Persimmon Five Spice Granola

I am always looking for new flavours, particularly when it comes to granola. Just when I thought I'd exhausted all the possibilities my puny brain could think up, I was inspired by the juicy, orange persimmons at the market, which are now in season. Being an Asian fruit, they team up perfectly with Chinese Five Spice. If you aren't a fan, just omit and stick with the cinnamon. Either way, this granola is sweet and fragrant, and, of course, healthy and delicious!

Persimmon Five Spice Granola

3 ripe persimmons, chopped
1 tbls lemon juice
1 tsp ground cinnamon
1/2 tsp Chinese Five Spice powder (optional)
1/2 tsp pure, uncut stevia powder (or other sweetener, to taste)
1 cup water
3 tbls coconut oil

4 cups large flake oats (gluten-free, if necessary)
6 cups puffed millet
1 cup uncooked millet

1 cup raisins (and/or almonds, cashews, dried apricots, etc.)

Place persimmons, juice, spices and water in pot and bring to a boil over medium heat. Turn heat down to low, add coconut oil, and simmer until fruit is soft and oil has melted. Remove from heat and let cool. Transfer to blender or food processor and process until smooth. If it is really thick, add another 1/4 cup water.

Place dry ingredients in a large bowl and pour fruit puree over top. Mix well. Spread out onto 2 large baking sheets and bake at 350F for 40 minutes, stirring granola and rotating position of pans every 10 minutes. Let cool and add in dried fruit and/or nuts. Store in an airtight container for up to 3 months.

This recipe has been added to Vegetarian Mamma's Gluten-Free Friday.

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