My friend, Marcia, introduced me to this granola and it is now our family favorite. We eat it in place of cereal and even Caitlyn can eat it with her hands. It involves “soaking grains” which I am very new to and have only done a few times.
Basically, soaking grains helps to improve their digestibility. Grains contain phytic acid on the outer layer of the bran and this can actually inhibit digestion and block absorption of minerals. This can lead to uncomfortable bloating. Enzymes and other friendly bacteria that are found in yogurt and other acid mediums can “predigest” the grain for us, making it easier for our stomachs to digest. We are able to absorb more of the minerals and do not suffer from abdominal discomfort. The soaking process also neutralizes enzyme inhibitors found in seeds and grains, making certain nutrients more accessible.
As I said, I am new to this process and will be experimenting and taking baby steps to soak more grains. If you would like to read more on this process, please visit - http://www.passionatehomemaking.com/2008/04/whole-grains-grinding-soaking.html
This recipe is originally found on http://healthbeginswithmom.blogspot.com/2009/03/how-to-make-soaked-granola.html. Marcia has made a few of her own changes and I have adapted the recipe as well. Below is my version:
Mix together:
• 6 cups old-fashioned rolled oats
• 1 cup whole grain flour
• 1 cup sesame/sunflower/pumpkin seeds (or combination)
• 1 cup chopped nuts (preferably unsalted)
Add 1 cup plain yogurt or buttermilk. Mix together with hands to make sure all grains are evenly coated. Let soak, covered, at room temperature for at least 7 hours. After 7 hours, break up any clumps with fingertips, and add:
• 1 cup unsweetened, dried coconut
Gently heat the following together on the stovetop, until warmed and mixed together:
• 1 cup coconut oil
• 1 cup honey
• 1 Tbsp salt (use less if you used salted nuts)
• 2 tsp pure vanilla extract
Mix dry ingredients and wet ingredients together until thoroughly mixed. Pour onto two cookie sheets. Bake at 215⁰F for 2 hours, stirring halfway through cooking time.
Remove from oven and add:
• 1-2 cups dried fruit
Let cool to room temperature and store in airtight container. Use as normal cereal and serve with milk or yogurt.
Enjoy!!
