This second installment of my Granola of the Week series features an intensely autumnal, heavily spiced batch of crunchy clusters coated in persimmons, apples, a generously sized knob of fresh ginger, and a good healthy smack of the cinnamon jar. A major lesson I’ve learned from my extensive experience in granola-crafting: you can never add too much spice to granola.
Ingredients: 3 medium fuyu persimmons, 1 large winesap apple, 4 large medjool dates, 1 tbsp melted coconut oil, 1 2-inch knob of fresh ginger, 1 1/2 tbsp cinnamon, 2 cups gluten-free rolled oats, 1 cup raw buckwheat groats, 3/4 cup flaxseed meal, 1/2 cup sunflower seeds, 1/2 cup chopped walnuts.
See my recipe for fresh fruit-sweetened granola for more specific granola-making directions.
Until next time, Ali.