Hazelnut-Fig-Espresso Granola

Tom
Nov 3
2 min read

I’ve been obsessed with this hazelnut fig espresso granola lately—it’s got the perfect mix of crunch, sweetness, and that little coffee kick. The figs make it chewy in the best way, and it honestly tastes like a treat. I’ve been grabbing handfuls all day, so calling it “breakfast” feels like a stretch at this point.

Ingredients:

• 250g rolled whole wheat oats

• 100g raw or toasted hazelnuts

• 70g sliced almonds (for texture)

• 7-8 dried figs (diced small)

• 1tsp espresso powder

• 90g honey (or maple syrup)

• 40g brown sugar

• 70g coconut oil

• 1tsp vanilla

• 1/2tsp cinnamon

• 1/4tsp salt

• 100g dark chocolate chunks (add post-bake)

Process:

Line a pan with parchment paper at least 11x9 inch in size (27x22cm). Preheat oven to 165C (325F).

Melt together on low heat: coconut oil, honey, brown sugar, espresso, vanilla, cinnamon and salt.

In a separate bowl mix together oats, hazelnuts and almonds. Add the melted glaze and mix together until very well combined. Dice the figs and set aside along with dark chocolate.

Spread granola in an even layer. Press gently with a spatula to flatten the top.

Bake 20 minutes then take out of the oven and stir gently. Return to the oven and bake another 25 minutes until deep golden brown. Take out the oven and immediately stir in diced figs.

Let granola completely cool down in the pan—this will crisp it up. Add dark chocolate. Transfer to an air-tight container.

Serving and Storage

Serve as is.

Store in an air-tight container on room temperature away from a window—keeps for 3 weeks.