Gut Friendly Granola

Name: Gut Friendly Granola
Prep time: 1 d
Cook time: 15 min
Yield: 4
Ingredients: 2 cups of oats; 2 tbsp maple syrup; 2 tbsp coconut oil; 1/2 tsp vanilla; 1/2 tsp cinnamon; 1/8 tsp sea salt

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Did you know most Americans do not eat properly prepared grains?

Grains are naturally difficult to digest. This is not an accident, they are seeds and are meant to stay intact so they can grow into plants. They also contain phytic acid, which can bind to minerals like calcium, iron, magnesium and phosphorus. Consumption of improperly prepared grains can lead to mineral deficiencies.

The Solution

Soaking oats can reduce the amount of phytic acid, which makes them healthier to consume. In order to do this properly, you must add something that contains phytase, an enzyme that breaks down phytic acid.

The soaking process can also help break down the complex carbohydrates which are difficult for many people to digest. In the past I avoided oatmeal because it made me feel bloated. However, I have no problem eating oatmeal or granola that has been properly prepared. (This is not really surprising, since this is the way our ancestors prepared grains).

It seems like a lot of extra work just to make granola, but with a dehydrator I find it is easy to do. The trick is to memorize the process and make it a part of your routine.

Other Benefits

Grains are known for glyphosate contamination, even organic grains. Farmers often use glyphosate as a dessicant to make harvesting grains easier. It is not clear why some organic grains test positive for glyphosate, possibly drift or other means of contamination.

Why does this matter? There is a growing body of evidence that shows glyphosate is linked to cancer, specifically lymphoma. The mechanism in which it may cause cancer is unclear. However, there is evidence glyphosate harms the shikimate pathway in bacteria, and beneficial bacteria are an important part of our immune system. Could this be the cancer connection? No one knows, but damaging our microbiome is not good.

In the meantime, I prefer to error on the side of caution.

Homemade Granola

It is my hope that soaking the oats in water with yogurt/whey reduces or eliminates the amount of glyphosate in the oats. Perhaps the bacteria will be “sacrificial lambs” and absorb the glyphosate, protecting the beneficial bacteria in our guts. I have no way to test if this occurs, but logically, it seems possible.

The Soaking Process

Ingredients
Rolled Oats (I prefer Bobs Red Mills Organic Gluten Free Rolled Oats).
Wholegrain Organic Buckwheat (Source of phytase)
Whey, Yogurt, Lemon Juice, or Raw Apple Cider Vinegar
Water

I like to keep the numbers simple, so I can remember it.
I use a 1:1 ratio or oats to water. (So for 4 cups of oats I use 4 cups of water).
1 TBS of Yogurt per cup of oats, and 1 TBS of Buckwheat per cup of oats.

So this is what a typical batch looks like …

4 cups of oats,
4 cups of filtered water
4 TBS of Yogurt
4TBS of Wholegrain Buckwheat.

I mix all the above ingredients together in a large stainless steel bowl and let them soak for 12-24 hours. Then I rinse them off, and dry them in my dehydrator. (I get the best results not using parchment paper or liners when I dehydrate). I dehydrate at 115 F overnight. I don’t think it takes that long, it is just how I do it. (I often dehydrate the oats overnight when I am making my homemade yogurt too, which is why I use that temperature.

These oats can be used for quick and easy oatmeal that is PROPERLY PREPARED, or for these pumpkin muffins. I like to make granola with it. It is a family favorite, served with homemade yogurt, and topped with berries.

2 cups of oats
2 tbsp maple syrup
2 tbsp coconut oil
1/2 tsp vanilla
1/2 tsp cinnamon
1/8 tsp sea salt

1 – Preheat the oven to 300 F.
2 – Mix the dry ingredients in a large bowl, and add the coconut oil and maple syrup. Mix it up pretty good, so the oil is evenly distributed.
3 – Line a baking sheet with parchment paper, and spread the oat mixture evenly over it.
4 – Bake for 12-15 minutes.
5 – Let the granola cool, then place it in an airtight container. It will keep in the fridge for 2 weeks. (I often store it in a mason jar in the freezer).

I like to experiment with different spices, dried fruit, coconut flakes, and nuts. But this is the basic, gut-friendly granola recipe I have been making for a few months.

Slow Food not Fast Food

In the past few years I have learned a great deal about traditionally prepared food and how to properly nourish the body. I was very intimidated at first, by all the extra steps required to properly prepare nuts, beans, and grains. However, I have made changes a little bit at a time, and I am very glad I made the changes.

I have discovered that putting in the extra effort has changed the way I look at food, and has deepened my appreciation of it. Homemade food really does taste better, and I believe it is partially because of the love and positive energy that goes into the process.

There is always a cost for convenience, and processed food is filled with undesirable ingredients. The best way to control the quality of what we eat is by preparing it ourselves.

My intention is to buy food like oats in larger quantities and make larger batches of food that is easy to freeze, like granola and oatmeal muffins. This will save time, money, and energy in the long term.

The cost savings of preparing grains properly is enormous. I have seen granola that is “properly prepared” at the health food store, and it is a lot more expensive than buying oats. (I have seen it prices at FOUR TIMES the cost of plain organic oats).

Have you tried properly prepared oats? Has it made a difference for you?

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