Your choice of toppings: fruit, granola, maple syrup and honey are great additions
4cupsrolled oats (gluten-free if needed)
½ tsp.sea salt
½ tsp. cinnamon
½cupmelted coconut oil
1 ½ tsp. vanilla extract
Heat milk in a pot over medium heat, occasionally stirring to prevent sticking. Allow it to reach 180 degrees, and then reduce heat and simmer about 10 minutes.
Remove pot from heat and allow to sit for 30 to 60 minutes or until it reaches 110 degrees. Pour in the yogurt; there is no need to stir.
Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for six to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken. To make Greek yogurt, strain off some of the whey. Best used within seven to 10 days.
Preheat oven to 350 degrees.
In a large bowl, combine the oats, almonds, raisins, salt and cinnamon.
Pour in the oil, maple syrup and vanilla. Mix well.
Pour the granola onto a baking pan lined with a silicone mat or parchment paper.
Spread granola in an even layer. Bake until golden, about 20 minutes, stirring halfway.
Remember to reserve some of the yogurt for your next batch! It’s OK to let this get sour in your fridge.