Sweet and Salty Brown Rice Granola
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5 cups
Granola is the best breakfast accessory and portable snack. This granola version incorporates brown rice in an unexpected way, extending its versatility as the perfect crunchy topper for a yogurt bowl or salad; a delicious all-day snack; or as a great addition to a cheese board. Bake once; use multiple ways.
Ingredients
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Granola
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1/4 cupFlax meal
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1/4 cupMaple Syrup
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3 tablespoonsLight brown sugar
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1 tablespoonOlive Oil
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1 teaspoonKosher salt
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1 teaspoonVanilla
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1/2 teaspoonCinnamon
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2 cupsCooked U.S. long grain brown rice
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1/2 cupSunflower seeds
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1/2 cupPumpkin seeds
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Stewed Apricots
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2 cupsDried apricots
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2 cupsWater
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1 cupMaple syrup
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1 teaspoonCinnamon
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Instructions
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Granola
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In a large bowl, whisk together flax, maple, sugar, oil, salt, vanilla and cinnamon. Let sit for 10 minutes.
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Pulse rice in a food processor until crumbly but not pasty. Stir rice, sunflower and pumpkin seeds into flax mix. Scrape mixture onto two parchment lined baking sheets; spread into 1/8-inch layer with a small rubber spatula.
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Pulse rice in a food processor until crumbly but not pasty. Stir rice, sunflower and pumpkin seeds into flax mix. Scrape mixture onto two parchment lined baking sheets; spread into 1/8-inch layer with a small rubber spatula.
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Stewed Apricots
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Simmer apricots, water, maple syrup and cinnamon in a small saucepan for 45 minutes to 1 hour; let cool. Cover and keep refrigerated until ready to use.
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Serve granola over yogurt and stewed fruit.
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Notes
Makes 3 cups (750 mL) granola and 2 cups (500 mL) stewed apricots
Tip: if granola becomes soft place back into oven to toast until crisp again.