This figgy coconut granola is a variation that my husband and I came up with together over the weekend. It’s toasty, a little salty, spiced, crunchy, coconutty and slightly sweet. It’s perfect and a fantastic homemade yogurt topper, if you ask me. Just try not to eat too much!
Making homemade granola at home again actually started per my husband’s request. We had made it a couple weeks prior, or I guess I should say he did. He picked out what he wanted at the store and then followed the gist of one of my other granola recipes. He made it all by himself, but I gave him a few helpful tips, and made sure he knew what he was doing and where to find stuff (that he doesn’t normally use). Anyway, he did a great job and his granola turned out delicious. It got me going on the homemade granola train again too!
Figgy Coconut Granola
- 2 cups unsweetened coconut flakes (use these, not the fine shreds)
- 1.5 cups raw unsalted sunflower seeds
- 1.25 cups sliced or slivered blanched almonds
- 1/4 cup coconut oil, melted
- 1 Tbsp raw honey
- 2 tsp pure vanilla extract
- 1 Tbsp cinnamon
- 1/4 – 1/2 tsp ground cardamom
- Pinch of sea salt
- 3/4 cup chopped dried mission figs
- Preheat oven to 325 degrees.
- On a large baking sheet, mix together the coconut, sunflower seeds and almonds. In a small mixing bowl, stir together the coconut oil, honey, vanilla, cinnamon, cardamom and sea salt. Once mixed well, pour on top of the coconut/seed/nut mixture and stir until well coated.
- Bake for 15 minutes. Remove from oven and stir. Bake for 10-15 minutes more or until golden brown.
- Let cool slightly and then add the chopped figs.
- Once completely cool, store in jars. Enjoy with full-fat yogurt, ice cream, milk of choice or just plain. It makes a great travel food too.