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Low-Fat Fig Granola

  • 3 cups old-fashioned rolled oats
  • 1 cup sliced almonds
  • ½ cup shredded unsweetened coconut
  • 1 tablespoon cinnamon
  • 1/3 cup agave or maple syrup
  • ¼ cup canola oil
  • 2 teaspoons vanilla extract
  • 1-1/2 cups dried golden (Calimyrna) or black (Mission) figs (about 15), stemmed and diced

Linda Romanelli Leahy Prep Time

Preheat oven to 325 degrees. Coat a 10×15-inch jelly roll baking pan with vegetable oil spray.

Combine oats, almonds, coconut and cinnamon in a large bowl.

Mix syrup, oil and vanilla in a 1-cup measure; pour over oat mixture and stir well.

Spread mixture into a thin layer on prepared pan. Bake 30 minutes, stirring occasionally. Turn off oven and leave tray another 10 minutes before removing. Place on rack and cool completely.

Stir in figs; store in an airtight container.

Makes 6 cups