Autumn Crunch

Fall is in the air – even here, in California, we have beautiful autumn leaves drifting down from the trees and blanketing our yards. They are definitely lots of fun to jump on and scrunch beneath your feet! However, not all the aspects of Fall are that alluring. With the school-based schedule crunch of final papers and projects looming over my head, and as the shorter, colder, darker days continue, I knew I needed something to look forward to and entice me out of bed with…So, using my dried persimmons and all the sweet warm spices I could think of, I created an autumnal breakfast treat to look forward to when I wake up.

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This Persimmon Granola is perfect paired with almond milk for a yummy breakfast, but it also is tasty plain as a snack, and I’m sure it would be good with vanilla ice cream as a crunchy topping.

You can make this granola with any mix of nuts, spices, and dried fruits that you have on hand. I think the persimmons give it a wonderful Fall flavor and color, but raisins or dates would be delicious as well. You can add brown sugar, agave, or honey if you want added sweetness, but I am enjoying the subtle sweetness of the brown rice syrup on it’s own; it really makes the persimmon’s natural sweet taste stand out. And the spices of course are flexible – add whatever you like best. My house was filled with great smells after baking this!

Ingredients:

5 cups oats
2 cups raw almonds, coarsely chopped
1 cup raw walnuts, coarsely chopped
1/2 cup shredded & unsweetened dried coconut
1 Tblsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. cardamom
1/2 tsp. salt

1 cup brown rice syrup
1 cup unsweetened applesauce
2 Tblsp. vegetable oil

2 cups chopped dried persimmons (it is easy to cut them with scissors into bite-sized pieces).

Preheat your oven to 300F. Cover two jelly-roll pans (cookie sheets with sides) with aluminum foil (this will make clean-up easier).
In a very large bowl, mix together the oats, almonds, walnuts, coconut, spices, and salt.
In a small saucepan, heat the applesauce, brown rice syrup, and oil. Stir constantly, till they are smooth.
Mix the heated liquid mixture into the dry ingredients until thoroughly combined, then divide and spread the mixture evenly on your prepared pans.
Bake the granola for about 40 minutes, stirring every ten minutes, until the granola is a deep golden brown color.
Remove the pans from the oven, and cool completely.
Stir your chopped dried persimmons into the granola after it is cool.
Store the granola in a large, airtight container.

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7 Responses to “Autumn Crunch”


  1. 1 BitterSweet November 11, 2009 at 8:13 pm

    And here I thought I had seen it all when it came to granola, but the addition of persimmons is definitely a new one! I’ll have to remember this next time I make a batch, it sounds delicious.

  2. 2 Sari November 11, 2009 at 10:18 pm

    Yummy! The picture is beautiful and makes it seem like it is real fall here (which its not, there is not real fall here)! I’ll have to come over for breakfast some day :)

  3. 4 mihl November 12, 2009 at 9:50 am

    This sounds outstandingly delicious! Wow and those colours…this should be eaten under a colourful tree, right?

  4. 5 talia November 13, 2009 at 1:01 am

    can’t wait to num num num!

  5. 6 bazu November 21, 2009 at 8:57 am

    Ooooh, I’ve been looking for a new granola recipe, and this one looks so beautiful! I’m also expecting a shipment of persimmons from my dad in California any day, so…


  1. 1 Spicy Christmas Fuyu Persimmon Bundt Cake « Cookies and Candids Trackback on December 14, 2009 at 12:34 pm

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