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Author Notes: This recipe serves as one great end-of-the-year salute. It's archetypal winter; the abiding greens, the kindle, the dried fruit. It's something to tuck away in your pocket for the hibernal months to come. Or, something to serve your guests other than just cheese & crackers. Because, as far as granola goes, it's quite baroque. You'll certainly love the smell of it roasting away under the kitchen heat; oats turning golden under honey. Sprigs of verdant rosemary uplift the flavors to a more savoury level, while being subtle enough to let the sweet figs shine through. Grassy olive oil to hold things together, giving a nice nod to to the woodsy tones of the rosemary. If you have it on hand, I'd recommend using flaky sea salt, or at least Kosher, as it accentuates the honey so nice & boldly. Either way, this granola is a lovely addition to both your holiday & quotidian tables, and I have a feeling you're going to be keeping it by your side for long after. —Meghan
Makes about 4 cups
teaspoon sea salt
dash black pepper
tablespoon fresh rosemary, finely chopped
cup walnuts, chopped (not pre-toasted)
tablespoons olive oil
cup dried figs
- Preheat the oven to 350F. Line a rimmed baking sheet with tinfoil or parchment paper. Set aside.
- In a large bowl, combine the oats, salt, rosemary, walnuts, cinnamon, and pepper. Fold and stir the ingredients until thoroughly combined.
- In a separate, smaller bowl, combine the olive oil and honey. Vigorously 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 should be no more than moist).
- Spread the granola mixture out over the prepared baking sheet. You want everything to be laid 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 10-15 minutes, or until the oats are crisp and golden.
- 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.
- Let the granola cool on the sheet before stirring in the figs. Store in a sealable jar or container, at room temperature, for up to two weeks.
- This recipe was entered in the contest for Your Best Recipe with Honey