Soaked Granola

Prep Time 15

Fermentation Time 1

Cook Time 1

FerMatrix Score 11

Makes 2 lbs. (1 kg)

3 cups 750ml by volume 10.5 oz/300g by weight organic whole oats, steel cut oats, rolled oats, or other whole grains
2 cups 500 ml filtered water
1/2 cup 125 ml by volume 2.7 oz/75g by weight spelt, rye or whole wheat flour (sprouted if possible)
3 fl. oz. 90 ml yogurt, kefir, buttermilk, or lemon juice
OR instead of previous two ingredients 150g (1/3 cup) discarded sourdough starter

2 cups 500 ml any combination of soaked nuts/seeds: almonds, sunflower seeds, pecans, walnuts, pistachios, hazelnuts, pumpkin seeds, cashews, chia, flax, or any other seeds/nuts
1/4 cup 60 ml raw cacao nibs
1 cup 250 ml raisins or other dried fruit
1 cup 250 ml 90g/3.2 oz by weight unsweetened dried coconut shreds
1/2 cup 125 ml /3.5 ounces/105g by weight coconut oil
1/4 cup 60 ml 3 ounces/85g by weight raw honey
1/4 cup 60ml 1 ¾ ounces/50g by weight raw sugar
1 tsp. 5ml sea salt
1/2 tsp. 3ml freshly ground cinnamon

Add dried oats/grains and flour to a large mixing bowl. Add yogurt, whey, sourdough starter or lemon juice and filtered water.
Cover with a dish towel and soak overnight or up to 24 hours. For a more sour sourdough-style flavor and texture, let the mixture sit 2 to 4 days. It should start bubbling and smelling sour by the 2nd day.

Add nuts/seeds, dried fruit and coconut shreds to soaked oats.
Combine honey, oil (melt coconut oil in a saucepan if it is solid), sugar, and salt in a bowl and mix well. Add to other ingredients. Mix well.

Preheat oven to its LOWEST temperature (usually 150-170°F).
Line a half-sheet pan with a silicon mat or parchment paper.
Pour mixture into center of sheet pan and spread out evenly. It should create a layer about 1/2 inch thick.
Grate cinnamon bark or sprinkle cinnamon (if pre-ground) evenly over mixture.
(Optional) Press fresh fruit slices into batter (like berries, banana or peach slices).
Put into oven.
After 8 hours (or overnight), score the granola into 2" (5 cm) squares with a dough cutter, pizza wheel or a butter knife (avoid cutting through the parchment).
After cutting, flip the pieces over in place in the pan so that they brown on both sides.
After granola has dried to the desired crunchy/chewy texture (from 8 to 24 hours), remove from oven.

Divide the mixture evenly among several silicon mat-lined dehydrator trays (do not use the mesh tray at this point because it will not hold batter!) and spread out evenly to create a layer about 1/2 inch thick. If you're using the 12-inch square (Excalibur) dehydrator, you will use two 12-inch trays for this recipe. Other models may vary based on the tray shape and size.
Grate cinnamon bark or sprinkle cinnamon (if pre-ground) evenly over mixture.
(Optional) Press fresh fruit slices into batter.
Set temperature to 135°F/57°C and leave for 8-12 hours.
After 8 hours (or overnight), the granola will have solidified a bit. Score the semi-solid granola sheets into 2 or 3-inch squares with a bench scraper, pizza cutter or a knife (to avoid cutting through the silicon sheets).
At this point, you may flip the pieces over so they dry/cook evenly on both sides, and/or transfer the entire sheet onto the plastic mesh tray insert (which will work support the semi-solid granola) by "flipping" the entire sheet over onto the mesh tray. This will ensure more even dehydration.
Cook for the remaining time (to the desired crunchy/chewy texture), another 8-16 hours.

Let cool, then break up the pieces where you scored them. Keep as squares, or if you want full on pourable granola, break into tiny pieces.
Store into a one-gallon zip-top bag or airtight glass or plastic container. For maximum freshness and shelf life, store in freezer where they will last up to a few months (and slow you down from eating it all at once!)