Fig Granola

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Are you looking for a healthy breakfast or lunchbox item for your child? This fig granola is perfect to send with your little one to school since it has no nuts and is dairy free. The granola if full of sweet figs and a banana, which adds tons of nutrition in every bite!

The recipe is mostly done in the food processor so it’s easy for your child to help out. Let him add the cut figs, banana, oil, maple syrup, salt, spices, and extracts to the food processor and press the appropriate button to puree the mixture.

Have your child choose the spices she wants to add to the granola. Many spices are appropriate besides cinnamon and ground all spice. Nutmeg, apple pie spice or pumpkin spice can add some nice flavor.

Is your child gluten free? Substitute the oats for gluten free oats and leave out the wheat germ.

Do you want to reduce the sugar? Add less maple syrup or substitute agave syrup if you prefer.

According to Allison Topilow, MS, RD, CDN, Nutrition Consultant, this homemade granola recipe tastes great and provides great nutrition! It uses a heart-healthy oil and provides fiber and potassium from the banana and the figs. The oats and wheat germ provide whole grains and an additional fiber boost. Top a bowl of low-fat yogurt with this delicious granola for a tasty breakfast or healthful snack.

Fig-granola

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Ingredients
8 oz fresh figs, stems cut off and cut in half
1 ripe banana
1/4 cup canola oil
1/4 cup maple syrup
Dash of salt
Spices (1/2 teaspoon of cinnamon and 1/4 teaspoon of ground all spice)
1 teaspoon of vanilla extract and 1/2 teaspoon maple extract (optional)

3 cups old fashioned oats
2 tablespoons of wheat germ

Mix ins (dried figs, dried banana chips, raisins)

Add your own!

Preparation

  1. Preheat oven to 300 degrees (Oven temperature will vary according to your oven.)
  2. In a food processor pulse figs through extracts.
  3. In a bowl, combine liquid mixture with oats and wheat germ. Mixture should be moist (like cookie dough).
  4. Spread granola with a spatula onto a greased cookie sheet. Bake at 300 degrees for about 30 minutes until golden brown. Throughout the baking process, use a spatula to break the pieces down and turn the granola over so it’s nice and toasty on each side.
  5. Once the granola is baked and toasty, turn the oven temperature to 200 degrees and bake until it gets a little crunchier. For extra crunchy granola, turn the oven off and leave the granola in for an extra 5-10 minutes.
  6. Take out of oven and cool completely.
  7. Add mix-ins.
  8. Store in airtight container. Keeps for a good 7 days or so. It will keep longer if you store it in the fridge.

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Becca Eisenberg is a certified speech language pathologist and mom of two.Through her own personal challenges at mealtime with her two young children she ventured on creating a website to help parents facilitate language and make mealtime fun. Her website gravitybread.com focuses on facilitating and encouraging language with fun and easy recipes, educational books and recommended toys and apps.

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