Want to know the secret to great granola?
For me it’s the crunch factor, and this Fig and Almond Granola doesn’t disappoint. Read on to learn my top tip for getting it nice and crispy every time.
I’ll get straight to it. The number one way to get super crunchy granola is slow cooling. Once your granola is cooked turn off the oven, take out your granola and give it a stir. Then pop it back into the over with the door slightly ajar until it has completely cooled (about 1 1/2 hrs).
To make a really interesting granola I have used buckwheat groats, chia seeds and almonds, which all add a different type of crunch. The sweetness comes from date syrup and dried fruit. This means it is gluten-free, refined sugar free and also suitable for vegans.
.5 of your 5-a-day
- 1 cup organic gluten-free rolled oats
- 1/2 cup buckwheat groats
- 1/4 cup chia seeds
- 1/4 cup chopped almonds
- 1/4 cup coconut oil (melted)
- 2 tbsp date syrup
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp ginger powder
- 1/4 cup raisins
- 5 dried figs chopped up
- Himalayan pink salt
- Preheat the oven to 180°C
- Mix the oats, buckwheat groats, chia seeds, almonds and spices together
- Mix the melted coconut oil and date syrup and add to the oats
- stir well and spread evenly on a baking tray
- cook for 10 minutes
- Stir the granola.
- Sprinkle over the raisins, dried figs and a good grind of salt
- Place back in the oven with the door ajar until it has totally cooled
- Store in an air tight container. It should keep for 1-2 weeks if properly stored.
Did you know….
Despite its name buckwheat isn’t a type of wheat!! It’s more closely related to rhubarb!