Sweet and Salty Brown Rice Granola

  • 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

  • Granola

    • 1/4 cup 
      Flax meal
    • 1/4 cup 
      Maple Syrup
    • 3 tablespoons 
      Light brown sugar
    • 1 tablespoon 
      Olive Oil
    • 1 teaspoon 
      Kosher salt
    • 1 teaspoon 
      Vanilla
    • 1/2 teaspoon 
      Cinnamon
    • 2 cups 
      Cooked U.S. long grain brown rice
    • 1/2 cup 
      Sunflower seeds
    • 1/2 cup 
      Pumpkin seeds
  • Stewed Apricots

    • 2 cups 
      Dried apricots
    • 2 cups 
      Water
    • 1 cup 
      Maple syrup
    • 1 teaspoon 
      Cinnamon

Instructions

  1. Granola

    1. In a large bowl, whisk together flax, maple, sugar, oil, salt, vanilla and cinnamon. Let sit for 10 minutes.
    2. 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.
    3. 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.
  2. Stewed Apricots

    1. 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.
    1. Serve granola over yogurt and stewed fruit.
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.