Recipe for Olive Oil Granola with Dried Persimmon and Pistachios
Servings: 0 about 8 cups
Ingredients
- *3 1/2 cups organic rolled not instant oats (use certified gluten-free oats if you must avoid gluten)
- *1 cup unsweetened organic shredded coconut (I like the coconut from Bob's Red Mill brand)
- *1/2 cup shelled pistachios roughly chopped (preferably raw and unsalted)
- *1/2 cup sesame seeds
- *1/2 cup chopped dried persimmon
- *1 teaspoon fine sea salt use less if your pistachios are salted
- *1 teaspoon cinnamon
- *1/2 teaspoon ground ginger
- *1/2 cup extra virgin olive oil you could probably get away with less, if you prefer
- *1/2 cup honey or maple syrup; reduce to 1/4 cup for a less sweet granola
Instructions
- 1. Preheat oven to 150°F (if your oven can't be set that low, use the lowest setting possible). Line two large baking sheets with parchment paper.
- 2. Mix oats through ginger in a large bowl.
- 3. Warm the olive oil with the honey over very low heat. Stir to combine, then pour over the dry mixture and mix thoroughly. Spread the granola evenly over the two pans.
- 4. Bake for 8 hours, or until the granola is golden brown and done to your liking (alternatively, you can bake it at 300°F for 30-40 minutes). You can keep this in an airtight container at room temperature for several weeks; place in the refrigerator or freezer for longer term storage.