It’s hard for me to post a recipe for granola without thinking back on the first granola recipe I shared.
It was a disaster. Tragic, even.
There was nothing wrong with the granola. No, that was great: full of sweet spices, dried apricots, and candied ginger. No, I was the disaster. I had just launched my blog and was feeling this very strange pressure to get myself out in the world at lightning speed. It was suddenly incredibly important to make the world’s best granola, photograph the whole process, write something über-charming about it, and release it to my 2-person fan base, asap. I thought there was a lot riding on pressing “publish” before I ran out the door to work. My kitchen was a mess and I was tripping over my dog and dirty dishes, with a toothbrush hanging out of my mouth, when the unspeakable happened.
I dropped my camera. I watched it plummet from the counter all the way down to the floor. It replays in slow-motion every time I enter the kitchen armed with my camera, the tipping off the edge of the counter, my dramatic dive across the room, the loud, echoing thud of it hitting the ground. I remember thinking, maybe it’s fine, maybe, please, please, please. Of course, it was not, and I sat on the grimy kitchen floor, cradling my camera with its jammed lens, cursing myself.
Thankfully, my blogging style has grown up a little since then. I now realize that creating, photographing, and writing a recipe can’t happen in the 45 minutes before you need to get your butt to your real job. Also, bad things happen way more frequently when you’re a complete mess. You’ve got to keep up with the dishes and you’ve got to shoo your dog out of the kitchen. And the toothbrush? Girl, you’ve just got to get yourself together.
In honor of my blog growing up, I have what feels like a very adult granola recipe to share with you. It’s an extra crunchy granola, flecked with flax seeds, rosemary, and quinoa, loaded with hazelnuts, almonds, and dried figs. It is every bit as delicious as the first granola I shared with you and I went through a heck of a lot less heartbreak to get it onto the blog.
Alright, let’s compose ourselves and make this granola. As with every granola, you’re the boss. Switch up the nuts or add extra fruit, if you like. Go crazy; just don’t dropped any cameras along the way.
Grab a big bowl and raid your pantry: oatmeal, quinoa, flax seeds, almonds, and hazelnuts. Add a pinch of salt and a bit of rosemary for a hint of savory. Stir it all together. We’ll sweeten with honey; just warm it with a little olive oil and toss with everything until it’s well-coated. Whisk up an egg white and add it to the mix. It’ll help the quinoa adhere to the oats.
Spread the granola on a baking sheet and bake until it’s toasty and golden. Cool and combine with quartered figs.
Look at you! You’re calm, cool, and collected, stocked up with homemade granola for a week’s worth of breakfasts, trauma and drama-free. Now that tastes good.
- 2 c. Old-Fashioned Rolled Oats
- ½ c. Quinoa, rinsed
- ¼ c. Flax Seeds
- 1 c. Almonds, roughly chopped
- ½ c. Hazelnuts, roughly chopped
- 1 Tbsp. Fresh Rosemary, minced
- ¼ tsp. Kosher Salt
- ⅛ tsp. Cinnamon
- ¼ c. Honey
- 3 Tbsp. Olive Oil
- 1 Egg White
- 1 c. Dried Figs, quartered
- Preheat oven to 300°. Line a baking sheet with parchment paper.
- In a large bowl, combine the first 8 ingredients.
- In a small saucepan, combine the honey and olive oil. Heat until the honey dissolves and is incorporated into the oil.
- Pour the honey-oil mixture over the dry ingredients and stir until well-coated. Whisk the egg white in a small bowl until it's frothy, add to the granola mixture, and stir until combined. Spread evenly over the prepared baking sheet and bake until golden, 45-50 minutes. You'll need to check on it a couple of times while baking, stir and flip, to ensure even toasting.
- Cool the granola and mix with the figs. Store in an air-tight container.