Classic. Simple. Granola.
What’s so different about this granola? Nothing really! I toasted the walnuts and almonds beforehand to deepen their flavour. I guess that is not so unusual.
I did, however, try something completely different and I learned something new. I used a fig paste as the sweetener.
Normally, I would have used maple syrup or even date paste but I didn’t have enough. I looked through my pantry and found agave but I wanted a sweetness with real depth, almost bringing an umami flavour. And there, hiding in the back of my pantry was a bag of figs I purchased from Rancho Vignola. These are probably the best figs I’ve ever had. Sweet and delicious!
I have never made fig paste before which led me to do a bit of research. All I could really find was cooking the figs on the stove top and adding sugar to it. Almost like making a preserve or jam. Now, I didn’t want to do that, all I wanted was a paste. Like date paste. And, I didn’t want to add more sugar. They are already packed with sweetness, no need to add more.
I thought, screw it and threw all the research out … like 5 minutes worth! I know, I know, I spent a lot of time on it.
Moving onward, I decided to create my own version. I put 1 cup of dried figs into a bowl along with hot water and let them soak. Once they were more pliable, I gave them a quick chop and dropped them into my blender along with a bit of water, vanilla, and lemon juice and blended until I got a thick rich paste. Success!
Happy with my fig paste, I continued on, adding the dry ingredients to a large bowl with the cinnamon and salt and then combined it all with the paste. I then spread the mixture out onto 2 baking sheets and baked until golden. Sweet granola success!
For all you health nuts, did you know how nutritionally dense figs are? They are full of minerals, antioxidants and have a very long history, dating back long before biblical times. For more information check out Dr. Mercola’s short write up on them.
I hope you enjoy this granola and if you have different variations of fig paste let me know!
Happy sweet granola making to you!
Nutty Coconut Granola
Figs are the true star in this granola! Blended figs create the delicious bond that brings the nuts, seeds, and coconut together. Easily add any dried fruit you have on hand to make this granola your own.
- 2 cups oats, large flake
- 1 cup walnuts, toasted
- 1 cup almonds, toasted
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1 cup coconut, dried
- 2/3 cup fig paste see recipe below
- 1 tsp cinnamon
- 1/2 tsp salt
Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
In your oven or toaster oven lightly toast your walnuts and almonds. Toasting the nuts takes only a few minutes. Make sure to watch them closely. Let cool.
In a large bowl add the oats, walnuts, almonds, sunflower seeds, pumpkin seeds and coconut. Stir to combine.
Add the cinnamon and salt. Stir.
Add the fig paste and stir to coat every oat, walnut, almond, and seed. The mixture will be moist.
Scoop the granola onto your baking sheets in a thin layer. Too thick and the granola won't get all crunchy and delicious.
Bake for approximately 20 minutes and make sure to stir every 10 minutes. After 20 minutes the granola will start to brown. Depending on how crunchy you like it take out of the oven or let bake for a few more minutes. Watch closely or it can quickly burn and that would suck.
Fig Paste Recipe
Making fig paste is no problem! Put approximately 10-12 dried figs (1 cup) of figs in a bowl with warm water. Let sit for an hour until they soften. Drain the water and put the figs in your blender along with 1/2 tsp vanilla, 1 tsp lemon juice and a pinch of salt. Add approximately 1/2 cup water. Just enough to get the blender moving. Keep adding more water until the figs turn into a paste. This really depends on your blender. If it's one of those super expensive ones it won't need as much water to turn those sweet delicious figs into a sugary paste. Once the mixture runs smoothly in your blender it's all done. Remove and use as you wish. Should keep for a week in your fridge.