I don't have a food dehydrator, so I use my oven turned down as low as it can go, which is 170. (Of course, if you're lucky enough to have one, use it!) It cooks for about 12 hours at 170. You need to be around to stir and break it up every so often. Below are a few different variations, depending on how healthy you want to make it. I double the recipe when I make it, since I want to fill up my oven if I'm going to have it on that long!
Basic Soaked Granola Recipe
This makes a crunchy, sweet, clumpy granola.
The night before, measure out:
6 cups oats
6 cups water
3/4 cup whey
In a separate bowl, mix:
1-2 cup chopped walnuts or pecans
Enough water to cover
In the morning, drain the oats and nuts.
Meanwhile, melt in a small saucepan:
1/2 cup coconut oil
1/2 cup brown sugar
1/2 cup maple syrup
1 tsp. sea salt
Mix the coconut oil mixture and nuts with the oats.
1 cup shredded unsweetened coconut
Spread out on a baking sheet. It will not look anything like granola at this point- don't worry! It's supposed to look like someone dumped a bowl of oatmeal on your baking sheet. It will look like that for a while. It starts looking a little more granola-y about halfway through.
Bake at 170. Check about every 1-2 hours (you have some wiggle room here), stirring and breaking into clumps. It is done when you can break apart a cluster and it's not wet in the middle, anywhere from 8-12 hours.
Cut the sweeteners in half, 1/4 cup of each.
Omit the brown sugar.
Substitute honey for the brown sugar.
Omit the coconut.
Substitute up to half of the coconut oil with butter. (This substitution is purely for cost. I like to leave at least half coconut oil because it's sweet and because it's not something we tend to get a lot of in our diet.)