Soaked Apple Pecan Granola

2 cups of organic thick cut oatmeal
4 cups of warm water (or 2 cups water and 2 cups of organic apple cider or juice warmed)
1/4 cup whey (liquid left over from making yogurt cheese) or 2 tablespoons lemon juice
1 tablespoon coconut oil, melted
1 or 2 organic apple(s) peeled and diced
2 tablespoons of maple syrup
2 tablespoons of Rapiduran Sugar (or 1 tablespoon of molasses)
1/2 teaspoon sea salt

1/2 cup crispy pecans (see recipe in Nurturing Traditions)


Mix together all liquid ingredients. Add salt and Rapiduran Sugar and stir to dissolve. Add oatmeal and diced apple to a large bowl and pour liquids over. Stir to mix well. Cover bowl and allow to rest on counter top overnight.

The next morning, drain the excess liquid (if there is any) and spread the soggy oatmeal mix over a food dryer trays lined with either parchment paper or cheese cloth cut to fit. Dry at 115 degrees for 24 hours. If not completely crispy dry, add 4 to 8 hours drying time.

Remove warm granola from paper or cheese cloth and put into a large, dry bowl. Break up the large chunks. Add pecans (or other nuts or coconut shreds as desired). Store in glass jars.

Eat with organic, raw milk yogurt or raw milk.