I know, I know…granola recipes on the internet are a dime a dozen (no, actually they are free), but this isn’t your run-of-the-mill granola recipe. This is soaked-to-remove-phytic-acid-naturally-sweetened-WAPF-style granola, and it is SO good, I can hardly keep it stocked in the house. Sometimes mornings can be rushed, and it is so nice to have something on hand that makes a quick, nutritious breakfast without firing up the stove. It is also a great snack when out and about past mealtimes, too.
4 cups oats
1 cup yogurt
1 cup chopped pecans (or other nuts)
1 cup dried coconut
2/3 cup maple syrup
1 cup butter
1 teaspoon vanilla
- Place oats, pecans, coconut, and yogurt in a glass mason jar, and add water to moisten. Shake it around a little to distribute the yogurt.
- Let soak overnight, or 12-24 hours.
- In the morning, spoon the moist granola mixture into a glass baking dish, no thicker than 1″, and dry in a low oven or a dehydrator.
- Once the granola is dry, break up large clumps. Melt butter and mix with maple syrup and vanilla. Drizzle over granola and stir in.
- Store granola in a dry glass jar.
Other granola variations:
Use honey instead of maple syrup, and instead of vanilla, add 1 Tablespoon cinnamon. Mix in 1 cup raisins when you are drizzling the butter/honey/cinnamon over.
Berries N’ Cream:
Use honey instead of maple syrup and add 1 cup freeze dried strawberries that have been chopped in a blender or food processor.
Soak with 1 cup pineapple juice, and add less water. Once dry, add pieces of freeze-dried mango and cashew nuts.