Dried White Mulberry Granola – Armenian style!

Here is my recipe for … Dried White Mulberry Granola – Armenian style.

Not many people are familiar with dried mulberries. Luckily, I am, and enjoy eating them right out of the bag. I also like them in other recipes, too. A favorite is using them in my crunchy, chewy, Armenian-style, granola.
Originally, I was going to call this recipe ‘Dried White Mulberry Squares’, but as I was lifting the cut pieces out of the pan, only those around the edge of the pan came out intact. The entire center portion crumbled loosely into a heap! That’s why the photo shows some neat squares, while the rest is nestled in a bowl. (My brother, Drew, said I should call this Dried White Mulberry ‘Scrumble’- for squares- and-crumble – such a sense of humor!)

There are three main varieties of the mulberry fruit: black-purple, common in Europe; red, mostly found in eastern and southern US states; and white, from Asia. Did you know that the leaves of the white mulberry tree were the only source of food for silkworms?

In the early part of the 20th century, Armenians were said to be the best producers of silk. (I’m proud to say, my maternal grandfather, Oskan Vartanesian, was a silk weaver who brought his skill to America in the early 1900’s.)

Unfortunately, the white mulberry tree is considered an invasive species in many of the parts of the US therefore, the crop isn’t huge. So where can one find dried white mulberries in the US? Your best bet is to check your nearest Middle Eastern store or purchase it online.

Hope you enjoy!

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Dried White Mulberry Granola – Armenian style

Crunchy, chewy treat for breakfast, snack, or dessert!
Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Chill 30 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients

  • 1 cup dried white mulberries
  • 1 cup dried fruit Note: The following dried fruits may be used – currants, raisins, dates, apricots, cherries, cranberries, blueberries. Be sure to cut larger dried fruit into smaller pieces.
  • 1 cup nuts, coarsely chopped Note: Select nuts of your choice: pecans, unsalted pistachios, almonds, walnuts
  • 3 cups old-fashioned rolled oats
  • 1 tsp. ground cinnamon
  • ¾ cup vegetable oil Note: 3/4 cup (1-1/2 sticks) melted, unsalted butter may be substituted.
  • 4-6 Tbsp. good quality honey

Instructions

  • Preheat the oven to 350ºF. Lightly grease the bottom and sides of an 8”x8” baking pan. (Note: If you choose to add more dried fruit and/or nuts to the recipe, an 8"x12" or 9”x13” baking pan might be better suited for baking.)
  • Combine the dried white mulberries, nuts, oats, and cinnamon in a large bowl. Add the vegetable oil (or melted butter, if using) and honey; stir until well-combined. Evenly spread the oat mixture into the prepared pan, pressing firmly with the back of a spoon.
  • Bake for 20-25 minutes or until the top turns lightly golden brown.
  • Place pan on a wire rack allowing the recipe to cool completely. Once cooled, chill in the refrigerator for about 30 minutes before attempting to cut into squares.
  • To serve, place squares in cupcake liners. Any crumbled mixture can be served in a bowl.
  • Serve with plain yogurt, vanilla ice cream, or on its own!

View Comments

  • I'm sure it was delicious. The photo looks scrumptious, never mind the "crumble" effect.

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