Let us talk about the Health Benefits of the Soaked Oat Granola Recipe.
Are There Reasons To Soak My Oats?
There are lots of healthy reasons why you should soak your oats. Remember that all plants seed naturally contains some meaningful substances called anti-nutrients.
Notably, anti-nutrients help protects the plant from predators and as well prevent the seed from sprouting. This also hinders the ability to digest vitamins and minerals within the seed.
Phytic acid, one of the best-known anti-nutrients, can hinder our bodies from absorbing calcium, copper, iron, magnesium, and zinc. By soaking the oats, we inhibit the phytic acid and other enzyme inhibitors present in the seed.
The Benefits of Soaking Oat
- makes the oats easier to digest.
- It helps our body to absorb minerals in oats.
- Provides anti-cancer benefits.
- Reduces allergens.
- Increases the protein, vitamins, and fiber in the oats.
- Makes the oats more alkalizing.
- Lowers the calorie content.
Soaked Oat Granola
If you really want to get a good result, don’t use quick-cooking oats for this recipe.
Ingredients for Soaked Oat Granola Recipe
- 7-8 cups oats (not quick-cooking or instant)
- 2 tablespoons apple cider vinegar, lemon juice, or whey
- 2 tablespoons whole wheat flour* (or buckwheat for gluten-free)
- 6 cups previously soaked and dehydrated oats
- 1 cup nuts of choice, crushed we like to use walnuts and almonds
- 1 cup coconut flakes
- 6 tablespoons liquid sweetener of choices such as honey, pure maple syrup, or date syrup
- 1/2 cups seeds of choice (optional) such as flax seeds, chia seeds, sunflower seeds, pumpkin seeds
- 1/2 teaspoon natural salt
- 6 tablespoons coconut oil or butter, melted
- 1 teaspoon vanilla
Notably, Oats are low in the enzyme phytase needed to neutralize the phytic acid. Adding 2 tablespoons of wheat flour to your oats when soaking helps decrease the phytic acid.
Directions on Soaked Oat Granola Recipe
Put the oats in a large bowl and cover them with filtered water. Add the vinegar and flour. Mix well, cover the bowl, and soak the oats for 12-24 hours at room temperature (NOT in the fridge!).
Drain and rinse the oats. Dry them in a dehydrator, or your oven at the lowest temperature spread them out in a fragile layer on a large baking pan.
- After soaking and dehydrating the oats, you should have about 6 cups. In a large bowl, combine all dry ingredients.
- In a small bowl, add the melted oil, sweetener, and vanilla. Add this mixture to your dry ingredients and mix very well with clean hands.
- Spread the granola onto 2 large baking pans in a thin layer, and bake for about 10 minutes at 325°F (165°C).
- Stir and bake for a few more minutes just until golden brown. The granola will crisp up as it cools down. Store in an airtight container for up to 2 weeks