Soak Oats:

1. Combine 3 cups of organic rolled oats with 3 cups of water and 6 TBS of yogurt in a large glass bowl. Mix well and cover with plastic wrap. Leave on kitchen counter overnight.
2. The next morning, preheat to 250 degrees. Line 2 baking sheets with parchment paper and set aside.
3. Working in portions of about 1/2 cup – 1 cup at a time, scoop oats out of the bowl and place in a piece of cheesecloth. Tightly squeeze the cheesecloth over a bowl or the sink until all liquid is removed from the oats. It may take two rounds.
4. Spread oats out evenly on the baking sheets and place in the oven. Bake for 30 minutes at 250 degrees. Remove baking trays from the oven. Use a metal spatula to break up the clumps and flip over so that the oats get toasty on both sides.
5. Place back in the oven for another 30 minutes. If the oats still seem super wet, toast for another 30 minute increment.
6. Remove baking sheets from the oven and let them rest on the stovetop.

Prepare Granola

1. Preheat oven to 350 degrees and line two baking sheets with parchment paper (or reuse the ones from before).
2. In a large pot or dutch oven, mix peanut butter and maple syrup and heat over medium heat until the mixture is melted together and creamy.
3. Add flax/chia seed, vanilla and cinnamon. Stir.
4. Add toasted oats. Stir until the oats are just coated evenly. Don't over stir or the oats can become mushy again.
5. Spread the granola mixture out evenly on prepared baking sheets, using a metal spatula to break up clumps.

Bake

1. Place in oven and bake at 350 degrees for 30 minutes.
2. Remove trays from the oven and break up clumps with a metal spatula. Flip granola over so both sides get toasted. Return to oven for 20 minutes.
3. Remove granola from the oven. Drizzle 1 tablespoon of hone over the top and sprinkle flaky sea salt. Let granola dry at room temperature.
4. NOTE: If granola still seems wet and isn't dry to the touch return to the oven for another 10-15 minutes.
5. Eat this granola recipe with fresh fruit, greek yogurt, or kefir. Granola stores for up to 2 weeks in glass jar at room temperature.