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.