Sweet and Salty Brown Rice Granola - Taste USA

Sweet and Salty Brown Rice Granola

  • Duration
  • Serving 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

Stewed Apricots

Further informations

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. 

Directions

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.

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.