Recipes

Fig and Coconut Granola

July 9, 2016

I always go on and on about my different food addictions- avocados, peanut butter, porridge, dates (list goes on and on), but if there is one thing that does not last longer than 12 hours in my kitchen, it’s granola.  Whether it’s on coconut yoghurt, smoothie bowls, milk, porridge, or on it’s own I can easily go through batches and batches without feeling sick or feeling the need to stop- it’s quite a talent.  Although I go through store bought granola just as easily as home made one, I’m 100% sure nothing compares to a warm batch of crunchy, chewy, perfect home made granola, which can be made a hundred times healthier than its store bought counterpart.
g1 I made this granola for the first time a few weeks ago, and although it initially needed a little bit of tweaking, I had made myself reaaally proud (and rewarded myself with a few bowls full).  It is somehow crunchy and chewy at the same time (and I owe that skill the lovely place where I interned for three weeks, as they made the truly best granola)- picture crumbled up cookies in milk- and tastes perfect in everything. Go give it a go and you’ll never want to go back to store-bought, cluster-less granola again!

Ingredients:
Dry Ingredients:
2 cups oats
2 cups buckwheat groats
1 cup almonds
1 tsp cinnamon
1/4 tsp sea salt
1 cup dried figs, chopped
1 cup coconut chips
Wet ingredients:
1 cup almond milk
1/2 cup maple syrup/honey
4 tbsp coconut oil
1 tsp vanilla extract

Assemble:
Pre-heat the oven to 180˚C.
Mix the dry ingredients together in a bowl, except for the figs and coconut. In a separate bowl, lightly mix in the almond milk, maple syrup, coconut oil and vanilla extract. Pour the wet ingredients into the dry ingredients and mix together until well combined (it’s best to just get in there with some clean hands). Finally, fold in the figs and coconut chips until evenly mixed.
(As you may have noticed, the almond milk has made the mixture quite wet and un-granola looking. But trust me, it is meant to be that way, so don’t skip the almond milk!)
Line a baking tray with parchment/baking paper, and pour the granola mixture onto the tray. With your hands, press the wet mixture down evenly throughout the tray, as if making a huge huge cookie.
Place the tray in the oven. The granola will have to bake for about 35-40 minutes, but about 15 minutes in, remove the tray and break up the large looking cookie into small chunks with a spatula, mixing the granola up. Place the tray back in the oven, and about every 10 minutes, do the same thing, to ensure it all cooks evenly.
Once the 35-40 minutes have passed, remove the granola from the oven and let cool. At this point, I like to drizzle in one final tablespoon of maple syrup/honey over the granola, making it sticky and sweet, just how I like it, but feel free to skip this last step.
Enjoy warm or at room temperature on anything and everything!

©2016 Bowl of Comfort

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