Soaked Granola Cereal

Jun 08, 2021

Soaked Granola Cereal


Sometimes you run across a recipe that you just plain love.

You may love it so much that you sometimes make it weekly (even twice a week) and eat it daily (even thrice daily. . .or more).

Being on vacation seems intolerable because you can’t bear the thought of waking up without it. Sometimes you even invent ways to use it just so you can eat it more often.


I think you get the point. This soaked granola cereal is such a recipe.

Typical granola cereal is indigestible

I love granola and I love cereal. But what I don’t love is how they’re made. According to Sally Fallon, author of Nourishing Traditions, granola that’s subjected “only to dry heat” is extremely indigestible.

She states that oats, like all other grains, contain phytic acid. Phytic acid can combine with calcium, magnesium, copper, iron, and zinc in the intestinal tract and stop their absorption. As you can guess, this causes mineral deficiencies and all the baggage that comes with that.

Cereal is another food toted as healthy. How many times do we see boxes proclaiming sugar-laden cereals are good for our kids because they’re fortified with vitamins and minerals? Ugh! And have you read the rat story?!?!

Yeah. I don’t think so, Tim.

Boxed cereal is processed by extrusion – flakes and shapes are formed at high temperatures and pressure. This destroys valuable nutrients, makes certain proteins toxic, and causes oils to become rancid.

Yummy, yummy Frosted Flakes.

Healthy granola

If you really want all the benefits from the grains you eat, they should be soaked or fermented first. This allows enzymes to break down and neutralize the phytic acid as well as making them more nutritional and easily digested. I’m all for that!

I’m trying to incorporate more of that soaked goodness into our diets, and because I found this super-duper recipe, I have to share it with you.

Don’t let the number of ingredients or the procedure scare you. It’s really simple because it’s broken into daily steps. Feel free to play with the types of nuts (it’s best if you use sprouted) and other dried fruit to fit your family’s tastes.

This is soooo much better than store-bought cereal. And much cheaper too!


Soaked Granola Cereal

Box cereals proclaim they're good for kids because they're 'fortified', but this homemade soaked granola cereal is much healthier - and cheaper too!



  • 8 cups gluten-free oatmeal (or rolled oats)
  • 1/2 cup butter
  • 1/2 cup coconut oil
  • 1 1/2 cup yogurt
  • 2 cups water
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup raw honey
  • 1 teaspoon Himalayan salt
  • 2 1/2 teaspoons Ceylon cinnamon (sometimes we use 1/2 t. each of nutmeg, cardamom, mace, allspice, and cloves for something different)
  • 2/3 cups unsweetened coconut flakes
  • 2/3 cups raisins
  • 1/3 cup dried cranberries
  • 1 cup soaked and dried nuts



  1. Melt the butter and coconut oil together.
  2. Mix the oats, butter, coconut oil, homemade yogurt, and water together in a large pan or bowl. Pat it down, cover with a plate or a lid, and let it soak at room temp. for 24 hours.
  3. The next day, preheat your oven to 200 degrees F or pull out your food dehydrator.
  4. Heat the honey, salt, cinnamon (or mixture of spices), and vanilla and almond extracts in a small pan until the honey warms and becomes runny. Combine the honey mixture with the oat mixture. Add the coconut flakes (but not the fruits or nuts), and mix it all until well combined.
  5. If you're using your oven, spread it out onto 2 parchment-lined cookie sheets and bake for several hours until completely dry and crisp. Our dehydrator doesn't say what temperature is best for granola or grains so we turn it to about 115 degrees. It usually takes about 2 days to dry completely. Once it’s dry, remove what’s left (we can’t stop nibbling as it’s drying – the house smells terrific!) and add any nuts or fruit you’d like.
  6. Store in airtight container. Ours never lasts more than a few days so I don’t know how long the shelf life is.


Recipe Notes

If you are using a dehydrator, I've found it's better to scoop a spoonful (or a handful) and plop/sprinkle small heaps of the wet granola onto the dehydrator trays rather than spreading it with your hands or a spatula. It will squish between the holes in the tray and make it more difficult to remove and clean.



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