Ingredients
- 6 cups organic 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, see note below)
- 1/2 cup butter, melted
- 1/2 cup organic unrefined coconut oil, melted
- 1 can (14oz) *Native Forest unsweetened organic coconut milk
- 2 cups filtered water
- 4 tbsp raw apple cider vinegar
STEP ONE: SOAKING
Instructions
- 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 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 24-48 hours. (*I use Native Forest brand because they use BPA-free cans. Please note: This recipe will not work with coconut milk beverages, i.e. Silk or So Delicious brands.)
- Once oat mixture is finished soaking, you're ready for STEP TWO: BAKING.
Notes
GF Option: If you're gluten-free you can use buckwheat groats for the soak. You can decrease the amount to 1 cup of buckwheat groats and then use 7 cups of GF rolled oats. The reason you need rolled rye or 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 buckwheat for those who are GF) doesn't do much to reduce the phytic acid.
- Step 2: Baking:
- 3/4 cup honey
- 3/4 cup organic pure maple syrup
- 1 tsp sea salt
- 1 ½ tbsp ground cinnamon
- 1 tbsp pure vanilla extract
Instructions
- After soaking time is completed, preheat oven to 200° F. Place honey, maple syrup, salt, cinnamon, and vanilla in a glass measuring cup. Place measuring cup in a small pot of warm water on the stove. Bring water to a gentle simmer, stirring honey mixture until melted and all ingredients are thoroughly combined. Turn off heat and remove cup from pan carefully, using an ovenmit. Pour honey mixture over oat mixture.
- Using large rubber spatula, combine the honey and oat mixtures, until well combined.
- 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. 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).
This sounds truly delicious. I like that you substituted the honey with maple.
ReplyDeletei like your recipe :) collection of tasty recipes :)
ReplyDeleteThis recipe is going in my family book of recipes! Well Done..Thanks!
ReplyDelete