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A new breakfast favourite is coming your way!
You may not know this about me, but I’m a huge granola fanatic. I always have a container of homemade granola stored in my cabinet. (often my sweet and salty maple pecan granola) I always sprinkle some on top of my yogurt and fresh fruits for breakfast, or on top of my warm bowl of oatmeal. Sometimes
I’ll also just pour some in in a( little cup and enjoy it as a snack with a coffee or tea. (I highly recommend this rather than reaching for a cookie to eat with your tea.)
This fig and walnut granola is my latest granola obsession for fall. It’s warming spices and toasty walnuts just make it feel extra comforting in the cold weather.
Not to mention the sweet chewy dried figs are just so yummy and provide a great chewy texture to compliment the crunchy walnuts and buckwheat!
A closer look at the fig and walnut granola
Fig and walnut granola
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 8-12 servings
- Category: Breakfast/Snack
- Method: Bake
- Cuisine: American
Description
Fig and walnut granola
Ingredients
- 2 cup large flaked oats
- 1/2 cup buckwheat groats
- 1/2 cup sliced almonds
- 1/2 cup walnuts, chopped
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ginger powder
- 1/4 tsp salt
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 3/4 cup dried figs, chopped
Instructions
- Preheat your oven to 300 degrees and line a baking sheet with parchment paper.
- In a large bowl, mix together the oats, buckwheat groats, almonds, and walnuts.
- Add the cinnamon, nutmeg, ginger, and salt and toss all together.
- Next add the olive oil and maple syrup and stir until evenly coated.
- Spread out evenly on your baking sheet, and bake for 20-25 minutes, until golden brown.
- Let cool on countertop, then add in the chopped dried figs.
- Store in an airtight container or mason jar in your cupboard
Nutrition
- Serving Size: 1/12 recipe
- Calories: 177
- Sugar: 10g
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
This is my first time to buy buckwheat so please excuse the following dumb question. Is the buckwheat added in this granola recipe cooked or raw? (Don’t want to break a tooth,?)
Just found your site and am looking forward to trying your recipes.
The buckwheat is added in raw! It becomes toasted and crunchy once it cooks with the granola 🙂
Can I replace maple syrup with honey?
Hi PD, yes! It will alter the taste a bit but will still work just fine.
Beautiful blog Jess xx
Thank you so much Nicole!
This looks so good Jess! Love the flavours!
Thanks Ashely!! It’s been a new favourite in my home!