Guest guest Posted October 11, 2011 Report Share Posted October 11, 2011 3 cups oatmeal (not instant) 3 cups warm filtered water 6 tablespoons whey, yogurt, kefir or buttermilk (if you are allergic to dairy, you can also use lemon juice or vinegar) 1 cup dessicated coconut, unsweetened 1 cup raisins or other dried fruit, or a combination 2 cups any combination of soaked and dried nuts and seeds (almonds, pine nuts, pecans, walnuts, sunflower seeds, pumpkin seeds, sesame seeds — I tend to use whatever I have on hand that is already soaked and dried) 1/2 cup sprouted wheat or spelt flour 1/2 cup coconut oil 1/4 cup Rapadura, sucanat, palm sugar, or maple sugar 1/4 cup honey or maple syrup 1 teaspoon 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.) 3. Add to the bowl of soaked oatmeal the coconut, raisins, soaked and dried nuts/seeds, and sprouted flour. Blend together with a wooden spoon. 5. In another bowl, add coconut oil, sugar, honey and salt. If the coconut oil is solid, melt it in a saucepan on low heat. 6. Pour the coconut oil mixture onto the bowl of oatmeal and blend together with a wooden spoon. 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. 10. Serve your homemade granola with milk, yogurt or cream, and if you like, fresh fruit. On Oct 11, 2011 6:01 PM, " Mrs " <mrmrspknudsen@...> wrote: > ** > > > Looking for some tried and true granola recipes. I am going to attempt to > make some so any pointers are welcome. > > I appreciate the helpful advice that I am receiving on this forum. > > Tami > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2011 Report Share Posted October 11, 2011 That looks phenomenal, K-J. Here's one for fermented granola that's wonderful and has a nice tang: http://www.pickl-it.com/blog/442/turkish-fig-coconut-oatmeal-granola-fermented/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2011 Report Share Posted October 11, 2011 ok, another item for next week's " to do " list...  *make home-made granola yum  thnx kj!      > ** > > > Looking for some tried and true granola recipes. I am going to attempt to > make some so any pointers are welcome. > > I appreciate the helpful advice that I am receiving on this forum. > > Tami > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2011 Report Share Posted October 12, 2011 Kathy-Jo, For the nuts/seeds what do you mean by soaked and dried? Soaked in what? Tami > > > ** > > > > > > Looking for some tried and true granola recipes. I am going to attempt to > > make some so any pointers are welcome. > > > > I appreciate the helpful advice that I am receiving on this forum. > > > > Tami > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2011 Report Share Posted October 12, 2011 soaked, sprouted and fermented are very common term here in Trad Foods. I recommend you get the book Nourishing Traditions. Quote Link to comment Share on other sites More sharing options...
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