Fig & Coconut Granola

Granola.....it’s delicious, has great texture, and makes a hearty and healthy breakfast. My mother used to make granola when I was growing up and has passed on a few tricks to me. Bake granola in a cast iron pan if you have one…it takes a little longer compared to using a baking sheet but I have found it evenly bakes the mixture. Here is a recipe I have developed….enjoy!Ingredients:3 ½ cups rolled oats1 cup dried figs, chopped1 cup shredded coconut½ cup raw almonds, chopped½ teaspoon coarse salt¼ cup plus 1 tablespoon melted & cooled unsalted butter (or veggie oil)¼ cup plus 1 tablespoon organic maple syrup1 teaspoon hazelnut extract (feel free to substitute vanilla here…)Preheat oven to 375 degrees. If using butter, melt over low-medium heat then allow to cool. Mix the oats, dried figs, coconut, and almonds in a large bowl using a wooden spoon. Mix the cooled butter, maple syrup, and hazelnut extract in a separate, small bowl until well blended. Pour the maple mixture over oat mixture….mix well using a wooden spoon to evenly coat the oat mixture with the maple mixture. Transfer to a cast iron skillet and place in the center of the oven. Bake for 15 minutes. Check on the granola every 10-15 minutes and stir to promote even baking. The granola is done when golden brown....about 45 minutes. Allow to cool then store in an air-tight container (a large ball jar works quite well). Granola typically stays fresh for about two weeks.Photo|Recipe|Styling by Cassie Winslow