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.