If you’re reading this, I’m gonna bet you’re a granola fan, like me! Whoop! My love for cereal, particularly granola, comes from my mom and I having a mutual understanding that anytime one of us is eating cereal, the other is automatically entitled to a bite. Kinda weird, maybe gross, but it’s our thing. We like granola, and we aren’t gonna apologize for it.
What we are gonna do is choose the healthiest, least sugar-laden cereals around. Which, for me at least, means making my own! So easy, so crunchy, and so much cheaper than store-bought granola!
Let’s get into it, shall we?!
This Fig and Pecan granola is pretty much my new favourite. The coconut and vanilla add a buttery sweetness that kinda reminds me of buttered pecan ice cream or a pecan pie, but doesn’t taste coconut-y at all.
I also love that it crisps up so well without any added oil! And of course, it’s naturally sweetened with pure maple syrup, and that’s it.
Whipping up this Fig and Pecan Granola is the perfect way to welcome in the fall! Put on a cozy sweater, grab a good book and a bowl of this Fig and Pecan granola and you have the perfect Lazy Sunday. You’re welcome.
This stuff is also great, yeah you guessed it, Mood Food! Figs, especially are unique in that they contain Tryptophan, an amino acid that raises levels of serotonin naturally. Serotonin is a neurotransmitter involved in mood regulation and feelings of happiness. Tryptophan does the same thing that antidepressant drugs like Prozac do, but naturally. Pretty neat, eh?!
Making it will make you and your taste buds, more than happy. How’s that for Mood Food?
I hope you love this as much as I do! Try this one out and let me know what you think in the comments below! Take a picture of it and #insightfulbite on Instagram. I’d love to see how it turns out!
Thanks for reading!
| Fig and Pecan Granola | Print |
- 1½ cups rolled oats (I like to use large flake quick cooking)
- 1½ cups crisped rice cereal (or sub an additional 1½ cups rolled oats)
- 1 cup unsalted pecans, measured whole and then roughly chopped.
- ⅓ cup unsweetened shredded coconut
- ¼ cup ground flaxseed
- ½ teaspoon salt
- ½ cup pure maple syrup
- 1 tablespoon vanilla
- 1 cup dried figs, measured then chopped into small pieces (about 8 figs)
- Preheat oven to 325 degrees fahrenheit and line a large 11 x 17 inch baking sheet with parchment paper.
- Add oats, crisped rice cereal, chopped pecans, coconut, and flaxseed to a large mixing bowl and stir to combine.
- In a small bowl mix the salt, maple syrup and vanilla.
- Pour syrup mixture over the oat mixture and use a spatula to stir well until everything is evenly coated.
- Pour onto the lined baking sheet and spread out evenly.
- Bake for 15 minutes, take out of oven and mix, then bake an additional 15 minutes.
- Remove from oven and sprinkle the chopped figs over top and then mix it all together on the baking pan. Spread out evenly again and let cool completely.
- Store in a glass jar or container for up to three weeks.
