Fermented Granola Basic Recipe
8 cups of GF rolled oats
2 cups your choice of pecans, walnuts, pumpkin seeds, sunflower seeds, raisins, cranberries, etc.
1 cup culture (water keifer, kombucha, yogurt, whey)
Filtered water to fully moisten (about 2 cups)
1 tsp salt
1 tbsp ground cinnamon (optional depending on the flavor you are doing)
½ cup coconut oil or real butter
¼ to 1 cup of liquid sweetener (optional: honey, maple syrup, molasses or a mix of these)
1/3-1/2 c flax seeds, chia seeds, chocolate chips, hemp seeds (to add after dehydrating or baking)
1 tbsp vanilla extract
Mix together the oats, seeds, culture and water. Allow to soak for 30 min up to 12 hours. Mix your granola three times during the first 2 hours of the ferment to keep it from forming large clumps at the bottom of the bowl.
It is best to dehydrate this in order to retain the raw goodness of the ingredients. However, you may bake it if desired. When ready to dehydrate or bake, mix in the remaining ingredients and stir thoroughly to combine.
Spread out in an even layer on 2 large cookie sheets or dehydrator sheets. Place in dehydrator at 120-130 degrees for 12-24 hours or until crispy.OR bake at 250 F (150C) for 2-4 hours, stirring every half an hour until it's crispy.
Allow to cool before mixing in chocolate chips, flax seeds, chia seeds or hemp seeds if you are using them!
Store in an air-tight container. If it is fully dry, it should last about 1 month.