Olive Oil Granola with Dried Persimmon and Pistachios

I make homemade granola quite frequently; we go through a lot of it in my home.

This has been my “go-to” recipe for a while, but when I picked up some organic dried persimmons recently, I decided to try them in an adapted version of this granola recipe from Saveur.

Olive Oil Granola

One thing I have noticed in the past is that when you bake granola with dried fruit in it, the fruit tends to get really hard. Crunchy oats are a good thing, but crunchy fruit? Not so much. Of course you could mix in the dried fruit after baking, but I decided to try something else this time: baking the granola at a very low temperature.

I’ve been wanting to make granola like this for a while because nutrients like enzymes are better preserved when they aren’t cooked over high heat. That’s why raw foods are good for you. This isn’t technically a “raw” granola, though; for it to be considered raw, it would have to be prepared in a dehydrator at 115°F….maybe I will try that next time.

I was happily surprised that when baked at 150°F for about eight hours (I baked it overnight), the dried fruit stayed tender, and the granola became pleasantly chewy (rather than super crisp). I love all the flavors in here and think they are terrific together, but feel free to swap out any of the elements as you see fit. You could use cashews, almonds, or walnuts, etc. instead of the pistachios and you could throw in raisins or whatever dried fruit you have on hand (use unsweetened, organic dried fruit with no preservatives, if possible) instead of the persimmon (I know it’s not easy to find). Organic coconut oil could be used instead of the olive oil and maple syrup could be used instead of the honey, if you prefer.

If you don’t want to spend hours baking your granola, then go ahead and bake it at 300°F for 30-40 minutes, stirring it mid-way through. You could also compromise and bake it at 200 or 250°F. I am not sure how long it would take- about 1.5-2 hours, I imagine- so do keep your eye on it.

Serve your granola with milk (I drink organic raw milk, but you can substitute your favorite milk alternative, if you like) or yogurt and fresh fruit, or eat alone as a snack.

Olive Oil Granola

[cft format=0]

Olive Oil Granola 3

More granola recipes for your reading pleasure:
Really Healthy Granola from Organic Spark
Pistachio Sesame Seed Granola from In Jennie’s Kitchen
Best Homemade Granola from Kiss My Spatula

Print Recipe
No ratings yet

Recipe for Olive Oil Granola with Dried Persimmon and Pistachios

Prep Time10 mins
Cook Time8 hrs

Ingredients

  • *3 1/2 cups organic rolled not instant oats (use certified gluten-free oats if you must avoid gluten)
  • *1 cup unsweetened organic shredded coconut (I like the coconut from Bob's Red Mill brand)
  • *1/2 cup shelled pistachios roughly chopped (preferably raw and unsalted)
  • *1/2 cup sesame seeds
  • *1/2 cup chopped dried persimmon
  • *1 teaspoon fine sea salt use less if your pistachios are salted
  • *1 teaspoon cinnamon
  • *1/2 teaspoon ground ginger
  • *1/2 cup extra virgin olive oil you could probably get away with less, if you prefer
  • *1/2 cup honey or maple syrup; reduce to 1/4 cup for a less sweet granola

Instructions

  • 1. Preheat oven to 150°F (if your oven can't be set that low, use the lowest setting possible). Line two large baking sheets with parchment paper.
  • 2. Mix oats through ginger in a large bowl.
  • 3. Warm the olive oil with the honey over very low heat. Stir to combine, then pour over the dry mixture and mix thoroughly. Spread the granola evenly over the two pans.
  • 4. Bake for 8 hours, or until the granola is golden brown and done to your liking (alternatively, you can bake it at 300°F for 30-40 minutes). You can keep this in an airtight container at room temperature for several weeks; place in the refrigerator or freezer for longer term storage.

Leave a Comment

Recipe Rating




25 thoughts on “Olive Oil Granola with Dried Persimmon and Pistachios”

  1. Pingback: Spiced Pumpkin Granola with Cashews and Cranberries | Healthy Green Kitchen
  2. This looks so yummy! I love homemade granola, but I’ve never tried it with dried persimmons. I didn’t even know there was such a thing! But it sure looks delicious. :D

    Reply
  3. I feel a bit like I’m at a twelve step program because I am called to admit. I can not stop eating homemade granola. Ever since I started making my own, I look forward to breakfast more than I have in years. Yogurt, some granola and a bit of fresh fruit? Heaven.

    I’m not sure I have EVER seen persimmons though…but am intrigued by the low slow cooking because I do add any dried fruit at the end. My only concern? The amount of power for that overnight bake; I am so conscious of conserving energy I fear that would have me a bit of a wreck!

    Reply
    • I agree- homemade granola makes the easiest, yummiest breakfast. I hear you on the energy conservation issue…the oven isn’t hot, though, so I wonder how much is really used. Feel free to do the higher temp/less baking time method. Or maybe we can try to “bake” our granola out in the sun this summer ;)

  4. I’ve never been brave enough to use olive oil on granola, but apparently it works. I’m going to start looking for those dried persimmons and give this recipe a try although I will bake it at a higher temperature because I don’t have the patience for long bakes. -:) Thanks for the recipe!

    Reply
  5. I love this idea! I am a big fan of both pistachios and persimmons, and I would not mind the long baking at all. I am going to give this a try!

    Reply
  6. I always love new a creative granola recipes, so thank you for this one. I have never used persimmon before, so looking forward to trying it.

    Reply
    • I love the dried persimmon, but it is hard to find…when I go back to where I bought it, I am buying a much bigger bag LOL

  7. That’s sounds like a wonderful combination. When I make granola, I never bake the fruit but rather add it in once the oats/nuts are baked and cooled, so as to avoid the hard fruit problem. Does it improve the flavor to bake the fruit along with everything else?

    Reply
    • Thanks Katrina! Looking at the photos now I fear I left out the coconut…could have sworn I added it, but it does not look like it in the photos LOL