Chunky Nut Butter Granola with Dried Figs and Coconut Flakes
Packed to the brim with nutrients, flavours and textures, it's always worth having a jar of this granola on ice. Although, trust me, the jar won't be full for long! This is my absolute favourite granola recipe - not too sweet and uses a whole variety of nuts, seeds, spices, dried fruits and almond butter. It's very forgiving so you have full creative licence to play around with what you have at home. Serve for breakfast with coconut yoghurt, berry chia jam or just dive straight into the jar for an afternoon snack,
Servings: 1 large kilner jar
Time: 40 minutes
Ingredients
Dry:
150g jumbo or rolled oats (gluten-free if necessary)
150g raw buckwheat groats
200g mixed nuts (almonds, cashews, walnuts, hazelnuts, pecans), roughly chopped
40g pumpkin seeds
40g sunflower seeds
3 tbsp sesame seeds
2 tbsp chia seeds
2 tbsp ground flax
1 tsp cinnamon
1 tsp ground ginger
pinch of salt
Wet:
5 tbsp coconut oil
60ml maple syrup or agave
3 tbsp almond or peanut butter
2 tbsp water
Toppings:
5 dried figs, chopped
3 tbsp coconut flakes
(or experiment with goji berries, cacao nibs, raisins etc)
Method
Preheat oven to 160 C fan.
Combine all the dry ingredients in a large mixing bowl.
Gently melt the coconut oil in a saucepan. Remove from heat and stir in the maple syrup, nut butter, and water.
Pour this over the dry ingredients and, using your hands or a wooden spoon, mix thoroughly until everything is fully coated.
Spread mixture out evenly on a lined baking tray and press mixture down with the back of a spoon (this makes for slightly chunkier granola).
Bake in the oven for 20-25 minutes until golden. Remove from oven and leave to cool before breaking up into chunks and adding your toppings. Store in an airtight jar.
Serve with live yoghurt and homemade chia berry compote, or enjoy as a snack straight from the jar.