Soaked Granola

By Gigirox

Ingredients

• for soaking:
• 6 cups rolled oats
• 1 cup Brown Rice Flour
• 1 cup unsweetened dried coconut
• 1 cup coconut oil
• 1/4 cup water
• 6 Tbsp plain yogurt
• 2 cups raw almonds
• 1 1/2 cups very warm water
• for the final mixing and baking:
• 1/2 cup honey
• 1/4 cup water
• 2 T Lakanto Sweetener
• 1 1/2 tsp salt (dissolve in water)
• 1 tsp vanilla extract

Preparation

Step 1

In a very large bowl, toss together the oats, flour, and coconut. Warm the coconut oil and water together until they stir easily. Add the yogurt, and stir vigorously to emulsify as much as possible. Pour this liquid over the oats, and stir to thoroughly coat. Cover bowl with plastic wrap or a large plate, and let sit in a warm place for 8-12 hours?

In a separate, smaller bowl, combine the almonds and water. Cover and let soak for about 8 hours.

Preheat oven to 300º, line two baking pans with parchment. Place oven racks in middle positions.

Drain the soaked almonds, and slip off the skins (discard). Chop the almonds finely, and add to the soaked oats. Stir to combine — this will be difficult at first if your oats have been in a cold kitchen (the coconut oil re-solidifies and clumps everything together).

Warm together the honey, water, and sweetener.Add the salt and vanilla, and stir to dissolve. Pour this liquid over the oats/almonds, and stir to coat.

Divide evenly between baking sheets, spreading to the edges, pressing down gently to pack it into the pans. Bake for about 25 minutes. Remove pans, and flip/stir the granola in each pan. Return pans to oven, switching top to bottom and front to back, and continue cooking for another 20 minutes. Stir again, and return to oven if necessary. Once desired color is reached, remove pans and turn off the oven. After oven has cooled for about 10 minutes, you can return the pans to the oven to let sit overnight. Otherwise, let cool completely in the pans before serving (granola will get crisper as it cools).