24 cups rolled oats 4 tsp. cinnamon 3 cups honey 3 cups coconut oil (or half oil, half butter) 10 TBS whey 4 cups water
“HOLY TOLEDO----24 cups of oats?!!"
I know. I know. But why not make a huge batch? They WILL get consumed; they WILL keep in a cool, air-tight space; and you WILL NOT have to make them so often. That‘s time and effort and energy saved.
Combine the oats and cinnamon in a large container (a roaster works well).
Combine the four liquid ingredients together in a sauce pan to warm just enough to mix well. Pour this mixture over the oats and stir until all the oats are covered. The consistency will be ‘sloppy’.
Cover container and allow to stand at room temperature for 24 hours.
Spread oats on cookie sheets and place in a 150 oven or dehydrator. You can either allow them to dry until crunchy (about 24 hours), OR go less time and end up with a more easily-chewed product (for younger children).
Every oven is different, so check your granola occasionally for desired doneness. The crunchy can be stored in an airtight container, but the less crunchy has more moisture in it and needs to be stored in the refrigerator.
Yield is about 2 gallons.
Serve with milk or yogurt, and add nuts, dried or fresh fruit, or other flavorings as desired. Also makes for good snacking when on the go. Just package in individual zip lock bags, add more dried fruit, and even a few chocolate chips.
(This recipe was originally placed in the Grains, Nuts, & Legumes - The Basics of Soaking Oats class.)