Sweet and Salty Brown Rice Granola

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.

Sweet and Salty Brown Rice Granola

Makes 3 cups (750 mL) granola and 2 cups (500 mL) stewed apricots.


  • ¼ cup (60 mL) flax meal
  • ¼ cup (60 mL) maple syrup
  • 3 tbsp (45 mL) light brown sugar
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) kosher salt
  • ½ tsp (2 mL) cinnamon
  • 2 cups (500 mL) cooked U.S. long grain brown rice
  • ½ cup (125 mL) sunflower seeds
  • ½ cup (125 mL) pumpkin seeds

Stewed Apricots

  • 2 cups (500 mL) dried apricots
  • 2 cups (500 mL) water
  • 1 cup (250 mL) maple syrup
  • 1 tsp (5 mL) cinnamon
  •   Yogurt


  1. In a large bowl, whisk together flax, maple, sugar, oil, salt 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. Bake at 300°F for 40 minutes, with caution breaking off any hot granola pieces that are golden brown and set aside to cool. Place baking sheets back into oven and bake further 10-15 minutes until golden brown. Granola will crisp as it cools. Let cool completely. Store in an airtight container for up to 4 days.
  4. For stewed apricots, 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.
  5. Serve granola over yogurt and stewed fruit.

if granola becomes soft place back into oven to toast until crisp again.