It's easy to make a big batch of this granola, and then store it in a jar for an easy breakfast on the go. It's lovely served with homemade raw milk yogurt or kefir. This recipe is reprinted from Renee Kohley's cookbook, Nourished Beginnings Baby Food.
5cupschopped seasonal fruit such as applesstrawberries, figs and pears
Put the oats, quinoa, chopped nuts, sea salt and lemon juice in a large mixing bowl. Add water to cover, combine and let the mixture soak 8 to 12 hours. This soaking process breaks down phytic acid in the grain, makes it easier to digest, and makes the nutrients more available to be absorbed.
After the grains and nuts have soaked, drain the liquid and return them to the mixing bowl. Add the rest of the ingredients and combine.
If you have a dehydrator, spread the granola onto your dehydrator trays and dehydrate at 135°F overnight (or over the course of a day). I tend to soak the mixture during the day and dehydrate overnight. If you are using an oven, spread the granola on baking sheets, set your oven at the lowest heat (such as 150°F ) and stir throughout the day. Another option is to set the oven at a higher temperature, such as 300°F or so, and bake the granola for about an hour, again stirring often until it is fully dried.
Once the granola is dried, you can crumble it into containers for storage. You can serve the granola with raw milk, coconut milk or with whole yogurt. The texture is slightly crispy, but not too hard for toddlers to manage the chewing, though you can crumble the granola into smaller pieces
for them if you wish. When my toddler is teething, I let the granola sit in the milk or yogurt for a bit to soak the liquid and get softer, and that works well too.