I realized this year that my near perfect (in my mind) granola would be more nutritious and easier to digest if I soaked the oats overnight first so I’ve been working on a soaked version. I think I’ve got it!
Follow this recipe but first soak the oats overnight by putting the oats in the bowl then adding enough extra water plus 2 tablespoons of whey or buttermilk to cover them by several inches since they will swell. In the morning drain the water and then proceed with the recipe.
Instead of cooking them on 350 F which would burn the honey long before the oats were dried cook them at 175 F to 200 F. You can also cook them in a dehydrator using a teflar screen (the one for fruit leather). The lower the temperature the more “true” the flavors and live enzymes from the honey remain.
You may want to start this at bedtime since it will certainly take at least 8 hours and may take up to 24 depending on how low you cook it.
If you are using a dehydrator – once the texture is dry enough flip it from the teflar screen onto the regular screen. This will promote more even cooking and faster cooking times by improving the air flow.
Cook the granola until it is just beginning to feel hard. It will harden more as it cools.
Store in an airtight container for 3-4 weeks.