Granola with Persimmons & Ginger
My friend Mary of Popsicles and Sandy Feet made granola using some dried fuyu persimmons I sent her in a West Coast care package. Hopefully, she can send me back just a little heat as we going through a June Gloom time here in LA. We call ourselves "East Coast" Mary and "West Coast" Mary.
My dad's fuyu persimmons just say "Fall" to me as well as ginger and gingery foods. Having just watched Kung Fu Panda 2, I was thinking about Yin & Yang. I decided to combine fall granola (filled with dried persimmon, crystallized ginger, dried cranberries and cinnamon & ground ginger spices) with summer fruits. Yin and Yang. Yum and Yum.
The combo of sweet fruit and the nice kick of ground ginger and crystallized ginger is my absolute favorite.
Granola. Make some today.
Dried Fuyu Persimmon and Ginger Granola
4 cups old fashioned oatmeal
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 c maple syrup
1/4 c vegetable or light olive oil
1 c nuts (sunflower seeds, almonds, walnuts) (If these are toasted, you can add them after the oats are baked, or you can add untoasted nuts during the last 10-15 minutes of baking)
1/4 c dried fuyu persimmon (diced)...if your dad doesn't make these for you each year, you can sub any other dried fruit
1/4 c crystallized ginger, diced very small
1/2 c dried cranberries
1. Preheat oven to 325 to 350 degrees F. (I used 325 convection oven and 350 regular oven in the past...use what works for you). Line two sheet pans with foil for easy clean up. Lightly spray with Pam.
2. Mix together oats, spices and salt in bowl. Mix together the maple syrup and oil together in a measuring cup. Pour over oats and stir to coat.
3. Spread on prepared sheet pans.
4. Bake for 25-30 minutes, stirring every 10 minutes. Add nuts during last 15 minutes of cooking.
5. After oats and nut cool, add the dried fruit.
6. Store in an air-tight container. Eat with milk or yogurt.