Delicious Persimmon Yogurt Granola Recipe

Start by gently warming the honey in a saucepan, then mix it with the vegetable oil.

In a large mixing bowl, combine the rolled oats, chopped walnuts, and mixed seeds. Pour the honey-oil mixture over this and stir thoroughly until everything is well coated.

Transfer the mixture to a baking dish or a tray, ensuring that the layer is relatively thin.

Bake in a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit) with convection. Every 7-10 minutes, give it a good stir to promote even baking.

About 10 minutes before the granola is ready, add in the raisins and finely chopped dried apricots to enhance the flavor and texture.

Continue baking until the granola turns a nice golden color.

Once baked, allow the granola to cool completely while occasionally stirring it. This will help achieve a crunchy texture.

After cooling, store the granola in an airtight jar where it can last for up to 2 weeks.

In a serving bowl, place the Greek yogurt as a base.

On one side of the yogurt, sprinkle the granola according to your taste, and on the other side, add a spoonful of apricot jam along with persimmon slices.

This creates a delightful contrast of flavors and textures that you’ll love!