From the Book, Eat Fat, Lose Fat

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. The resulting granola has a nice yogurty tang.

Granola is high in calories, so it is not good for weight loss. Keith and I have small helpings (3-4 teaspoons) each morning with raw milk or yogurt, prior to going to the fitness club.



Coconut Granola

8 cups rolled oats
1/2 cup melted raw butter
1/2 cup melted coconut oil
1-1/2 cups whole yogurt
2 cups water
1/2 cup raw honey or maple syrup
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 cup coconut sprinkles*
2 cups chopped crispy nuts*
1 cup raisins
Mix Oats, butter, coconut oil, yogurt, and water together in a large bol. Pat down, cover with a plate, and leave on the kitchen counter for 2 days.Preheat oven to 200 degrees.  Place honey, salt and cinnamon in a small bowl and set in a small pot of simmering water until honey warms and becomes thin. Mix honey with oat mixture.

Place on 2 parchment-lined cookie sheets and bake for several hours, until completely dry and crisp. Mix with coconut sprinkles, chopped nuts, and raisins. Store in airtight container.

Serve with whole raw milk raw cream diluted with a little water. Also, great used as a yogurt or ice cream topping.

*Crispy Nuts and Coconut Sprinkles recipes can be found in Sally Fallon’s cookbook, Nourishing Traditions available from NewTrendsPublishing.

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