Overnight Soaked Oatmeal Cookie Granola
A slow-baked granola that starts with an overnight oat soak, creating a tender, cookie-like texture rather than the typical crunchy variety. Warm spices of cinnamon and vanilla blend with honey and sorghum syrup, while walnuts, coconut, raisins, and cranberries add texture and natural sweetness. This version prioritizes digestibility through fermentation and low-temperature baking. Serve for breakfast with yogurt, milk, or eat by the handful as a snack. The soaking step makes this unique, breaking down phytic acid and creating a distinctly cake-like granola that appeals to those seeking gentler grain preparation.
Ingredients
- 3 cup rolled oats
- ½ cup coconut oil, melted and cooled slightly
- 3 tablespoon unsalted butter, melted and cooled slightly
- ½ cup buttermilk
- ½ cup water
- ¼ cup honey
- ¼ cup sorghum syrup, or maple syrupmaple syrup1:1sweetener
source offers this swap
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon vanilla extract
- ½ cup walnuts, roughly chopped
- ½ cup coconut flakes, unsweetened
- ¼ cup raisins
- ¼ cup dried cranberries
Instructions
- 1
Combine oats, coconut oil, butter, buttermilk, and water in large bowl
- 2
Stir until well combined, cover, and let sit at room temperature for 12-24 hours
- 3
Preheat oven to 200F and line baking sheet with parchment
- 4
Heat water in small pot over medium-high heat until boiling, then reduce to simmer
- 5
Whisk honey, sorghum syrup, salt, cinnamon, and vanilla in heat-safe bowl over simmering water until honey dissolves and ingredients combine
- 6
Remove from heat and pour honey mixture over soaked oat mixture
- 7
Stir until well combined, spread evenly onto prepared baking sheet
- 8
Bake for 4 hours, stirring every hour
- 9
In final 20 minutes of baking, stir in walnuts and continue baking until light golden brown
- 10
Cool completely on baking sheet, then fold in raisins, coconut flakes, and cranberries
Tips
The overnight soak is essential. It hydrates the oats and begins breaking down antinutrients, creating a softer final texture than traditional granola.
Stir every hour during baking to ensure even drying and prevent over-browning on edges. The low temperature prevents burning while developing subtle caramelization.
Fold in dried fruit after cooling. Adding while hot can cause sticking and uneven distribution in the finished granola.
Good to Know
Transfer cooled granola to airtight container. Store at room temperature for 3-4 weeks. Keep away from moisture to maintain texture.
Make up to 4 weeks in advance. The soak can begin the evening before, then bake the next day. Stores excellently.
Serve with yogurt, milk, or non-dairy alternative. Top fresh fruit, eat by the handful, or layer into parfaits. Best enjoyed within first 2 weeks for optimal crispness.
Common Mistakes
Skip stirring during baking to avoid uneven drying and burnt edges
Don't add nuts at the beginning to avoid over-toasting and bitter flavor
Avoid opening oven frequently to prevent temperature fluctuation and uneven baking
Substitutions
FAQ
Can I use regular milk instead of buttermilk?
Regular milk works but lacks the tang from buttermilk. You can substitute with soured milk (add lemon juice or vinegar to regular milk, let sit 5 minutes) for better results and similar flavor development.
What if my granola isn't crunchy after cooling?
Granola from this method will be softer and cake-like by design due to the soak. If you prefer crunchier texture, reduce soak time to 8 hours or add an extra hour of baking at 200F after cooling.
Can I freeze this granola?
Yes, freeze in airtight container for up to 2 months. Thaw at room temperature for 30 minutes before serving to restore texture. Freezing extends shelf life beyond the standard 3-4 week storage window.