INGREDIENTS

Serves 4 people

PREPARATION

1. With the oat groats at the bottom of a large mixing bowl, fill to the top with water and let soak for about 12 hours.
2. Drain the water from the oat groats and combine with pear, cinnamon, coconut oil, vanilla and sea salt in a food processor. Process for about 30 seconds, then scrape the sides and process another 30 seconds. You may need to repeat once more if the oat groats are not uniformly chopped.
3. Toast coconut flakes. Spread coconut flakes onto a baking sheet and pop into a 250 °F (121 °C) oven for about 10 minutes, until slightly golden. Remove and set aside.
4. Scrape oat groat mixture from food processor onto the baking sheet and spread out so there is an even layer throughout.
5. Bake at 250 °F (121 °C) for about an hour, then break up and mix on the baking sheet before putting it back into the oven for another hour. You may need to repeat the last two steps again, until granola pieces are crunchy and dried through, but not too hard.
6. Combine. Once granola is cooled, pour into a mixing bowl with the toasted coconut flakes and raisins (optional), and stir gently.
7. Serve over nonfat plain Greek yogurt or with coconut milk as cereal.

SUGGESTIONS

• This granola utilizes raw oat groats, which are the whole unprocessed form of the oat grain.
• This preparation gives you an alternative to hot steel cut oatmeal, plus lots of crunch!
• One batch will last a few weeks in a sealed container. I keep mine in a large mason jar on the shelf and add fresh fruit with each serving.