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Breakfast & Brunch

Spiced Granola
If you plan on storing the granola for longer than one week, wait to add the dried fruit until right before serving to retain crispness.
3 1/2 cups old-fashioned oats
1 1/2 cups pecans, coarsely chopped
1 cup unsweetened coconut flakes
3/4 cup raw pepitas
1/2 cup pure maple syrup
1/4 cup coconut oil
1/4 cup light olive oil
1/2 tsp. ground allspice
1/2 tsp. salt
1/4 tsp. ground ginger
1 Tbsp. vanilla extract
1/2 tsp. baking soda
1 1/2 cups dried black mission figs, stemmed and coarsely chopped
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Spiced Granola

Spiced Granola

Spiced Granola
One Star Guiding Stars
  • Servings:Makes About 8 cups
  • Prep Time:15 minutes
  • Cook Time:45 minutes
1. Place a rack in lower-middle of oven and heat to 325 degrees. Combine oats, pecans, coconut flakes, and pepitas in a large bowl. In a 2-cup liquid measuring cup, combine maple syrup, both oils, allspice, salt, and ginger. Microwave until coconut oil is melted and mixture is bubbling, 1 1/2 to 2 minutes. Add vanilla and baking soda and whisk with a fork to combine (mixture will bubble).
2. Pour syrup mixture over oat mixture and stir with a rubber spatula until oats are evenly coated. Spread out on a parchment-lined rimmed baking sheet and press firmly into an even layer using a spatula. Bake until oats are evenly browned, 40 to 45 minutes, rotating baking sheet halfway through (do not stir).
3. Transfer baking sheet to a wire rack and let cool completely, at least 30 minutes. Transfer granola to a large bowl and stir in figs. Store granola in an airtight container at room temperature for up to six months.
Source: Hannaford fresh Magazine, January - February, 2019