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

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.