I've tried a lot of soaked granola recipes. The first several failed. Then I tried the recipe in Healthy Snacks to Go by Katie of Kitchen Stewardship. It was almost right. It was more like chunky cereal than granola, but very delicious. Recently I tried another recipe that had all the same ingredients but different proportions. But the best yet is a combination between a few recipes. It is chunky but not a solid mass, with distinguishable oats.
So here it is: my perfect soaked granola!
Why soaked? When you soak grains in an acidic medium, like yogurt or buttermilk, the good bacteria and acid can help break down the substances that inhibit our digestion of grains, called phytates (or mineral blockers) and enzyme inhibitors. That means you absorb more of the good stuff in the grains! I for one would like to actually be able to use the nutrients in my food! An added perk of soaking granola is that it makes it chunky and clumpy - something many granola-bakers (including myself) strive to achieve!
This recipe really has limitless variations. Alter the nuts, seeds, and fruits to your taste. Add extra spices if you want. I like a hefty dose of cinnamon. Lately we've been enjoying it with sesame seeds, pumpkin seeds, pecans, and dried cranberries. We just have to try to keep our toddler from eating only the dried fruit!
I use my Kitchen Aid mixer to make this but you can also use a strong arm with a wooden spoon or your hands - though the latter option is pretty messy! This batch is almost too big to fit in my mixer, so when I turn it on I have to guard the edge with my hands to try to keep granola from getting all over the counter. :) But it's still easier than mixing by hand!
Perfect Soaked Granola
|The soaked mixture is evenly moist and holds together if you grab a handful, but is not especially wet.|