Recipe for Fig and Ginger Cluster Granola
I used walnuts and cashews for the nuts, along with chia and sesame seeds. I left out the pepitas and the Candied Cacao Nibs. Be sure to not add the candied ginger and dried figs too soon, as you want them to stay soft.
Servings: 0 approximately 8 1/2 cups
Ingredients
- *1/4 cup 60 g unsalted butter
- *3 tablespoons extra-virgin olive oil
- *3 tablespoons pure maple syrup
- *1/2 cup 100 g packed light brown sugar
- *1/2 cup 120 ml water
- *1 teaspoon medium grain kosher salt
- *1 teaspoon vanilla extract
- *5 cups 455 g old-fashioned rolled or quick-cooking oats
- *1 1/2 cups 140 g nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans)
- *3/4 cup 65 g flaked coconut, sweetened or not
- *1/4 cup 35 g raw, hulled sunflower seeds
- *1/4 cup 35 g whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts
- *3/4 teaspoon ground cinnamon
- *1/2 cup 70 g finely chopped candied ginger
- *1/2 cup 70 g raw pepitas
- *1 cup 150 g chopped dried figs
- *Candied Cacao Nibs p. 248 (optional)
Instructions
- 1. Preheat an oven to 325 degrees F. (160 degrees C.) with racks in the upper and lower thirds.
- 2. In a saucepan set over medium heat, melt the butter into the olive oil and maple syrup. Add the brown sugar, water, amd 1/2 teaspoon of the salt. Cook, stirring often, until the brown sugar dissolves. Remove the saucepan from the heat, stir in the vanilla extract, and set aside to cool.
- 3. In a food processor fitted with the metal blade, grind 2 cups (180 g) of the oats into flour. Transfer this oat flour to a large bowl. Stir in the remaining 3 cups (275 g) whole oats, the remaining 1/2 teaspoon salt, and the nuts, coconut, seeds, and cinnamon. Pour the butter and sugar mixture over everything and stir to coat. Let stand for about 10 minutes, to give the oats the opportunity to lap up the sugar syrup.
- 4. Line two half sheet pans or standard baking sheets with parchment paper. Using your hands, drop the oat mixture in clumps onto the pans, then bake in the preheated oven until dry, light golden, and evenly toasted, 45 to 50 minutes, gently stirring and turning the granola with a large spatula every 15 minutes or so and rotating the pans once from top to bottom and front to back.
- 5. Remove from the oven and leave the granola on the pans. The granola will continue to crisp as it stands. After 5 minutes, stir in the candied ginger and pepitas. Once the granola has cooled completely, stir in the figs and the cacao nibs.
- 6. Transfer the granola to an airtight container and store at room temperature for up to 2 weeks.