My first seven years of my life, I grew up on about an acre and a half of land. My parents raised goats, cows (before I was born), and turkeys. They also had a little fruit orchard out front. All I can remember are the pear trees and the fig trees. No wonder they are my favorite fruits.
We moved into the suburbs when I was seven and ended up in a spacious house with a considerably less spacious yard. Ten years later, my dad once again started a few fig trees. Today, we still have two and they have been very prolific!
Figs are probably my “ride or die” fruit, if anyone asks. They may be a little ugly on the outside, but the medium sized ones that are a bit soft, as soon as you bite down, you taste the sweetest and most delicious flavors you’ve ever tasted.
Whenever I talk about these little fruits I get people bringing up Fig Newtons . They are nothing like the processed Fig Newtons. A fresh fig is something to taste, and I think everyone needs to taste one at least once in their lifetime. (And not the dried variety, a fresh fig!)
So, my parents gave me a small bucket of figs from their trees, after having their pickings (they made fig butter which is what I use in this recipe!). I graciously said thank you and rushed home to eat them all… which I did not because I knew I wanted to make a recipe with them later. Instead I took the fig butter (yes, it is Vegan) that they gave me the week before and went to work on a great breakfast meal, granola.
I started with putting everything in the food processor and processed it until everything was blended. Then I poured it onto a baking try lined with a silicone mat (this is the one I use, Sil-Eco Mat) and spread it out as thin as I could. I placed the tray in the oven for 20 minutes. When it was done, I let it cool for a while, then crumbled the granola as best as I could and placed it in an air tight jar.
My favorite way to eat this granola is with vanilla almond milk. If I had any frozen bananas, I would have made some banana ice cream and sprinkled this on top. This recipe barely lasted three days in my house.
Go Vegan Y’all!
- 2c oats
- ¼c unsweetened coconut shreds
- 2oz almonds
- 8 dates
- 1-2tsp cinnamon
- 2tbsp maple syrup
- ¼c fig butter
- Preheat oven to 350 degrees.
- In a food processor add in the oat, coconut, almonds, dates, cinnamon, maple syrup, and fig butter.
- Blend until the batter can stick together loosely.
- Then, pour it out on a baking sheet lined with parchment paper or with a silicone baking sheet. and spread it out as thin as you can.
- Bake in oven for 20 minutes.
- When it is done, let cool, then crumble into delicious granola bits.