Fig, Almond & Hazelnut Granola
Recipe type: Breakfast, Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: yields 6 cups
The granola is excellent enjoyed over honey-drizzled Greek yogurt, with almond milk, or by the handful.
  • 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
  1. Preheat oven to 300°. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the first 8 ingredients.
  3. In a small saucepan, combine the honey and olive oil. Heat until the honey dissolves and is incorporated into the oil.
  4. 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.
  5. Cool the granola and mix with the figs. Store in an air-tight container.
Recipe by strawberryplum at