A recipe for homemade soaked granola with flaked grains, nuts, seeds and dried fruit

Recently I’ve been trying to wean us off cereals – by wean, I mean I’ve just stopped buying it, which for poor Mr Rigg has meant going cold turkey on cereals at breakfast.

If you’re interested why I’m keen to steer away from cereals it’s because I’ve come to realise that there isn’t much good in them, despite what they like to tell us on their TV adverts.

We had this lovely recipe for granola that we used to make, which was delicious both with milk and yoghurt.  The only problem is that I’ve also developed an interest in how grains were traditionally prepared, and how they used to be soaked before drying.

This is because things like grains and nuts and seeds have enzyme inhibitors in them, which unless soaked first, prevent us from absorbing all the goodness in them like vitamins and minerals.

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Nut crumb topping for yoghurt made the traditional way by soaking and slow drying the nuts

I’ve recently discovered that nuts comes with pesky enzyme inhibitors inside them, that can put a strain on your digestive system and makes it more difficult for your body to absorb all the good nutrients in them.  You can overcome this by soaking the nuts overnight before slowly drying them out in an oven, then eating them as you wish.

This is something traditional cultures did and I’m all for learning from our ancestors and the knowledge they gleaned over many many generations.

After enjoying bowlfuls of Greek yoghurt topped with honey and a mixture of crumbled nuts on holiday, I thought I’d give it a go as I really wanted to recreate the mixed nuts ‘crumb’ for my own breakfasts.

Here’s said holiday breakfast…