Honey fig granola makes the ultimate snack, is great for breakfast, and perfect for portable travel too. Best of all, it’s naturally sweetened with honey, so no refined sweeteners necessary.
Honey Fig Granola: Two Ways to Deep Sweetness
Honey is listed twice as an ingredient in the recipe below and that’s no mistake. First, stemmed figs get simmered in a honey syrup to infuse the flavor deep within the fruit using high heat and steeping it. Then, you warm the remaining honey over low heat, stirring in orange zest and vanilla to enhance those flavors due to the heat.
Honey Fig Granola: Types of Fruit
Golden Figs are our pick for granola recipes with figs that involve honey. Their fruit flavor is milder, delicately sweet, and tangy nature pairs well with honey. Mission Figs would be a terrific substitution too—just more of a bold, familiar fig flavor.
Mix-ins for Honey Granola
Oats, baked until toasty are the basis of granola. Nuts and sesame seeds add nutrition and crunch to granola too. But, here’s a fun twist you might not have seen before—popped corn.
Feel free to omit the popcorn if desired, but it certainly adds textural intrigue.
Baking Tips
Plan on stirring the granola every 10 minutes, baking it until light golden brown. Then, cool the granola by placing the pan on a rack until cooled.
Bunch of Crunch Honey California Fig Granola
Ingredients
- 7 ounces 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.