I was never a big granola eater. That was until I tried my friend Maggie‘s granola recipe from her book A New Way to Food, which by the way I highly recommend the book and the granola. It was the first granola recipe that was not overly sweet or loaded with too many nuts. The first few times I followed her recipe exactly as shared then slowly I started changing things around. Mostly because we were in the pandemic and the availability of ingredients was challenging. Like most recipes, this one for Fig Granola started out as one thing and turned into a much-loved granola recipe.
The original recipe where this inspiration came from involved nuts, maple syrup as well as puffed rice. I changed it up by substituting out the nuts for nibs, puffed rice for Kamut, and maple syrup for Just Date Syrup. We both have diabetic parents and a few years ago I started playing with sugar substitutes in the kitchen. I was using honey as well as maple syrup in place of many sweeteners. When Just Date launched I switched over. Don’t get me wrong I still love honey and maple syrup but when I am baking or making a sauce that calls for sugar or another sweetener, I tend to reach for Just Date instead as it has a GI of 47 which is really good. Plus it tastes really good.
I love Just Date so much that I have partnered with them, and will be creating some new recipes. First things first, besides the discount I am going to share. Why do I love them so much? Besides the lower GI their date syrup is also loaded with vitamins and minerals such as potassium and magnesium which keeps the electrolyte balances in our body in check. One tablespoon of date syrup as the same potassium as 1/3 of a banana. Date syrup also is an antioxidant powerhouse with similar levels as maca or raspberries; boost up those immune systems especially during the time of COVID.
It seemed natural for me to swap out the maple syrup when making this recipe for Fig Granola and I LOVE how the Just Date Syrup lightly sweetens the recipe while giving it deep dark depth. Date syrup has a way of doing that; it is sultry and delicious. This granola recipe is so good and it barely lasts a couple of days in our house. In fact, I cannot keep my hands out of the jar and find it very addicting. Plus, I am convinced that chia seeds are the secret to feeling less bloated, I always feel so good when I eat this granola and I eat a lot of it!
Would love to sway you over to trying something in place of sugar and am thinking you will love Just Date Syrup as much as I do. Here is a code (CHEZUS10) to get 10% off your purchase on their website so that you can make this granola as well as other new recipes that are coming your way. Plus did I mention how good this syrup is drizzled over a bowl of oatmeal?
- 2 cups rolled oats
- 1 cup cacao nibs, unsweetened
- 1/2 cup chia seeds
- 1/2 cup coconut chips, unsweetened
- 1 cup Kamut
- 1/2 cup olive oil
- 1/2 cup Just Date Syrup
- 2 tablespoons cacao powder, unsweetened
- 1 teaspoon vanilla extract
- pinch of kosher salt
- 6 ounces dried figs, cut into bite-sized pieces
- Preheat oven to 350.
- Add the oats, nibs, chia seeds, coconut, and Kamut to a large bowl and mix together. Scatter the mixture onto a baking sheet lined with parchment paper. Roast in the oven for 12 minutes; turning the pan after the first 6 minutes.
- Add the olive oil and the date syrup to a medium-size pot over medium-low heat. Whisk in the cacao powder, vanilla, and salt. Bring to a simmer and cook for about 3 minutes.
- Remove the dried ingredients from the oven and let sit for a moment until cool enough to handle. Then pour back into the large mixing bowl and add olive oil mixture. Stir.
- Then add the figs and stir again.
- Spread the mixture back onto the parchment-lined baking sheet.
- Roast in the oven for about 12 – 14 minutes turning at the halfway mark.
- Watch the granola as you do not want it to burn, the timing will depend on how hot your oven runs. Remove from the oven and let sit for 30 minutes.
- Break into bite-sized pieces and place them into an airtight container.