookie sheets and divide mixture between them. Spread out evenly. Bake granola for 6-8 hours, stirring to break up the granola every 2 hours. When I bake my granola, I have one pan on the middle rack in the oven and one on the rack just below. If you do the same, rotate your pans between the two racks when you go to stir it. Granola is done when it no longer feels damp or soggy. I usually get it to the not longer damp stage and then turn off the oven and let it cool in there to allow it to fully dry and get crispy.
Transfer fully cooled granola to an airtight container.
Keeps for a week or two. If storing for longer, you can toss it in the freezer to help preserve the crispiness. Enjoy!
This post is linked to Homestead Barn Hop ,The Morris Tribe, Like a Mustard Seed, Healthy 2day Wednesday, Whole Foods Wednesday, Frugally Sustainable, and Beyond the Peel.
3:50 pm on August 20th, 2012
This sounds so great. We make granola all the time but never soak it first. I know how much better it would be for us if I took the extra step. You’ve convinced me to give it a go.
8:22 am on August 22nd, 2012
I’m so glad I found your post from the blog hop! I’ve been buying granola at the co-op which can be expensive so I’ve been trying to find a good recipe to start making our own. Not only are the ingredients in your recipe more healthy than the old granola recipe I have (lots of unhealthy oils) but this one explains how to sprout it first. I’ve been reading more about the importance of sprouting grains first so I appreciate this recipe including that. Thank you
12:52 pm on August 24th, 2012
I like how your soaking liquids are part of what makes the granola taste so good and healthy. I’ve seen soaking in water and then combining with other stuff, but it seems like the water could be replaced with something that has flavor and more nutrients. Sounds delicious!!
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