Gluten-Free Soaked Granola

One of the things that bothers me about traditional granola is that it is made with unsoaked oats.  Not good for digestion.  So, I came up with this one and it works.

Ingredients:

5 cups water
Juice of 2 lemon (or 4 Tablespoons whey)
10 cups Gluten Free thick oats

Soak the oats overnight in the water and lemon juice or whey

1/2 cup butter
1/2 cup coconut oil
1 cup honey
2 Tablespoon vanilla
1 T salt

Method:

After the oats are soaked, melt the butter, coconut oil and honey together.  Add vanilla and then pour it all into the soaked oats.  Mix well until all the liquid is incorporated into the oat mix.  This takes a bit as the oats are kind of dense.  I divide the oats into two bowls, which makes the stirring easier.

When it's all mixed up, transfer the mixture to cookie sheets or jelly roll pans that have been lined with parchment paper.

Bake at low temperature, 250*, until the granola is dry and crunchy, usually several hours.

Tips:

While it is baking, it is helpful to turn the mixture over in sections to allow it to dry on all sides.  This should be done at intervals throughout the baking time, say every 30-45 minutes.  This also helps to break it up and separate the oats.

Once it's baked and crunchy, you can add in your choice of nuts and fruit.

Store in an airtight container or in the freezer.