healthy homemade granola in a wooden bowl

Healthy Homemade Granola with Persimmons and Maple Syrup

This healthy homemade granola is an easy breakfast food to make at home, plus it will save you bundles of cash. Persimmons give this granola a rich flavor.

Course Breakfast
Cuisine American
Keyword easy granola recipe, how to make granola, make ahead breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 servings
Calories 370 kcal
Author Kris Bordessa


  • 8 cups old-fashioned rolled oats
  • 2 cups slivered almonds (or your favorite nut)
  • 2 cups green pumpkin seeds
  • 1/2 cup coconut oil
  • 1 cup persimmon pulp (see below)
  • 1/2 cup pure maple syrup
  • 1 T. vanilla extract
  • 1 T. molasses
  • 1 T. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ground turmeric (optional)


  1. Combine all ingredients together in a large roasting pan. 

  2. Stir until thoroughly combined and the nuts and oats are well-coated. Bake at 350 degrees (F), stirring every 10-15 minutes for about an hour or until the granola is toasty brown. Turn off the oven and allow the granola to remain in the oven until it cools. Store in an airtight container.
  3. To make persimmon pulp: Choose very ripe fuyu persimmons or a custard-like American persimmon. Slice the stem from the top of each persimmon and use a spoon to scoop pulp into the bowl of a food processor fitted with a plastic blade. Pulse until the persimmon flesh is a fairly smooth consistency. I opted to do this with the seeds intact, then I picked the seeds out of the pulp. I found this easier to do than removing seeds before processing.

Recipe Notes

Don't have a processor to make persimmon puree? No worries. Just use a bowl and a potato masher.

No persimmons? You can substitute pumpkin puree!

Store this healthy granola in an airtight container for up to a month.