I’m sitting trying to decide what to write today, while staring out at all the snow. It's beautiful but I can't wait for Spring you guys!
I wish I could capture it on camera in a way that would do it justice but every time I try it just doesn't show the amount and the brightness.
It’s days like this when I really love to have something cozy and delicious made for breakfast. This granola is just the thing and it’s really simple to make. It’s sweetened in large part by dried figs and I love the texture they add. I always enjoy having it with some fresh fruit too. I think it just finishes it off so well.
Anyway, I’ve used a grain that might be a little bit uncommon to some, millet. I just like to try cooking and baking with things that I might be unfamiliar with, especially when they are such healthy things like this grain. Now if you would like to replace the cooked millet I’ve also tried this recipe with cooked quinoa instead and that turned out just as good.
So let me know if you decide to try this because I’d love to know what you think. Oh, and don't forget to add some fresh blueberries to make this complete!
Homemade Granola with Figs & Blueberries
This granola makes a great breakfast or quick snack and is so easy to throw together.
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 1 hour
Servings 4 cups
Ingredients
2 cups old-fashioned oats
2 cups cooked millet hulled or unhulled (or quinoa)
1/4 cup flax seeds
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon cinnamon
1/4 cup oil I used sunflower
1/2 cup + 2 tablespoons liquid sweetener such as agave, maple syrup, or palm syrup (or a combination)
2/3 cup dried figs stems removed and cut into pieces
Instructions
Preheat oven to 350 degrees F (180 C) and warm 1/2 cup of chosen liquid sweetener, in a small saucepan or microwave safe bowl. Pour into a large bowl and stir in oil, salt, vanilla, and cinnamon. Add millet, oatmeal, and flax and toss to coat everything well. Spread out in an even layer on a baking sheet lined with parchment and bake for about 30 minutes, stirring every 10 to 15, until the granola is almost crisp. Remove from oven and carefully pour back into bowl. Add remaining 2 tablespoons sweetener then stir to coat everything. Pour back onto tray and bake for 5 - 10 minutes until crispy.
Remove tray from oven again and use a rubber spatula to press the granola down as if to make bars .Return pan to oven and turn off heat. Allow to cool with oven, try not to open oven for at least 1 hour even though it's tempting.
Once cool, gently break apart granola into clusters. Add the dried figs and stir to combine. Store in an airtight container.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Bananas, Sunflower Seeds, & Oat Bars
- Easy 30-Minute Thai Basil Asian Stir-Fry
- Orange Yogurt Bowls + Chocolate Hazelnut Granola
- Chewy Butter Pecans & Chocolate Cookies
- Creamy Spring Veggie Fettuccine
Also, check out my recap of last year
- Recapping 2018 for Gringalicious - Part 1
- Recapping 2018 for Gringalicious - Part 2
- Recapping 2018 for Gringalicious - Part 3