Sunday, June 21, 2009

Homemade Granola with Soaked Oats and Sprouted Seeds


































How to make homemade granola with soaked oats and sprouted seeds and nuts?

8 cups dried rolled oats
1 cup coconut oil
1 tbs. vanilla
1 tbs. cinnamon
2 tablespoons honey
1 tablespoon molasses
1 cup brown sugar
1 cup whole almonds
1 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup flax seeds
1 cup raisins
1/2 cup goji berries
1 cup shredded coconut
1/4 cup chocolate chips or carob chips (optional)

Day 1
Step 1: Measure 8 cups of raw rolled oats and put into a large bowl. Add 16 cups of water and 2 cups yogurt, lemon juice, whey, kefir, buttermilk, or vinegar for absorbing the phytic acid. Let soak overnight. Read more about phytic acid here.

Step 2: Measure 2 cups of nuts and/or seeds and sprout for 24 hours in a bowl with water. I like to use any combination of pumpkin seeds, sunflower seeds, and almonds. Read more about soaking nuts and seeds here.

Day 2
Step 3: Strain and rinse oats. Dehydrate for around 8 hours or until dry at 250 degrees.
Step 4: Strain and rinse nuts and seeds. Dehydrate with the oats but on separate sheets until dry (approximately 4 hours at 250 degrees).
Step 5. Toast nuts and seeds in 300 degree oven with salt for forty-five minutes.

Day 3
Step 6: Crumble dehydrated oats into a large bowl.
Step 7: Warm coconut oil, vanilla, molasses, brown sugar, and honey together in a sauce pan.
Step 8: Mix liquid mixture in with the oats.
Step 9: Pulse nuts and seeds in a food processor or blender until they are chopped (optional step, Mikey doesn't like the big chunks). Also if using larger nuts like almonds, chop those separately because they're bigger; otherwise, the smaller seeds will be sawdust if processed with the almonds.
Step 10: Mix chopped nuts and seeds into oats.
Step 11: Pour onto two oiled cookie sheets and put into a 300 degree oven for forty-five minutes.
Step 12: Pour back into the large mixing bowl and add flax seeds, raisins, goji berries, shredded coconut, and chocolate chips (optional) or carob chips (optional). Mikey was the mastermind behind adding the chocolate and carob chips. I think it's too sweet so we serve them on the side now.

This all seems like a lot of steps but if you already have the nuts and seeds sprouted and toasted, it doesn't take as long to make this granola. We love it! I am making a batch every week these days.

2 Comments:

Emily said...

I happened upon your blog while looking for directions on soaking & dehydrating oats for my homemade instant oatmeal packets (http://lifeincincinnati.com/?p=2019). All the other recipes I've seen call for a dehydrator or an oven temp below what my oven goes to. This looks great! I'm looking forward to looking around your site :-)

chanelle said...

I have a question. I've made granola using soaked oats two times now, and both times its turned out really hard! The second time was with this recipe and it was really crunchy and the coconut oil never really "soaked in", so the whole thing is kind of oily. Is your granola hard? Does it turn out oily? Any ideas what I might be doing wrong? I usually make another granola without soaking the oats and it always turns out great.

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