Homemade Almond, Coconut, Fig Granola
I heard how easy homemade granola is to make and I was like “Yeah, yeah…You know what else is easy? Picking up a package at the store.” And then one winter night, during a particular nesting frenzy, I broke down and made a (giant, of course) batch and now I GET IT. Here is the clumpy and delicious first recipe that I made. It actually is quite simple, but more importantly, there is no comparison in taste and texture to store-bought granola. Even my favorite local brand that can only be purchased at the farmer’s market cannot compare to homemade. It’s can’t-keep-your-hands-out-of-it delicious.
For one thing, with homemade, you can control the ingredients and put whatever you want into it, and nothing that you don’t want. Prefer pecans to almonds? Apricots to figs? Want to use up those chia or flax seeds that you bought on a whim, thinking you’d start adding them to the morning smoothies that never quite fit into your routine? Have half a package of craisins that you loved in your salads for two weeks in February? Oats that have been waiting patiently since January to be made for breakfast? The other thing is the texture is superior to store-bought; it’s perfectly crispy and not jaw-breaker hard.
I found this particular recipe on The Modern Proper food blog, and in the spirit of cleaning out the pantry, since that’s what prompted their recipe, I remembered that I had some dried figs loitering in the front of mine. I also added flax seeds that I bought for a recipe that never materialized and I can’t even remember what it was. This large flake coconut is the bomb, I know I’ve said it before but better get used to it because now I found it in the bulk aisle at the farmer’s market. If you don’t know where to get it, Bob’s Red Mill brand is in some grocery stores or here on amazon. Feel free to customize this recipe with whatever you’ve got on hand. You can’t mess it up. One tip I will add: do not skip (or forget, as in my case) spraying the foil with oil before baking the granola. It will stick when it cools.
It takes 20 minutes. Including baking time!
- 4 cups rolled oats
- 2 1/2 cups sliced almonds (or any kind of nuts)
- 1 1/2 cups coconut flakes
- 2 tbsp flax seeds (optional)
- 1/4 tsp salt
- 1/2 cup coconut oil (or canola oil)
- 1/2 cup honey
- 1 tsp vanilla or the paste scraped from one vanilla bean
- 2 tsp almond extract
- 2 cups dried figs (or any kind of dried fruit)
- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil. Oil the foil to prevent the granola from sticking when it cools.
- Toss oats, nuts, coconut, seeds and salt together in a large bowl.
- In a separate bowl whisk together the oil, honey, vanilla and almond extract. Stir into oat mixture.
- Spread onto the foil lined baking sheet. Bake for 15 minutes, stirring the granola half way through baking.
- Once the granola is finished baking, let it cool for 15 minutes. Once cooled, crumble the granola and stir in the dried fruit.