This is my simplified version of a recipe from my friend Mary. She had posted it on Facebook and I wanted to have it somewhere I could bookmark it more easily. Plus, I thought some of y'all might be interested as well!
12 cups old fashioned rolled oats (organic, certified gluten-free oats if you have sensitivities) (Or, all of one of the large canisters!)
3/4 cup butter (all coconut oil if dairy sensitive)
1 1/4 cup coconut oil
1 cup maple syrup
3/4 cup raw honey
1 1/2 cups water
1/3 cup Braggs apple cider vinegar
1/3 cup plain unsweetened yogurt (omit if dairy sensitive and use more lemon juice)
1/3 cup fresh squeezed lemon juice
Place oats in a large stainless steel or glass mixing bowl.
Melt the butter and coconut oil and stir in all of the other wet ingredients. Whisk together well and dump over the oats. Stir until the oats are completely coated and "soggy". Cover and leave at room temperature for 24 hours.
What works best for me is to start it one night before bedtime, then put it in the oven the next night.
The next day your soggy oat mixture will smell and taste slightly sour. This is normal and part of the fermentation process that breaks the grain down, allowing it to be more easily digested.
Spread on baking sheets or in glass pans and bake at 170 degrees for 3 or 4 hours. Mix once or twice during that time. Turn it up to 350 for 30 minutes, then stir, turn the oven off, and leave it in the oven overnight. It is perfect and ready to eat the next morning!
Optionally, add raisins or other dried fruit after it cools.