Lacto-Fermented Coconut Oatmeal & Dried Fruit Granola

Combine Old Fashioned Rolled Oats (4 cups), Unsweetened Coconut Flakes (3/4 cup), Dried Apricot (3/4), Raisins (1/4), Banana Chips (1/4 cup), Goji Berries (1/4 cup) and Chopped Nuts (3/4 cup) in a large mixing bowl and stir well to mix.

Add in Sea Salt (1/2 tsp), Ground Cinnamon (1 tsp), Ground Nutmeg (1/4 tsp) and Ground Cardamom (1/4 tsp) and stir well to mix.

Combine Coconut Water (1 cup), Whole Fat Kefir (1 1/4 cups), Raw Honey (1/4 cup), Coconut Oil (1/2 cup), Heavy Cream (1/2 cup) and Vanilla Extract (1 tsp) in a medium mixing bowl and stir well to mix.

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.

Place Kraut Source fermentation device on top of 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.

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.

Scoop the mixture out of the jar into a large bowl. Carefully stir mixture again to mix well.

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).

Dehydrate at 145 degrees F (63 degrees C) for one hour. After an hour, break the balls apart for better air circulation. Reduce heat to 125 degrees F (50 degrees C) and dehydrate until the mixture is completely dry. This can take up to 24 hours.

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.