Fig and Coconut Granola

The more granola tastes like cookies, the higher it ranks in my books.  This fig and coconut granola is pretty much perfect for that exact reason.  Sticky and sweet from the figs and clustered to perfection.  Read on my friends. 

Fig and Coconut Granola

(Makes about 8 cups/12 servings)

Dry Ingredients
2 1/2 cups oats
2 cups buckwheat groats
1 cup almonds, chopped
1 tsp cinnamon
1/4 tsp sea salt
1 cup dried figs, chopped
1 cup coconut chips

Wet ingredients
1/2 cup maple syrup or honey
4 tbsp coconut oil
1 tsp vanilla extract
1 cup almond milk

Pre-heat your oven to 180˚C.

Mix the dry ingredients together in a bowl, except for the figs and coconut chips. In a separate bowl, mix the almond milk, maple syrup, coconut oil and vanilla extract. Pour the wet ingredients into the dry ingredients and mix together until well combined (it’s best to just get in there with some clean hands). Finally, fold in the figs and coconut chips until evenly mixed. (As you may have noticed, the almond milk has made the mixture quite. But trust me, it is meant to be that way and it will give it its cookie texture, so don’t skip it.)

Line a baking tray with baking paper, and pour the granola mixture onto the tray. With your hands, press the wet mixture down evenly throughout the tray. Place the tray in the oven and bake for around 40 minutes. Half way through, remove the tray and break up the large granola slate into clusters. Place the tray back in the oven, and about every 10 minutes, do the same thing, to ensure it all cooks evenly.

Once the 35-40 minutes have passed, remove the granola from the oven and let cool.