This fermented granola treat is great to make ahead of time for snacking at a later time.

By / Photography By Jennifer Janivere | June 01, 2015

Ingredients

  • 10 c. gluten-free rolled oats
  • 1 heaping c. expeller-pressed coconut oil (expeller-pressed because it’s tastes minimally or not at all like coconut)
  • 1 generous c. full-fat plain yogurt
  • 1 ½ c. Grade B maple syrup
  • 3 T. cinnamon
  • ½ T. ground nutmeg
  • 1 T. vanilla
  • ½-1 t. salt (Note: Adjust the salt amounts to your personal taste.)
  • 2-3 c. fruit or nuts, if desired

Instructions

Liquify coconut oil, just enough to melt. In a large bowl, gently, but thoroughly, coat oats in the coconut oil. Then, add the yogurt and repeat thorough mixing. Cover well and let stand at room temperature for 24-30 hrs.

The next day, mix maple syrup, spices and salt in a small saucepan. Warm over very low heat until blended. Let cool.

Add maple-spice mixture to the oat mixture. (This i s where you can also add the fruit or nuts of your choice!)

Spread the mixture out on dehydrating tray (or parchment-lined baking sheet) and gently press. Keep the layer even and about ½ in. thick.

Set dehydrator at 110 degrees for 24 hrs. For oven, set at lowest temperature, approximately 6 hrs.

Let cool. Break into smaller pieces and put into storage jar.

Ingredients

  • 10 c. gluten-free rolled oats
  • 1 heaping c. expeller-pressed coconut oil (expeller-pressed because it’s tastes minimally or not at all like coconut)
  • 1 generous c. full-fat plain yogurt
  • 1 ½ c. Grade B maple syrup
  • 3 T. cinnamon
  • ½ T. ground nutmeg
  • 1 T. vanilla
  • ½-1 t. salt (Note: Adjust the salt amounts to your personal taste.)
  • 2-3 c. fruit or nuts, if desired
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