Pumpkin Granola + Fresh Persimmons



This is my second granola post and as far as I’m concerned I could post a new granola recipe every week and it would be awesome. The world really can’t have too much granola. And there are so many great flavor combinations to work with that it allows for lots of creativity. So here’s my autumn seasonal granola and I hope you love it.

I topped the pumpkin granola with fresh persimmons from Houston’s Eastside farmers market. There are two main varieties of persimmons that are generally available: Hachiya (astringent) and Fuyu (non-astringent). Apparently, the hachiya can make your mouth pucker when under-ripe. The fuyu can be eaten when the fruit is firm. I went with the Fuyu variety.


The persimmons I bought actually look like little pumpkins to me and they have a sweet almost pumpkin-y flavor. So the pumpkin granola and persimmon combination just kind of goes together.

When I bought my little bushel of persimmons, I had grand ideas. I’d find some totally unexpected way to use them. Then I placed them on my kitchen counter in a ceramic bowl. And I found myself just eating them raw and putting them in salads. Not exciting at all. Not really much to write about, except that they are really great in their natural state. Now I only have a few left and I’m just going to enjoy them as is. Maybe next time I’ll get fancy with my persimmons, but for now, I’m keeping it simple and slicing them on top of my morning granola.


Pumpkin Granola + Fresh Persimmons

Adapted from The Sprouted Kitchen

Makes 3 cups

2 1/2 Tbsp olive oil

1/2 tsp sea salt

1 tsp pumpkin pie spice

1/3 cup pure maple syrup

1/3 cup pumpkin puree (not pie filling)

2 cups gluten free old fashioned rolled oats

1/2 cup pecan pieces

3 Tbsp sesame seeds

3 Tbsp hemp seeds

Preheat oven to 325F.

In a large bowl, whisk together olive oil, salt, pumpkin pie spice, maple syrup and pumpkin puree. Add oats, pecans, sesame seeds and hemp seeds and stir until evenly coated.

Spread mixture on baking sheet sprayed with cooking oil. Bake, stirring occasionally, until dry and light brown in color about 35 minutes. Remove from oven and allow to cool a few minutes. Add more salt if desired. Cool completely before storing. Store in an airtight container for up to two weeks.

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