To counter the more traditional granola recipe I just published, here is an edgier, more experimental version. For this recipe, I was inspired by a trip to one of the world’s most amazing grocery stores, Rainbow Grocery. I am thankful every time I shop there that I get the pleasure of spending money at this institution in a regular way. I was walking by their immense dried food section and noticed persimmons.

I was introduced to persimmons while living abroad in China. I love their mild flavor and beautiful color. The dried version in China is much more supple and sweet. The persimmons at Rainbow looked like the perfect ingredient for granola.

I added in pepitas, cashews, orange liqueur and warm spices (ginger and nutmeg) to round out the recipe.

Persimmon Cashew Pepitas Ginger Granola

Ingredients:

• 3 cups rolled oats
• 1 cup dried shredded, unsweetened coconut
• 1/8 cup crystallized ginger
• 1 cup green pepitas
• 1 cup cashews
• 1/4 cup + 2 tablespoons brown sugar
• 1/4 cup agave
• 1/8 cup orange liqueur (Grand Marinier is terrific, but I also use Cointreau)
• 1/4 cup vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 3/4 cup dried persimmons

Instructions:

1. Preheat oven to 250 degrees.
2. In a large bowl, mix oats, coconut, crystallized ginger, pepitas, cashews, and brown sugar.
3. In another bowl, mix agave, orange liqueur, vegetable oil, salt, nutmeg, and ground ginger.
4. Mix together dry and wet ingredients.
5. Pour mixture out on a cookie sheet and spread evenly.
6. Cook granola for 1 hour and 15 minutes, stirring every 15 minutes. The granola should be evenly browned and toasty smelling.
7. Remove from the oven and let cool.
8. Stir in dried persimmons.
9. Store in a cool, dry place.
10. Enjoy!