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.

 

 

Granola

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

1. 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.
2. Let soak overnight, or 12-24 hours.
3. 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.
4. Once the granola is dry, break up large clumps.  Melt butter and mix with maple syrup and vanilla. Drizzle over granola and stir in.
5. Store granola in a dry glass jar.

 

 

Other granola variations:

Cinnamon-raisin:

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.

Tropical Treats:

Soak with 1 cup pineapple juice, and add less water.  Once dry, add pieces of freeze-dried mango and cashew nuts.