Crispy Soaked Granola
Crispy Soaked Granola
Ingredients
For the Soaked Mixture
- 1/2 cup almonds, raw, unsalted
- 1/2 cup walnuts, raw, unsalted
- 1/2 cup cashews, raw, unsalted
- 1/4 cup pumpkin seeds, raw, unsalted
- 1/4 cup sunflower seeds, raw, unsalted
- 3 cups water, for soaking, as needed
For the Granola Base
- 2 cups rolled oats, old-fashioned
- 1 cup crispy cereal, such as corn flakes or rice puffs
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon salt
Instructions
- 1
Thoroughly rinse the almonds, walnuts, cashews, pumpkin seeds, and sunflower seeds under cold running water in a colander. This helps to remove any surface impurities.
⏱️ 5 min
- 2
Place the rinsed nuts and seeds into separate bowls or a large container. Cover them with fresh water, ensuring they are fully submerged. Let them soak at room temperature for at least 12 hours, or preferably overnight. This soaking process helps to draw out soluble bitter compounds like tannins, improving flavor and digestibility.
⏱️ 10 min
- 3
After soaking, drain the nuts and seeds in a colander and rinse them thoroughly again under cold running water. This second rinse washes away the bitter compounds released during soaking. Combine all the rinsed nuts and seeds in a single bowl.
⏱️ 5 min
- 4
Preheat your oven to 250°F. Line a large baking sheet with parchment paper. Spread the rinsed and soaked nuts and seeds evenly in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 250
- 5
Bake the nuts and seeds for 60-75 minutes, or until they are completely dry to the touch and slightly toasted. Stir them occasionally to ensure even drying. This step is crucial for removing moisture and preparing them for crisping.
⏱️ 75 min•🌡️ 250
- 6
Remove the baking sheet from the oven. In a large bowl, combine the dried nuts and seeds with the rolled oats and crispy cereal. In a separate small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, ground cinnamon, and salt. Pour the wet mixture over the dry ingredients and stir well until everything is evenly coated.
⏱️ 10 min
- 7
Spread the granola mixture back onto the same parchment-lined baking sheet in an even layer. Return to the oven and bake for another 15-20 minutes, or until the granola is golden brown and fragrant. Keep a close eye on it to prevent burning, as it can brown quickly.
⏱️ 15 min•🌡️ 250
- 8
Remove the granola from the oven and let it cool completely on the baking sheet. It will become even crispier as it cools. Once cooled, break it into clusters. Store in an airtight container at room temperature for up to 2 weeks. Serve with yogurt and fruit, or enjoy as a snack.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Soaked Granola
Ingredients
For the Soaked Mixture
- 1/2 cup almonds, raw, unsalted
- 1/2 cup walnuts, raw, unsalted
- 1/2 cup cashews, raw, unsalted
- 1/4 cup pumpkin seeds, raw, unsalted
- 1/4 cup sunflower seeds, raw, unsalted
- 3 cups water, for soaking, as needed
For the Granola Base
- 2 cups rolled oats, old-fashioned
- 1 cup crispy cereal, such as corn flakes or rice puffs
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon salt
Instructions
- 1
Thoroughly rinse the almonds, walnuts, cashews, pumpkin seeds, and sunflower seeds under cold running water in a colander. This helps to remove any surface impurities.
⏱️ 5 min - 2
Place the rinsed nuts and seeds into separate bowls or a large container. Cover them with fresh water, ensuring they are fully submerged. Let them soak at room temperature for at least 12 hours, or preferably overnight. This soaking process helps to draw out soluble bitter compounds like tannins, improving flavor and digestibility.
⏱️ 10 min - 3
After soaking, drain the nuts and seeds in a colander and rinse them thoroughly again under cold running water. This second rinse washes away the bitter compounds released during soaking. Combine all the rinsed nuts and seeds in a single bowl.
⏱️ 5 min - 4
Preheat your oven to 250°F. Line a large baking sheet with parchment paper. Spread the rinsed and soaked nuts and seeds evenly in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 250 - 5
Bake the nuts and seeds for 60-75 minutes, or until they are completely dry to the touch and slightly toasted. Stir them occasionally to ensure even drying. This step is crucial for removing moisture and preparing them for crisping.
⏱️ 75 min•🌡️ 250 - 6
Remove the baking sheet from the oven. In a large bowl, combine the dried nuts and seeds with the rolled oats and crispy cereal. In a separate small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, ground cinnamon, and salt. Pour the wet mixture over the dry ingredients and stir well until everything is evenly coated.
⏱️ 10 min - 7
Spread the granola mixture back onto the same parchment-lined baking sheet in an even layer. Return to the oven and bake for another 15-20 minutes, or until the granola is golden brown and fragrant. Keep a close eye on it to prevent burning, as it can brown quickly.
⏱️ 15 min•🌡️ 250 - 8
Remove the granola from the oven and let it cool completely on the baking sheet. It will become even crispier as it cools. Once cooled, break it into clusters. Store in an airtight container at room temperature for up to 2 weeks. Serve with yogurt and fruit, or enjoy as a snack.