This is a simple recipe with homemade granola adapted from Daniel Humm (EMP) and the plethora of persimmons right now. A simple breakfast bowl with yogurt and 3 different variations of Persimmons. Persimmons are in full swing and depending on what kind your get depends on what kind of flavor and texture you get. Here we have dried persimmons that are extremely sweet and absolutely delicious. Also the hachiya, and fuyu. This is really a great breakfast or snack, highlighting a few simple ingredients. Here is the recipe and I hope you enjoy it.
1 cup of cashews
1 cup of pumpkin seeds
2 3/4 oats
3/4 cup of sliced almonds
1 tbsp salt
1/2 cup of light brown sugar
1/3 cup of maple syrup
1/3 cup of virgin olive oil
3/4 cup Optional (raisins, craisins, or other dried fruit)
1 tbsp of curry powder (if you want to spice it up)
1 hachiya extremely ripe
1 fuyu firm
1 dried persimmon (Hoshigaki)
1/3 cup of yogurt
For the Granola, Preheat oven to 350 degrees
Add sugar, oil, and maple syrup in a pot. Bring to a simmer until the sugar has melted. Meanwhile put everything in a bowl except dried fruit. When the sugar has melted pour the mixture over the oats/nuts stirring everything together to incorporate evenly. Then pour on a sheet pan lined with a silpad and bake for 45 minutes or until completely dry and golden brown stirring the mixture every 15 minutes. Take out and let it cool to room temperature ( you can then add the dried fruit). Then place in a storage container.
Simply add yogurt to the bowl, add the granola, sliced fuyu, pulp from a hachiya, and the dried persimmons. Serve and enjoy!