Coconutty Granola {Soaked}

We are huge fans of granola at our house! So, several years ago, when I found out about the benefits of soaking grains, I was sad to think that we would have to give up granola.

Since I had read that regular granola was not very easily digested, and I didn’t have a recipe for soaked granola, I thought we’d have to give up this breakfast staple.

I occasionally continued making our usual granola recipe, but we weren’t able to enjoy it as often as we had previously. But then I came across this recipe for coconut soaked granola, and I’m so happy to be able to enjoy granola again!

Why You’ll Love This Recipe

• Wholesome and hearty – Packed with oats, nuts, seeds, and coconut, this granola is both nutritious and filling.
• Soaked oats for better digestion – The overnight soak helps break down the oats, making them gentler on your stomach.
• Naturally sweetened – Honey adds just the right touch of sweetness without being overpowering.
• Crunchy texture – Low and slow baking gives you crispy clusters that stay fresh in storage.
• Perfect for meal prep – Stores well in an airtight container, so you can enjoy homemade granola all week long.

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.

• Rolled oats – The hearty base of this recipe. Soaking makes them more digestible and adds a wonderful texture once baked.
• Whey (or yogurt/lemon juice) – Used to soak the oats and flour, aiding in the breakdown of phytic acid and improving nutrient absorption.
• Coconut oil – Melted and combined with honey for a delicious coating that crisps as it bakes.
• Honey – A natural sweetener that binds the ingredients together while adding a light caramelized flavor.
• Coconut chips – Toasted coconut flavor enhances the crunch and gives this granola its “coconutty” personality.

How to Make Soaked Coconutty Granola

1. First, you’re going to soak the oats overnight. In a large bowl, combine the oats and flour. Add the whey (or yogurt or lemon juice) to a glass measuring cup, and then add warm water to make one cup. Mix the whey/water into the oats, and stir well. Cover, and allow to sit at room temperature for 12-24 hours.
2. When you’re ready to make the granola, melt or soften the coconut oil in a saucepan. Add the honey and vanilla and whisk together well. You can also add up to a few tablespoons of water if it seems to need it (mine didn’t).
3. Add cinnamon, coconut, chopped nuts, and sunflower seeds to the soaked oats.
4. Pour the liquid coconut oil/honey mixture over the granola and mix well (I found that a fork works really well for this step, but you can also use a couple of butter knives to make the clumps smaller).
5. Spread the granola on a rimmed cookie sheet greased with coconut oil (or butter). Make sure to spread it as thinly as possible.
6. Bake in a 250 degree oven for 2 1/2 to 3 hours, flipping about halfway through. Then turn the oven off and leave the granola inside to finish drying (this will take several hours or you can just leave it overnight). I baked my granola for about 2 1/2 hours and then turned the oven off. I left it in the oven to dry for several hours, and it was nice and crispy when I was ready to remove it. *** If you have a dehydrator, spread the granola on your dehydrator trays and dehydrate at 135 degrees for 12-24 hours or until crisp. ***
7. Store in airtight containers (Mason jars work great and look pretty!) at room temperature. You can also store this in the refrigerator or freezer for longer-term storage.
8. This recipe made almost 2 quart jars full. I definitely need to double it next time!

How to Store

• Room temperature – Store in an airtight container (like a mason jar) for up to 2 weeks.
• Refrigerator – Keeps fresh for up to 1 month.
• Freezer – Store for up to 3 months. Thaw at room temperature before serving.

Tips for Success

• Spread the granola thinly on the baking sheet for even baking and crispiness.
• Stir halfway through baking to ensure everything dries evenly.
• If using a dehydrator, make sure the granola is fully crisp before storing to prevent moisture buildup.
• Use parchment paper to make cleanup easier.
• Let the granola cool completely before storing—it crisps up as it cools.

Frequently Asked Questions

Why soak the oats?
Soaking helps neutralize phytic acid in grains, making nutrients more available and the oats easier to digest.

Can I use quick oats instead of rolled oats?
Rolled oats give the best texture, but quick oats can be used in a pinch. The granola will be less chunky.

Can I change the mix-ins?
Yes! Swap sunflower seeds for pumpkin seeds, or add dried fruit after baking for extra flavor.

Is the granola supposed to be soft when it comes out of the oven?
Yes, it will firm up and become crisp as it cools, especially if left in the oven to finish drying.

I’m so happy to have found this recipe! I’m kind of addicted to it. I just like to sprinkle a little bit over my Greek yogurt, but it’s also good all by itself as a healthy snack.

More Homemade Granola Recipes

• Sourdough Granola
• Homemade Granola Bars
• Easy Healthy Homemade Granola With Honey
• Pumpkin Pie Granola {Gluten-Free Option}
• Sourdough Granola Bars

If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!

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Coconutty Granola {Soaked}

By: Joy Kincaid

Soaked granola recipe

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Ingredients 

• ▢ 3 cups rolled oats
• ▢ 1/4 cup whole wheat or buckwheat flour
• ▢ 1 Tablespoon whey + warm water to make 1 cup, you can substitute lemon juice or yogurt for the whey
• ▢ 1/4 cup + 2 Tablespoons melted unrefined coconut oil
• ▢ 1/4 cup honey
• ▢ 1 teaspoon vanilla
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 cup coconut, I used coconut chips
• ▢ 1/2 cup chopped nuts
• ▢ 1/2 cup sunflower seeds

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Instructions 

• First, you’re going to soak the oats overnight. In a large bowl, combine the oats and flour. Add the whey (or yogurt or lemon juice) to a glass measuring cup, and then add warm water to make one cup. Mix the whey/water into the oats, and stir well. Cover, and allow to sit at room temperature for 12-24 hours.
• When you’re ready to make the granola, melt or soften the coconut oil in a saucepan.
• Add the honey and vanilla and whisk together well. You can also add up to a few tablespoons of water if it seems to need it (mine didn’t).
• Add cinnamon, coconut, chopped nuts, and sunflower seeds to the soaked oats.
• Pour the liquid coconut oil/honey mixture over the granola and mix well (I found that a fork works really well for this step, but you can also use a couple of butter knives to make the clumps smaller).
• Spread the granola on a rimmed cookie sheet greased with coconut oil (or butter). Make sure to spread it as thinly as possible.
• Bake in a 250 degree oven for 2 1/2 to 3 hours, flipping about halfway through. Then turn the oven off and leave the granola inside to finish drying (this will take several hours or you can just leave it overnight). I baked my granola for about 2 1/2 hours and then turned the oven off. I left it in the oven to dry for several hours, and it was nice and crispy when I was ready to remove it. ***If you have a dehydrator, spread the granola on your dehydrator trays and dehydrate at 135 degrees for 12-24 hours or until crisp.***
• Store in airtight containers (Mason jars work great and look pretty!) at room temperature. You can also store this in the refrigerator or freezer for longer-term storage.

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