These days I'm a two-breakfast kinda gal. Each day starts early with a green juice and through the summer breakfast number two has been a banana but with the colder days and my hectic schedule I'm finding myself craving something more substantial mid-morning.
The the last couple of years I've been successfully making my own granola - you might remember my Choc Cherry Peanut Granola or the gorgeous Sweet Sesame Apricot Granola.
This year, I went in a slightly different direction but still using a similar formula. I wanted to incorporate dried figs because they are naturally sweet enough that chocolate chips aren't needed to entice Cameron to favour it over his processed cereal. The idea for pistachios followed and before I knew it I was adding spices that wouldn't traditionally be eaten at breakfast but it really works!
This is my favourite granola recipe so far. I hope you like it too. Chop (or don't) the pistachios to your choice of size. I decided to chop half of mine and leave the rest whole. If the cumin is too ridiculous an idea in the morning for you then just omit it, it will still taste awesome!
Fig & Pistachio Granola
¼ cup coconut oil, melted
¼ cup almond butter
¼ cup maple syrup (or honey)
2 tablespoons light brown soft sugar
1 teaspoon vanilla
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
3 cups oats
½ cup pistachios (roasted but not salted),
2 handfuls dried figs, chopped into bite-sized pieces
Preheat your oven to 160 Centigrade.
In a large bowl, combine melted coconut oil, almond butter, maple syrup, brown sugar, cumin, cinnamon and vanilla and mix until smooth.
Stir in the oats and continue to mix until all of the oats have been coated.
Spread the mixture out onto 1-2 baking trays and bake for 40 minutes - stirring at 10 minute intervals to avoid burning at the edges.
Remove from the oven and leave to cool.
Stir in the pistachio and fig pieces and decant into your favourite glass jar or container.