SUNFLOWER AND FIG GRANOLA

SUNFLOWER AND FIG GRANOLA

Sunflower And Fig Granola is a naturally sweet and hearty blend that combines the chewy texture of chopped dried figs with the nutty crunch of sunflower seeds. Maple syrup ties the flavours together with a rich sweetness, while cinnamon adds warmth and a hint of spice. This granola is perfect for those seeking a fibre-rich, wholesome breakfast that’s both satisfying and simple. It is suitable for various dietary needs, including vegan and gluten-free diets (when using certified oats). Whether sprinkled over yoghurt, served with plant-based milk or enjoyed on its own as a snack, this granola delivers sustained energy and comforting flavours in every bite. Easy to prepare in small batches, it stores well and makes a flavourful addition to your morning or midday routine.

RECIPE CATEGORY

Breakfast, Snack

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Bake, Prepared in Advance

OCCASION/HOLIDAY

Spring, Summer, Ramadan, Family Reunion, Easter, Mother’s Day, Valentine’s Day, Picnic

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Vegan, Vegetarian, Quick & Easy, Low Sodium, Low/No Sugar, Wheat/Gluten-Free

DISH TYPE

Cobbler / Crumble

INGREDIENTS

There are the following ingredients for Sunflower And Fig Granola:

• 30 g rolled oats

• 10 g chopped dried figs

• 1 teaspoon sunflower seeds

• 1 tablespoon maple syrup

• 1/4 teaspoon cinnamon

FULL NUTRITIONAL INFORMATION

• Calories: 205.8 kcal

• Fat: 3.7 g

• Saturated Fat: 0.5 g

• Carbohydrate: 41.1 g

• Sugar: 16.8 g

• Sodium: 4.3 mg

• Fiber: 4.2 g

• Protein: 5.1 g

• Calcium: 46.1 mg

• Iron: 2 mg

• Potassium: 271 mg

PREPARATION

These steps are followed for the preparation of Sunflower And Fig Granola:

• Preheat The Oven: Set your oven to 160°C (fan 140°C) or 325°F and line a small tray with baking parchment.

• Mix The Dry Ingredients: In a mixing bowl, combine rolled oats, chopped figs, sunflower seeds and cinnamon until the mixture is evenly distributed.

 

• Add Maple Syrup: Drizzle the maple syrup over the dry mixture and stir well to coat everything thoroughly.

• Bake The Granola: Spread the mixture onto the tray in a thin layer. Bake for 15 to 18 minutes, stirring halfway through to ensure even toasting.

• Cool And Store: Remove from oven and allow to cool completely on the tray to crisp up before storing in a sealed container.

PREP TIME

5 minutes

COOKING TIME

15–18 minutes

TIPS

• For A Balanced Texture: Chop the dried figs finely for even distribution and a balanced texture.

• Prevent Clumping: Stir the granola halfway through baking to prevent clumping or burning.

• For Crispiness: Let the mixture cool fully on the tray to ensure it becomes crisp.

• Avoid Sticking: Use parchment to avoid sticking and for easy cleanup.

VARIATIONS

• Nuts: Add chopped almonds or pecans for extra crunch and protein.

• Seeds: Swap sunflower seeds for pumpkin seeds or hemp seeds for variation.

• Spices: Blend cinnamon with nutmeg or ginger for a spiced version.

• Sweetener: Replace maple syrup with agave nectar for a lower glycaemic index.

• Chocolate Twist: Add a few dark chocolate chips after baking for a sweet contrast.

PREPPING AND STORAGE

• Room Temperature: Store in an airtight jar for up to 1 week to maintain freshness.

• Fridge: Refrigerate in a sealed container for up to 10 days, especially in warmer climates.

• Freezer: Freeze for up to 1 month in a zip-lock bag; thaw at room temperature when needed.

• Serving Ideas: Pair with dairy-free yoghurt, layer into parfaits, or sprinkle over porridge for texture and taste.