Crunchy Granola with Chewy Figs

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baking / breakfast / dairy free option / egg free / favourites / food / vegan option / vegetarian

Fig Granola-3

This is my classic granola recipe, give or take a few ingredients depending on what I have on hand at the time. Instead of adding dried fruit at the end, I add it to the mix before it gets baked because I love chewy pieces of fruit in my granola. If little ones are going to be eating this, or if anyone has a hard time with chewing, add the dried fruit in after baking to keep it soft.

Fig Granola-4

Fig Granola-2

Fig Granola

 

Crunchy Granola with Chewy Figs

  • Servings: makes enough to fill a 1.5-2 litre jar
  • Difficulty: easy
  • Print

Feel free to use 4 cups of oats instead of using the buckwheat groats and quinoa flakes, as I know not everyone will have these different and slightly unusual ingredients on hand. Sunflower seeds can be used instead of pumpkin seeds and you can use a different dried fruit if you prefer.

2 cups whole rolled oats
1 cup buckwheat groats (or an additional cup of oats)
1 cup quinoa flakes (or an additional cup of oats)
1 cup raw almonds – roughly chopped (or another raw nut such as hazelnut or cashew)
1 1/2 cups coconut flakes
1/4 cup raw sugar (or another unrefined sugar of choice)
big pinch of cinnamon
pinch of salt
1/2 cup pumpkin seeds
2 TBLS chia seeds (optional)
1 cup sliced dried figs (I halve them first and then slice them 2mm thick)
100g coconut oil or butter (I love using butter)
1 tsp vanilla
1/4 cup honey or maple syrup

Pre-heat oven to 180 degrees Celsius (350 F)

  1. Place everything but the last three ingredients into a large mixing bowl and stir to combine.
  2. In a small saucepan over low-medium heat, melt the coconut oil or butter. Once melted, add vanilla and honey or maple syrup and stir well.
  3. Pour the melted oil/butter mixture over the dry ingredients in the bowl and mix well with a wooden spoon or with your hands until well combined.
  4. Spread evenly onto a large baking tray and place in the preheated oven. Bake for 10 minutes and then take the tray out of the oven to give the granola a good mix, being careful not to spill it over the edge of the tray. Place in the oven for a further 5-8 minutes. Repeat the mixing, focussing on bringing the outer golden bits of granola into the centre and pushing the centre outwards to get the granola evenly baked. Continue to bake for 5 minute intervals, mixing in-between, until the granola is toasted to your liking. Mine usually takes between 20-30 minutes depending on what I have put in it. The figs will become more chewy as they cool.

Store in an airtight container or jar.

The Author

Let food be thy medicine and medicine be thy food.

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