Buttermilk Soaked Granola

IMG_0852(makes a good sized batch, and can be doubled easily)

 3 c. organic rolled oats, preferably sprouted (To Your Health Sprouted Flour Company)

3 c. warm (not hot) water

6 T. organic buttermilk (Organic Valley makes one)

1/2 c. whole grain spelt or wheat flour, preferably sprouted (if starting with heat-treated oats this restores the phytase)

1/2 c. raw honey or Rapadura/Sucanat

1/4 c. butter or ghee

1/4 c. coconut oil

1 t. Celtic sea salt

Soak oats and flour in warm water and buttermilk overnight or even for 24 hours.  Combine honey, coconut oil, butter and salt in a bowl and add to oat mixture.  Pour entire mixture onto a parchment paper lined cookie sheet.  Place in a 200 degree oven and allow to dry completely, periodically breaking up into smaller and smaller pieces.  Increase heat by 50-100 degrees at the very end to attain a lovely golden color.

Chop and add nuts and dried fruit if desired, and then serve with raw whole milk, cream, creme fraiche, or as a topping for homemade ice cream.

One response to “Buttermilk Soaked Granola

  1. Pingback: Dining Room Confessions Week 9 | Lardmouth.com·

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