Fig Macaroon Granola is a crunchy sweet topper for that perfect bowl of yogurt…or for a by-the-handful snack you can’t get enough of.
I’m officially sucked into season 3 of House of Cards at the moment. And because I don’t have internet at home, I’m fixated on when I’ll get to the next episode. Like a drug! So…I’m at a Starbucks watching it while working at the same time. The lengths we go to. This being said, please don’t get mad if you catch a few slips in my narrative about granola, because typing “drones” may happen instead of “figs”…
I realized it had been awhile since I posted a granola recipe! And because I still am making granola every few weeks, I knew I had to share with you the latest recipe that has me captivated.
My Fig Macaroon Granola is that addictive, crunchy, sweet, moreish snack that not only is a killer yogurt topper, but its also amazing by the handful straight into the gob. Yup, that’s just how we do. It’s lightly sweetened with maple syrup, crunchy from a hint of coconut oil, has a zip of flavor from a heavy hand of vanilla and a splash of bourbon…
And then, figs. Serious, delicious, dried figs. I bought these at Trader Joe’s after urging from a friend of mine, and they’re the most amazing dried figs ever. They’re not dry and seedy, they’re not sugar bombs. They’re basically a Fig Newton sans cookie. Crazy delish. And cut up and folded into this coconut-laced granola just puts the whole thing over the top.
You’ll be making a double batch with every intention to gift some to your neighbor and your mom…but then again, after your third handful just for “quality control”, you may end up stashing it in a dark corner of your pantry to prevent interference. No judgment.
- 2 cups rolled oats
- ½ cup unsweetened coconut
- 2 Tbs. flaxmeal
- 1 tsp. cocoa powder
- pinch of sea salt
- 2 Tbs. coconut oil, melted
- ¼ cup maple syrup
- 1 Tbs. bourbon/whiskey (or dark rum, whichever you have)
- 1 Tbs. vanilla extract
- Dried figs (I used 6 or so, chopped up)
- Preheat your oven to 325 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
- In a large bowl, combine the oats, coconut, flax, sea salt and cocoa. Stir to combine.
- In a small bowl, combine the melted coconut oil, maple syrup, bourbon and vanilla. Pour the wet ingredients into the dry ingredients. Stir well until completely mixed.
- Pour the granola onto your baking sheet and spread into an even layer. Bake for 35 minutes, stopping to stir once or twice. Then, turn off your oven and let the granola stay in the oven for another hour as the heat decreases.
- Remove the granola from your oven and set on a wire rack. Sprinkle the chopped figs over the granola, stir it all around a bit, then let cool completely.
- Transfer your granola to an airtight container or gift bags, whichever you please. Enjoy!
- Granola can be kept on the counter for a week or two in an airtight container. I keep mine in the fridge indefinitely, but to be honest, it doesn’t last very long in my house, so I’ve never had granola spoil on me. I don’t think that’s possible.
- One last thing, use your noggin. If your oven is holding heat too well after you turn it off an you sense your granola is burning (instead of crisping), take it out of the oven early.