Our soaked oatmeal cookie granola tastes like a cookie and smells like cinnamon rolls. This is what breakfast dreams are made of.
- 3 cups rolled oats
- 1/2 cup coconut oil, melted and cooled slightly
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup buttermilk
- 1/2 cup water
- 1/4 cup honey
- 1/4 cup sorghum syrup (or maple syrup)
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla extract
- 1/2 cup roughly chopped walnuts
- 1/2 cup unsweetened coconut flakes
- 1/4 cup raisins
- 1/4 cup dried cranberries
- In a large mixing bowl, combine rolled oats, coconut oil, melted butter, buttermilk, and water. Stir well to combine and then cover. Let mixture sit on counter for at least 12 hours, or up to 24.
- The next day, preheat oven to 200°F and line a baking sheet with parchment paper.
- While oven preheats, place a small pot of water on the stove. Bring to a boil over medium-high heat. Once water is boiling, reduce heat to a simmer. Combine honey, sorghum syrup, salt, cinnamon, and vanilla extract in a metal or glass bowl and place over the boiling water (you can also use a double boiler).
- Stir until honey has melted and ingredients are well-mixed. Remove from heat.
- Pour honey mixture over soaked oats and stir well to combine.
- Pour oat mixture onto prepared baking sheet and spread mixture into an even layer.
- Place baking sheet in oven and bake for 4 hours, stirring at least once every hour.
- When there’s only 20 minutes left, add chopped walnuts and stir well. Continue baking for the final 20 minutes, or until light golden brown.
- Remove from oven and allow to cool on the baking sheet. Stir in raisins, coconut flakes, and dried cranberries.
- Granola may be stored in an airtight container for 3-4 weeks.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Granola
- Method: Baking
- Cuisine: Breakfast
Keywords: oatmeal, granola, breakfast, snack