Give your breakfast a double probiotic boost with this Fermented Granola and Kefir Smoothie! This recipe will have to be started in advance, but it’s well worth the small wait for a nutritious and mouthwatering homemade breakfast.
Want to see how it’s done? We have the video right here!
Not sure how to make Kefir? Check out this simple how-to video!
Ingredients
For Fermented Granola:
- 4 cups old fashioned organic rolled oats
- ¾ cup unsweetened organic coconut flakes
- ¾ organic dried apricots, finely chopped
- ¼ organic dark raisins
- ¼ cup organic banana chips
- ¼ cup organic goji berries, finely chopped
- ¾ cup finely chopped organic raw nuts of choice (almonds, pecans, cashews, walnuts, peanuts), toasted and chopped
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom seeds
- 1 cup coconut water, heated to about 130F
- 1 ¼ cup whole fat kefir
- ¼ cup raw honey or agave syrup to taste
- ½ cup coconut oil, melted in coconut water (above)
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- For Kefir Smoothie:
- 1 cup milk Kefir (plain or second fermentation)
- ½ cup fresh fruit
- ½ cup frozen fruit
- ¼ cup honey or agave (to taste)
- Pinch of chia seeds
Preparation
- 1 For Fermented Granola:
- 2 Combine all dry ingredients in a large mixing bowl and stir well to mix.
- 3 Combine all wet ingredients in a medium mixing bowl and stir well to mix.
- 4 Mix the wet ingredients into the dry ingredients, stirring with a large spatula until well combined. Spoon mixture into a half gallon Mason Jar, pressing down gently to compact mixture. Fill the jar only to the shoulder as the mixture will expand.
- 5 Place Kraut Source fermentation device on top of a jar, but do not deploy the spring and weight mechanism. Secure with a wide mouth jar ring and fill moat halfway with water. Place cap on top.
- 6 Place jar on a kitchen counter and ferment for 2-4 days. If the room is very warm, the mixture may only need 24-46 hours to complete the fermentation process.
- 7 Scoop the mixture out of the jar into a large bowl. Carefully stir the mixture again to mix well.
- 8 Using a small cookie scoop, drop ½ to ¾ inch balls of loosely packed granola onto dehydrator trays about ½ inch apart using the solid plastic sheet inserts (or line trays with parchment paper).
- 9 Dehydrate at 145F for one hour. After an hour, break the balls apart for better air circulation. Reduce heat to 125F and dehydrate until the mixture is completely dry. This can take up to 24 hours.
- 10 Empty the trays into a clean ½ gallon jar and top with an airtight lid. Store granola in the refrigerator and consume within a month.
- 11 Optional – to make your granola sweeter, add a bit more honey.
- 12 For Kefir Smoothie:
- 13 Using a high-speed blender, blend all ingredients until smooth.
- 14 Pour into a tall glass and garnish with the chia seeds.
- 15 Serve immediately
