Figgy + Fruity + Nutty Granola

I was trying to think of a way to use up the leftover figs I had and came across a great granola recipe to use it it!  Granola is delicious and easy to throw together– ever since I tried my hand at it, I keep some plain oats around– in case I want to make a batch or in case I accidentally burn a batch haha.  (They cook so fast at the end!)

Enjoy it as a snack, in cereal form, or make a parfait with some fruit and soy yogurt!

Figgy + Fruity + Nutty Granola

Based on Ina Garten’s homemade granola recipe found on  She was inspired by Sarah Chase’s Open House Cookbook.  Just switched out the honey for agave nectar.  Feel free to take out and add what you don’t like / like!

– 2 cups old-fashioned rolled oats (I get mine in bulk at Whole Foods)
– 1 cups shredded coconut (original recipe calls for sweetened but I opted for not sweetened coconut to cut down on sugar)
–  1 cup sliced almonds
– 3/8 cup vegetable oil
– 1/4 to 1/2 cup agave nectar
– 1 cup figs, cut into bite-sized pieces
– 1/2 cup dried apricots, cut into bite-sized pieces (mine is without)
– 1/2 cup dried cherries
– 1/2 cup dried cranberries
– 1/2 cup roasted, unsalted cashews (I didn’t have any on hand so used walnuts instead)

Preheat the oven to 350F.

In a large bowl, mix together the oats, coconut, and almonds.  Add the oil and agave nectar.  Stir well with a wooden spoon or spatula until everything is evenly coated.

Pour onto a 13 by 18 by 1 inch sheet pan lined with parchment paper or foil.

Bake for about 30 to 45 minutes, until golden bring.  Make sure to stir occasionally and check every 20 minutes or so to make sure it doesnt burn!

Remove the granola from the oven and allow to cool, continuing to stir occassionally.  Then add the remaining ingredients and mix well.

Store in an airtight container.

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