Mary Enig and Sally Fallon were given this recipe by a Weston A. Price chapter leader, Sonja Kepford. Unlike a typical granola recipe where oats were used in the recipe straight from the package, these oats are soaked in a yogurt and coconut oil/butter mixture for two days to ferment the oats to make them more digestible.
Now that I am implementing more and more traditional preparation methods into our daily diet, I find that I always have something soaking on the counter…
This is a filling, satisfying quick lunch. Since it doesn’t take long to make, your can spend your precious minutes looking at your favorite magazine…
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