Why go to the trouble of making homemade soaked granola? In Sally Fallon-Morell’s book, Nourishing Traditions, she explains that whole grains that are not soaked, sprouted or fermented are full of phytic acid, which impairs mineral absorption (not good for building strong teeth and bones). In addition, cereals are made with extruded grains which some say are actually toxic.
I was never a big fan of cold cereal to begin with — I’d much rather have Eggs Benedict. But let’s face it — we don’t always have time to whip up a plate of Eggs Benedict with homemade Hollandaise sauce.
Which is what’s so appealing about cold breakfast cereal — it’s so easy. On those days when you’ve run out of eggs, or you just don’t feel like making pancakes — grabbing a bowl of cereal just takes a few seconds. Cereal is also a convenient, portable snack for toddlers and kids.
Nonetheless, I no longer buy breakfast cereal (with the exception of oatmeal). Ever since our “traditional foods conversion”, we now eat eggs most mornings, often with buttered toast and sometimes with bacon or sausage. We’ve also learned to love oatmeal. Especially this baked oatmeal over at Kelly the Kitchen Kop’s site. But as delicious as it is, baked oatmeal is not always appealing on a hot summer day. Nor is the idea of heating up your house by running the oven.
This homemade granola is just as healthy and delicious as the baked oatmeal (well, almost as healthy — it doesn’t have eggs in it). However it does have the same amount of coconut oil, which has wonderful health benefits. Also, this is a recipe you can make ahead in a large batch, and then keep stored in your cupboard for quick, easy meals or nutritious, portable snacks.
I use sprouted flour for this recipe, but you can use freshly ground whole grain flour instead since you are soaking the oats and the flour overnight. I like using sprouted flour because I know it is extremely fresh and the kind of sprouted flour. I buy is also organic.
It’s a good idea to double or triple this recipe. I tripled it, which makes a lot. It will keep in the cupboard for a number of weeks (I don’t know exactly how long yet — I haven’t tried it). You can also freeze your homemade granola in freezer bags for long term storage.
Please note: this recipe calls for nuts and seeds that are soaked and dried ahead of time. I usually soak and dry my nuts and seeds and large batches and store them in mason jars or other airtight containers — so I have them on hand for recipes like this one (as well as pesto, peanut butter, peanut butter cookies, and other goodies that call for soaked and dried nuts and seeds). For more information on how to soak and dry seeds, pick up a copy of Sally Fallon-Morell’s book, Nourishing Traditions.
For sources of ingredients and equipment used in this recipe, please visit my resources page.
Homemade Soaked Granola
Oatmeal (3 cups) — not instant
Warm filtered water (3 cups)
Whey, yogurt, kefir or buttermilk, if you are allergic to dairy, you can also use lemon juice or vinegar (6 TBS) — where to buy yogurt; click here for my homemade whey recipe; click here for my homemade kefir recipe
Dessicated coconut, unsweetened (1 cup) — where to buy coconut
Raisins or other dried fruit, or a combination (1 cup) — where to buy raisins
Any combination of soaked and dried nuts and seeds (almonds, pine nuts, pecans, walnuts, sunflower seeds, pumpkin seeds, sesame seeds (2 cups) — I tend to use whatever I have on hand that is already soaked and dried) — where to buy nuts and seeds
Sprouted wheat or spelt flour (1/2 cup) — where to buy spouted flour
Coconut oil (1/2 cup) — where to buy coconut oil
Rapadura, sucanat, palm sugar, or maple sugar (1/4 cup) — where to buy sucanat or where to buy maple syrup
Honey or maple syrup (1/4 cup)– where to buy honey
Salt (1 tsp) — where to buy sea salt
1. The night before, set the oatmeal in a large bowl with the whey, kefir or buttermilk and the warm filtered water. Cover with a dishtowel and let sit on the counter or in a cupboard for anywhere from 8-24 hours.
2. The next day, set the oven to the lowest setting (150-170 degrees) or, if you have one, set your dehydrator to the highest setting — around 150 degrees. (Note: I found other recipes online that say you can bake your granola in the oven at 350 degrees or so. I tried this method but it didn’t work so well for me — since you have to constantly turn it, it’s kind of a pain. I preferred just putting it in the dehydrator and letting it go overnight. If you are in a hurry and want your granola right away, you can try it that way — just turn the granola every 15 minutes or so and bake for a shorter period of time.)
7. Spread the mixture onto cookie sheets lined with parchment paper or Silpat mats. Or, if you’re using a dehydrator, spread onto parchment paper-lined trays.
8. Bake or dry until crisp. Depending on how thickly you spread the mixture, it can take anywhere from a few hours to up to 24 hours. This is another reason I prefer using a dehydrator (also, it doesn’t heat up the kitchen).
9. Break into pieces with your hands and store in an airtight container.