Granola with Dates, Pecans, and Coconut

Granola ~ Raw, Lacto-Fermented, Dehydrated & Gluten Free

Jar: 2 Liter Jar
Brine: None 
Ferment: 2-3 Days
Dehydrate: 48-72 Hours
Ingredients:
5 1/2 cups raw or cooked gluten-free organic rolled oats
1 1/3 cups unsweetened organic coconut flakes or shreds
1 1/3 cups organic dried gluten-free fruit mixture (dates, raisins, any mix will do)
1 1/3 cups pecans (or slivered almonds or other nuts or seeds you love)
2 tea. Himalayan Pink Salt or sea salt
1 1/3 cup warm water (room temperature)
1 2/3 cup whole-fat grass-fed raw-milk yogurt (or  kefir or cultured buttermilk)
1 1/2 tea. cinnamon
1/2 tea. nutmeg or cardamom
1/3 cup local raw honey (or buy at www.alaskawildhoney.com)
1/3 cup butter
1/3 cup coconut oil

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Preparation:

1. In a non-metallic bowl, mix the oats, nuts or seeds, coconut, fruit, salt, yogurt (or other dairy) and water.  
   
2. Mix well.
3. Move to a Probiotic Jar, getting out as many air pockets as possible.  Lock the lid, twist the Airlock into place with water, and move to a 68-72ºF spot in the dark. Ferment for 2-3 days.  The longer it ferments the more sour it will taste, and the more pre-digested it will be when finished.

1. After 2-3 days, warm the coconut oil and butter just enough to melt (in a bowl over warm water on the stove top).
   
2. Add the honey and spices to the liquid, and mix well.
3. Spoon the oat mixture into a non-metallic mixing bowl, and add the liquid mixture, and mix well.  (A polish dough hook works very well).  
4. If desired, sweeten to taste with Rapadura or Sucanat, or additional honey.
5. Spoon cookie-sized chunks onto parchment paper or dehydrator sheets, and dehydrate at 115ºF (or 46ºC) overnight, then break apart into bite-size chunks and dehydrate for another 24 hours or so until desired crunchiness and dryness is achieved. 
6. After dehydrating, allow to cool before moving to a storage jar.  

Stores well in sealed jar (Fido Jars work great!) in pantry for a month or more.

Some people may have a very hard time digesting raw grain, and the fermentation process will do a great amount of pre-digesting of the oats.