Wednesday, August 29, 2012

Incredibly Awesome Granola

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incredibly awesome granola recipe with soaked oats and kefir
incredibly awesome granola recipe with soaked oats and kefir

I really love to have a granola, fruit and nut parfait for breakfast.  I used to sprout my own buckwheat and make a raw granola, but Mr. BBH will not eat it! 

I made a few versions using oats butter and brown sugar among other ingredients, but I didn't feel like that was the healthy way to go.   I found a recipe that was for a soaked oat granola and decided to try it out.  I changed a few things from the original recipe and perfected it.  It is not for the impatient cook, you have to let it soak for 24 hours and cook for 4 hours.  It is very easy with the prep time if you are prepared to wait for deliciousness! 


8 cups rolled oats
3/4 cup melted coconut oil
1/2 cup melted butter
1 1/2 cups kefir
1 cup water 
1/2 cup honey 
1 cup maple syrup
2 Tbl cinnamon
1 1/2 Tbl Pure Vanilla Extract
1 1/2 cups Raw or Toasted Almonds (not salted)
1/2 cup sesame seeds (or other seeds)
1 1/2 cups Trader Joe's Raisin Medley
1 1/4 cups dried coconut shreds
1 cup chopped apricots (or other dried fruit)

This recipe is best to start in the morning so you will be able to cook it during the day since it has to sit and soak for 24 hours.   

First, melt the coconut oil and butter on low heat and then add them to a very large bowl.  Add the Kefir and mix with the oats.  Add the water now.  You may need more or less water depending on the consistency, it should be a moist mixture.  Cover it with a cloth and let is sit out at room temperature for 24 hours.  (It should not be in a hot area.) Now come the hard part....just wait. {The reason that you soak the oats is so that your body benefits from the broken-down phytic acid found in grains.}

After your 24 hours are up, start the oven on 200 F.  You will want to combine the maple, honey, cinnamon and vanilla with your oat mixture.  Keep mixing until thoroughly coated.

Spray cooking spray on parchment paper lined cookie sheets.   Now spread your mixture on the sheets and place in the oven.

More waiting... Bake for 4 hours on the low temperature.  Stir granola every 30 minutes or so (at least a few times during the baking is OK too!) Just in case you did not read before- KEEP ON 200!! {cooking it slow keeps it nutrient dense and almost raw~ raw would be dehydrating at 190 F}  After 4 hours turn off the oven.  Your granola should be dry.  Now just be patient and let the granola cool.  It should get crispy and may be still slightly soft at the end of the cooking period.  Just let it totally cool in the warm oven before removing.

Now mix in your nuts, seeds, and fruits.  It should be kept airtight in a bag or container in the fridge.  It will stay for up to a month if you don't eat it first!

homemade fruit granola and yogurt parfait


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