Go Back
Persimmon and Spice Granola

Persimmon and Spice Granola

Persimmon and Spiced granola sweetened with honey and molasses will make you want to ditch the store bought granolas for good. It's ok to be addicted to this stuff...I am!
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Ashley


  • 3 cups Rolled Oats (not quick oats)
  • 1/2 cup dried coconut, shredded and unsweetened (I prefer unsweetened but either will work)
  • 1/3 cup seeds of choice See Note 1
  • 1/2-1 cup dried persimmon, chopped into dime nickel size pieces See Note 1
  • 1/2 cup nuts of choice, optional
  • 7 tbsp butter
  • 1/3 cup honey
  • 2 tbsp molasses (preferably blackstrap)
  • 2 tsp cinnamon
  • 1/2 tsp ginger, ground
  • 1/8 tsp nutmeg, grated
  • 1/8 tsp allspice
  • 1/16 tsp cardamom, ground (I used 1/8tsp measure and did about half or little less)
  • dash sea salt


  • Preheat oven to 350F. Line a baking sheet (I use 16 x 12) with parchment paper.
  • In large mixing bowl, combine oats, seeds, coconut, dried fruit, and nuts (if you are using.)
  • In small sauce pan over low to medium heat, melt butter. When butter is melted, add in honey and molasses stirring with wooden spoon or heat resistant spatula. Bring to gentle rolling boil and then let simmer for a 2-3 minutes. Mixture should appear to thicken slightly. 
  • Remove from heat and add in the vanilla, salt, and all spices. Stir or whisk until combined. 
  • Carefully pour mixture over dry ingredients. Using same spatula or wooden spoon, stir mixture until the dry ingredients are coated. 
  • Pour out oat mixture onto prepared baking sheet and use back of spatula to smooth out mixture. It should be about 1/4 inch or so thick while it bakes. If it is too thin, the mixture won't clump together as much. 
  • Turn oven down to 325F and put baking sheet with oats into oven. Cook until golden brown on top. About 20-30 minutes depending on your oven. Monitor closely because they can burn quickly once they get close to completion. 
  • Remove baking sheet from oven and let cool for few minutes. Then lifting up the parchment or sliding it gently (if baking sheet doesn't have edges)remove it from sheet and let it continue cooling on counter. 
  • Once it cools completely, you can break it into pieces of desired size and put into storage container (if it makes it that far!) 


Note: This granola is very versatile and you can change up the ingredients based on your taste preferences. We do not use any nuts due to a nut allergy, but this would be delicious with pecans or other favorite nuts. I used a sprout pumpkin and sunflower seed blend. If you prefer to leave out the persimmon or add in another dried fruit please do so.