Valley Fig Growers

Bunch of Crunch Honey California Fig Granola

Makes about 5 1/2 cups.


1 package (about 7-oz.) Blue Ribbon Orchard Choice or Sun-Maid California Figs 

3/4 cup water 

2 tablespoons honey 

3 cups popped corn (low sodium, low fat microwave popcorn) 

2 cups old fashioned rolled oats 

1/2 cup coarsely chopped pecans or almonds 

2 tablespoons sesame seeds 

1 teaspoon ground cinnamon 

1/4 teaspoon salt 

1/4 cup canola oil 

1/4 cup honey 

2 teaspoons orange zest (optional) 

1 1/2 teaspoons vanilla extract 


  1. Adjust rack to middle of oven and heat to 300°F. Remove fig stems and cut each fig into four pieces. In small saucepan, combine figs, water and 2 tablespoons honey. Cover and bring to a boil over high heat. Remove from heat and set aside for 5 minutes. Drain well. In large bowl, stir together popped corn, oats, nuts, sesame seeds, cinnamon and salt. In small saucepan, stir oil and 1/4 cup honey over low heat for a few seconds, till blended. Remove from heat and stir in orange zest and vanilla. Pour over oat mixture, add figs and toss well. Spread on oiled 15-x-10-inch rimmed baking sheet or 9-x-13-inch baking pan. Bake 25 to 30 minutes, stirring every 10 minutes, until light golden brown. Place pan on rack to cool. Store in airtight container at room temperature for up to 5 days. 

Photography David Campbell

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Nutrition Information

amount per serving

  • Calories 238
  • % Calories from Fat 40%
  • Fat 11
  • Cholesterol 0
  • Protein 3
  • Carbohydrates 34
  • Fiber 5
  • Iron 2
  • Sodium 73
  • Calcium 36
  • Potassium 148