The comforting hot savory breakfasts I enjoyed all winter just aren’t appealing to me with increasingly warm bright sunny mornings. Quitting my childhood habits of cereal or toast and jelly for breakfast, however, made me feel so good! What should I turn to for a nourishing breakfast this summer? Soaked granola with yogurt, sprouted seeds and nuts, and berries, of course!
I turned to City Market’s blog to find a great soaked-oat version of homemade granola. I made the mistake of cutting the recipe in half. One week later, I was back in the kitchen making a full batch. The clusters are crunchy without being too hard. The oats stick together, making nice crispy clumps rather than separating into the tiny morsels that comprised my past homemade granola attempts.
I followed this recipe and it came out great! The only adjustment I made the second time was to include the dried coconut into the wet mixture before baking. I liked to have the small bits included in the crunchy granola clusters and think coconut tastes best after roasting in the oven.
I love the flexibility of this basic granola. I add dried fruit, soaked nuts and seeds, and coco nibs to make a satisfying and nourishing trail mix. I use it to top my yogurt, berry, and nut breakfast. Sometimes I have a handful with a few dark chocolate chips and raw coco nibs instead of some other more addicting and sugary dessert. Another plus: because it doesn’t have vegetable oils or seeds included in the basic recipe, this granola doesn’t go rancid sitting in the cupboard.
To learn more about soaked grains, nuts, and seeds, click here.
To read about how I make great home made yogurt, check out this blog post.
For the granola recipe, click here.