- 4 c. rolled oats
- 1/4 c. freshly ground white whole wheat flour
- 1/2 c. - 3/4 c. filtered water (warm)
- 1 tbsp. lemon juice
- 1 c. almonds
- 1 tsp. sea salt
- 1 tsp. vanilla
- 1/4 c. honey
- 1/4 c. coconut oil, melted
The night before, mix oats and flour together in a large glass bowl. Pour lemon juice and enough water to lightly moisten it and stir together. It shouldn't be too wet. Cover with a towel and set aside for 12 - 18 hours.
In another bowl, put almonds, sea salt, and enough water to cover. Stir together and let it sit overnight.
In the morning, drain the almonds. Dump the almonds and oat mix onto a large baking sheet (I used 16x20 with low sides). Pour the vanilla, honey, and coconut oil over it and stir together, then spread it out. Bake at 250 for about an hour, stirring every 15 minutes.
Serve hot, or store in the pantry in a sealed bag for about a week. Serve with milk or over yogurt or as desired. Makes about 5 cups.