Several readers have emailed me recently inquiring about how to best go about making homemade granola.
One reader carefully soaked his rolled oats for 24 hours in water with an acidic medium and then dehydrated before mixing with the other ingredients and toasting in the oven.
Another reader used sprouted, organic rolled oats and baked in a 200F oven with various other ingredients to make her favorite version of homemade granola.
While both of these approaches to making granola are certainly a huge improvement over any of the granolas to be had at the store, the fact is that even organic granola made with rolled oats that have been sprouted or soaked is not an easily digestible food.
The proteins in grains are extremely difficult to digest and have the potential to cause health problems over the long term, which is why traditional societies took such great pains to soak, sprout, or sour leaven them before consuming.
Not only did traditional peoples soak, sprout, or sour leaven their grains, they also thoroughly cooked them as the final preparation step before eating.
The dry heat of an oven is simply not sufficient to complete the breakdown of anti-nutrients in oats to render even homemade granola a nutrient dense, easily digestible food.
Perhaps if a person has an iron gut, then homemade granola that is soaked or sprouted might work on occasion. The reality is that most people have sensitive guts anymore due to several generations of children raised on antibiotics and processed foods. Most people have some sort of digestive sensitivity to grains even if there are no grain allergy symptoms present.
I know for me, I bloat terribly if I eat homemade granola that has been soaked even though I have no grain allergies and my digestion is in pretty decent shape. I actually digest unsoaked but thoroughly cooked oatmeal better than soaked and toasted granola, lesson being that the final cooking step is very important!
I have only made granola for my family once or twice but stopped long ago after observing the indigestibility of consuming this very non-traditional food even when seemingly prepared in a traditional fashion.
So, do your digestion a favor and opt out of any grain based granola entirely – even if homemade, organic, and soaked and/or sprouted.
But don’t hesitate to use soaked or sprouted grains that are fully cooked for all your other dishes and baked goods! For a video tutorial plus written recipe on how to make a cold breakfast cereal that is a very digestible alternative to granola, click here.
Sarah, The Healthy Home Economist
Source: Nourishing Traditions, p. 454
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{ 150 comments… read them below or add one }
Sarah,
I have tried dehydrating my “soaked and baked” oatmeal recipe and it’s more chewy than crunchy. However, do you think this would probably make it more digestible? Most people find it hard to give up granola since it is so good & satisfying.
If it is really mushy and soft probably ok. Many people confuse “satisfying” as food sitting like a brick in their stomach though. Satisfying is that it is light in the stomach, easy to digest, and doesn’t slow you down or make you tired after eating.
Sarah, TheHealthyHomeEconomist\’s last post: No Granola is Good Granola
I have another batch of homemade breakfast cereal soaking as I type. My husband is a man of convenience. Even though it is grain based it is better than store bought. I do make him breakfast several days of the week but it is nice to have this as a back up for days that start off in an unusual manner. It is a great recipe. My favourite addition to it is unsweetened carob chips!
Thanks for all of your helpful information. I’m curious why soaking then baking granola (at 350 or 375 would not compare to soaking bread dough, then baking it in regards to digestability. Thanks!
If it’s nice and soft, then it should digest fine
Sarah, TheHealthyHomeEconomist\’s last post: No Granola is Good Granola
Peggy at To Your Health sells raw sprouted oat groats that can be flaked and cooked in 5 minutes. It is not necessary to soak them. I think if you use these, granola would be fine to eat. If you wanted to make them even more digestible, you could flake them and then soak them prior to dehydrating.
Ann Marie @ CHEESESLAVE\’s last post: Winner of the Pyrex Bake, Serve And Store Set
No you can’t use those either. Oats must be cooked even if sprouted.
Sarah, TheHealthyHomeEconomist\’s last post: No Granola is Good Granola
If you cook first that’s ok.
Sarah, TheHealthyHomeEconomist\’s last post: No Granola is Good Granola
Dehydrating or drying in the oven is not cooking though.
Sarah, TheHealthyHomeEconomist\’s last post: No Granola is Good Granola
Sorry for all the comments
The point is the oats must be soft as in after a thorough cookin .. if they are still crunchy and hard like what granola is supposed to be like, no go for digestibility.
Sarah, TheHealthyHomeEconomist\’s last post: No Granola is Good Granola
Also, granola is too “scratchy” for your digestive system, so a big no no for people with digestive problems. Same goes for bran,
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What do you think of this recipe for dehydrated fermented granola?:
http://www.pickl-it.com/blog/442/turkish-fig-coconut-oatmeal-granola-fermented/
Actually, this process looks very much in line with the Weston A Price Foundation teachings. It’s well fermented before being dehydrated. And the very last note is that an optional method of preparation is to use leftover soaked, cooked oatmeal, which can then be flavoured with dried fruit and spices before being dehydrated. I’m very interested to hear Sarah’s opinion on this!
I actually make a “paleo” granola now that is all nuts (soaked of course) and dried fruit roasted in
the oven in a little honey and coconut oil. So delicious.
Yes, that is a great alternative.
Sarah, TheHealthyHomeEconomist\’s last post: No Granola is Good Granola
I tried soaking almonds and then dehydrating them in the oven according to directions found here or some other traditional foods site. They were AWFUL. No matter how much time in the oven they stayed mushy. Yuck. Who wants to eat mushy nuts? I wasted a very expensive bag of almonds, wish I hadn’t done it. Wouldn’t have done it if I’d known that was the outcome.
Melinda I’m sorry your nuts did not turn out. The first time I did them they turned out squeaky but were dry. Since then I have not had that problem. I don’t think that I did anything different than the first. Maybe try again with a smaller amount and see how they turn out? At least then it would not be the entire bag!
Mine were hard to dry in an oven so I bought a food dehydrator. Works very well.
I avoid nuts even soaked and/or sprouted nuts. I thought I read that the anti-nutrients aren’t broken down even after they are soaked/sprouted and cooked. Well, then again, maybe the anti-nutrients aren broken down but then once you cook them you kill the enzymes to help digest them. I think I might be a little confused….
Molly, would you be able to post your “paleo” granola recipe? Thanks!!!
I second the Paleo granola. So yummy! I have to be careful not to eat too much.
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No Granola is Good Granola — The Healthy Home Economist
http://t.co/Ul90uFus
Would that mean that the baked oatmeal that I make in the oven (with soaked oats) is not good either? So pretty much any recipe with oats that are only baked in the oven, are not broken down enough to digest? Just want to confirm before I ditch my baked oatmeal recipe :-/
Thank you!
Baked oatmeal would be fine because you are still cooking it in hot water just in the oven not on the stovetop. When you dehydrate it in the oven, the oats aren’t being cooked only dried out, so the anti-nutrients aren’t being broken down.
What if the soaked “oatmeal” is cooked first on the stove, like a breakfast porrige, and then dehydrated?
I tried that once and the result was not appealing to my family.
OK, I tried it, and it worked for us! It was not easy to make, but my 6 guys gobbled it up! I soaked the oats two days, rinsed them lightly in a strainer, cooked them on the stove in some water, and then dehydrated them for a loooooong time. I’m starting my 4th batch this evening. My recipe is a cross between the “Eat Fat Lose Fat” Coconut Granola, and my own twists.
Look at this great article I just read about creating a perpetually ferment porridge pot! I am going to try it!
http://www.nourishingdays.com/2012/01/fermented-grains-the-perpetual-soured-porridge-pot/
I totally agree. I used to make soaked & dehydrated oats which did fine with us, but once I tried making granola with it… couldn’t handle it at all. I would get bloated and gassy after eating them. Even before I started on the road of NT food, I never liked granola because of that reason… I hated oatmeal because I would feel terrible after eating it and always felt like bricks were weighting down my stomach. When I learned the proper way of preparing oatmeal… no problems! Now we enjoy porridge a couple times a week along with oatmeal bake (http://just-making-noise.blogspot.com/2012/01/strawberry-pineapple-oatmeal-bake.html)
Just a quick question for ya’ll…I read on another reputable blog the other day that soaking wheat still did not rid it of toxins, specifically wheat germ aggragluten. Anyone know whether that is accurate? I am just starting to work with soaked grains and don’t have enough experience to have any reasonable insight. Thanks!
Soaking what breaks gluten down into more digestible components.
Sarah, TheHealthyHomeEconomist\’s last post: No Granola is Good Granola
No Granola is Good Granola http://t.co/NqiEgWC2
Hi Sarah
Sorry I am alittle confused. How is soaking the oats and then cooking them in the oven any different to the cold cereal you mention. Isnt that soaking the spelt flour and then cooking it in the oven into like a granola type cereal only it is spelt not oats?
One more question. If I made granola like this and soaked it overnight in yogurt again and ate it like a bircher would this make any difference.
Thank you for all your information.
When you bake the batter it is with ground flour and uses a wet heat (wet batter in a hot oven) .. making granola is a dry heat only, lower temp (200F or so) and the oats are unground. Very different result.
Sarah, TheHealthyHomeEconomist\’s last post: No Granola is Good Granola
Hi Again
Sorry forgot to ask. If I soak my oats and then mix up the same type batter you mix for your cereal into the oats so they are like a cake batter and cook that and crumble it and dry it out would that be ok? I like the idea of not giving my kids a gluten cereal but are not big on the nuts and seeds version so oats work well.
Yes, that might work well. It is important for the oats to be soft after cooking. I think mixing in the batter and baking would probably do the trick.
Sarah, TheHealthyHomeEconomist\’s last post: No Granola is Good Granola
Hi Sarah! A while ago you had posted on your Facebook page about Unique brand sprouted wheat pretzels and how you were happy to see they were made with olive oil. Based on that post, we tried the pretzels and my kids adore them. Do you think this same idea, though, about the granola, would apply the same way to the sprouted wheat pretzels. Obviously they are baked and crunchy at the end. Thoughts?
Yes, they are fine on occasion .. they are MUCH different from granola though as they are made with sprouted flour not the entire grain unground as with granola. They are also baked and not toasted at the lower temps that granola is typically prepared at.
That being said, those sprouted pretzels are SO filling, I can only eat one and be done with them. Very unlike regular store pretzels where you can eat the whole bag and feel like you ate nothing. I usually eat the one pretzel with a piece of raw cheese and it all digests quite nicely for a midafternoon quickie snack.
Sarah, TheHealthyHomeEconomist\’s last post: No Granola is Good Granola
I was very disappointed when I learned last yr. from another source, that granola was not good for you. Fortunately, right about that time I learned about kefir and have been making it ever since. So, now I have kefir smoothies every morning. Still miss the deliciousness of granola, though. (I would like the recipe to the nut granola mentioned, too.)
I would, also, like to know the answer to Lara’s question.
Thanks again, for all you teach us, Sarah.
)
Sarah, Why are Crispy Nuts okay to eat, but not crispy granola?
By the way, I agree totally with you on not eating granola, I am just
curious about the nuts.
Hi Barbara, the proteins in grains are very difficult to digest .. not so with the ones in nuts
Therefore, a simple soaking/dehydrating for nuts (keeping them raw) is sufficient to make them very easily absorbed and assimilated. Grains need that final thorough cooking after soaking/sprouting or sour leavening.
Very informative post. I have given up all grains myself, but since my kids won’t it’s nice to know how to make it better for them.
What about oatmeal?
for those who have not tried it, i would give Emmer wheat (Zea) a go. Being the most ancient and easily digestible food of the Gods n’ all, before big business introduced us with all the wrong grains for us, in favour of profit.
I rarely make granola anymore, but I wonder if you made oatmeal by cooking it, then adding your fat and sweetener, then drying it out in the oven and crumbling it?
Fully cooked oatmeal that has been soaked overnight is fine of course.
Might be more appropriately used as a small topping/condiment, sprinkled on top of yogurt, etc.
oh no- my partner (who’s mostly pretty supportive of the food choices I make for our family) & I disagree over cereal. The recent compromise was that he could make granola for the kids, so as to have a healthy, ready-to-serve option on some mornings. I think I may just tuck this info away & share it with him in a few months. They don’t eat it often anyway.
Hello Sarah
So happy to find you thru Weston Price. I believe there is one exception to the precooking rule and hope you can clarify this. In Sally Fallon’s book she has a cold Middle Eastern cereal “Kishk” that is soaked and then directly baked at low heat without a high temp cooking step. Please advise.
I made the cereal and found it too hard to chew. I am trying a second batch and lowering the temp on my oven to the very lowest it will go. I think my oven is very powerful and was too high for the cereal.
Hi Renee, you are right about that. I’ve made it before a very long time ago and it was too hard. I’ve had good results with the homemade cold cereal recipe posted on this blog though although you have to be careful of that one getting too hard too if you overdry. I would think that kishk would follow the same principle that it would be for those with iron stomachs only. Perhaps the fact that it is fermented would break the grain proteins down a bit better than soaking or sprouting.
Sarah, TheHealthyHomeEconomist\’s last post: When Breast Cancer Isn’t Bad News
Another thought Renee … bulgur flour is sprouted so perhaps using sprouted flour then fermenting which is how you make kishk helps considerably. Also, kishk is made out of flour .. not the unground grain as with oat based granola which makes breakdown so much more difficult due to the large pieces of grain involved.
Sarah, TheHealthyHomeEconomist\’s last post: When Breast Cancer Isn’t Bad News
No granola is good granola?! Wah! Via Just West of Crunchy http://t.co/Uhnb6TGI
Hi would it work with organic white rice flour … I have an issue with oxalates (12mm kidney stone) so it is the only grain I can have … it would be lovely to make ‘cereal’ – thank you for the fab posting <3
Hi would it work with organic white rice flour … I have an issue with oxalates (12mm kidney stone) so it is the only grain I can have … it would be lovely to make ‘cereal’ – thank you for the fab posting <3
I prefer oatmeal too, just once in a while. The only grains I really purchase anymore are rice and quinoa, as I find that when I eat wheat.. I not only feel bloated by also dizzy, achy muscles and blurred vision. Probably signs that it’s not good for me.
I prefer oatmeal too, just once in a while. The only grains I really purchase anymore are rice and quinoa, as I find that when I eat wheat.. I not only feel bloated by also dizzy, achy muscles and blurred vision. Probably signs that it’s not good for me.
I still make homemade granola for my hubby. He is not on the same page with me nutritionally, but he willing to settle for homemade granola over store bought cereals, so I take that compromise. I’ve learned to pick my battles.
While homemade granola might not be perfect nutritionally, it’s better than the junk cereals at the store. He also has no digestive problems from eating it. At least when I make it at home, I control the ingredients. I think we all need to take baby steps and if making homemade granola is a way to wean family members off of cereals, then I say go for it.
I still make homemade granola for my hubby. He is not on the same page with me nutritionally, but he willing to settle for homemade granola over store bought cereals, so I take that compromise. I’ve learned to pick my battles.
While homemade granola might not be perfect nutritionally, it’s better than the junk cereals at the store. He also has no digestive problems from eating it. At least when I make it at home, I control the ingredients. I think we all need to take baby steps and if making homemade granola is a way to wean family members off of cereals, then I say go for it.
We love granola and I recently tried making some after first soaking and dehydrating the grains. I have to say, its not that good. The grains are really are hard to chew and the texture has definitely changed. I probably won’t make it again.
We love granola and I recently tried making some after first soaking and dehydrating the grains. I have to say, its not that good. The grains are really are hard to chew and the texture has definitely changed. I probably won’t make it again.
Oats are pretty intense in the anti-nutrient department, I don’t eat them any way, but I do eat a tablespoon or so of Go Raw granola a day (mixed with sprouted sunflower seed butter, raisins and dried coconut). It is grain-free but uses buckwheat groats (sprouted and dehydrated). I know there are some anti-nutrients in buckwheat, but I don’t know how much nor how well sprouting lowers them. Anyone have a resource for that?
I have found that every granola recipe, even if using natural sweeteners like Sucanat or honey, is just too sweet tasting for me! I have not made it in many years. Just way too sweet.
Nickole
Nickole@savvyteasandherbs.com\’s last post: Mothers Milk Herbal Blend
It is syncronicity a little too late that I had Cheerios several days this week, including this morning. I thought it a better alternative to the eggs with cheese and turkey bacon and toast I sometimes have.
It is syncronicity a little too late that I had Cheerios several days this week, including this morning. I thought it a better alternative to the eggs with cheese and turkey bacon and toast I sometimes have.
The eggs, cheese, and turkey bacon is a WAY better choice than Cheerios!
Interesting! I’m wanting to try a grain free, coconut based granola.
Interesting! I’m wanting to try a grain free, coconut based granola.
Totally agree! When I have oats for me and my daughter I always soak them and then cook them with some cinnamon, raisins, raw milk and add some coconut oil or raw butter in the end. Sometimes we add some seeds too and we call it “porridge”. My daughter forgot all about “granola” long time ago, although she liked that too…
Fran, I definitely think the eggs (pastured, hopefully) & bacon are better than Cheerios. I am in the process of weaning off all commercially prepared cereals, dry & to be cooked. Financially, I cannot afford to toss a lot of food, but I am buying more nutrient dense, organic foods. It’s all a process.
Fran — Definitely not! Real eggs with cheese and pastured bacon is much healthier than industrial Cheerios!
Fran — Definitely not! Real eggs with cheese and pastured bacon is much healthier than industrial Cheerios!
Interesting… In Australia, we’ve barely heard of granola…mostly from American tv…puffed rice and milk is our usual breakfast (in my home anyway)
Interesting… In Australia, we’ve barely heard of granola…mostly from American tv…puffed rice and milk is our usual breakfast (in my home anyway)
I understand about the less absorption, etc… But I kinda’ figure if homemade granola is the worst we do (for occasional snacks and breakfasts) then we are doing pretty well.
I understand about the less absorption, etc… But I kinda’ figure if homemade granola is the worst we do (for occasional snacks and breakfasts) then we are doing pretty well.
watch out the healthy home economist is going paleo#grainsareapain http://t.co/rhUJaFCE
Here you go. http://girlgoneprimal.blogspot.com/2010/02/recipe-grain-free-granola-nola-final.html Note that ALL seeds and nuts should be soaked overnight. That’s not covered in this recipe.
Wondering about the Pickl-It recipe/process mentioned above. Because of the technology of the jar, the granola can ferment without getting any mold or so it allows for a long ferment period. Would this be sufficient, possibly?
I’ve had the opportunity to taste this Pickl-it recipe, though not enough to know if it would cause issues for me. The person who made it doubled the spices, which was good. It is not a sweet granola.
Try it and see Zusa. If your digestion is in tip top shape, you can perhaps handle it occasionally. I wouldn’t make it a daily thing though.
Sarah, TheHealthyHomeEconomist\’s last post: When Breast Cancer Isn’t Bad News
@ Lorri – granola is called muesli here.
To soak or not to soak, this is my question. I’ve all but given up on this. I AM sensitive to gluten, but I’m constantly finding contrasting articles from bloggers I respect. I also respect their resources. Soaking is easier to digest. Soaking increases the gluten, avoid grain to help prevent cancer, blah, blah , blah. I wish I had cold hard facts on this particular food item.
Observe how you tolerate it when you eat it. Observation never lies …. I know soaking works as I see how I bloat and feel uncomfortable when I eat grains that aren’t soaked. There are always caveats to be aware of kind of like soaking beans where some types you use baking soda and others where you use cider vinegar (with filtered water).
Don’t get frustrated. Just keep learning and adjusting your approach as you go. Nothing remains static .. we are always learning and moving forward.
Sarah, TheHealthyHomeEconomist\’s last post: Monday Mania 1/30/2012
is the healthyhomeeconomist going paleo?
I think you could find an article saying that everything we could possibly consume is unhealthy. I still believe it’s a great alternative to store bought cereal and done on occasion, I don’t quite see how it could harm you. When we travel, i make this and my kids think its a special treat. Most things, when done excessively and not in balance are rarely tolerated well.
I make nut granola with soaked and then dehydrated walnuts, pecans and almonds, maple syrup, soaked pumpkin seeds, raisens, cinammon and dried cranberries YUMMY!
How and why Grains may not be the best choice for us humans.
Maybe you’d like to try Quinoa instead with dinner?… http://t.co/i4lrMB50
Holly I’ve been doing something similar, using pomegranate syrup sometimes, and homemade candied ginger. Thing is, the soaked dried oats are SO delicious alone that some batches don’t make it to the granola stage. These oats + raw milk + cinnamon = wow breakfast or snack.
the conclusion I got from the article was that oats were more the problem than “granola” so it could be made with another rolled grain like spelt, kamut, or barley. (soaked of course)
Hi Sarah
I thought I would let you know I made up the oatmeal in a batter exactly like you did with the flour. It was kind of like baked oatmeal without the eggs. Cooked it in the wet batter (after soaking overnight) till it was cooked like a coffee cake and crumbled it the same way before drying it. It is great -much better than granola. I like not having it completely dried out but rather alittle softer and chewy.
Thanks for all your help in this experiment.
Excellent! Very very creative
Sarah, TheHealthyHomeEconomist\’s last post: Monday Mania 1/30/2012
I have a vitamix with a regular container and hope to get a dry blade container for grinding soon. But I know I can start with what I have. Can anyone tell me the best and quickest way to grind my own flour? I would love to, but am very busy, in pain from pregnancy, and have a husband saying to add the junkiest of junk cereal to the shopping list. I’m going to Trader Joe’s today. Tell me quick, what do I grind that will work well?!?! Also, if not fresh ground, which of my stale old bulk flours might work best? TIA!
Also, is a food processor just as good for grinding grains?
I have a organic rice flour version in the oven now – smells yummy – I halved all the ingredients and it makes LOADS … fingers crossed it works!
Recipe please!! Is it fresh ground?
Hi Sarah
Renee here again. You mentioned that the bulgur wheat in Sally Fallon’s Kishk is flour. She does not indicate flour, just bulgur wheat. Being part Lebanese, I always have organic bulgur wheat in the house. So now I am confused… should I grind the bulgur into flour?
Thanks a mill, Renee
My copy of Nourishing Traditions refers to bulgur as sprouted wheat flour. Is your version different?
Hi Sarah
on pg 112 of NT, it states that bulgur wheat is a coarsely ground sprouted wheat. It is not flour… but as you mentioned previously, it is sprouted so that must be the difference. An update on todays batch: it is working much better then the 1st batch. I have the oven temp at the lowest temp. Much better results, even if it is a much slower process.
Also, You WERE advising your readers correctly. On pg 464 in NT, Ms Fallon states that they do NOT recommend granola because it is extremely indigestible. So thanks for being here to answer all of your readers inquires!!!
You’re off on this one. Page 454 of NT, as you reference, does NOT say to avoid ALL granolas. Rather, in referring to commercial granolas, they say “we do not recommend granola”. In fact, the WAPF, in their annual shoppers guide, gives “soaked granolas” a GOOD rating. Be careful. Your readers are relying on you to post accurate information about traditional foods. If YOU feel strongly for/against soaked/sprouted granolas, then claim it as your opinion and don’t bring NT into it as if the authors share your postion.
Page 454 of NT, as you reference, does NOT say to avoid ALL granolas. Rather, in referring to commercial granolas, they say “we do not recommend granola”. In fact, the WAPF, in their annual shoppers guide, gives “soaked granolas” a GOOD rating. Be careful. Your readers are relying on you to post accurate information about traditional foods. If YOU feel strongly for/against soaked/sprouted granolas, then claim it as your opinion and don’t bring NT into it as if the authors share your postion.
I emailed Sally Fallon Morell about granola before I wrote this post and she said that soaked or sprouted granola dried in an oven would not be a good idea and would only be digested by folks with an iron stomach. She doesn’t like granola, period.
Hi Sarah
on pg 112 of NT, it states that bulgur wheat is a coarsely ground sprouted wheat. It is not flour… but as you mentioned previously, it is sprouted so that must be the difference. An update on todays batch: it is working much better then the 1st batch. I have the oven temp at the lowest temp. Much better results, even if it is a much slower process.
Also, You WERE advising your readers correctly. On pg 464 in NT, Ms Fallon states that they do NOT recommend granola because it is extremely indigestible. So thanks for being here to answer all of your readers inquires!!!
oops… I mean bulgur wheat is sprouted AND fermented. And one big difference is I soaked the bulgur in the yogurt for 48 hours… not just 24hours.
@Michaeleen I emailed Sally Fallon Morell about granola before I wrote this post and she said that soaked or sprouted granola dried in an oven would not be a good idea and would only be digested by folks with an iron stomach. She doesn’t like granola, period.
My point is that you took a very extreme position in your post and then implied that it was backed by NT, which it was not, based on the text. Opinion and science are not the same thing. “not good for some” is not the same as “not good for all”. As I mentioned, for several years now the WAPF has ranked “soaked granola” as GOOD in their shopper’s guide and it has been offered on the breakfast bar at the Wise Traditions conference since 2009. This seems inconsistant with your position that “No Granola is Good Granola”. And if Sally contributed to your article and shares your viewpoint, why didn’t you quote her directly or refer to her input in your post? Your blog seems well respected as a vehicle to support people who want to embrace a traditional diet and I’ve appreciated your work.
My point is that you took a very extreme position in your post and then implied that it was backed by NT, which it was not, based on the text. Opinion and science are not the same thing. “not good for some” is not the same as “not good for all”. As I mentioned, for several years now the WAPF has ranked “soaked granola” as GOOD in their shopper’s guide and it has been offered on the breakfast bar at the Wise Traditions conference since 2009. This seems inconsistant with your position that “No Granola is Good Granola”. And if Sally contributed to your article and shares your viewpoint, why didn’t you quote her directly or refer to her input in your post? Your blog seems well respected as a vehicle to support people who want to embrace a traditional diet and I’ve appreciated your work.
Hi Sarah,
Any suggestions / recipes for a care package for a college student? I usually put in some homemade granola! Thanks
I went back and took a look at Sally’s comments on granola in “Nourishing Traditions” for a little guidance. I remembered a comment about granola’s not being a part of traditional diets. Here’s the quote:
Kathy (aka Mrs Dull)\’s last post: The Pantry Principle – What you’ll need as raw ingredients for real food recipes – Part 3
I used to love Granola…but there are so many other options (if you have time to cook your breakfast!)
I been studying the poor quality and health issue surrounding our breakfast cereals recently:
I guess the world wasn’t designed to go at such a pace. We are meant to take time over cooking AND eating. Fast food will never be REAL food (even something as innocent looking as the humble granola).
Natasha’s last post: Crispy Duck with Fried Potatoes:
Hi Sarah! Thanks for the great article! I wanted to share with you my grain-free granola that uses soaked and dehydrated nuts as the base. SCD and Paleo legal, and definitely better on the gut!
Oatmeal was traditionally cooked overnight in Scotland. I make mine in the bottom of the AGA but you could use a slowcooker. It was done on a woodstove which might have been warm, not hot at night? Take one part oats to three parts water. Combine in a pot with sea salt. Pop in low oven and just eat it in the morning. BUT this is not fermented. I tried it with some cider vinegar the other day and it tasted a bit funny. (I do add some toppings such as dried fruit or honey or something). And at such a temperature I imagine it was too hot to ever ferment anyway.
On a side note, occasionally you see the tv chefs here in the UK tell you to make pancake batter and Yorkshire pudding batter the day before or at least in the morning for your evening meal. And sometimes they say their grannies always put vinegar in the mix!
Amy\’s last post: On Finding God
Sara, I follow a “paleo” type of “diet” with emphasis on local eats as much as possible and proper food prep, fat with veggies, etc. I just don’t enjoy dairy but get raw milk, cheese, ect for my family. Do you have any good resources on paleo?
Bummer.
I actually use the dried leftovers from my cooked oats, (And coconut flour quick breads… and sometimes even bread crumbs) which would have been eaten cold anyway. I can not think of any reason that wouldn’t work. I’d be interested to hear if others know of a reason it’s unhealthy.
Granola is usually loaded with sweeter too. Even if it’s sucanat or honey, we find it too sweet for our taste and are trying to avoid foods that spike the blood sugar. Haven’t made it for years for that reason.
i also make my granola with quick oats soaked in hot water and pureed apple, coconut oil and all sort of nuts and seeds. i dehydrate it overnight and i eat it with homemade almond milk.
here are a bunch…http://pinterest.com/lady7aylor/sane-paleo-cereal/
What are you thoughts on drying out soaked rolled oats after they have been baked like your cereal recipe, which is FANTASTIC by the way!
I am having trouble not turning to easy things like cereal. I have four kids five years and younger. Two of which are under a year and don’t have a lot of time to do breakfast. One of the babies has bad ezcema and I suspected food allergies so we are avoiding dairy, eggs, and gluten. I need some easy breakfast ideas. We do oats, bacon or sausage with fruit, sometimes gluten, dairy, egg free muffins. Anybody have any ideas or anything that healed up horrible ezcema. HELP!
My daughters ezcema was from both peanuts and tomatoes. She can eat both now at 12 but as a 3-5 year old we avoided.
You really should avoid all grains before one year, they cannot digest them. it could be a contributing factor.. what were your early weaning foods? have you given them egg yolks and pureed meats?
Debra, all of my kids and myself suffered from eczema until we healed ourselves with the GAPS diet. Find a homeopathic nutritional therapist to take your family to and they can help you.
dang Sarah. we eat homemade granola every day and love it! you’re killing me!
Hi Sarah:
Thank you for sharing this information. I have also read it in Sally Fallon’s book. Do you happen to have the source of this information? Was there a study done? I would love to share it with others.
yes, go to a nutritionist, self-diagnosing is the worst. You can susupect all you want, but you will just drive yourself nuts during the process.
*suspect* cannot type today
My kids love granola and it is so convenient, but I have had to put my foot down and we avoid it. I decided this after reading Ramiel Nagel’s book on tooth decay.
this stuff always made my tummy feel ucky.
I feel so overwhelmed and confused about what is good for my family… I am not sure what to feed them anymore…
I used a product called Execalm on my daughter’s persistent excema. This was over a year ago and it hasn’t come back!! She was 4 at the time and had it on her arms, legs, face, neck etc. The Execalm is a homeopathic cream with a couple different common homeopathic remedies in it. It was the only thing that made a difference and actually cleared it up.
Got a good recipe for healthy granola (with no toasted oats) coming out soon … hopefully tomorrow
Here is a really great grain-free granola that we LOVE. I used soaked nuts (and don’t use the seeds).
http://paleomg.com/pumpkin-granola/
Not True: http://paleomg.com/pumpkin-granola/
I created my own “granola” bars using pepitas, sunflower seeds, cashews, almonds, and flax seeds. I soaked them for about 18 hours, combined it with coconut flour, coconut flakes, a bit of honey, cinnamon, vanilla extract, and baked for 18 hours at 170. They are yummy!
Have you looked at the granola recipe in Eat Fat, Lose Fat (by the same authors as Nourishing Traditions)? I tend to trust those gals.
thanks Rach
http://www.keeperofthehome.org/2012/09/grain-free-granola-super-easy-use-what-you-have.html
Now what are we going to say instead of saying we are ‘crunchy’ ?!
I’ve made this one a couple of times and it’s a hit!http://paleomg.com/pumpkin-granola/
Oh yay!
I agree! I made homemade soaked granola twice and both times I had extremely bad gas and bloating. I was so uncomfortable! I actually have 2 tupperware full in the freezer because I don’t want to be in pain!
We stick to soaking rolled oats and having them for oatmeal in the morning… with some raw cream and raw honey! Yum!
Although I can not deny every once in a while I miss that crunch of those nasty breakfast cereals!
Question- for my oatmeal, I buy bobs red mill rolled oats. I do not soak or cook. I basically just mix with hot water & let sit for a few minutes (I personally like eating that way)… Is that bad? Lol what’s the best way to eat oatmeal?
Question – if i soak my rolled oats overnight then use them in my recipes (i make an oatmeal breakfast casserole and use them in meatballs) do i have to reduce the amount of liquid that goes into the recipe to account for the fact that they soaked in water overnight?
My granola – crispy nuts, chia seeds, coconut, seeds, dried cherries, dried apple bits and mini chocolate chips. Melt in coconut oil and refrigerate for bars or eat dry in yogurt.
Sorry, mix in melted coconut oil.
@Ashley this is not very digestible unfortunately. Have you seen my short video class on how to properly cook oatmeal?
No, but I will
thank you!
You will be amazed how much your tummy will thank you when you experience the difference!
If I eat granola, I look like I’m 3 months pregnant in about an hour as my stomach blows up from the indigestibility of this food even if it is soaked for 24 hours prior.
Sarah – I was looking for a soaked/healthy granola recipe with the intention of using it for a hot cereal while backpacking – instead of buying store bought granola. To be cooked in hot water out on the trail. In this case in your opinion would soaking then dehydrating oats and the like, if then cooked a few minutes in hot water to reconstitute it be enough cooking for digestibility? I am sensitive to improperly prepared grains.
Thanks!
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