Chocolate Fig Grain-Free Granola is crunchy and nutty, with a base of buckwheat flakes and pecans, and sweetened with dried figs and maple syrup. You’re going to want to add this one to your breakfast line up!
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes (plus time for granola to cool)
Pre-heat oven to 400F and line a baking sheet with parchment paper.
In a food processor, add 1/2 cup of figs, buckwheat flakes, pecans, sunflower seeds, maple syrup, coconut oil and cocoa. Process on high until the mixture is crumbly. Add in the coconut slices and process until they are in little pieces but still noticeable.
Spread the granola mixture out onto the prepared baking sheet. Sprinkle on the sea salt and bake for 18-20 minutes, or until the edges start to brown. Remove from oven and let cool.
Once cooled, break the granola into clusters and stir in the chocolate chips.
Chop the remaining figs into small pieces, and add to the granola just before serving.
If you don’t need this granola to be grain-free, you can use rolled oats instead of buckwheat flakes.
Use a light coloured baking sheet to bake the granola. Darker sheets tend to burn the bottom of granola more quickly.
To make the granola even more crunchy, press it into the pan before baking.
The granola will get crispy as it cools, so let it cool completely before breaking it into clusters and adding the chocolate chips.
Add the chopped figs for the topping just before serving. Otherwise, the juicy figs will cause the granola to lose some of its crunch if stored together.