Categories: breakfast

Ingredients

• 6 cups organic rolled oats
• 2 cups organic rolled rye flakes
• 1/2 cup butter, melted
• 1/2 cup organic unrefined coconut oil, melted
• 1 can (14oz) coconut milk
• 2 cups filtered water
• 4 tbsp raw apple cider vinegar
• 3/4 cup pure honey
• 3/4 cup organic pure maple syrup
• 1 tsp sea salt
• 1 1/2 tbsp ground cinnamon
• 1 tbsp pure vanilla extract

Directions

1. Place butter and coconut oil in a small sauce pan and heat until melted. Pour into a very large ceramic (or glass) mixing bowl and add coconut milk, water and vinegar; whisk to combine.

2. Add oats and rye flakes (or buckwheat groats); thoroughly combine using a large wooden spoon or rubber spatula.

3. Cover the bowl and place it in a warm area of your kitchen for 24-48 hours.

4. After soaking time is completed, preheat oven to 200° F.

5. Melt honey, maple syrup, cinnamon, etc on the stove. Pour honey mixture over oat mixture.

6. Using large rubber spatula, combine the honey and oat mixtures, until well combined.

7. Spread the mixture out over two parchment paper-lined, 12×17-inch rimmed-baking sheets. Place baking sheets side-by-side in oven for best results. If you have to stack them, be sure to rotate them during bake time.

8. Bake for 8 hours, turning the granola every two-hours. Then turn off oven and allow to sit in warm oven overnight until completely cooled.

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