Bunch of Crunch Honey California Fig Granola

andrew@bytejockeyz.comBreakfast, Recipes

Bunch of Crunch Honey California Fig Granola

California Fig Honey Granola is a great yogurt topper. You can also make this honey fig granola for an edible gift during the holidays.
Nutrition

Ingredients

  • 7 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 3/4 cup water
  • 2 tbsp honey
  • 3 cups popped corn low sodium, low fat microwave popcorn
  • 2 cups old fashioned rolled oats
  • 1/2 cup pecans or almonds, coarsely chopped
  • 2 tbsp sesame seeds
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 2 tsp orange zest optional
  • 1 1/2 tsp vanilla extract

Instructions

  • 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.

Notes

Photography David Campbell

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!