Nut & Fig Granola

Recipe PREP 25 min COOK 45 min

Nut & Fig Granola

PREP 25 min COOK 45 min

Description

This gluten-free granola is energy-boosting and easy to make ahead. Store it in an airtight jar for weeks—if it lasts that long! Enjoy as a snack or with yogurt. Nuts and seeds offer prebiotic fibers for gut health, while fiber-rich oats support digestion, heart health, and blood sugar balance. Naturally sweetened with dates, it’s a kid-friendly treat.


NOTE

This recipe uses fig purée for sweetness, but unsweetened applesauce works as an easy sub.

Note: This makes more fig purée than you need for the granola recipe. Store in an airtight container in the refrigerator for up to 2 weeks. 

Ingredients

6 cups (900 g) MAKES

Date & Fig Purée

  • 16 pitted dates
  • 2 cups (453 g) unsweetened fig purée (store bought) or use 10 rehydrated dried figs
  • 1 Tbsp plus 1 tsp (20 ml) acai juice1 Tbsp plus 1 tsp (20 ml) acai juice
  • 1 Tbsp (15 ml) vanilla extract
  • 1 tsp kosher salt
  • 1/4 cup (56 g) coconut oil

Granola

  • 1 cup (160 g) raw pecans
  • 1 cup (140 g) raw cashews
  • 2 cups (280 g) raw almonds
  • 2 cups [160 g) shredded unsweetened coconut
  • 3/4 cup (105 g) pumpkin seeds
  • 1/4 cup (56 g) Fig Purée or unsweetened applesauce
  • 3/4 tsp salt

Directions

  1. Step 1
    Heat the oven to 200°F/95°C. Line an 8-by-16-in (20 by 40.5 cm) baking sheet with parchment paper and set aside.
  2. Step 2
    For the fig purée: Put the dates, fig purée, acai, vanilla, and salt in a small pot over medium heat and bring to a simmer. Whisk in the coconut oil, cooking the mixture for 3 to 5 minutes to thoroughly combine. Transfer to a blender and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all the ingredients get fully incorporated. Cool in the refrigerator.
  3. Step 3
    Make the granola: In the bowl of a food processor, pulse the pecans, cashews, and almonds a few times, keeping the pieces fairly large. Pour the chopped nuts into a large bowl and add the shredded coconut, pumpkin seeds, fig purée (or apple sauce), and salt. Mix well with a wood spoon.
  4. Step 4
    Transfer the mixture to the parchment-lined sheet tray and spread it out evenly. Bake until golden brown and crunchy, stirring with a spoon 2 or 3 times during baking, 40 to 45 minutes. Store leftovers in an airtight container at room temperature for a couple of weeks.

Adapted from Good for You: Bold Flavors with Benefits by Akhtar Nawab (Chronicle Books, 2020)

Substitutions: As a substitution for the pecans, cashews, almonds, and pumpkin seeds here, use what you have on hand: walnuts, pistachios, sunflower seeds, etc.

Photo by Signe Birck

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