Homemade Soaked Granola

HOMEMADE SOAKED GRANOLA

PREP TIME: 30 MINUTES

50 years ago, instructions on the back of a package of rolled oats said, soak over night before cooking. Soaking removes the harmful phytic acid preservative from the grain, making the end product easily digestable. This granola recipe is oats soaked over night , then baked next day. It's end product is not crunchy, but soft, similar to a Quick-boil hot oatmeal.

INGREDIENTS

• 1 cup coconut oil
• 7 cups filtered water
• 12 c whole rolled oats DO NOT use quick oats
• 1/2 cup apple cider vinegar Bragg Organic with the Mother
• ---------------
• 2 c honey or Real maple syrup
• 2 tsp sea salt
• 2 tsp vanilla
• 1 TBS ground cinnamon

INSTRUCTIONS

1. Mix coconut oil and water in a saucepan over low heat, do not boil. 
2. Once your ingredients are melted and well-mixed, pour over rolled oats.
3.  Stir. Add apple cider vinegar. Stir again. 
4. Soak, covered, for 7 - 12 hours, or up to 24 hours
5. After your oats have soaked for 7 to 24 hours, mix honey, salt, vanilla, & cinnamon in a small bowl. 
6. Add to soaked oats. Mix well. 
7. Spread out on two parchment paper-lined baking sheets and bake at 170 degrees for 4-6 hours, turning and breaking up the granola with a spatula every 2 hours.
8. Remove when slightly brown, yet still slightly moist.
9. Allow to cool and air dry for another hour, then store in an airtight container for up to 2 weeks.

RECIPE NOTES

Remember to remove the granola while still moist. Overcooking will result in a granola that is hard to chew.
Yields 12 cups