As you might have guessed by now, I really enjoy a good granola. There’s just something about the limitless possibilities that makes me happy. I also really like the control that you get when you make your own. You get to know exactly how much sweetener (and what kind of sweetener) is going into your food. There’s no hidden weirdness, no ingredient names you can’t pronounce. And as an added bonus, you get to try out flavor combinations that you otherwise wouldn’t be able to find in commercial granola brands. Such as the granola today, which is Rosemary Fig.
Today’s granola is special. It’s sweet, with a hint of salt. It has an herbaciousness from the rosemary and a sweetness from the fig, and a wonderfully toasted maple from the pecans. When I’m looking for that perfect snack, it usually has to have something crunchy, something sweet, and a hint of salt to satisfy all the cravings in one fell swoop. I guess the only thing that you could potentially say is missing is chocolate, but I don’t think that would go with the rosemary. But who knows. That’s an experiment for another day.
What I can say about today’s granola is that it is delicious and it reminds me of Italy. That’s the best way I can describe it. It’s like a mouthful of the Italian countryside in the most delicious way possible. It’s complex, sweet, with not-too-much rosemary flavor.
While the granola is wonderful on it’s own, I made a parfait with it and ricotta cheese. Divine.
I hope you enjoy this one as much as I did. Let me know what your uses are in the comments below.
Rosemary and Fig Granola with Pecans
Adapted from Food 52
Ingredients3 cups oats
1/2 to 1 teaspoon sea salt (dependent on your taste, I used the full 1, but might decrease it next time)
1 dash black pepper
1 tablespoon fresh rosemary, finely chopped
1 cup pecans, chopped (not pre-toasted)
1 teaspoon cinnamon
2 tablespoons olive oil
1/4 cup honey
1/2 cup dried figs
- Preheat the oven to 350F. Line a rimmed baking sheet with tinfoil, parchment paper, or a baking mat. Set aside.
- In a large bowl, combine the oats, salt, rosemary, pecans, cinnamon, and pepper. Fold and stir the ingredients until evenly combined.
- In a separate, smaller bowl, combine the olive oil and honey. Whisk with a fork to combine the two.
- Drizzle this evenly over the dry oat mixture, and then continue to fold the ingredients until all of the oats are covered. It may seem difficult at first, but just keep mixing and it will eventually get there (the mixture will have an over all thin coat, just moist).
- Spread the granola mixture out over the prepared baking sheet, laying everything out in a nice flat layer.
- Place this in the oven for about 10 minutes.
- Carefully remove the pan, stir and flip the granola, and bake for another 8-15 minutes, or until the oats are crisp and golden. As with all granola, keep an eye on this part. After 8 minutes, mine was veering toward the almost too done side.
- While the granola is baking, chop your figs into fine pieces, about 1/2 inch thick. This is harder than it looks, so use a sharp knife (and watch your fingers).
- Let the granola cool on the sheet before stirring in the figs.
- Store in a seal-able jar or container, at room temperature, for up to two weeks. Eat it plain, with yogurt, on top of pancakes, in a ricotta parfait….or any way you choose.