You can probably tell by the name that we think this granola is the bomb! And I’m not kidding around here, it really is! Not only is it absolutely delicious, but it’s one of the few soaked granola recipes I’ve found that soaks oats properly for optimal nutrition.
This awesome recipe comes from Shannon of Cooking God’s Way. I simply adapted it better suit our taste preferences. And besides enjoying it with a splash of milk or in a yogurt parfait, you can also use this granola to make your own delicious Homemade Granola Bars!
To help, I’ve divided the recipe into two steps to make it easier to follow and have also provided a step-by-step Soaked Granola Photo Tutorial below:
1) Step One: Soaking – Be sure to mix the oats and rye flakes (or buckwheat groats, if GF) into the wet ingredients thoroughly to ensure all ingredients are well combined. I highly recommend soaking the oats for at least 18-24 hours. (I do not recommend soaking beyond that time as mold can develop, especially in the warmer summer climates.)
2) After soaking time is completed. Soaked oats are ready for step two …
3) Add honey mixture to soaked oat mixture.
4) Using a large rubber spatula, start working at the edges to pull the soaked oat mixture forward and allow the honey mixture to seep down. Then keep pressing the soaked oats down using the top of rubber spatula, while turning the oats over and over, until everything is well incorporated.
5) Divide the oat mixture in half. Use two parchment-lined 12×17-inch rimmed baking sheets to spread the oats evenly across baking sheet.
6) Picture of the two sheets of soaked oats ready to go into the oven.
7) Very Important: After two hours in the oven, remove baking sheets and flip over the oats, section by section, Then use the top of your spatula to breaking the sections into small pieces. Repeat this process every two hours for up to 8 hours, to ensure proper drying/crisping of oats. See recipe for details on how to ensure crispy granola.
8) All done! Granola should be crispy, dry and DELICIOUS! Now, it’s ready to mix with your favorite add-ins!
Our Three Favorite Flavor Combos:
In addition to these delicious granola mixes, check out “Add-in Ideas” below for more ideas on making your own personalized granola mixes.
• Tropical Delight Granola – Add the following to your baked granola: Crispy almond slices, chopped dried pineapple pieces, chopped dried mango pieces and shredded coconut.
• Apple Pie Granola – Add the following to your baked granola: Crispy almond slices, crispy chopped pecans, chopped dried apple pieces and raisins.
• Cranberry-Walnut Granola – Add the following to your baked granola: Crispy almond slices, crispy chopped walnuts and dried cranberries.
Add-In Ideas: (Choose any or all of the following to create your own delicious granola creations!)
• Your favorite unsweetened dried fruit, such as raisins, currants, cranberries, cherries, blueberries, apricots, apples, etc.
• Dried shredded coconut (or coconut flakes)
• Your favorite chopped *crispy nuts, such as almonds, pecans or walnuts
• Your favorite seeds, such as chia, flax, sunflower or pumpkin
Why take the time to make your own homemade soaked granola cereal?
Homemade soaked granola is a much healthier and nutritious option over “healthy” boxed cereals. That’s because nearly all boxed cereals are created using an industrial food production process called extrusion. What many do not know is that extruded grains are toxic, particularly to the nervous system. For details, check out “Nourishing Our Children.”
- 6 cups organic GF Rolled Oats (use regular or thick-cut rolled oats, not quick-cook or steel-cut oats)
- 2 cups organic rolled rye flakes (if gluten-free, use buckwheat groats per note below)
- 1/2 cup butter, melted
- 1/2 cup organic coconut oil, melted
- 1 can (14oz) *unsweetened canned coconut milk
- 2 cups filtered water
- 4 tbsp raw apple cider vinegar
- Place butter and coconut oil in a small sauce pan and heat until melted. Pour into a very large ceramic (or glass) mixing bowl and add pure *coconut milk, water and vinegar; whisk to combine.
- Add oats and rye flakes (or buckwheat groats); thoroughly combine using a large wooden spoon or rubber spatula.
- Cover the bowl and place it in a warm area of your kitchen for 24-30 hours.
- (*Please note: I do not recommend using coconut milk beverages, i.e. Silk or So Delicious brands as they contain potentially harmful additives. Instead, I recommend and use pure unsweetened canned coconut milk.)
- Once oat mixture is finished soaking, you're ready for STEP TWO: BAKING.
GF Option: If you're gluten-free you can use ground buckwheat groats for the soak. You can decrease the amount to 1 cup of ground buckwheat groats and then use 7 cups of GF rolled oats. The reason you need rolled rye or ground buckwheat groats is because they contain the phytase necessary to help break down the high levels of phytic acid in oats. Oats do not contain much phytase so soaking them without a phytase booster (like rolled rye, or ground buckwheat groats for those who are GF) doesn't do much to reduce the phytic acid.
- 3/4 cup pure honey (I prefer sage honey due to its mild flavor)
- 3/4 cup organic pure maple syrup
- 1 tsp sea salt
- 1 ½ tbsp ground cinnamon
- 1 tbsp pure vanilla extract
- After soaking time is completed, preheat oven to 200° F. Place honey, maple syrup, salt, cinnamon, and vanilla in a glass measuring cup, Use a small rubber spatula or whisk to blend together until well combined.
- Pour the honey mixture over the soaked oats. Using large rubber spatula, combine the honey and oat mixtures, until well combined. (Tip: As shown in the step-by-step “Soaked Granola Photo Tutorial,” I start working at the edges to pull the soaked granola forward and allow the honey mixture to seep down. Then I keep pressing the soaked oats down using the top of rubber spatula, while turning the oats over and over, until everything is well incorporated.)
- Spread the mixture out over two parchment paper-lined, 12x17-inch rimmed-baking sheets. Place baking sheets side-by-side in oven for best results. If you have to stack them, be sure to rotate them during bake time. Bake for 8 hours, turning the granola every two-hours (be sure to see tip for ensuring crispy granola below). Then turn off oven and allow to sit in warm oven overnight until completely cooled.
- Remove cooled granola from the oven and mix in any “add-ins” you’d like (see suggestions above). Makes 10-cups of granola (without add-ins).
- I recommend storing half in an airtight container in the pantry and the other half in a freezer-safe container in the freezer to preserve crispness.
- Serve with chilled raw milk, whole milk yogurt or simply enjoy it as a delicious snack! See “Our Three Favorite Flavor Combos” above for ideas on how you can make your own delicious granola mixes! (Original recipe can be found at: Cooking God's Way.)
Tips for crispy, non-clumpy granola: If is very important that after two hours in the oven, you remove the baking sheets from the oven and use a large spatula to break up the large flat of granola into small sections by flipping over the granola in small sections. Then use the spatula to break-up the moist granola sections into smaller pieces for faster cooking/drying time. Place back in oven and bake for an additional two hours. Then again, remove the baking sheets from oven and repeat the process; flipping over and breaking the granola pieces into smaller sections. Keep repeating this process every two hours thereafter, getting the pieces smaller and smaller each time. When granola is mostly crisp (usually after 8 hours baking), carefully remove the parchment paper, leaving the granola on the baking sheet. Then, turn off the oven and leave the granola inside the oven with the oven door closed until completely cooled. The granola will get slightly crispier as it cools.
Another tip: I like to start baking my granola at Noon on a day I will be home. That way, I can follow the process described above so that the granola is mostly crisp by the time I am ready for bed. Then, I can turn off the oven and allow it to finish crisping-up overnight. (If still not crisp enough, simply bake at 200 degrees for another 30 minutes to one hour and then allow to cool completely.)
Gwen Belanger says
DELICIOUS! ABSOLUTELY AMAZING. The best granola I’ve ever tasted anywhere. Completely worth the wait. It’s so hard to believe that something this flavorful actually has a good nutritional value. This is the second recipe of yours that I have tried and have been wowed by both. My whole family keeps asking for more. BRAVO and thank you so very much. You are changing my ability to feed my family properly!
Gwen, you are such a sweet blessing! Thank you so much for your kind words of encouragement! I am so happy that you think this granola is “the best” too! But I must give credit where credit is due – this is the brain child of Shannon at Cooking God’s Way. I just tweaked it to my family’s tastes. I agree – this granola is AWESOME and I literally make it every two weeks. It is such a joy to be able to provide this blog, so I’m glad to be able to help. I want to encourage you to keep making positive steps forward. Slow, steady progress is what leads to lasting healthy changes. Blessings and thank you again, Kelly
Can you use whole wheat flour instead of the rye flakes? We don’t generally keep rye in the house so I would be buying it just for this recipe. If it’s necessary I’ll get it, but if there’s an option that I”ll use for other things as well, even better! 🙂
Hi, Becky. I do not recommend substituting the rye flakes with any kind of flour for this recipe because you’ll end up with a big flat of granola cookie that will be difficult to break into small pieces like true granola. The only substitutions for the rye flakes that I know will work well with this recipe (because I’ve tried them) are spelt flakes (if you’re not GF) or buckwheat groats (if you are GF). Thanks for your question! Blessings, Kelly
Janee Campbell says
Can you use whole spelt berries or run them through a flattening grinder? I don’t keep rye or buckwheat around but I have lots of spelt berries. I also do not know where to buy spelt flakes. I have a little hand grinder that is supposed to make “rolled grains” but it mostly just crushes them into smaller pieces somewhat in between steel cut and rolled.
You certainly could, Janee. Spelt is a great source of phytase, so it would work just as well as rye or buckwheat. So whether you roll them or crack them, either option would work. The cracked berries may be ultra hard when dried, so I would perhaps recommend rolled spelt or a fine cracked spelt just to be sure no one cracks a tooth 🙂
madileine grodnick says
Is it possible to replace coconut milk with different alternative, like goat’s or almond? Thanks in advance! Look forward to trying…
I haven’t tried it but it should be fine with any canned or shelf stable non-dairy milk. My concern with fresh goat or cow milk is that it may turn for that length of a soak. But I haven’t tried it myself. With blessings, Kelly
I was going to use buckwheat groats instead of the rye. Do you have to grind up the groats (wasn’t sure if it needed to be ground up so it breaks down the phytase).
I use the groats whole, they blend right in as part of the crunch. Grinding them will create a flour that may make it more difficult to break the granola up into pieces as it dries in the oven, which is why I don’t recommend substituting with rye flour either (for those who are not GF). Hope you enjoy this, Jane! Blessings, Kelly
In your recipe above it says ‘ground buckwheat groats’. Am I supposed to use the whole groat, unground?
Hi, Farhaana. You need to either use ground buckwheat groats – groats that have been slightly ground – typically used for hot cereals or you need to give whole groats a whirl in your food processor to break them into smaller pieces. The reason is this helps to release the phytase needed to break down the high levels of phytic acid in oats during the soaking process. I do not recommend using buckwheat flour, because it makes the mixture more pasty, chewy and difficult to break up into pieces. Hope this helps to better clarify. 🙂
I already began soaking some with whole groats last night. I am out of groats to grind and through in. Is it fine as is, or should I add a tad bit of buckwheat flour that I have?
I wouldn’t interrupt the process. Next time around, just crack the whole groats first so that you enable more phytase to penetrate the soak. 🙂
Seriously, this stuff is amazing! So tasty! Love the extra texture and crunch the rye flakes give the granola, and it has the right amount of sweetness. My hubby and I have been eating it for breakfast and snack and it disappears quite quickly. Thanks for a great healthy recipe!
Thanks, Jill! But I must give credit where credit is due – this is the brain child of Shannon at Cooking God’s Way. I just tweaked it to my family’s tastes. I agree – this granola is AWESOME and I literally make it every two weeks to keep us well supplied since we don’t purchase cereal! 🙂 Thanks for taking the time to leave a note! So happy you and your hubby are enjoying this! Blessings, Kelly
Could I use my dehydrator instead of the oven for these oats?
Hi, Michelle, I haven’t tried it. But my guess is that it make take quite a long time, as drying this granola out in a 200-degree oven takes about 8 hours of baking time, plus leaving it in the warm oven (temp off) overnight in order for it to be crisp. Remember, whether you dehydrate or oven-bake, it’s very important to periodically break the pieces up into smaller ones in order for it to turn out right. Please let me know how this turns out, if you do use your dehydrator. I would like to include that info in the post. Many thanks, Kelly 🙂
I never saw anyone reply about using a dehydrator, so I wanted to give you my thoughts on it. I just made this for the first time on Tuesday using my excalibur 9 tray dehydrator. It did great! (I personally think it turned out better than my mom’s, who did hers in the oven). I turned it on the highest setting and stirred every 2-3 hours (I did rotate the trays a 1/4 turn as I took them out and also rotated positions as well (1st tray in 2nd tray place, etc). I also left it to cool overnight and we were all chomping at the bit for breakfast the next morning 🙂 I had stopped buying boxed cereal a while ago, although in a pinch for something quick I would purchase organic granola occasionally. This is WAY better than anything store bought and SO much healthier, yay!! The only thing I will change next time I make it (which will be tomorrow), I will double the recipe as I only used 4 1/2 dehydrator trays with this recipe.
Thanks so much, Faith, for taking the time to write about your successful experiencing dehydrating this. The excalibur is on my wish list for sure! If you don’t mind, I’d love to include this as a note in the recipe notes so people don’t have to scroll through comments to see that a dehydrator can be used. Let me know if you’re okay with me sharing this. Blessings, Kelly 🙂
Sorry, I just now saw this comment. Of course you can share my experience 🙂 Just an update too: The last time I made it, I only stirred it after 3 hours and then 2 hours later and that was all the stirring it needed. I also switched to 1 cup of buckwheat groats and 7 cups of oatmeal and then all coconut oil to make it slightly cheaper. Still turned out beautifully!
Wonderful! Thank you, Faith! now, I need to go in and add this as soon as I have a minute 🙂
How long did you need to keep it in the dehydrator?
Hi, Farhaana. I don’t use a food dehydrator for this recipe, so I cannot comment on how long. I know some readers have done so, but I am not sure how long they dehydrated. I would make sure to turn the granola even if you’re dehydrating or you will most likely end up with a solid sheet of dried oats. 🙂
Hello! I am excited to try this. I am wondering, if I use the buckwheat groats, should I spin them in the food processor a little to make them more flakes like the rye? I am wondering if as a whole groat the phytase will be released enough in the soaked to help out the oats. Thank you, I look forward to try this. The recipe have used for a while doesn’t taste very good, but I was just using it because it was soaked and better for us. This looks like it’s healthy and tastes good. Thanks!
Hi, Sarah! Thanks for your thoughtful question. Most of the time buckwheat groats are already slightly cracked, not whole. If that’s the case, there is no need to process them and they’ll be fine to break down the phytates in the oats.
But if you indeed have whole groats, I’d give them just the slightest whirl in the processor, just to crack them, because you definitely don’t want to create flour. Flour of any kind in this recipe will make the granola too pasty and therefore make it difficult to break up the sheet of granola into small bits during the baking process.
I think you’ll enjoy this recipe. It is our favorite. I have to give credit where it’s due. This is Shannon’s brilliant recipe at Cooking God’s Way. I just slightly adapted it a bit to suit our tastes and to be very thorough in explaining and showing with photos how to make this properly so everyone can achieve good results. Many blessings, Kelly 🙂
Hi! I’ve been looking for a crock pot homemade granola recipe using soaked oats (and nuts) to simplify the process. There are several crock pot granola recipes but none I’ve found using soaked grains/nuts. Have you tried this recipe in the slow cooker by chance? Thanks!
Hi, Jennifer. I haven’t tried this in a crockpot. But I did recently see an unsoaked granola recipe on Jill at The Prairie Homestead’s site and it made me say – Mmm, that’s interesting. I had never thought about putting granola in a crockpot. It seemed like it didn’t take any less work than my recipe because you still have to turn it? But if you try this and it’s easier and doesn’t burn, please do let me know. Lots of blessings, Kelly 🙂
I can’t wait to try this- do you have any thoughts about adding almond meal and flax meal to the mix? Would I want to soak the flax?
I haven’t tried this using almond meal, however, I would caution against using any ground “flour consistency” type ingredients in the soak because it may result in this being very difficult to break into smaller pieces. If you want to add a little flax meal or almond meal, you’ll need to be prepared that it may take some time to adjust this recipe based on how much of these ingredients you may want to incorporate. I would recommend starting with a half-batch of this recipe and altering it using a smaller batch so that if it doesn’t turn out as well as hoped, you’re not stuck with a large batch. I often do this when developing new recipes. As far as soaking ground flax, that’s not necessary, so I’d just add it in with the sweeteners after the soak, but again this will change the liquid to solids ratio depending on how much flax meal you add, so this will be a new recipe you’re creating, so I can’t say for sure the results. Although if it’s just a sprinkling of flax meal across the top of a flat of uncooked granola, I think this would not impact the recipe much, if at all. Blessings and best wishes in your culinary creations, Kelly 🙂
Thanks for taking the time to respond! I have my oats a-soakin’ right now and am looking forward to the finished product. I have traditionally made granola without soaking and using almond and flax meal in the dry ingredients step, but am not too sure about doing my own version so I’ll probably just skip it for now.
My pleasure! See how you like this and then don’t be shy about adding from there. I think that if you spread the granola and just lightly sprinkle the top with the flax and almond meal, it should be fine. Hope you enjoy it as much as we do. I literally make this about every 10-14 days! Blessings, Kelly 🙂
I’m brand-new to soaking grains. For the first time, I mixed up three things the other night to soak…this granola was one of them. I don’t know what I was thinking, but when I read to soak this for 24-48 hours, I had in my head that that was 2-4 days. I’m even a math teacher, so my brain just completely malfunctioned for some reason. Anyway, on the third day of soaking (today) when I was going to bake my granola, it was growing mold. I had to throw it all away…and I HATE wasting food and money. 🙁
I’m so sorry to hear that Monika! But honestly, we all have our moments like that in the kitchen. I hope you’ll give this another try. You can soak for as little as 12 hours, but I generally recommend at least 24 when it comes to oats. Don’t let this mishap discourage you! Lots of blessings, Kelly 🙂
I am just about to start changing our diet to a less “preservative” menu. I guess you can say I was blessed by a severe storm that damaged our meter and left us without power for 4 days. Lost everything in fridge and freezer. Need to replace all condiments, flours and other foods. We are going less gluten, nitrates, eggs and dairy. Sensitive but not allergic issues. I am also looking into ways to combat a hypothyroid issue.
I am enjoying your blog and subscribe already, but my biggest question has to do with shelf life of some of your recipes. Can you give that detail in your upcoming recipes?
Hi, Lanelle! Sorry to hear about your power outage, but inspired by your positive attitude to use it as an opportunity to make some health changes. I also really appreciate your suggestion – awesome! Yes, I will keep that in mind and include that more frequently in upcoming recipes. I do remark on occasion about how long to refrigerate or freeze certain recipes, but it’s definitely an area I can improve in and more consistently discuss when appropriate. Thanks so much for taking the time to leave a great recommendation, and also for your kind words of encouragement! So glad you’re finding the site helpful! Lots of blessings, Kelly 🙂
I am so happy to have found your helpful website! I am going to try this granola recipe and was wondering what you would recommend as a sub for the coconut milk. I can’t wait to look around more! Thanks so much for the valuable info here.
Hi, Amy! Apologies, but I don’t have a sub that I know with 100% certainty will work, as I haven’t tried this with any but coconut milk. Do you have a coconut allergy? If not, I recommend using it because it doesn’t give a coconut taste to the granola. Coconut milk is high in good fat and nutrients. Thank you for your kind words. I’m glad you’re here too! Blessings, Kelly 🙂
Thank you so much for replying. I live in small-town USA : ) and thought I wouldn’t be able to find the coconut milk, but I actually ended up finding a can in my pantry that I’d forgotten about!!! The granola is finishing up in my oven tonight. We can’t wait to try it in the morning for breakfast. It smells delicious! Thank you again for this great resource you’ve provided.
Amy in AL
My pleasure! So glad you found a can of coconut milk! So funny, I made granola today too and it’s finishing up overnight tonight too! Also a coincidence – my brother lives in AL! Hope you enjoy the granola. Appreciate your kind words! Blessings, Kelly 🙂
Wow! We love the granola! I’m thrilled to find the recipe. Thanks so much. We live in west Alabama. Do you visit your brother in AL often?
Amy in AL
Woo Hoo! So glad you all are enjoying it. We are hoping to come see my brother and his family – I have a new nephew to love on – for Thanksgiving. They live in the Montgomery area. 🙂
I have been wondering . . . do you think one would be able to make granola out of leftover oatmeal porridge? I don’t see why not after seeing the “soaked oats” spread out over the pan . . . they look like porridge. What do you think?
If you’re up for an experiment, I say Go For It! Just be sure to include an adequate amount of healthy fat so it crisps nicely! Happy recipe developing!! 🙂 Blessings, Kelly
This sounds like the recipe I’ve been searching for. Do you also soak your nuts before adding to the granola?
Hi. Lynette. Yes, you can definitely add nuts to this recipe and soak them together at the same time with the oats and then bake them together, if you’d prefer. I don’t do this because we all prefer different types of nuts in our granola and by leaving the nuts out, this enables us to personalize our granola with whatever crispy nuts we’d like as well as other add-ins like dried fruits. Hope you enjoy this delicious recipe! Blessings, Kelly 🙂
Wendy Lynne says
I always thought you had to throw out the water you soak your grains in, because you are trying to get rid of the acid . It seems in this recipe you are keeping the liquids that the grains are soaked in – am I reading this wrong?
Hi, Wendy. Technically, you don’t have to throw out the soaking water because the combination of the acid medium and the phytase (in this case coming from the rye flakes or buckwheat) neutralizes the phytic acid, an antinutrient which binds up minerals preventing your body from fully absorbing them. However, many recipes do call for draining soaked grains and rinsing them for better flavor/texture. For example, rice is better (less pasty) when the soaking water is drained and the grains are lightly rinsed before cooking. Also, when it comes to making oatmeal, I personally prefer to drain my soaked oats and gently rinse them so they taste less soured in flavor. But again, these are simply recommended to enhance flavor and texture. So for this particular recipe (soaked granola), the phytic acid in the oats is degraded through the soaking process due to the vinegar and added phytase in the rye (or buckwheat if you’re GF). The liquids need to be left intact because they contribute to the success of the granola’s taste and texture and because they’ve done their job in neutralizing the phytic acid, so you can enjoy a much healthier GI-friendly granola (and I might add its taste rivals traditional non-soaked granola as well). Blessings, Kelly 🙂
Wendy Lynne says
I appreciate the feedback – it is different than what I learned, but I am open to try it. Thank you for taking the time to explain it so clearly.
My pleasure to help! Just to clarify, for the most part, I follow the dietary recommendations of the Weston A Price Foundation, the organization that Nourishing Traditions author Sally Fallon is associated with. Keep in mind, when you’re soaking flour for muffins, pancakes and breads, you of course cannot rinse out the soaking liquid in the flour prior to baking it, yet the phytic acid is reduced because it’s a neutralization type process that occurs. However, if phytic acid is a big concern due to health issues, it’s best to limit consumption, and when you do consume to ensure longer soaking times for optimal phytic acid reduction. I highly recommend purchasing the phytic acid white paper, if you really want a great and thorough overview of all the research regarding phytic acid: http://www.phyticacid.org/phytic-acid-drilldown/
Lots of blessings, Kelly 🙂
Today is the third time I’ve made the granola. We love it. I follow the recipe as written here. It is easy to follow and turns out wonderfully! Thanks so much!
Amy in AL
Thanks so much for sharing, Amy! So glad you and your family are enjoying this too! Appreciate your taking time to leave a kind note! Blessings, Kelly 🙂
Can’t wait to try this recipe!! Was wondering if I could use sprouted rolled oats and skip the soaking process? Thanks laura
Hi, Laura! Since this recipe was formulated specifically to include the soaking process, I don’t think it would turn out without that step. Instead of trying to make this work, I’d recommend finding a non-soaked granola recipe that utilizes healthy sweeteners and oils via a google search. Blessings, Kelly 🙂
Hello! I am so excited that I found your website! I was wondering if you could dry this granola in a food dehydrator instead of the oven. I’m notorious for forgetting (even when I set a timer) and burning granola. I started using my dehydrator and it worked great, wondering if this granola recipe needs the ‘heat’ or if the heat is just to dry it out? Thanks!
Hi, Sarah. Welcome to The Nourishing Home! I’m glad you’ve found my site too. I have not tried this using a dehydrator, but my guess would be that you could do it, but it would be a very very long process. As it is with this recipe, it takes about 8-10 hours at 200 degrees and then you have to leave it overnight in the warm oven (oven off) to complete the drying process. Regardless, you’d still need to babysit it (meaning that you’d have to turn it and break it up into smaller pieces as it begins to dry out) or you’ll end up with a flat brick. If you do end up using a food dehydrator, please let me know how it turns out and if well, what the process was so I can share it with others who are wondering the same thing. Thanks again! Blessings, Kelly 🙂
Yay! I’ve been looking for a good granola recipe to try. I do not have rye flakes or buckwheat. What do you think about using Bob’s Red Mill Quick Cooking Bulgar to break down the oats? Do you think it would heed the same results?
Cracked bulgar wheat does contain phytase, so you could certainly give it a try. 🙂
Hi, same night, different question. I cannot find Rye flakes where I live (overseas), but I found some Bob’s Red Mill Organic whole grain cracked Rye (again, at a BIG price, but probably will last for a long time!). I’m hoping this will work to add to the oats to soak and reduce the phytic acid? Please let me know! Thanks!
I haven’t personally tried it, but yes, I believe racked rye should work just fine. So fun to have an oversees friend! Where are you located! 🙂
I’m in Jordan. I guess I can’t even do this recipe at all – too many special ingredients. But, you’ve given me the idea to soak my oats with rye, even for oatmeal porridge, so that’s helpful. I can eat that every morning and not get sick of it. It’s low in gluten, too, right? (well, compared to whole wheat toast, or God forbid, Raisin Bran cereal, that I can’t get my husband to stop eating…)
This is so amazing that you’re in Jordan. One of my close friends just moved there. Her and her husband are missionaries there in Jordan. They have gone over there to share the Gospel of Christ. If you’re interested, I could send you details about where the church meets. Lots of blessings, Kelly 🙂
Hello! I have never soaked anything before, and I am excited to try it!
I was wondering…could I use extra oats instead of rye in this recipe?
Hi, Shannon. You could use all rolled oats, but it would defeat the purpose of soaking. Oats do not contain sufficient phytase to break down the phytic acid found in high levels in oats. Therefore, either rye or buckwheat or another grain high in phytaste must be added to the soak, if you are wanting to deactivate the phytic acid. This article helps explain in more detail the science/reason behind soaking grains:
Hope you enjoy this granola – it’s one of the most popular and favorite soaked recipes among my readership! Personally, I make this every two weeks for my family – it’s so yummy! 🙂 Blessings, Kelly
Thanks, Kelly! 🙂 I will check it out!
(I already make my own granola, but without soaking it.) 🙂
My pleasure to help, Shannon. 🙂
Also wondering where you get your gf organic oats? :). Thank you!
Hi, Lexie. Bob’s Red Mill makes a guaranteed GF rolled oat. Most whole food type stores carry it or you can order them online. Hope this helps. Blessings, Kelly 🙂
I’m gluten-free and have buckwheat flour on hand, but not buckwheat groats. Could I use the buckwheat flour instead? I generally use the flour when soaking oats. Thanks!
Hi, Megan. Yes, you can use buckwheat flour, but do not use 1 cup of flour or your granola will be really pasty. Instead use a half cup whisked in with all the liquids and then fold in the GF rolled oats; combine well and soak 12-24 hours. Be sure to follow the tutorial on how to turn the granola throughout the baking process to ensure a great result. Hope you enjoy it! Many blessings, Kelly 🙂
Oh my gosh; this turned out DELICIOUS!! I am so glad I tried it!! Thank you!!
Awesome, Megan! So glad you enjoy it as much as we do. Thanks for taking the time to leave a kind note! Blessings, Kelly 🙂
Thanks for this great recipe! Is there a way to make it coconut-free? I’m allergic :(. Thanks for any suggestions!
Hi, Aimee. I haven’t tried making this without coconut. But if you’re up for an experiment without guarantee, you could certainly try. The issue becomes the creaminess and fat content of the coconut milk, which is needed in this recipe. You might be able to use whole milk buttermilk as a substitute, but again, since I haven’t personally tried this, you will definitely have to experiment. Blessings, Kelly 🙂
Leah Johnson says
I am trying this recipe as written except with the following improvisations/substitutions:
-I used two cups of homemade kefir and omitted the can of coconut milk and apple cider vineger.
-I used hulled buckwheat (I don’t think there’s any difference between hulled versus groats) instead of the rye flakes
-I discovered that I only had 4 cups of rolled oats left after I was already halfway done putting everything together, so I used 2 cups of steel cut oats to get to the 6 cups called for in the recipe.
-I am planning to spread everything out onto parchment paper-lined trays in my Excalibur dehydrator and run it at the highest setting (155 degrees, I believe) instead of using the oven.
I will report back and let you all know how my results turned out!
Sounds great. Appreciate you letting me know. I’m sure the kefir will give a much more soured and less sweet flavor than coconut milk. Looking forward to hearing the results. Merry CHRISTmas blessings to you, Kelly 🙂
Leah Johnson says
Hi Kelly, I am here to report back. I decided to do a whole blog post with my version of this recipe here: http://riversidehomestead.blogspot.com/2012/12/homemade-granola.html. I hope that’s okay – I have given you and Shannon of Cooking God’s Way proper credit for the inspiration I got from both of you. In short, it turned out wonderful! The kefir did not make it too sour at all, and the dehydrator worked great! Thanks again for this awesome recipe.
So glad this worked out in the dehydrator and with Kefir too! Appreciate your considerate heart to give proper credits. You are awesome! Lots of blessings, Kelly 🙂
Jennifer Dunn says
Hi! I’ve just made your granola, and it is so very good! I love it! It did turn out a bit sour and my kids were like -is it supposed to be like this? I think I’ll soak it for only 24 hours this next time. Thanks so much for sharing this! My kids were Harvest Crunchaholics before, so this is right up their alley!
Hi, Jennifer. So glad you’re enjoying this recipe. That is strange that it actually tasted soured. I’ve not had that happen before. Did you use vinegar or a cultured dairy product to soak? Just curious. We usually soak about 24 hours, although I have soaked it up to 48 hours. Glad your kiddos are enjoying this too. It’s really so much better to make your own than to purchase boxed cereals and granolas (plus more economical too). Lots of blessings, Kelly 🙂
I can’t tell you how much I LOVE your site!! I run a weight loss and wellness clinic and I am always looking for healthy recipes and resources to give to my clients as they transition to a healthy lifestyle. I use your meal planning suggestions and love how organized all the information is. I so wished I lived out on the west coast!! Thank you for being obedient to God’s call. You are definitely serving him with your gifts!!
So on to my question:)
I am just wondering about nuts and seeds; if, how much and when we add in? Are there any other adjustments to the recipe that needs to be made? I am always for ways to pack a little more protein into the carby treats (even though these carbs are good). Thanks.
Thanks so much of your kind words, Kate! I am so happy you are enjoying this site and are sharing it with your clients! Thank you! As far as nuts go (that sounds kinda funny), I always add them after the granola is done baking, that way you can create all kinds of different granola mixes, based on your personal taste and mood. So basically, I just bake the granola and then I get a large mixing bowl out and create different mixes using different nuts, seeds and dried fruits. Then place the granola mixes in labeled jars. The photo shows a few of our favorite mixes. So if you’re wanting to up the protein and decrease the “sweet,” you could opt to not use dried fruits, but instead load up your mix with lots of nuts and seeds. Another option is it to add some jerky bits. I know it sounds a little crazy, but the combo of slightly salty and savory beef or turkey jerky with the sweet granola is really yummy. At least in my nutty world! 🙂
Kelly, it seems I have already messed up this wonderful granola recipe. This is my first time soaking granola and 1/2 into the soak, I realized that I didn’t put in enough of the coconut milk. I was reading the recipe on my Ipad and got a line mixed with another so I put in only 1/2 cup of the coconut milk instead of the whole can! Is there anything I can do to salvage all the oats or do I need to throw it all out and start again. Boo!!!!!!
No, don’t dump it. Just add another 1/2 can of coconut milk to it when you add the sweetener. I am sure it will be fine. I’ll say a prayer – I know how frustrating it is to spend so much time (and expensive ingredients) only to have something not turn out. Big eHug to you and prayer it works just fine! 🙂
I’m sorry if you have already answered this, but I’m wondering what I can substitute for the 1/2 cup melted butter in the soaking process? Can I just use 1 cup of coconut oil, or perhaps 1/2 cup of ghee? I really want to try this as it sounds amazing, but don’t want to guess at it my first time. Thanks in advance for your reply! Blessings.
Hi, Heather. No worries. You can either use all coconut oil or a combo of coconut oil and ghee. I never thought about using ghee in this, I bet it would really bring about a rich depth of flavor. If you try it, please let me know how it tastes. Sounds yummy! Blessings, Kelly 🙂
This recipe looks amazing and I can’t wait to try it? Curious though, have you ever tried making it with 2 parts oats : 1 part buckwheat : 1 part steel cut oats? Happy to see you’re emphasizing soaking the oats, too! Really great.
Hi, Traci. I do make this frequently using buckwheat which is why I recommend this as a great option for those who are GF. However, I haven’t tried using steel cut oats in this recipe, but I don’t see why you shouldn’t give it a whirl. They will definitely be harder than rolled oats, so that might be the only consideration. If you opt to try steel cut oats in this, please let me know the result. Lots of blessings, Kelly 🙂
Melanie Miller says
Can I use all butter? I just threw away a double batch of soaked granola because it tasted like soap…suspect it was the coconut oil :o(
That is so strange? What brand of coconut oil? Mmm … I haven’t tried all butter, but I’m sure it would be fine, it might be really buttery tasting though. I use Nutiva brand coconut oil and it’s so delicious – lightly sweet and pure. Hope your next batch is great! Lots of blessings, Kelly 🙂
I can’t wait to make this recipe! What is the difference between hulled buckwheat and buckwheat groats? Will hulled buckwheat work for this recipe?
Hi, Alison. I believe the two are used interchangeably, meaning they are both the same thing. You can also use buckwheat cereal, which is slightly ground buckwheat groats (aka hulled buckwheat). I actually prefer the cereal as it’s a little less hard on the teeth. The buckwheat groats can be a bit hard after drying out. But you could easily give them a whirl in the food processor real quick just to break them down into smaller pieces, if you’d like, before adding them to the oats for the soaking process. Hope this helps! Also hope you enjoy this recipe! It really is delicious! Blessings, Kelly 🙂
just wanted to thank you so much for sharing this recipe. i’ve made it about a half dozen times, and it’s always tasty. we eat it with yogurt often for breakfast or even dessert. i usually soak and dehydrate a big bowl of walnut pieces and pumpkin seeds the day before baking granola, so i mix some of those in along with raisins, coconut flakes, and whatever other dried fruit we’re enjoying at the time.
i just wanted to share that i’ve had good luck with all of the following substitutions/changes:
– 1 cup of spelt flour + extra cup of oats instead of rye flakes (this IS does make a slightly crumblier, more cookie-like granola but it still tastes fine)
– raw cow’s milk instead of coconut milk (even better with older, sourer milk)
– have also tried yogurt instead of coconut milk
– sourdough starter instead of vinegar
– all butter or all coconut oil (i prefer the taste of all butter)
– blackstrap molasses instead of, or in addition to, honey and maple syrup
– various sweet spice variations (nutmeg, ground ginger, dried lemon peel)
thank you also for so explicitly describing your spatula techniques! the first few times i followed them carefully and wound up with perfect granola. since then, i’ve gotten lazier and now every few hours kind of haphazardly break the sheets into chunks and flip them. sometimes there will be a lot of granola “dust” at the bottom of the container, but it is never rock-hard or otherwise inedible.
Hi, Marisa! Thank you SO much for sharing all the various substitutions you’ve made! This is very helpful as many of these are questions that come up! So glad you all are enjoying this recipe! Appreciate you taking the time to share your success stories with this! Lots of blessings, Kelly 🙂
I used quick cooking oats instead of rolled oats. I didn’t notice until I had 4 cups in the mix. Will it be ok or should I throw it out and start over? I would hate to waste it but I don’t want to go through the whole baking process if it won’t come out right.
It should be fine, it just may be a bit clumpier – meaning that it will be more chunky and less fine of a crumble because quick cook oats tend to get too pasty when soaked. But I wouldn’t toss it out and waste it. 🙂
Hi, I have a question about the oats. We stopped using them after reading they needed the phytase to really soak. But what we found was the oats basically disintegrated. Have you had a problem with this? Also, the flavor, at least in a hot oatmeal version, was kind of repulsive. I miss oatmeal, though 🙁 Thanks.
Hi, Erin. I recommend soaking oats with rolled rye flakes or buckwheat groats along with apple cider vinegar. Then drain, rinse and cook. As you’ll see from the photos of my oatmeal recipes, they are not mushy/pasty and also the oatmeal is delicious. I also highly recommend purchasing quality rolled oats such as Bob’s Red Mill. I love their certified GF oats (that what I eat) and my kids and hubby love the thick-cut variety. Here is a link to my porridges section: http://thenourishinghome.com/breakfast/#other
Hope this helps! Blessings, Kelly 🙂
great thanks for the tips!
My pleasure! Have a blessed day!
I just discovered your site and LOVE it!! I made the granola for my family and they all are enjoying it so much. I have also taken it to work and now the recipe has been passed on to my coworkers who also found it to be delicious!! Thank you for giving of your time to help us all eat healthier.
Welcome to The Nourishing Home, Tara! So glad to meet you! Thanks for taking the time to leave a kind note. Happy to hear you’re enjoying this recipe and sharing it with your friends and family! I’m always so thankful to God for being able to help! Keep in touch! Blessings, Kelly 🙂
Deliciously Organic says
My kids LOVED this granola!! They told me to tell you “thank you” and to get the recipe. I was excited to find it on your site. 🙂
Thank you so much, Carrie! It just blesses my heart to know that your kids enjoyed the granola. It’s the least I could do in gratitude for your time and kindness. Speaking of which, thank you so much for taking the time to leave this kind note – especially since I know you’re right in the middle of a big move! Excited for you and praying for you all! Lots of blessings, Kelly 🙂
Love this recipe and so happy that we can still continue to eat oats hooray! I have a couple question though:
1. We found the rye flakes were pretty hard to chew, especially for my kids, but buckwheat might be even harder? Any suggestions there on what to use that would be softer?
2. Why won’t this work with coconut “beverage” as I have found one with only organic coconut, carrageenan (comes from seaweed) and guar gum as the 3 ingredients listed which I THINK is ok health wise?
3. Would you recommend adding pumpkin seeds, sesame seeds, hemp hearts or anything that might contain phytates in to the soak portion of the granola or after?
Thank you so much for your wonderful blog!
Hi, Amanda. That is odd that you’re finding the rye chewy. Are you using actual rolled rye flakes? They are rolled flat and look just like rolled oats. You could try using buckwheat groats cereal (crushed buckwheat), but they are quite hard when dried out. As far as coconut beverage, most of these contain fillers and sugars, etc. They are actually not pure coconut milk. I don’t use coconut milk with guar gum or carrageenan as these can be real irritants to the GI tract, in particular carrageenan has been linked to serious health issues. Just look for canned coconut milk, which is very economical and is available even at most grocery stores these days. And yes, if you’d like to toss in some nuts and seeds in the soak, that is completely fine. It will dry out with the granola during the cooking process, it just may require some extra time for turning and making sure to not have clumpy granola. Thanks so much for your kind words! So glad you’re finding this site helpful! Lots of blessings, Kelly 🙂
Oh thank you for letting me know about those ingredients, I didn’t know. I was buying that as opposed to the canned stuff to avoid BPA. I suppose I will have to source out a BPA free option.
It is definitely rolled rye flakes, but there big – exactly like the old fashioned oats I use. Should they be lighter/smaller more ‘flake’ like?
Hi, Amanda. I use Eden Organics brand rolled rye flakes, I think the link is provided in this post. And yes, it’s a good idea to avoid BPA, the good news is that both Natural Value and Native Forest brands are both BPA free and are generally available at most whole food type stores. Hope this helps! 🙂 Kelly
Yes, per my note I just sent. If you click on the links in the recipe ingredients, you’ll see the brands that I use with regard to coconut milk and rye flakes. These ingredients are in blue because they are hyperlinks to Amazon. You don’t have to purchase via Amazon, but you’ll at least be able to see what the products look like. Again, hope this helps. Blessings, Kelly 🙂
Delicious! Mine had a lot of liquid so it took 2 days instead of 1. Also, I used the groats & they were perfect! I also didn’t turn it every 2 hrs –just a couple of time & it still turned out. Probably that’s why it took so long. I might tweak it next time and add cinnamon and vanilla. 🙂
I also soaked mine in whey since I have a lot of that!
Glad you enjoyed this recipe, not sure why you had so much liquid though? Did you follow the recipe exactly or did you substitute ingredients. Substituting can change the cook time and outcome. But sounds like you enjoyed this nonetheless, so I’m glad it all worked out. Appreciate you taking the time to leave a kind note! Blessings, Kelly 🙂
I honestly don’t remember. My toddler helped me make it so I was distracted. I also have a newborn so my head is somewhat in the clouds right now. 🙂 I meant to say that I would add more vanilla and cinnamon next time. 🙂
Anyhow, it’s a perfect granola!
LOL – I remember those days. In fact, even without kids in the kitchen, there are days when I can’t remember if I put every ingredient in or not – I’ve made biscuits (or should I say hockey pucks) many a time forgetting the most important ingredient – baking powder. LOL! So I’m glad whatever you did worked and you’re enjoying it! Thanks again for taking the time to leave a kind note. Blessings to you, Kelly!
P.S. What an AWESOME MOM you are for getting your toddler in the kitchen with you! I love that! So important! 🙂
Hi Kelly – just wondering if you have to bake the granola for so long. I’ve never done a soaked granola before, but in other granolas you only cook them for a short time, definitely less than an hour. Is there a nutritional reason to do it for so long? Or could I just bake it for shorter and then store it in the fridge?
Thanks for your help.
Hi, Janis. Good question. The reason is the liquids involved with the soaked granola require a low, slow cook time in order for evaporation to occur so the soaked granola can crisp up. The unsoaked varieties take less time because they do not contain all the liquids that are necessary for the soaking process. You can certainly choose not to soak – the benefits of soaking are explained in this document (http://thenourishinghome.com/2012/03/how-to-soak-grains-for-optimal-nutrition/), which discusses how phytic acids may have a negative impact on health when they are consumed in high volume. In the case of oats, they are one of the highest sources of phytic acid when not soaked. You could opt to use sprouted oats (the sprouting process does offer some reduction in phytic acid) and the sprouted oats would be easily replaced in any traditional granola recipe, thereby cutting your bake time substantially. Hope this helps to further clarify. Blessings, Kelly 🙂
I started reading through all the comments, but need to run now so I’m sorry if this was already asked. This post talks a lot about making granola bars out of the granola, but do you have a recipe for that? My son has a nut allergy and 1 it’s impossible to find nut free granola bars at the store that don’t cost a fortune and 2 I hate buying store bought granola bars because of nutritional value and would love to make my own. Thank you for this granola recipe I can’t wait to try it!
Hi, Holly. Yes, you can use this recipe to make granola bars (after you’ve baked this granola). I do call for using blanched almond flour to hold the ingredients together, but you could tweak the recipe to use slightly less of another flour of choice. I can’t give an exact amount, because I haven’t tried it myself. But since the almond flour is simply used to help hold the heavier, chunkier ingredients in place, you could give an alternate flour a try (again, I’d recommend using less, especially if using a gluten-based flour). Here is the link to the recipe: http://thenourishinghome.com/2012/04/the-best-granola-bars/
Lots of blessings, Kelly 🙂
what do you think of a rye granola bar? Do you think that would be appetizing, with the only grains consisting of chopped rye berries and rolled rye flakes?
Also, how would you soak rye berries and rye flakes? I’m all new to soaking, and haven’t got a clue. All I know is that rye has a lot of phytase in it so the soaking time would be less compared to other grains, I’ve even heard it could be 2 hours max..
Hi, Evan. Have you read my post on How to Soak Grains for Optimal Nutrition? Here’s a link:
It covers soaking basics based on WAPF principles/research.
As far as soaking rye alone, yes, it is high in phytase, as is buckwheat, so most would suggest a short overnight soak as sufficient for neutralizing the phytates. Although I haven’t soaked rye alone, I have soaked buckwheat alone and it can get very mushy if the soak is more than 7 hours. So you’ll have to see how the texture goes with soaking rye. You could start with a 7-8 hour soak and adjust from there. Perhaps rye does get a bit pasty with long soaks and that’s why you saw someone suggest soaking for a very short time. I have never come across research showing less than a 7-8 hour soak for grains. So if this is a valid research article, I’d be interested to read the white paper.
As far as taste, everyone is different. So I can’t say that an all rye bar would be good or bad. I can tell you that rolled rye flakes do not have the strong rye flavor most people typically associate with rye flour. It’s much milder and barely has a hint of rye flavor. So the bar may be quite delicious if rye flake is the primary ingredient chosen.
Hope this provides some help for you. I definitely recommend giving this soaked granola recipe a try. It’s truly one of the top reader favorites. And it’s a personal favorite of my family’s as well. Blessings, Kelly 🙂
Kim Oates says
Hi! I saw quinoa flakes in my local nutrition store…do you think these may work to substitute the rye flakes? Thanks!
Hi, Kim. Quinoa may help as a booster, but it is not as high in phytase and as low in phytates as rye and buckwheat are. I cannot locate an exact ratio for quinoa, but I can tell you the phytic acid papers specifically name rye as the highest in phytase and best booster for soaking oats. Hope this helps. Blessings, Kelly 🙂
I made this over the weekend and it is soooooo good! I tried the Nourishing Traditions recipe but didn’t like it very much. I am a huge granola fan and really wanted to find a good way to make it, and a soaked version. Every other recipe I came across was exactly the same as NT until I found yours! Yay!! I can finally satisfy my granola addiction. I may reduce the maple syrup and honey a bit next time to see if I can love it a little less sweet, but I do love it as is! AND it held up in milk like cereal. So impressed! Thank you!
Hi, Jennifer. Thank you so much! I can’t take full credit here on this recipe because I was so inspired by Shannon at Cooking God’s Way which is why I give her a shout out. But like you, I was searching so hard for a tasty soaked granola. Glad you’re enjoying this as much as we do. Appreciate you taking the time to send a kind note. Blessings to you, Kelly 🙂
Have you tried any modifications to your recipe to lower the fat content?
I’d love to hear a reply. Thanks.
Hi, Julie. As someone who follows a real food lifestyle, I’m actually a fan of fats. Not that I’m advocating eating them by the spoonful, but I do believe (as many others who follow this lifestyle) that low fat diets are not necessarily the “health panacea” they’ve been marketed to be. I could go into my own personal story about how adding whole fat dairy, butter and coconut oil and milk to my diet dramatically changed my health for the better, but I always encourage individuals to do their own research and adjust their diet according to their own unique health issues. So I encourage you to read the brief overview on the real food lifestyle on my site for a better understanding of why I use the ingredients I do: http://thenourishinghome.com/2012/03/what-is-real-food-3/
Or better yet, there is much information on the WAPF site: http://www.westonaprice.org/making-it-practical/taking-the-fear-out-of-eating-fat, as well as in the book Nourishing Traditions that can help bring to light why fats are an important component in the real food diet.
Hope this helps to clarify a bit. And again, I encourage you to do your own research and adjust your diet as you see fit. (Preferably with input from a trusted health practitioner, if you are experiencing health issues.)
Lots of blessings to you, Kelly 🙂
I’m trying this recipe for the first time and I mixed up the soaked portion last night and am finding the mixture dry in the morning. Should I add more liquid? Just wondering if I did something wrong.
Thank you for your time 🙂
If you followed all the measurements and used the exact ingredients listed (no substitutions), then this “dryness” you describe should actually just be the oat mixture solidifying. In other words, it is completely normal for the mixture to be solid in the morning as the oats have absorbed some of the liquid and the oils have re-solidified which hardens the mixture somewhat (see step 4 in the pix tutorial and you’ll see the large chunks of solidified oat-oil mixture).
Depending on your house temp, it can be easy or difficult to work in the sweeteners once you’re ready to bake. That’s because in a cooler home, the oils will be more solid. Just follow the steps outlined in the recipe and the pix tutorial to work in the sweeteners and then spread and bake. It’s very important to turn and break up the granola every two hours as directed for best (crispy) results.
Enjoy! Blessings, Kelly 🙂
The granola came out absolutly excellent! Crispy and seasoned well. Not too sweet , perfect! I finally found a soaked granola recipe I can live with. Thank you for taking the time to answer. Can’t wait to put the add-ins in the AM.
Wonderful! So glad you enjoy this recipe as much as we do! Appreciate you taking the time to leave a kind note! Blessings, Kelly 🙂
Another question for you regarding nuts (and seeds!). I normally love to add almonds, pepitas and sunflower seeds to my granola. But I normally chop everything up before cooking the granola. Can I chop the almonds, pepitas and sunflower seeds and then add all of them to the oats and soak them altogether and then bake them together?
I also love shredded coconut, which I would probably add to the honey mixture and the soaked oats and then put it all in the oven.
Yes, Lily. You are correct. Nuts and seeds are perfect to go into the soak with the oats. Personally, I would wait and add the shredded coconut to the granola after it’s done baking. Then you don’t risk over baking it. Lots of blessings, Kelly 🙂
We are granola fiends in my family and I am just learning about the benefits of soaking (loved your article about it! Thanks!) I usually make granola with rolled oats and different flakes I mixed together from a health food store (wheat, spelt, barley, triticale, rye). I’m wondering if I can use this mixture in place of the rye/buckwheat? I can’t wait to look through all your other recipes- they all look yummy! Thanks and God bless!
Yes, your mixture of oats and flaked grains should work wonderfully. Just keep it to 8 total cups of rolled grains and be sure to follow the instructions. Blessings to you as well. Hope you enjoy this as much as we do. It’s really delicious! 🙂
Thanks! That’s great! I have “lite” coconut milk in my pantry (hubby must have bought it since I usually get regular) Will that work in this recipe, or will it not have enough fat to work properly? Thank you!
I haven’t tried it, but I believe it will work fine in this particular recipe since the recipe does call for a significant amount of butter and coconut oil. Many blessings, Kelly 🙂
I also made this, and it’s super delicious! I do have two questions:
1. Is there a reason it uses so much liquid for the soak? I have a sourdough oatmeal raising cookie recipe, and the oats are a lot drier, but *I think* it still properly soaks (or else whoever wrote the recipe didn’t know). I find that if I cut the water in half and maybe even a fourth, it still seems wet enough, I’d imagine the ACV could still get in and work its wonders, but I’m not sure. That would substantially cut down on bake time.
2. You said the recipe won’t work with coconut milk drinks. Is there something the coconut milk “does” to make the recipe work? While it is a super, super delicious recipe, I’m looking to cut down on the cost of it, and having all 3 of those fats in there makes it on the expensive side. I have a very similar non-soaked granola recipe that calls for only coconut oil. I’d like to combine the two, to get the cost of the other one, and the soaked of this one.
Thanks so much for your helpful blog!
Hi, Erin. Based on the phytic acid research I’ve read (go to the WAPF site for details), oats/grains do need to be quite moist to help reduce phytic acid properly. Of equal importance (in the case of oats) is the addition of a phytase booster (which is why I recommend rye or buckwheat which are both high in phytase). However, if you would like to reduce the water by one cup to reduce the drying time, then by all means, give it a try. I haven’t personally tried it to see how well it coats the oats and ensures adequate moisture?
As far as coconut milk beverages, just read the labels and you’ll see why I do not recommend these beverages for any recipe on my site, as they are generally full of potentially harmfully additives, such as carrageeanan and guar gum. I recommend sticking with pure coconut milk for this reason and also as you noted the combination of fats in this recipe creates a flavorful granola with good healthy fats.
With that said, I do know a couple of friends have used a cup and a half of homemade coconut milk or almond milk and they’ve reported good results as far as drying goes, but the taste isn’t quiet the same, although they seem to enjoy it.
Of course, I do understand that budget can be an issue with many of these real food ingredients since they are unfortunately priced higher than processed ingredients. I’d like to encourage you to look into food co-ops that may be available in your area. I belong to Azure Standard which significantly cuts the costs of my main staple ingredients since it allows you to buy in bulk at a much lower price. I wrote a couple of articles with some budgeting tips that you may find helpful (http://thenourishinghome.com/real-food-basics/#budget). These also reference other articles on eating real food on a budget as well.
Also, if you’re up for experimenting, you could certainly work to create your own unique recipe using ingredients that are more affordable. One option I’ve thought about but never acted on is attempting a buttermilk soaked granola. Just a thought I’ve had milling around in my head since I adore the texture and flavor that homemade buttermilk brings to recipes. Blessings to you, Kelly 🙂
Thanks, Kelly. I don’t use coconut drinks, but I was wondering if having the coconut milk in there was absolutely essential.
BUT guess what? I soaked it for 2 days (it’s been about 51 hours), and went to stir it together, and saw mold on the top. I see someone else had this problem as well. I’m sure it’s because it’s summer time. I did add a little less water (1 cup less, for a double batch). What I’m wondering is, can I salvage it, or do I need to throw it all away? I’m so sad to waste. Obviously, as I cook a lot, wasting is part of the deal. I’m just wondering if I can scrape off the top what went bad. I suppose in the summer I should soak only 24 hours. Thanks for your great responses to questions!
Hi, Erin. Yes, soaking beyond the 30-hour mark opens up the opportunity for mold to form, especially in warmer summer climates. I know some people do scrape off the mold and use the remaining mixture to bake. Of course, I have to be ultra conservative here with any advice I give and so I would err on the side of not using it. But you could attempt to identify the type of mold you have (as there are various forms) via a google search and then make your own call on what to do. If you’re using less water, your moisture level will be lower so you may want to soak no more than 24 hours, especially in the summertime. Blessings, Kelly 🙂
Andrea Bonacker says
I am preparing to make your delicious sounding granola but would like to make a fructose free option i.e. no honey or maple syrup as I usually add fresh fruit to my granola which is always more than sweet enough for me. Have you tried using rice malt syrup instead? I am thinking of leaving all the sweeteners out altogether but it might not be as crisp then? First time activated nuts and almonds in the oven as I write :-).
Best wishes from the UK
Hi, Andrea. I would imagine that this would work with brown rice syrup or coconut nectar, although I’ve not used either in this recipe. And if you opt to forego sweeteners altogether, you’ll certainly need to experiment, in which case you may want to make a half-batch incase it doesn’t work out as planned so you’re not using a lot of ingredients as you tweak the recipe. I would imagine that the granola may be somewhat dry and not as crisp, as you mentioned without the all-natural sweeteners. But since I have not attempted it, I can’t say for sure. Many blessings to you. It’s fun to have a friend in the UK! 🙂
Andrea Bonacker says
Hi Kelly, many thanks for quick reply, much appreciated :-). Once I have found some of the ingredients I’ll give it a go and will let you know how it went. All the best Andrea p.s. it’s a lovely summer here in the UK, warm and dry for a few weeks now
wonderful! I look forward to hearing back on your version of this recipe. Enjoy your summer! 🙂
Hello! I just wanted to post my substitutions for the recipe.. And write about my dehydrating success!
This is what I changed on the soak part:
7 cups oat groats (rolled in my hand miller)
1 cup buckwheat groats (whole)
14 ounces homemade cashew milk
1 cup coconut oil
This is what I changed on the rest:
1 1/4 cup raw honey
1/4 cup organic pure maple syrup
I let it soak for 24-26 hours and then added the other ingredients, mixed well and put it all in my dehydrator. I have one of those traditional round dehydrators with the motor on top and the hole in the middle of the tray and the recipe filled up 5 trays! After about 7-9 hours I was able to flip the mixture over to dehydrate the other side and every few hours after I would break it up and flip it over. It took a good 24-30 hours to dehydrate but was well worth it! The buckwheat wasn’t hard to chew and it all had a nice flavor. I added almond halves and the whole family enjoyed it with banana milk. Yum! (1 cup water, 1 banana, dash of cinnamon, nutmeg and salt, splash of vanilla and blend!) I also dehydrated at 105-115 degrees.
All in all it was a great success! Between this and my dehydrated oat, carrot, raisin cookies we are set!
I just started a second batch and I think I’ll only change adding all raw honey and soaking almonds, cashews and walnuts and only soaking it for 12-16 hours (one of the comments mentioned a shorter soak time so I’m trying it out). Then coconut after its ‘baked’ and that’s about it.
Thank you for taking the time to make a post about this recipe, I appreciate your time and efforts.
Thank you for sharing! I added your second comment to this one so others who might want to follow this have it all together. So glad all your efforts were a huge success! So glad to be a source of inspiration to you in creating your wonderful dehydrated version! Many blessings, Kelly
I’m so happy to have found your site and will be trying this recipe this weekend.
I already have some Bob’s Red Mill Kasha which are roasted buckwheat groats. Do you know if the roasted groats can be used in the recipe?
Thank you so much.
Hi, Lucia. Welcome! I’m glad you’ve found my site. I have not used roasted buckwheat and cannot locate any studies that indicate whether this is a good option for soaking. In other words, I do know roasting helps to break down phytic acid, but I do not know whether roasting impacts the phytase (enzyme needed to break down phytic acid). I will email WAPF and see if they have any research they can point us to. Blessings, Kelly 🙂
I’ve used the roasted buckwheat and the granola is delicious.
Excellent. So glad it worked well. Appreciate you letting us know. Blessings, Kelly 🙂
Thank you for the recipe. This is my second time making it. I am trying to double it today since it went so fast the first time! I do have a question, what does the butter and coconut oil do for the recipe?
Provides healthy fats and the crunch factor. 🙂 Enjoy!
Gigi Steyer says
I have made this wonderful granola twice, and I love it. Both my two kids and my husband say that it isn’t very flavorful, and my husband thinks is “heavy”, compared to boxed granola. I’m trying to get him OUT of the boxed cereals, and having a tough time. He eats most of the healthy food I cook, but will not let go of his breakfast habits. Would it be OK to add almond extract, and if so, how much? I have added slivered, blanched almonds, and those help. Most of the other add-ins I put out on the table, so those are optional. Any other way to make it more flavorful?
Hi, Gigi! It can be a tough row to sow when converting your family to the taste and texture of healthy real foods compared to the refined commercial foods. I hear you! Good job in continuing to try to guide your family toward healthier choices! But sometimes, it just takes time. Using almond extract is an excellent idea. It’s much stronger in flavor than vanilla extract and so I would try 1 tablespoon of vanilla and a 1/2 tablespoon of almond extract added and see how that goes, you can always increase it from there. You could also add more sweetener, or use all honey for the sweetener (rather than the maple-honey combo), since honey has a much stronger, sweeter flavor than maple syrup when baked. In addition, You could double the cinnamon for a richer cinnamon flavor. I do that on occasion and my hubby loves it. Hope these ideas help! And again, baby steps … it’s small steps forward that lead to lasting lifetime healthy habits. Blessings to you, Kelly 🙂
Gigi Steyer says
Thanks, Kelly, I will try your suggestions and let you know.
Blessings to you,
This might be a dumb question but is the butter salted or unsalted? Thanks
Not a dumb question at all. If a recipe calls for butter, the general rule of thumb is to always use unsalted butter, unless the recipe specifically says to use salted. Unsalted butter is the standard used in most recipes. Hope this helps. Blessings, Kelly 🙂
When you say you are grain free, what does that include? Do you eat brown rice? Kamut? I see that your recipes include these a lot, so just wondering if they are just for your kids, or if ‘grain’ is not including some of these things. Quinoa? Thanks so much.
Great questions, Katie. When I post my personal story in the next few days, I hope this will become much clearer. But to answer in short ( you get a sneak peek 🙂 ), I started out as a traditional foods grain-soaking momma, which is why you’ll find several whole grain recipes on this site since that was the start of my real food journey. But in 2012, I began experiencing some very severe symptoms that led to me adopt a gluten-free diet and later transition to a nearly grain-free diet. (I say “99% grain-free” because I am being completely honest that for now, I seem to do just fine with an occasional splurge on sushi – yes, it’s my weakness!) In all seriousness, praise be to God, because the Lord has used the GF lifestyle to bring much healing to me. I am so grateful and desire to encourage and support others who are also seeking to improve their health and that of their families, whether GF or not. So, although I will no longer be sharing whole grain recipes in order to more fully reflect my passion for the GF lifestyle, I opted not to remove my old posts since they have blessed and continue to bless others. I hope this helps better clarify a bit until I share my personal journey. Thanks for your support and great questions! 🙂 Blessings, Kelly
Okay, I see. I think you had said something along those lines somewhere, now that I read this. Sorry you have to keep explaining yourself. I guess I am stuck on food philosophy…and how one grain can be okay, or good for you, and another not. I am also just delving into the GAPS diet information, and so have much to learn on those theories. I made the enchilada casserole the other night and it was AMAZING…I happened to have bought a whole bunch of kamut in bulk last summer, had it in my pantry and ground it up in my coffee grinder, until the grinder broke. But I had just enough to make the tortillas. They were awesome. A LOT of work, but a recipe that I know delivers. And so filling. Do you no longer eat the soaked granola? I also made the chicken stock Saturday night, and am so excited to have a bunch of it in my freezer. And I made the tomato soup, and the quiche with brown rice crust. All of these things, even though they were somewhat complicated (for ME, as I am not a natural cook), turned out, due to the DETAIL you include!!! I can’t tell you how grateful I am that you take the time to explain things…like to break up the big bits of granola, etc. You are such an incredible writer, cook, and servant here, through this site. So appreciated.
I just made this granola for the first time. I regularly make granola, but have never made soaked granola (actually, I had never heard of it until I found your website). I was intimidated by the long process, but it turned out wonderfully. It smelled so good cooking all afternoon. Thank you! grace and peace, Andrea
You are certainly right about the lengthy process 🙂 So glad you enjoyed the fruit of your labor! Thank you for taking the time to leave a kind note! Blessings, Kelly 🙂
What would happen if you used quick oats? I have a huge bag of them!
Hi, Valerie. You could certainly use them, but quick oats tend to get very pasty and therefore clumpy. The best option for making soaked granola is thick cut rolled oats if you want a true-to-form granola. Hope this helps. Blessings, Kelly 🙂
Hi Kelly! I love your website, and all your wonderful recipes. God Bless you! I’m making this granola for the first time, and after putting all the ingredients together for the soaking….I just realized I won’t be home much of the day tomorrow for the baking stage (don’t know what I was thinking!) Would it be possible to refridgerate the mixture after the 24 hour soak, and bake the next day? I saw in several comments that mold could grow after 30 hours, and I hate to throw everything away! Thank you. Doreen
Yes, pop it in the fridge. Then take it out about 4-5 hours before you plan to make it. You need to give it time to come to room temp or it will be impossible to incorporate the sweeteners and spread it. (Yes, I have done the same thing – started a granola soak only to realize I don’t have time to bake it 🙂 ) Thank for your kind words. So happy your finding this site helpful! Blessings, Kelly
Hi! I was just wondering where you get your organic dried fruit from. I feel like I’ve looked everywhere and can’t find any that doesn’t have added sugar! Thank you for all you do! I love this site!
Hi, Kim. Eden Organics brand makes some nice organic dried fruits. Not sure what kind of fruit you’re specifically looking for? But for example, cranberries are notoriously loaded with sugar, but Eden Organics sweetens them with fruit juice. I’d recommend searching via amazon and then you can shop around for best price. For example, here are the cranberries, I was talking about: http://amzn.to/1dZvzx0 (aff.link). Hope this helps. Blessings, Kelly 🙂
This is the first soaked cereal that I have tried that I love and my kids love and I am proud to pass on to others! Thank you!!! The other recipes I have tried weren’t worth the effort! Super pleased with the results!!!
So glad you enjoyed it, Stacey! And I appreciate you taking the time to leave a kind note. Blessings, Kelly 🙂
Hi Kelly, I am looking forward to making this granola. I cannot seem to find rye flakes at a reasonable price locally. I did find Bobs Red Mill 5 Grain combo (what appear to be flakes) with rye, wheat, barley, oats and triticale (and flaxseed). Do you think this might be a fine replacement for the rye flakes? (I am sorry if you have already answered this question! : ) Thank you!
Absolutely, all those are high in phytase, so it should work just fine. Let us know how it comes together. Blessings, Kelly 🙂
Hi! So, I should have begun this recipe in the morning… ): But as it was, I began it yesterday at 6pm – soaking the oats. So, it’ll be ready to begin at 6pm tonight. But of course, I don’t want to cook all night long. But I also don’t want to over soak the grains either (and have them mold). Can I refrigerate the soaked oats over night so I can begin creating/baking the granola in the morning? Any other suggestions? Thanks so much! (:
Just seeing this late at night, but yes, you can place in fridge. Just be sure to take out about 2-3 hours before baking so it can come to room temp. Otherwise it will be nearly impossible to combine the sweeteners into the oat mixture. 🙂
Thanks, Kelly! I ended up cooking it earlier (for about 5 hrs at night), let it sit in the oven over night and cooked it 2 more hrs in the morning. Turned out great! (: Although now, I see you also have a grain free, granola! Oh MY. I’ll be trying that to be sure. Thanks for your response.
You are so welcome. That was the perfect plan. Glad it turned out well. Appreciate your kind words! 🙂
Could you please explain what you mean by “crispy” nuts?
Hi, Amber. Crispy nuts refers to nuts that have been soaked and dehydrated (see link below to my friend Katie’s site). But you can most certainly add your favorite roasted nuts to the granola. Blessings, Kelly 🙂
Gigi Steyer says
Hi, I have made the Best Soaked Granola many times now, and everybody loves it. I was wondering, though, if there would be some way to lower the amount of maple syrup and honey, and do a partial substitution with Erythritol, a zero calorie plant-derived sweetener that is supposed to be the best sugar alcohol type sweetener, with zero calories. Supposedly, 80% of it does get digested, unlike Xylitol and a few others. I love the taste that honey and maple syrup bring to he granola, but they do both add sugar to one’s bloodstream. I don’t know if they are able to be substituted, though, especially by a dry ingredient like Erythritol (sold at Whole Foods as “Zero”) in the baking aisle. What do you think? Thanks so much for your help. Gigi
Hi, Gigi. I have not used that product and so I cannot remark with certainty as to how it will work with this recipe, particularly since it’s a dry ingredient. My best advice to you would be to only make half of a batch and test it. That way, if you need to make adjustments, or it’s simply not working, you aren’t stuck with an entire batch of granola that doesn’t work. I do have one suggestion with regard to the fact this is a dry sweetener. It may better incorporate into the recipe, if you add it to the wet ingredients, whisking well, then add your oats for the soak. Hope it works out for you! Blessings, Kelly
Gigi Steyer says
Hi again. Do you think it would work to use coconut palm nectar as a one-to-one substitute for honey and/or maple syrup? I’m just trying to lower the fructose in the recipe, but not lose the crunch and the great taste. I haven’t ever used coconut palm nectar for anything, so I don’t know how it stacks up as a substitute. What do you think?
I haven’t tried it, but I assume it would be fine. The granola should still be crunchy due to the oils and slow drying process in the oven. Please let us know how it compares. Blessings, Kelly
I love this recipe. This time I forgot to pick up the raw apple cider vinegar. All I have is white distilled. Would it work with this substitution or should I go out and buy the other.
Use what you have on hand, as it’s the acidity of the vinegar that activates the process. You may wish to get some ACV next time you’re out since the flavor is different from white vinegar. 🙂
When you soak it, can you put it in the refregirator ?
Ideally, you want your grain soak to be at room temperature as that is what helps to break down the phytic acid. You can read more about phytic acid and soaking here: http://thenourishinghome.com/2012/03/how-to-soak-grains-for-optimal-nutrition/ 🙂
The best granola. I’ve been searching for the perfect granola and this is it! I used my Excalibur food dehydrator and add raw cacao nibs at the end. Thanks!
So glad you are enjoying the recipe. Thank you for taking the time to leave a kind note! 🙂
I’m making this now and have an Excalibur dehydrator. Wondering if the granola can go directly on an Excalibur “tray” (the one with the small grid) or if it still needs to be on parchment. Seems like it would dry better on the tray but I’m not sure if it would stick in the small holes…? Thanks in advance for any help or suggestions.
Hi, Cindy. I haven’t tried it in a dehydrator. (Wish I had one – it’s on my wish list.) My only concern is that the granola is very sticky wet, so it may get caught in the holes and be a real mess for you? Perhaps start on parchment and once it’s dry and holds together, remove the parchment and continue the drying process until crispy. 🙂 Just want to be sure it doesn’t create a mess for you!
Alana McDowell says
I am so excited to try this!! I have a few questions:
At what point would I want to add walnuts or sliced almonds?
What do you mean by “crispy” nuts? Should they be baked before-hand?
And if i reduced the amount of honey/maple syrup, will this change the consistency?
Thank you dearly- i appreciate your recipes so much.
Hi, Alana! You can soak the nuts in the granola mixture if you prefer. Or simply add nuts after the granola is finished baking (that’s how I do it). Crispy nuts refers to nuts that are soaked and roasted or dehydrated. Of course, you can also use roasted nuts or raw, based on your preference. And last but not least, you can reduce the liquid sweetener if desired. It should not change the consistency as long as you use at least 3/4 cup. Enjoy! 🙂
Alana McDowell says
Thank you for the reply! And one more thing: If i want it to be chocolatey but don’t want to use chocolate chips, when should i add unsweetened cocoa powder, and how much would affect the taste significantly? Thanks so much
Hi, Alana. I haven’t tried making chocolate granola. That’s a fun idea. I would probably add the cocoa powder with the sweetener before baking. How much to use will be a bit of an experiment. You may want to start with 1/3 cup and see if that works to give it enough chocolate flavor. Let us know how it turns out? 🙂
I am supposed to be cutting out all sugars, including honey and syrup, AND eating very large amounts of protein. So I have to substitute the honey and syrup for applesauce. I’m sure you have not done this, but do you think I should substitute the 3/4 cup honey and 3/4 cup maple syrup for 1 1/2 applesauce? I am wondering if I should cut back on the applesauce because it has so much more liquid in it than honey and syrup.
Also, I noticed in one of the previous questions, you anwered that whey could be used in place of coconut milk. Because I need such large amount of protien, could I substitute the coconut milk with whey protein mixed with water to make the same amount as the coconut milk?
Lastly, what other oils could be substituted for the coconut oil?
Hi, Kathy. Since I haven’t tried your recommended substitutions, this is unfortunately going to require some experimenting on your part. The honey and maple syrup do not only provide sweetness, but the stickiness and thickness provide a binding property to the granola. So again, this is going to be an experiment on your part. I would recommend making a smaller batch so that if you don’t have success, you’re not wasting a lot of ingredients.
As far as the coconut-milk with whey, you should do well if you keep the liquid ratios similar. And you can always use all butter, if you can’t tolerate coconut oil.
I wish I could be of more help, but baking is such a science, even small changes and substitutions can make a dramatic impact on a recipe, so it’s not always easy to predict exactly what will happen, especially when major adjustments are made. 🙂
Thanks you for suck a quick response! One last question, if I sub Red Mill muesli, which I thought you said was fine since it had rye flakes, barley, and wheat, I just wonder about the specifics. Should I sub the muesli completelyfor the total cups of oats and rye, or use part muesli and then part pure oats?
It should be find to just pick the combination you would most enjoy based on your taste preferences. As long as the mixture is moist (but not sopping wet) it should dry within a reasonable time frame. But again, since you’re making so many changes you will have to be open to experimenting. 🙂
Could the salt, cinnamon, and vanilla be added with the ingredients that are being soaked?
Yes, those should be fine. Just do not add the sweeteners until just prior to baking. 🙂
Hi Kelly. I was reading through the comments and noticed that you don’t suggest quick oats because they tend to clump up. I actually like a few “clumps” in granola, so I was wondering if combining both rolled oats and quick oats would produce a granola that was both a little lumpy and a little separated (for lack of a better term). When stirring the granola, would the quick oats stay in clumps while the rolled oats broke up?
Also, does this granola taste bitter or sour at all because of the addition of ACV or does the honey tone it down? Can all honey be used instead of honey and maple syrup?
I am an Azure member and the only organic rye flakes they sell are labeled “creamy”. They look like rolled oats, so I’m not sure what the “creamy” description indicates. Is that okay to use?
Thanks so much for your time, and thank you for the recipe. 🙂
Hi, Deb. You are welcome to experiment and try combos of rolled oats and other rolled grains in this recipe. When stirring, it’s up to you how small you want the oat clusters. If you like them larger, just do less of the breaking the clusters up. But do turn the granola so it bakes evenly and does’t burn. As far as the ACV, no you will not taste it at all. The sweeteners override the flavor, as does the baking. And yes, I use Azure’s creamy rye flakes. It’s just the fancy name they gave them. They work great. 🙂 Enjoy!
Thanks again for taking the time to reply. “Clusters” is the word I was reaching for when I was trying to describe the clumps. Thank you for that. 🙂
My pleasure! Always here to help! 🙂
I enjoyed this article.
Can I just scrape off the fuzz and still use the oats? I soaked too long. :/
Are you meaning that you have some mold growth? I wouldn’t recommend using it if that’s the case. Sorry!
Made this last night and after 36 hours of soaking and baking realized I never milled the groats I left them whole. I know the soaking is compromised a bit but not the flavor as much so I would hate to waste and will freeze most for my husband instead of myself or feeding to my son. How compromised is the soaking though?
Hi, Tara. I wouldn’t worry about it, sweet friend. Life is too short. You made a wonderful wholesome granola for your family. And soaking it did help, even though the groats weren’t broken open! Next time, you can mill the groats a bit. But definitely don’t toss it. Blessings, Kelly 🙂
Has anyone tried only using only buckwheat for this recipe?
I have not personally tried it, my concern would be that the liquid ratios would not be appropriate for buckwheat. If you’re looking for an oat-free granola, I recommend checking out my grain-free granola recipe here: http://thenourishinghome.com/2014/03/how-to-make-grain-free-granola/ Blessings, Kelly 🙂
Hi there! If using sprouted rolled oats is the soaking still necessary? Thanks so much
From what I have read soaking sprouted grains is not necessary. Blessings to you! 🙂
This granola was incredible! I will be making tons of it and storing it in the freezer in anticipation of our new baby’s arrival. I remember craving granola and yogurt postpartum with my first – glad to be able to have it again with my second (now that I know much more about traditional cooking!) Thank you for sharing!
So glad to hear you are enjoying this recipe. I wish you the very best as you prepare to welcome your precious little one! So exciting! God bless you all!
amy horvat says
First of all, you should consider writing a book on making granola, as this is obviously an amazingly complex topic, and you have quite an in-depth knowledge of the subject -who knew the subject of granola could support a researched, dense, culinary tome…
I apologize in advance if my questions have been answered here, but I did read through all of the comments and didn’t see them, but I may have missed them. Here there are:
1. My understanding of soaking grains is that the acidulated liquid (usually water) is what binds phytic acid. I notice that you have added fats to this mixture. Wouldn’t the fats inhibit the liquid from permeating the grains, at least to some extent?
2. What is the purpose of the coconut milk, and does it make the granola taste like coconut? Why canned? Could I use fresh?
3. Why both butter and coconut oil -would there be an issue in using only butter? (Or coconut oil?)
4. Why the honey and maple syrup combination? Again, I’m not sure I want the maple taste -could I just use honey, or does that change the end product negatively?
Thank you in advance for any help you can give here. And do write that book!
LOL! You are so kind! I’m happy you’ve found this recipe to be helpful. To answer your questions … as far as I’ve read, fats will not decrease phytic acid neutralization. But please know, I’ve been grain-free for a few years now and I am not keeping up with the latest research in grain soaking, so you should definitely check with the Weston A Price Foundation or bloggers like Jenny at Nourished Kitchen who are experts in soaking grains. The coconut milk in the recipe adds to the flavor and provides liquid for the soaking process. Canned coconut milk is pure (unlike coconut milk beverages) but you can use fresh coconut milk. It does not make the granola taste like coconut either way. What will add a slight coconut flavor is coconut oil and I use the combo of butter and coconut oil because it provides a delicious balance of flavor and sweetness, but you can certainly choose one over the other. Same with the honey-maple syrup combination. I find it provides a nice balance of sweetness and crunch, also honey burns easily. I hope this helps to answer your questions. Thanks again for your kind words! Blessings to you, Kelly
Hi, I’m really looking forward to trying this yummy sounding recipe. I’m wondering if you have any idea of it’s “shelf life”? I think this would make a really nice Christmas gift but I don’t want to be making loads of granola the week before Christmas! Do you ever have it last long enough to find out?
Hi, Heidi. Thanks for your note. I actually do make this as Christmas gifts and let people know that it will last for at least 2-3 weeks in the pantry, or you can freeze it for up to 3 months. Enjoy! 🙂
Abigail Green says
Hello! I have come across your recipe here and also your post on why you no longer soak oats. For the sake of this granola’s flavor, do you recommend still doing the soak in coconut milk? Or just go ahead and use regular oats and start in on step 2?
Hi, Abigail. If you’re eating oats, then I definitely recommend soaking them. It does help to reduce the phytates and it also makes them more easily digestible and delicious! Even though I personally do not eat grains (except white rice on occasion) I do make this soaked oat granola at least 1-2 times a month because my husband is not grain-free and he loves this! 🙂 Blessings to you, Kelly
Abigail Green says
Excited to try this recipe! Going to make a large quantity for a party so fingers crossed! Question: I have been soaking oats in AVC and slightly ground up buckwheat graots (using mortar and pestle) for a while and then just rinsing a tad to get rid of the vinegar and adding other ingredients after the soak. Is there a reason you soak it in the coconut milk/butter/coconut oil? I feel nervous leaving the milk out so long–like you aid, mold, etc.
If you soaked your oats and rinsed them, you can add the other ingredients and bake without soaking in the coconut milk, if that makes you nervous, but be sure to reduce the water called for in the recipe by half since your oats will already be moist. I can assure you though, that if you follow this recipe as written, if will not result in mold. I make this at least once a month and have never had an issue (I live in a warm climate as well). 🙂 Best to you!
Thank you for adding this recipe. I’m so excited to try it! I have now soaked my oats and added 2 cups of barley with them.
I have read through all of the comments but I don’t think anyone has asked this question. My question is: you mention freezing half of the granola to keep it crispy. How do you treat the frozen granola when you are ready to use it?
I assume it will have to be stored in the fridge? How long do I have to use it all up? I ask so that I know how much of it to freeze.
Thank you so much for taking the time to answer everyone’s questions!
Hi, Nor. I’m so happy you’re excited about this recipe. I still make this at least 1-2 a month because it’s my husband’s favorite! It will keep in pantry well for about 3 weeks. You can place in freezer for up to 2-3 months. When you take it out of freezer it is best to place in fridge because thawing can cause moisture to develop inside the jar, which wouldn’t be good for storing in the pantry. You can keep in fridge for 2-3 weeks. Enjoy!
Thanks for that! I will not be freezing any, once it was made, I found that it was not too much and we will probably eat it in 2 weeks anyway.
It tastes lovely but found that it is a bit too hard for me. I only dried it for 6 hours, until there was no softness left in the oats. Maybe next time I will dry it for less time and leave it a bit softer. Hopefully it will still keep fresh like this too.
Hi, Nor. Yes, it’s very crunchy! If you bake for less time it will be chewy and crunchy. If you decide to not dry it thoroughly, I would recommend keeping it in the fridge since moisture in the granola can cause mold to form at room temperature the longer it sits out. Glad you’re enjoying this recipe! With blessings, Kelly 🙂
I am interested in trying out this recipe. Do you happen to know if frozen apple juice can be substitued for the honey mixture?
Hi, Ani. I believe you’re asking about apple juice concentrate? I haven’t tried it, but I have two concerns. One is that because apple juice concentrate more liquid than honey or maple syrup, it will create a much longer drying time. To help, if you want to use it instead of honey or maple syrup, I’d recommend using 1 cup less water during the soak time so you have less liquid to evaporate during the cooking time. Two, honey and maple syrup act a bit like a binder in this recipe, so using juice concentrate will make this a bit more crumbly, which since it’s granola, isn’t a deal break. But thought I’d mention. And obviously, it won’t be as sweet, but sweet is always a matter of taste preference anyway. Again, I haven’t tried this, so I can’t guarantee results, but soaking with less water should help it to dry within a reasonable amount of time. Let us know if you do give it a go. With blessings, Kelly
Hi, I was wondering if you have ever used an Excalibur or other food dehydrator, instead of the oven? If so, what temperature and duration do you recommend?! My family LOVES your recipe as well!!!!! Thank you
Hi, Jenn. I haven’t tried using a dehydrator for this recipe, but you most certainly could. If you use a lower temp, it will take much longer to dry out though, so that’s something to keep in mind. So glad you and your family enjoyed the recipe. Thanks for taking the time to leave a kind note! With blessings, Kelly
M Condon says
Can I use whole oat groats for your granola? Have you tried? I like them so much better in cooked oatmeal…….
I haven’t tried it, but my concern would be that whole groats may be so hard that they would be difficult to soak and also difficult to eat after cooking. I would recommend using cracked groats instead. Enjoy! 🙂
Can quinoa be added to the oats being soaked?
Hi, Rachel. You could opt to add quinoa, but in general, it does not require as long of a soaking timeframe, so you may want to reduce the overall soaking time. In addition, there are some conflicting thoughts on soaking quinoa. Some experts say that you should avoid soaking quinoa, as saponins can leach into the seeds, and instead it should only be rinsed thoroughly before cooking. Others, believe soaking is a good option or sprouting. It’s of course up to you what you decide based on your own research and your health issues. Since I’m now grain-free, I am no longer eating oats except on rare occasions, but my family still enjoys this recipe and I make it for them using buckwheat groats or rye flakes. 🙂