“Soaked” Granola

by Aug 20, 2012Breakfast, Grain0 comments


We try not to buy cereal, even organic cereal. Here are some reasons why cereal should NOT be in your bowl, from Holistic Squid. The grains in cereals are extruded and not properly prepared. That’s why we really try to avoid them and I like to make our own homemade cereals using grains that have been properly prepared. See this article on preparing grains from the Weston A. Price Foundation.

I’ve been making this granola recipe adapted from Cooking God’s Way for a couple of years and we really enjoy it. It’s fantastic, not only for breakfast with raw milk, but also as a snack with berries and yogurt. This recipe is very basic and can be used as a base for whatever kind of granola you want to make.

Soaked Granola


7 cups organic, rolled oats

1 cup rye flakes or organic muti-grain rolled oats (leave out if Gluten-Free and add buckwheat groats. The rye or buckwheat are important to help neutralize phytic acid in the oats.)

1/2 cup melted, organic butter (1 stick)

1/2 cup softened or melted coconut oil

1 1/2 cups buttermilk or 1 13.5-14 oz can coconut milk (I prefer Native Forest Organic Coconut Milk. Their cans are BPA free)

4 Tbs raw apple cider vinegar like Bragg’s, or raw coconut vinegar

2 cups filtered water

1/2-3/4 cup raw honey

3/4 cup organic, grade b maple syrup

1 tsp sea salt

1 Tbs (or more) organic cinnamon or pumpkin pie spice – I use close to 2 Tbs in mine

1 Tbs organic vanilla extract

For optional add-ins:

1 cup dried organic cranberries or raisins

1 cup dried organic coconut flakes

1 cup sunflower seeds, slivered or sliced almonds or nuts of choice – preferably prepared the “Nourishing Traditions” way.


Place your oats in a large bowl and mix in coconut oil, butter, water, buttermilk or coconut milk and apple cider vinegar.

Once the oat mixture is combined, cover it with a lid and leave it on the counter for 12-48 hours to “soak”, mixing once to keep from fuzzy mold forming on top. If you do get some mold, just scoop out the affected oats and discard. Don’t worry, your whole batch isn’t ruined!

Once your desired soaking time has been met, mix honey, maple syrup, vanilla, cinnamon or pumpkin pie spice, and salt in a glass measuring bowl in a water bath on the stove. You want to warm the mixture so it’s pourable but you don’t want the honey to get too hot.

Pour the honey mixture into your oats and fold it in with a wooden spoon or spatula until all of the oats are covered. (Premixed pictured)

Line cookie sheets with parchment paper or “Silpat” baking sheets and spoon oat batter onto the cookie sheets and spread as evenly as possible.

Bake at 200 degrees fahrenheit for 6-8 hours, turning granola over with a spoon and breaking up clumps every couple of hours. The best part about making granola is that you get to test for doneness quite often! When it’s just about done, it will be slightly crunchy and golden brown with just a hint of chewiness. At this point, turn off the oven and leave the granola in the oven the the oven light on for awhile. I usually leave it for 20 minutes or so but if you keep an eye on it you can let it cool in the oven. This way it can finish drying out without it burning. When it’s done it won’t be chewy anymore.

Once granola is cool, feel free to mix whatever add-ins are desired. I like dried cranberries, coconut, and sunflower seeds.



Part of Monday Mania, Homestead Barn Hop, Real Food Wednesday, Whole Foods Wednesday.

*This post contains affiliate links where appropriate.


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