Recipe: Pers-inna-yum Granola

January 24, 2010 at 9:39 pm 1 comment

This is not your grocery store’s granola!

In case you haven’t noticed… I LOVE PERSIMMONS. And I’m not afraid to publicly admit it!

Today while working at the farmers market, I realized that the season for my lovely little gems is sadly coming to an end.. 😦 With this realization, I scooped up as many persimmons as I could find.

Most of them were very ripe, I had no choice but to use the sweet mushy ones A.S.A.P! And thus, I have a recipe to share with all of you!

Pers-inna-yum Granola



  • 2 cups rolled oats
  • 1 cup Kasha groats, ground in coffee grinder to a flour-like texture
  • 1/2 cup freshly ground flax seed
  • 2/3 cup sucanat
  • 2 cups persimmon purée (approx. 6 ripe persimmons, blended)
  • 4 Tb vanilla extract
  • 1/4 C soy milk or any other milk of your choice
  • 1 tsp coconut oil
  • 1/2 cup chopped walnuts (optional)
  • cinnamon and some agave nectar (or honey, or maple syrup) … reserve until very end


  1. Preheat oven to 350*F, and lightly grease a pan that is about the size of 10″ X 14.5″I highly recommend using Earth Balance. It is the healthiest alternative to using butter, and is far better than using margarine!
  2. Grind the Kasha groats into a flour-like texture using a coffee grinder or something similar. In case you have never seen Kasha groats, here is what they look like before being ground:
  3. Combine ground Kasha groats with rolled oats, ground flax, and sucanat in a large bowl
  4. To the dry mix, add the coconut oil, vanilla, and persimmon purée. Stir with some serious arm muscle because things will get sticky!
  5. After you have mixed the ingredients well, add the milk of your choice, and walnuts (if using). Stir until well combined. Your granola dough should look something like this:
  6. This is the messy part! Be fearless and dump all of your mix on your greased pan. Spread it evenly with the back of a spoon or a spatula.
  7. Once you have your dough evenly spread so that it is covering every inch, pop it in the oven for 20-25 minutes. You will know when it is time to pull out when the edges curl upwards.
  8. After you remove the pan from the oven, you will notice it is somewhat like a large rectangular pancake. Don’t worry, that’s exactly what you want!
  9. From here, cut the dough in half (to make things easy) and flip each half over so the side that was originally on top is now face down. After you have done the flip, place back in the oven for 18-20 minutes.
  10. After you have removed the pan from the oven for a second time, let pan cool until you can handle it without burning your fingers. Lower oven temperature to 325* F.
  11. While letting the dough cool, cut up into pieces to speed up cooling. This is also the perfect place to stop if you want granola bars instead of broken up granola! If you want to stop here just cut up dough and allow to cool.
  12. Once the pan/granola dough is cool to the touch, break up all the granola into pieces…
  13. Give the pieces a nice drizzle of agave nectar and place back into oven (that is now set at 325*F) for 30-40 minutes or until granola is a light golden brown color.
  14. Remove granola from oven and while still hot shake some ground cinnamon over the pan to cover granola. Allow to cool.
  15. Once the granola is cool, store in a ziplock bag or air-tight container. The granola lasts 1-2 weeks and yields about 8 cups.My favorite way to eat granola is with some cold almond milk and some sliced bananas for breakfast. This is also a great go-to snack for the road!

Enjoy! 🙂


Entry filed under: Recipe.

It’s Complicated! Just Another Tuesday

1 Comment Add your own

  • 1. Kloé  |  January 26, 2010 at 3:31 pm

    This looks delicious! I really like your blog, and congrats on leading a healthy lifestyle 🙂


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Hello! My name is Alexandra.

This blog is a chronicle of living a healthy lifestyle through food and fitness! I'm a student, a gardener, an environmentalist, an athlete, and I love to cook and eat food that is locally grown. I love our planet so much, and I think it's important to treat it right so it can treat us right in return!

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