Apple Cinnamon Soaked Granola

homemade soaked granola

Homemade granola is about as “crunchy” as you can get!  In fact, every time I make a batch, my hubby has to comment on how I’m such a hippie granola tree-hugging waffle-stomper.  So rest assured that this granola is yummy enough for me to make it in spite of knowing the grief I will get for it!

This granola is packed with goodies: homemade dehydrated apples, organic raisins, warm cinnamon, floral honey, good vanilla, toasted almonds, and shredded coconut.  It’s the perfect real food breakfast, and you can make it in large batches to replace your family’s hankering for cereal in the morning.

Soaked granola is tricky, and this recipe is no exception.  I am still playing with the ability to soak the oats in more liquid, but for now this method will do just fine.

Equipment Needed:

all natural soaked granola

Apple Cinnamon Soaked Granola

soaked oats:
8 cups rolled oats (get organic oats here)
1 cup melted butter (get grass-fed butter here)
1 cup honey (get raw honey here)
3 tablespoons whey or lemon juice (how to make whey)

granola base:
1/2 cup maple syrup (get organic, grade B maple syrup here)
1 1/2 cups raw almonds, coarsely chopped (get organic, raw nuts here)
2 tablespoons vanilla (get good quality vanilla here)
2 tablespoons ground cinnamon (get high quality spices here)

add-ins after baking:
1 1/2 cups shredded unsweetened coconut (get organic shredded coconut here)
1 1/2 cups raisins (get organic raisins here)
1 1/2 cups dehydrated tart apples*, cut into small pieces (get a dehydrator here)

*cut the apples into 1-inch pieces and dehydrate at 135 degrees for 7 hours)

  1. In a large mixing bowl, combine the oats, melted butter, honey, and whey.  Cover with a dinner plate and/or kitchen towel and let soak overnight for at least 12 hours, but up to 24.  
  2. After the soaking time is up, preheat the oven to 350.  Add the maple syrup, raw almonds, vanilla, and cinnamon, stirring to combine.  Spread the mixture onto two parchment-lined jelly roll pans.
  3. Roast the granola mixture in the oven for 5 minutes at a time, stirring between each set of 5 minutes until the mixture is golden brown and crunchy.  Then remove from the oven and let cool.
  4. Add the shredded coconut, raisins, and dehydrated apples, stirring to combine.  Store at room temperature in an airtight container.

Serve with yogurt, as a topping for ice cream, or simply in a bowl with milk.  YUM!

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Comments

  1. This looks delicious! Do you think it would work to add the almonds to the oats mixture prior to soaking, so that you get the benefit of soaking the almonds too?

    • You can add the almonds to the oat mixture to soak, but nuts are typically soaked in saltwater to neutralize the enzyme inhibitors (rather than soaked in whey to reduce phytic acid.) Also, the roasting of the nuts also neutralizes the enzyme inhibitors, but less than the soaking. So if you are sensitive to digesting nuts well, I would soak and then dehydrate the nuts first. But if you have no problems, I think the roasting of the nuts in the recipe is enough of an enzyme inhibitor reduction.

  2. Have you made granola in a dehydrator before? Does it have a pleasant crunch?

    • I haven’t, but I think it would probably work. Try it and let me know! I am guessing that 24 hours on a relatively high temperature (135?) would do the trick!

  3. Wondering about how long the granola takes in the oven? The directions say to stir every 5 minutes, but don’t say for how long. Thanks!

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