Soaked Pumpkin Spice Granola

Source: Mommypotamus

ORIGINAL SOURCE: Savory Lotus

Ingredients:

4 cups oats
2 cups filtered water
1/2 cup yogurt or kefir (lemon juice or apple cider vinegar will work as well- about 2 TBS and add a bit of water)
1/2 cup raw pumpkin seeds (preferably soaked and dehydrated)
2 cups nuts of choice- cashew, almond, hazelnut, pecan (preferably soaked and dehydrated)
1 cup cooked pumpkin puree
1 tsp cinnamon powder
1/2 tsp ginger powder
1/8 tsp clove powder
1/2 tsp celtic sea salt
1/2 cup ghee, butter, or coconut oil
1/2 cup REAL maple syrup OR RAW honey

OPTIONAL: (to be added after granola is ready to store)
1/2 cup raisins
1/4 unsweetened shredded coconut

Directions:

1. The evening before, pour water over oats and mix. Add yogurt/kefir and mix again to combine. Cover and allow to soak for 12-24 hours.
2. Once your oats have soaked, pulse nuts and seeds in food processor to break down just a titch. Add to soaked oats.
3. In another bowl, combine pumpkin puree with rest of ingredients and stir to combine. Pour over oat mixture. Go ahead and mix it up real good now. Let all that sweet, spicy yumminess combine.
4. If using a dehydrator: Spread mixture onto parchment paper lined trays and dehydrate on 105′F until dry and crispy. Time will depend on how you spread your granola and your specific dehydrator. Mine takes about 18-20 hours.
5. If using an oven: Set on lowest temperature and bake on parchment paper lined baking sheets until dry and crispy, stirring occasionally. This will take anywhere from 12-24 hours.

Add optional raisins and shredded coconut. Store in sealed glass jars. I keep mine in the fridge but in the cupboard is fine, too. ENJOY!