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Traditional Soaked Oat Granola (A Nourishing From-Scratch Recipe)

Learn how to make traditional soaked oat granola using simple ingredients. A nourishing, from-scratch recipe that’s easy to digest.
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Course: Breakfast, Snack
Diet: Gluten Free
Keyword: homemade granola from scratch, homemade soaked granola, low temperature granola, nourishing granola recipe, old fashioned granola, soaked oat granola, soaked oats granola recipe, soaked oats recipe, traditional foods granola, traditional oat preparation, traditional soaked granola
Prep Time: 8 hours
Cook Time: 10 hours
Total Time: 18 hours
Servings: 12 servings (more with mixins)
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Author: Victoria Herbert

Equipment

Ingredients

Base Ingredients

  • 5 cups rolled oats organic is best
  • 2-3 tablespoon apple cider vinegar or lemon juice
  • Filtered water enough to cover oats

Optional Mix-Ins (Add After Drying)

  • Dried fruits blueberries, banana chips, raisins
  • Cinnamon
  • Coconut chips
  • Chopped dates or honey for sweetness
  • Chocolate chips
  • Prepared nuts see notes below

Instructions

Step 1: Soak the Oats (Night Before)

  • Place the rolled oats in a large bowl. Cover with filtered water until the oats are fully submerged. Stir in the apple cider vinegar or lemon juice. Cover and allow the oats to soak overnight at room temperature.

Step 2: Drain and Prepare

  • The next morning, drain the soaking water thoroughly. Preheat your oven to 200°F (95°C).

Step 3: Dry the Oats Slowly

  • Line 2–3 baking sheets with parchment paper. Spread the drained oats out in a thin, even layer.
  • Place baking sheets in the oven and allow the oats to dry for approximately 10 hours, flipping halfway through. The oats should be completely dry and lightly crisp, not toasted.

Step 4: Cool and Mix

  • Remove the oats from the oven and allow them to cool completely. Once cooled, mix in your desired add-ins like dried fruit, cinnamon, coconut, or chocolate chips.

Notes

Preparing Nuts for Granola (Traditional Method)

To properly prepare nuts before adding them to granola:
  1. Soak nuts overnight in salt water (2 tablespoons salt per 4 cups nuts), covering fully with filtered water.
  2. For cashews, soak for 5–6 hours only.
  3. Drain and spread nuts on a greased baking sheet.
  4. Roast slowly at 200°F for 18–24 hours, flipping halfway through.
  5. Roast alongside the oats if desired.
This method enhances flavor, improves digestibility, and creates a gentle crunch without overheating the nuts.
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