Soaked Granola

• Ingredients

  Grain Base

  10 cups rolled oats
  (You may substitute or combine with rolled rye flakes, buckwheat groats, wheat bran, flax, almond flour, coconut flour, etc. Just be sure the total equals 10 cups.)

  1 cup coconut oil, melted
  (Butter or a combination of butter and coconut oil may also be used)

  1 can unsweetened coconut milk (14 oz)

  2 cups kefir
  (If not using kefir, substitute with 2 cups filtered water and 4 Tbsp raw apple cider vinegar)

  Optional:
  2 cups mixed nuts and seeds
  (cashews, pecans, pumpkin seeds, sunflower seeds, walnuts, pine nuts, flax seeds, chia seeds, etc.)

  1–2 cups filtered water as needed to adjust consistency

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  Step 1: Soaking the Granola

  Combine all ingredients in a large glass or ceramic bowl.

  Add enough filtered water to reach a moist but thick consistency.

  Cover the bowl and allow the mixture to sit on the counter for 24–48 hours to ferment.

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  Step 2: Baking the Granola

  Preheat oven to 170°F.

  Add the following ingredients to the soaked oat mixture:

  1½ cups natural sweetener
  (honey, maple syrup, or agave)

  1 tsp salt

  1½ Tbsp ground cinnamon

  1 Tbsp pure vanilla extract

  Optional additions:

  2 cups raisins or dried cranberries

  1 cup unsweetened coconut flakes

  Gently mix everything together, lightly pressing with a rubber spatula to incorporate.

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  Step 3: Drying the Granola

  Spread the mixture evenly over two parchment-lined 12×17 rimmed baking sheets.

  Bake for approximately 8 hours, rotating the trays from top to bottom periodically.

  Every couple of hours, gently break apart the granola to form smaller clusters.

  Allow the granola to cool completely.

  If it is not fully crispy, continue baking for an additional 30–60 minutes at 170°F.

  Store in an airtight container.

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  Watch the Video Tutorial

  You can watch the full step-by-step video below to see exactly how this soaked granola is prepared.

  her lightly pressing with rubber spatula to incorporate.

Spread mixture over 2 parchment lined 12x17 rimmed baking sheets. Bake for 8 hours rotating from top to bottom. Every couple of hours break apart to form smaller pieces. Allow to cool. If still not crispy bake for another 30 minutes to an hour on 170*. Store in air tight container.