Fig-Walnut Granola – Gluten Free
This was the last bowl of my latest batch of homemade gluten-free granola, and boy do I miss it! Thankfully this granola recipe is so easy to whip up, that I don’t feel like I have to put aside too much time to create the next batch. Often I will mix up a batch before I settle-in to watch one of my favorite evening shows, and while I am laughing at Jessica Day and Nick Miller as they navigate their attraction to one another, or traveling through time and space with the Doctor and his companion, the intoxicating smell of oven-warmed granola is filling my home.
My inspiration for this recipe came from a raw granola recipe on the Choosing Raw website. If you have a dehydrator, or an oven that will cook at very low temps you can also make my recipe raw. One day I hope to have a dehydrator, but for now, I am loving this oven-warmed recipe too. I have tried it at both 200 F and 250 F and both work depending on what consistency you prefer your granola (slightly chewy or slightly crunchy). So I encourage you to experiment.
I have also tried this with a few different ingredients. It is excellent with raw hazelnuts, chopped into pieces, and I have enjoyed it with dried apple pieces too. After it has baked I will also sometimes add in raw cacao nibs and chopped up crystallized ginger. There are so many delicious ways to make it, so definitely have fun with it. Also, the current amount of agave that I use is a mildly sweet version, so if you want it sweeter add a little bit more at a time to see what tastes good to you. Remember that adding fruit or non-dairy milk will also add some sweet.
1 cup gluten-free rolled oats
1/3 cup buckwheat groats
1/3 cup sunflower seeds
1/3 cup chopped walnuts
1/3 cup chopped dried mission figs
1/3 cup coconut flakes, unsweetened
2 tablespoon chia seeds
dash of nutmeg
pinch of salt
1 teaspoon cinnamon
2 tablespoons coconut oil (warmed to a liquid)
2 tablespoons water
1/8 cup agave
Preheat oven 250 F.
Mix all dry ingredients together in a mixing bowl.
Whisk together all liquid ingredients and add to dry ingredients.
Pour granola mixture onto a parchment lined baking sheet. (I will usually keep the granola touching but it doesn’t have to be firmly packed).
Bake in the oven for 30 minutes. Let it cool on the pan before storing so that it won’t be too moist.