Becoming Kindred Blog

Maple Nut Granola {Soaked Version}

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I posted a picture of my granola ingredients soaking on the Becoming Kindred facebook page and was asked if I would share the recipe. I intended to share it sooner but life always seems to have a way of changing what I intended.

A little side note as a recipe precursor:

Since I began following a whole/real food style diet and after reading books like Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats">Nourishing Traditions by Sally Fallon, I’ve been soaking most nuts, legumes, and the few grains that we still eat. There is lots of evidence to show that the phytic acid within those things inhibits our body from being able to properly absorb the nutrients. Through out history soaking grains, as well as nuts, seeds, and legumes, was a traditional practice. From a personal practical standpoint, I found that when I consumed soaked nuts, legumes, and grains, my body felt better than when I ate unsoaked ones.. I’d stay full longer, feel better, and have less stomach irritation. There is so much information on soaking that I'm not even going to attempt it but I'd encourage you to check out the book Nourishing Traditions or the included links if you would like more information.

We tend to be more of an eggs and more eggs for breakfast type family and granola is a rare treat. For a while because I made it so rarely, I didn’t bother with soaking the ingredients but I found that on the mornings when we ate granola, I was hungry just a short time later and the girls would be asking for a snack just a short time later. That doesn’t work for this still nursing mama so I decided that I had better figure out a why to make soaked granola. I was nervous because it seemed like the oats might just turn into a soggy unappetizing mess. Once I finally got brave enough to try it, I was delighted that it worked out very well. It's delicious in milk or mixed with fruit and yogurt, or just as a little snack all by itself! And I will note that even though it is done in three steps which seems time consuming, the soaking and dehydrating really don't add a lot of work, just more time.

The recipe that I adapted is from Cynthia Lair’s book Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents">Feeding the Whole Family and her original recipe for Maple Butter Nut Granola can be found here

Maple Nut Granola   {Soaked Version}

3 c. Oats (We use Bob’s Red Mill wheat free)

½ c. Sesame seeds

½ c. Sunflower Seeds

½ c. Pumpkin Seeds

1 ½  c. Almonds

1 c. Walnuts

½ c. Medium Shredded Coconut (unsweetened)

½ -  ¾ c. Honey or Maple Syrup

½ c.  melted butter (Coconut Oil also works well)

½ tsp Sea Salt

¼ c. Nut Butter (I use Peanut or Almond)

1 tsp vanilla

2 tsp cinnamon

Step 1: {Soaking}

Measure out the first six ingredients into jars or a bowl. I put them all in separate jars simply because I like to do it that way but as far as I know, there is no reason not to put them all together. Cover generously with warm water and add a teaspoon or so of sea salt or a couple of table spoons of whey, yogurt or kefir. Cover with a tea towel or loosely with lids. Soak for 12-24 hours, the longer the better but I usually make it to about 18 hours before the girls are begging for it to go in the oven.

Step 2: {Dehydrating}

After soaking, pour off the water and rinse the oats, seeds and nuts in cool water. Spread into a thin layer on cookie sheets and dehydrate in the oven at 200* F for about 6 hours. (Unless of course you are blessed with a dehydrator, than by all means use that!)

Step 3:
 {Getting to Granola!}                                                                                      

Preheat oven to 325 degrees F. In a large mixing bowl, combine oats, seeds, almonds, coconut, cinnamon and salt; mix well. In small pan melt butter, add syrup and nut butter and stir to blend. Remove from heat and add the vanilla. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet. Spread on cookie sheet or in a shallow pan and bake. Turn granola every 15 or 20 minutes so that it toasts evenly. Bake until granola is dry and golden (45 - 60 minutes). Store in an airtight jar.



Makes: About 11 cups

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