Ah granola, how I love thee. So easy to make, packed full of nutrition and delicious! Beats those heavily processed commercial cereals any day of the week.
I have recently been crushing on dried figs and wanted to incorporate them into this recipe along with a kick of citrus thanks to the lemon zest. Dried figs are high in fibre and rich in minerals including potassium, calcium, magnesium, iron and copper.
Flaxseed is one of the most concentrated plant sources of omega-3 fats. They are also rich in antioxidants, B vitamins, dietary fibre, protein and potassium. Walnuts are also packed with nutrients: omega-3, protein, fibre, antioxidants, as well as vitamins and minerals – folate, thiamin, magnesium, potassium, manganese and copper.
As always with granola, feel free to mix things up according to what you have in your pantry - for example, sub out the walnuts for almonds, switch the sunflower seeds for pumpkin seeds and/or swap the rolled oats for quinoa flakes for a gluten free version. Easy!
2 cups rolled oats
2 cup coconut flakes
1 cup walnuts, roughly chopped
¾ cup sunflower seeds
¼ cup flaxseeds
1/3 cup extra virgin olive oil
1/3 cup maple syrup
1 tsp ground ginger
The finely grated zest of one large lemon
1 cup dried figs, roughly chopped
Preheat oven to 160 degrees celcius and line a large baking tray with baking paper.
Into a large mixing bowl add the rolled oats, coconut flakes, walnuts, sunflower seeds and flax seeds and stir to combine.
In a small bowl mix together the olive oil, maple syrup, ground ginger and lemon zest. Pour the liquid over the dry ingredients and stir to ensure that the ingredients are well combined.
Bake for about 30-40 minutes, turning halfway through the cooking time. The darker it is, the crunchier it will be.
Remove from the oven and allow to cool. Stir through the chopped dried figs.
Store in an airtight jar/container in the fridge.
We love this granola with coconut yoghurt and fruit, on top of smoothie bowls or just a handful on its own as a yummy snack on the go!