Cinnamon Pecan Granola: my new favorite soaked granola

Soaked granola is a staple in this house. Whenever my husband needs a snack to bring with him to class or to the coffee shop or on a trip, he grabs some of my homemade granola. I try to make a batch every week, and I can barely keep up with our granola consumption!

Recently some dear friends sent us a care package of delicious healthy foods. Included in the box was some of this granola. I fell in love with the taste: it was so simple, and yet so flavorful! The ingredients are by far the best list I've ever seen on store-bought granola:

Ingredients: Organic Rolled Oats, Wheat Bran, Butter, Organic Honey, Pecans, Spices, Salt
In stressful seasons when I haven't been able to make enough granola for us, I've often found myself perusing granola packages at the grocery store, hoping for something that doesn't contain canola oil and refined sugar. Fail all around. Even "healthy" brands like Bear Naked are, simply put, full of junk.

So I was psyched when I tasted this granola and read its ingredients.

And being the real foodie I am, I thought, "Could I make granola that tastes like this...and is soaked?!"

So I tried, using this recipe as inspiration.

And what I got was delicious.

Admittedly, it has a slight tang from the soaking process, but I happen to like it. And on top of that you taste cinnamon and butter and pecans. Is there anything better?

Soaked Cinnamon Pecan Granola


6 cups thick rolled oats (available at health food stores or natural foods co-ops)
2 cups rye flakes (if gluten free see this post)
1/2 cup grass-fed butter, melted
1/2 cup coconut oil, melted
1 cup whole milk yogurt
1 cup filtered water
3/4 c. local raw honey
1/4-1/2 c. pure maple syrup
1 t. unrefined sea salt
1 T. + 2 t. cinnamon (adjust to taste)
1 T. vanilla extract
1 c. chopped pecans, preferably soaked and dried

1. The day before you want to bake the granola, combine the oats and rye in a glass or stainless steel mixing bowl with the melted butter and coconut oil. Add the yogurt and water. Cover and let soak at room temperature for 12-24 hours. (I do this in my KitchenAid stand mixer.)
2. When you are ready to bake the granola, preheat your oven to 200 degrees and line two rimmed cookie sheets with parchment paper (you can try greasing them, instead, but I choose to save on dishes).
3. Whisk together the honey, syrup, salt, cinnamon, and vanilla in a glass measuring up.
4. Add the liquid ingredients and the pecans to the soaked mixture. Mix using your mixer (depending on how big the bowl is; it's a little risky with mine since I don't have a bowl guard) or your (clean) hands.
5. Once the oats are thoroughly coated in yumminess, spread the mixture onto the cookie sheets in an even layer.
6. Bake at 200 degrees for about 8 hours, stirring every two hours to break up clumps. The granola is finished when a cooled piece is golden and crispy. If you happen to be baking your granola while you sleep (I do this often) just lower the temp to 150 and stir it in the morning. It will need a little more time after you've stirred it. As long as you keep the temp low, you can't mess this up!

**This is part of the following real food and natural living link-ups: The Homestead Barn Hop, Natural Living MondayReal Food Wednesday, Whole Foods Wednesday, Frugal Days Sustainable Ways

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  1. Help! I am having the hardest time finding rye flakes. What brand do you use and where do you find them? Thanks so much!

    1. Julie, I order them locally (West Michigan) from Country Life Natural Foods: clnf.org. If you are not in their ordering area, try a health food store or ordering online. You can also substitute another type of rolled grain, or just more oats! If you just add more oats, use at least 1/2 cup whole wheat flour: it contains the phytase necessary for breaking down anti-nutrients. Good luck!